July Theme: cooking with BASIL (sarah)

Basil Potato Salad

2 lbs. sm. red or white potatoes
1 c. shredded basil leaves
1/2 c. sour cream
2/3 c. mayonnaise or Miracle Whip
1/4 c. milk
2 tbsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper

Scrub and quarter potatoes. Boil until tender. Drain and cool. Blend together the mayonnaise or Miracle Whip (1/2 and 1/2 of each is good, too), basil, sour cream, milk, mustard, salt and pepper until combined well. Spoon over potatoes and toss lightly to coat. Chill. Makes 8 servings.

July Theme: cooking with BASIL (sarah)

Roasted Lemon-Basil Chicken

1/4 cup apple jelly
2 tbsp white balsamic vinegar
6 bone-in chicken breast halves, about 5 lbs.
1/3 cup packed fresh basil leaves
3 thinly sliced garlic cloves
1 lg lemon, thinly sliced
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375°F.

In bowl, combine apple jelly and vinegar, reserve. Dividing evenly, layer basil, garlic, and lemon slices over meat.

Sprinkle with salt and pepper. Place chicken breasts in shallow roasting pan.

Roast 45-50 minutes or until no longer pink inside. Brush with jelly mix several times during last 10 minutes of cook time.

July Theme: cooking with BASIL (amanda)

Spinach Basil Pesto

1 C packed basil leaves
1 C spinach leaves
1/3 C pine nuts
3 T Parmesan or Romano cheese
salt to taste
Finely chop above ingredients in food processor and gradually add about 1/3-1/2 C olive oil until it forms a thick paste.

July Theme: cooking with BASIL (heidi)

Caprese Salad

4-6 servings

Ingredients

• 3 vine-ripe tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper

Directions

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

July Theme: cooking with BASIL (heidi)

Basil Lime Sorbet

recipe serves 8

Ingredients

• 1 cup sugar
• 1 cup water
• 3/4 cup fresh lime juice
• 20 fresh basil leaves, minced

Directions

1. Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
2. Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
3. Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.