Tag: Basil

Stuffed Tomatoes

Stuffed Tomatoes

4 small, firm, ripe tomatoes

Salt and freshly ground black pepper

¼ cup olive oil

8 garlic cloves, minced

¼ cup chopped fresh basil and/or parsley

1 cup bread crumbs, fresh or dry

½ cup freshly grated parmesan cheese

Cut the tomatoes in half and remove the stems. Arrange them, cut side up, in an oiled baking dish. Sprinkle with salt and pepper.
Heat the olive oil in a heavy skillet and carefully saute the garlic for 2-3 minutes, stirring constantly and taking care not to brown. Add the basil and stir briefly. Add the bread crumbs and stir until the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.
Spoon the topping onto the tomatoes. Bake, uncovered, at 350 degrees for 30 minutes.

Recipe from Sundays at Moosewood

Summer Squash Curry

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.



If you are running out of ideas for the beets here is a great way to use up a bunch!

2 cups pureed, cooked and peeled beets

1/4 cup Organic Extra Virgin Olive Oil

1/3 cup Organic Raw Sunflower Seeds

¼ cup Organic Parsley

¼ cup Organic Basil Leaves

4 cloves Organic Garlic

1 ½ tbsp. Organic Balsamic Vinegar

½ tsp Sea Salt

½ tsp ground pepper


In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.

Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.

makes 2 to 3 cups pesto

Chilled Beet Salad

Chilled Beet Salad

1 bunch beets, with tops removed

1/2 cup basil leaves, finely shredded

1/4 cup rice wine vinegar or balsamic vinegar

2 garlic scapes, chopped

2 tbsp olive oil

salt and pepper to taste

1.) Steam whole beets with skins on until soft. Remove from steaming basket and peal off skins by hand (I usually do this running them under cold water).

2.) Slice beets either into cubes or bite sized half moons, put in bowl and pour vinegar over them and toss. Put in fridge till chilled (1/2 hour).

3.) Removed from fridge, toss with basil, garlic scapes, olive oil, salt and pepper to taste.



*2 cups Basil Leaves * 1/4 cup Olive Oil* 1/4 cup Sunflower Seeds or Pine Nuts * 1/2 cup Parsley * 2 cloves Garlic * 1/4 tsp Sea Salt * 1/4 tsp Black Pepper

* 1 tsp. lemon juice concentrate*

Blend all ingredients in a food processor and enjoy!




Fresh Tomato Salsa

Fresh Tomato Salsa

1.5  lbs. Tomatoes * 1  jalapeño pepper * 1/2 cup finely chopped onion * 1  finely chopped sweet peppers * 1/4 cup chopped fresh cilantro or basil leaves * 2 cloves garlic minced * 1 teaspoon salt or to taste *  1 tablespoons fresh lime juice

Chop tomatoes and transfer with any juices to a bowl. Finely chop hot peppers, including seeds (you might want to wear rubber gloves!). Stir hot peppers into tomatoes with remaining ingredients. It is always great to eat salsa fresh, but it can be made ahead and refrigerated.


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