Tag Archives: basil

Panzanella

 

Panzenella

Summer Tomato Panzanella

This is one of my favorite ways to use the tomatoes and basil from my garden.
Servings: 2

Ingredients

Salad

  • 2-3 ripe roma tomatoes chopped OR 1 cup cherry tomatoes, halved
  • 1/3 cup chopped cucumber
  • 1/4 small red onion thinly sliced
  • 10-20 basil leaves torn
  • 2 cups red leaf green leaf, or romaine lettuce, torn
  • 1 cup good crusty bread cubed and toasted in oven until just slightly brown
  • salt and pepper to taste
  • Optional addition -
  • 1/4 cup fresh mozzerella (cieligine or perline work well)

Dressing

  • 3-4 TBSP red wine vinegar
  • 2 TBSP good quality olive oil
  • 1 small clove garlic pressed or finely minced
  • 1/2 TSP Dijon mustard
  • Salt and Pepper

Instructions

  • Toss all salad ingredients except bread with a generous sprinkle of salt and let sit for at least 15 minutes
  • Place all dressing ingredients in a jar and shake to combine and emulsify.
  • Add bread and dressing. Toss and serve.

Vegan Pesto

Vegan Pesto

Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
Prep Time10 mins

Ingredients

  • 8 oz basil washed and large stems removed
  • 2-3 cloves garlic to taste
  • 1/4 cup pine nuts or cashews
  • 1 TBSP light miso paste*
  • juice of 1-2 lemons to taste
  • 2-4 TBSP olive oil to taste
  • salt and pepper to taste

Instructions

  • Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
  • Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.

Notes

Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
*I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.

Summer Corn and Tomato Salad – Two Ways

Mexican Grilled Corn Salad / Summer Corn and Tomato Salad

Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
Servings: 6

Ingredients

Mexican Grilled Corn Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled jalepeno* seeded and minced (optional)
  • 1 grilled orange pepper* finely chopped
  • 1 pint cherry tomatos halved
  • 1 avocado finely chopped
  • 1 clove garlic pressed or finely minced
  • juice of 1 lime
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • 1 TSP agave nectar
  • 3 tbsp chopped cilantro or flat leaf parsley

Summer Corn and Tomato Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled medium zucchini* chopped
  • 1 pint cherry tomatoes halved
  • 1/2 small red onion finely diced
  • 1 clove garlic pressed or finely minced
  • 2 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TSP agave nectar or you could use sugar
  • 3 TBSP basil chiffonade
  • Optional Additions-
  • 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
  • 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner

Instructions

  • Combine all ingredients, toss and serve.

Notes

*To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.