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Tomato and Herb Salad Recipe

Ingredients

Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Salad

  • 5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
  • 1 cup small grape tomatoes, cut in half
  • 1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh oregano leaves

Tomato and Herb Salad Recipe

Directions

  1. In small bowl, beat dressing ingredients with wire whisk until well blended.
  2. On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Seafood Lasagne Recipe

Ingredients

  • 8 Lasagne noodles
  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 1 – 8 oz. pkg. cream cheese, softened
  • 1 1/2 cups creamed cottage cheese
  • 1 egg, beaten
  • 2 Tbsp.chopped basil or 2 tsp. dried
  • salt and pepper to taste
  • 2 – 10 oz. cans cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 – 5 oz. can crab
  • 1 lb. shelled deveined cooked shrimp
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup grated sharp cheddar cheese

Directions

  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.

Slow-Cooker Ratatouille Recipe

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top.  Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.

Ingredients

  • 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
  • 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
  • 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1 large onion, sliced into half-moons
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
  • 1 bay leaf

Directions

  1. Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.
  2. Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.
  3. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

Garlic-Shrimp Linguine Recipe

Another really easy to make pasta dish that any seafood lover will enjoy.

Ingredients

  • 280 g whole wheat linguine, uncooked
  • 1/4 cup Roasted Red Pepper with Parmesan Dressing.  Kraft makes it.
  • 3 cloves garlic, minced
  • 1 jar (650 mL) Tomato & Basil Pasta Sauce
  • 3/4 cup carrot sticks
  • 3/4 lb. (340 g) cooked cleaned large shrimp
  • 2 Tbsp. Parmesan Cheese
  • 2 Tbsp. chopped fresh basil

Directions

  1. Cook pasta as directed on package, omitting the salt.
  2. Meanwhile, heat dressing in large saucepan on medium-high heat. Add garlic; cook 1 min. Add pasta sauce and carrots; cover. Simmer on medium-low heat 5 min. Stir in shrimp; simmer, uncovered, 5 min. or until shrimp are done and carrots are crisp-tender.
  3. Drain pasta; place on platter. Top with shrimp mixture, cheese and basil.

Thai Curried Shrimp Recipe

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.

Ingredients

  • 2 tb Oil
  • 3 Minced Garlic Cloves
  • 8 oz Shrimp, Shelled & Deveined
  • 1 ts Curry Powder
  • 2 tb Fish Sauce (Nam Pla)
  • 1 tb Oyster Sauce
  • 1 1/2 tb Sugar
  • 1/4 c  Slivered Green Bell Pepper
  • 1/4 c  Slivered Red Bell Pepper
  • 1/4 c  Sweet Basil Leaves
  • 1/4 c  Sliced Onions

Directions

  1. Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute.  Add all the other ingredients and cook for 2 minutes.
  2. Serve with steamed jasmine rice.

Creamy Dijon Topped Potatoes Recipe

Ingredients

  • 1 package cream cheese (8 oz), softened
  • 1/4 cup Dijon mustard
  • 1 teaspoon dried basil
  • 1/3 cup black olives – finely chopped
  • 1/4 cup scallions – finely chopped
  • 1/4 cup red pepper – finely chopped
  • 18 small red skin potatoes – roasted and cut in half lengthwise
  • Scallion tips for garnish

Directions

  1. In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper.
  2. To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve.

Grilled Corn Salad Recipe

Ingredients

  • 6 cobs of corn, grilled
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup chopped basil

Directions

  1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
  2. Once the cobs have cooled, cut kernels off the cob.
  3. Add tomatoes, onion and basil to corn.
  4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
  5. Stir the dressing into the corn salad and serve.