Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Baked Chicken With Lemon and Rosemary, and Basil

Baked Chicken With Lemon and Rosemary, and Basil

Ingredients

  • 1 Tbsp. butter
  • 1/3 cup dry breadcrumbs
  • 1 tsp. fresh basil (about 8 leaves)
  • ½ tsp. fresh rosemary (about ½ sprig)
  • 1 ½ cups milk
  • 1 lb. boneless chicken breast
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 Tbsp. cornstarch
  • 1 tsp. lemon zest
  • ½ tsp. salt
  • 2 Tbsp. fresh lemon juice

Instructions

  1. Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minutes. In a shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 Tbsp. of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven.
  2. Bake for about 12-15 minutes or until chicken is starting to brown. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
  3. http://www.food.com/recipe/baked-chicken-with-lemon-and-herbs-164646
http://plant-it-forward.org/baked-chicken-with-lemon-and-rosemary-and-basil/

Sweet Basil Chocolate Martini

Sweet Basil Chocolate Martini

Ingredients

  • 4 oz. semisweet chocolate, coarsely chopped
  • 8 oz. water, boiling
  • 12-16 fresh sweet basil leaves, plus one sprig for garnish
  • 3 oz. vodka
  • Ice cubes

Instructions

  1. Smash the basil in a cocktail shaker or pint glass. Add the chocolate and boiling water. Stir until the chocolate has melted and let cool to room temperature or put in refrigerator for about an hour. Add the vodka and ice. Shake and strain into chilled martini glasses. Garnish with fresh basil and serve immediately. Makes 2-3 martinis. If making this for a party, make the chocolate base in advance and refrigerate until ready to mix with vodka.
  2. http://www.recchiuti.com/recipe_detail.html?recipe=08
http://plant-it-forward.org/sweet-basil-chocolate-martini/

Summer Farro Salad with Tomato, Cucumber & Basil

Summer Farro Salad with Tomato, Cucumber & Basil

Ingredients

  • Olive oil, for cooking
  • 2 large shallots (or 1 sweet onion), finely chopped
  • 2 cups farro (uncooked) (an Italian grain, found at Nundini on North Shepherd)
  • 4 cups chicken or vegetable stock
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • 1 pint cherry or grape tomatoes, halved or quartered
  • ½ large English (hothouse) cucumber, diced. If using Diva cucumber, peeled and diced.
  • ¼ cup finely chopped basil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat a few Tbsp. olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a Tbsp. or two of leftover stock, strain it out.) Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
  2. http://www.thekitchn.com/recipe-summer-farro-salad-with-tomato-cucumber-amp-basil-recipes-from-the-kitchn-193060
http://plant-it-forward.org/summer-farro-salad-with-tomato-cucumber-basil/

Lemon, Basil, Cucumber Infused Water

Lemon, Basil, Cucumber Infused Water

Ingredients

  • 10 thin slices of lemon
  • 10 thin slices of peeled Diva cucumber
  • 10 small leaves of basil, ripped
  • 3-4 cups of water

Instructions

  1. Put in the fridge and let stand for a minimum of 1 hour. Serve over ice with at least one lemon slice, cucumber slice, and basil leaf in each cup. Enjoy!
  2. http://montco.happeningmag.com/lemon-basil-cucumber-infused-water/#sthash.6wkSjQj7.dpuf
http://plant-it-forward.org/lemon-basil-cucumber-infused-water/

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Ingredients

  • 1 lb bag sweet potatoes, cut into about 1 by 5-inch "fries"
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400 degrees F. Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
  2. You can eyeball most of the ingredients in this recipe except the mayonnaise dip. It is important to get the correct amounts of mayo-lemon juice-garlic or it will not taste good.
  3. http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise-recipe.html
http://plant-it-forward.org/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise/

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Ingredients

  • This dish is delicious, but it takes an hour of prep work and another 30 min to cook, so do not start this dish if you are already hungry!
  • 2 Tbsp. olive oil
  • 1 medium white onion, chopped
  • 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
  • 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
  • 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
  • 1 1-inch piece of ginger, peeled and sliced
  • 3 Roselle leaves, chopped
  • 2 cloves garlic, minced
  • 1 14 oz. can light unsweetened coconut milk
  • 1 tsp. curry powder
  • ½ tsp. cumin seeds
  • 2 big handfuls of Malabar spinach
  • ½-1 lb. shrimp, cleaned and tails removed
  • Juice of 1/2 a lime
  • rice or noodles, cooked to package instructions
  • ¼ cup chopped fresh Basil

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate. Squeeze in ½ lime and add chopped basil. Serve hot.
  2. http://www.jemangelaville.com/2007/01/30/butternut-squash-with-coconut-lemongrass-shrimp-and-basil-and-a-bunch-of-other-stuff/
http://plant-it-forward.org/butternut-squash-and-shrimp-with-roselle-basil-spinach-in-a-coconut-milk-broth/

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Ingredients

  • -Chef Gina Lopez, Corporate Chef at Bridgeway Software
  • 3 table spoons of olive oil
  • 1 lb. of chicken breast cut into bite size chunks (optional)
  • 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
  • 1 cup of potatoes (cut into 1 inch chunks)
  • 1 cup of baby carrots (halved)
  • 1 can of diced tomatoes
  • 1 cup of canned coconut milk
  • 3 cups of chicken broth or vegetable broth
  • 1Tbsp of cumin
  • 1 Tbsp. of curry powder
  • 1 cup of sweet potato greens (chopped)
  • 1 cup of Malabar spinach (chopped)
  • 1 cup of French sorrel (chopped)
  • Salt and Pepper to taste
  • ¼ tsp. of Tabasco to taste
  • ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

  1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
  2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
  3. Serve stew in a bowl and garnish with herbs and arugula.
http://plant-it-forward.org/chicken-stew-with-coconut-milk-herbs-and-mixed-greens/

Eggplant Tricolored & More

Eggplant Tricolored & More

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 3 medium eggplants
  • Olive oil
  • Sea salt and black pepper
  • 1 yellow bell pepper cut into 3/8 inch dice
  • 10 cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 4 tablespoons of capers, plus 1 tablespoon of the caper brine
  • 5 oz. of buffalo mozzarella
  • Basil chopped
  • Salt and Pepper to taste

Instructions

  1. Preheat Oven 375. Cut the eggplants width ways into ¾ inch slices. Place slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 to 30 minutes until eggplants are soft and golden brown.
  2. Mix together bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes (the mix can be kept in the refrigerator for several days. The flavors will deepen.
  3. To serve arrange the eggplant slices on a serving dish. Break the mozzarella into large chunks and scatter on top. Spoon over with the yellow pepper salsa and finish with basil.
http://plant-it-forward.org/eggplant-tricolored-more/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/