Tag Archives: basil

Summer Bruschetta

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .


Superfoods

After a season of indulgence we all need a little “whole” to start the New Year right. In this recipe I used Farro and Lentils but you can easily substitute them for any of the other whole grains, like Quinoa or Brown Rice. Satisfying and hearty, you wont eat as much and your metabolism will get a nice jumpstart

prepare Pesto

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Pinch Sea Salt

Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

Add as much of the remaining the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have.

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

( Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.)

prepare Fresh Tomato Sauce

1/3 cup olive oil

5 cloves garlic-chopped

1 bunch fresh basil-(1/2-3/4 cup)chopped

2 cups chopped tomatoes-fresh

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red pepper flakes(optional)

In a medium size pot heat oil, saute garlic gently  and add red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.

Prepare

Boil in salted water

1 cup Farro

1 cup  Lentils

Drain and split Farro and Lentils into 2 separate bowls each.

Mix one bowl of Farro with ½ cup of pasta sauce and the other bowl with ¼ cup of pesto.

You may add a little more or less if needed.

Repeat with Lentils.

Resulting in 4 seperate side dishes!!

You may enjoy these hot warm or cold.


Pesto

From pastas to grains, savory tarts to salad dressings, Pesto is one of the most versatile ingredients you can have on hand.

  • 1 big bunch Basil – cleaned and stalks removed
  • ¼ cup Parmesan Cheese- grated
  • 1 clove Garlic
  • Pinch Sea Salt
  • Pinch Black Pepper
  • ¼ cup Olive Oil
  • ¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

 Add  the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have. 

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

 Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.