Category: Basil

This is a classic Italian combination (sometimes beans and potatoes (diced fairly small are added to pasta with pesto – which you can certainly do as well though this recipe omits the pasta) and is wonderful either warm or at room temperature.   New potatoes (however many you want to use), scrubbed but not peeled and cut into medium chunks and gently boiled making sure not to overcook.   Green beans (however many you want to use) cooked in well-salted boiling water for 4 minutes, then drained and run under cold water to stop the cooking. Cut the beans into 2-inch lengths before or after cooking.    However much pesto seems appropriate to dress the vegetables somewhat generously, thinned with a little of the hot potato/bean cooking water. Be careful not too thin it too much though so add cautiously.    Toss everything together in a large bowl or platter. Taste and ddjust for salt and pepper. ... Read more »

–inspired by Around my French Table by Dorie Greenspan   I heavily adapted this dish from Dorie Greenspan’s wonderful book Around my French Table a few years ago with cauliflower and then I made it with Brussels sprouts and bacon and then with winter squash and sage. I remembered the technique when I had 25 minutes to get dinner on the table and happened to have fava beans, new potatoes, and basil on hand. It was fantastic.   Finally, as cookbook author Dorie Greenspan notes, “this is risotto” the way that finely sliced apples are carpaccio, which means not at all. . .” but the technique is just enough reminiscent of risotto that I appreciate the reference and continue to use it. My version might not be recognizable to Dorie but it’s a keeper in our household.  ... Read more »

[caption id="attachment_10283" align="aligncenter" width="660"] Fava beans with mashed garlic and lemon juice.[/caption] [caption id="attachment_10284" align="aligncenter" width="660"] Fava beans with mashed garlic, lemon and orzo pasta.[/caption] Fava Beans with Pecorino and Prosciutto A classic way to prepare fava beans in Italy is to simply serve them, just tender with a young pecorino (sheep's cheese) and slices of prosciutto or salami, good bread and olive oil. The vibrant green beans, prosciutto and almost white cheese are the colors of the Italian flag and striking on a plate, not to mention delicious.   For the above preparation, remove the beans from the pods and cook them in salted, boiling water for about 4 minutes. Drain, rinse with cold water for a minute and then pinch the skins off each bean. Arrange the beans, cheese and meat on a platter. Drizzle the beans with a little olive oil and a bit more sea salt. Enjoy with our without good, crusty bread.... Read more »

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. I love to make this dish in the spring when green and then fresh (uncured) garlic is in the CSA share or at the market. The immature garlic is sweet and fragrant and you can use a lot of it without it imparting a sharp flavor.... Read more »

--inspired by Chef Cathy Whims (Nostrana) who I believe was inspired by cookbook author Anne Bianchi   This is one of my favorite dishes and favorite uses for (basil) pesto--it's comfort food at its best with the simplest of ingredients. There's something about the toasted, garlicky bread melting into the warm beans and pesto . . . and "bastard soup" is so named because it uses black beans, which are called fascistini in Italy in honor of what some Italians call "that black shirted bastard who brought Italy to the brink of destruction during WWII." On the positive side, it is very easy to prepare. All you need are brothy black beans, stale bread, pesto and some good olive oil.    *If you have previously cooked black beans with their broth use those and cook them down a little to thicken the bean broth.  ... Read more »

--adapted from Bon Appetit   This dish is ridiculously good. It's sort of height-of-summer comfort food, in a very good way. To make this vegetarian, instead of the bacon you can sauté the corn in butter or olive oil and add 1 teaspoon pimenton (smoked Spanish Paprika) and then add a few squeezes of lime juice at the very end. ... Read more »

I used to be a purist about pesto, but no more. I use almonds, walnuts or hazelnuts since I rarely have pine nuts on hand. I've even used Tamari Almonds in a pinch and it's delicious. I often use Asiago Stella (an aged asiago) because it’s less expensive than Parmesan and still very good. I also use the food processor. And you can scale this up or down very easily. It keeps well in the fridge, topped off with a thin layer of good olive oil, for about a week.   And you can employ it in so many ways— as a sandwich spread; stirred into deviled eggs or a frittata; thin it out for a salad dressing . . . . A classic Genovese dish is pasta, boiled potatoes (diced small and cooked right with the pasta) and sauced with pesto. Remember to save a little bit of hot, starchy pasta cooking water to thin the pesto just a bit before tossing with the pasta. You can easily thin too much so start with just a couple of tablespoons of cooking water. If you want your pesto to be bright green and not turn brown as soon as it's tossed with pasta you can blanch the leaves for a couple of seconds, rinse in cold water, squeeze out all moisture and proceed... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   A different twist on chicken salad and lovely for a summer meal. You may have dressing leftover and can use it on boiled potatoes, or with any number of vegetables, raw or cooked or with albacore tuna as well.  ... Read more »

  I like mixing diced boiled potatoes with a green salad and a creamy dressing. I make many variations but Batavian, Escarole, frisee or other more robust lettuces hold up particularly well here. You probably won’t need all the dressing for this salad. It keeps well for a few days so save for future use. And the tomatoes are completely optional.  ... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

--inspired by Tender by Nigel Slater   This is a favorite summer squash dish. The addition of the lemon juice is critical. And a fried or poached egg makes this a complete meal for me, one I could eat all summer long.... Read more »

Peaches and basil are a great combination and this dish is simple, gorgeous and delicious.   Variation This works well with anything from cream cheese to fromage blanc to ricotta to chevre and even to a little Greek yogurt if that's all you have.   Serves 5 as a side/starter  ... Read more »

[caption id="attachment_13896" align="alignleft" width="296"] Genovese and Thai Basil[/caption] A robust pot of basil in your backyard or on your front porch, or finding a beautiful bunch in your CSA share or at the market, is a summer highlight. Of course pesto or a caprese salad (basil, sliced tomatoes and fresh mozzarella) come to mind at once.    Basil, however, has a much broader range. Try the grilled peach, goat cheese and basil bruschetta  or Thai green curry with plenty of fresh basil. Basil originated in South East Asia in fact and is integral to salad rolls and dozens of dishes from that vast region.   There are dozens of basil varieties and some of the most common are the sweet Genovese and Thai basil.... Read more »