Ingredients

• 3 medium zucchini
• 2 tablespoons olive oil
• 1 1/3 cups ricotta cheese
• 2 tablespoons fresh mint, finely chopped
• 1/4 cup fresh basil, finely chopped
• 24 whole basil leaves
• Salt & pepper
• Tomato sauce, for serving (optional)

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Remove both ends from the zucchini. Use a mandoline or sharp chef's knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer; don't let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.
3. Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.
4. At this point, both the zucchini and cheese mixture can be refrigerated for a few days, until you're ready to serve.
5. To assemble, spread a thin layer of ricotta cheese across a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.

Ingredients

• 1 cup dry orzo pasta
• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh chopped oregano
• 1 clove garlic, minced or grated
• kosher salt and pepper
• 1 pinch crushed red pepper flakes
• 1 cup cubed feta cheese
• 1 1/2 cups cherry tomatoes, halved
• 3 zucchini or yellow summer squash, halved
• kosher salt and pepper
• 1/4 cup basil pesto

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes.
2. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.
3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!

Ingredients

• 36 (4-inch) wooden skewers or picks
• 36 grape or cherry tomatoes (about 1 pt., depending on size)
• 12 small fresh mozzarella cheese balls, drained (8 oz)
• 1/4 cup extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1/4 tsp freshly black ground pepper
• 6 thinly sliced fresh basil leaves
• 1/4 tsp kosher salt
• Kosher salt & pepper to taste

Instructions

1. Cut the tomatoes in half crosswise. Cut each cheese ball crosswise into thirds.
2. Thread 1 tomato half (cut side up), 1 piece of cheese, and another tomato half (cut side down) onto each skewer. Place skewers in a single layer in a shallow serving dish.
3. Whisk together oil, vinegar, salt, pepper. Drizzle over skewers.
4. Sprinkle skewers with basil, salt & pepper.

Ingredients

• 2 ½ cups diced eggplant (skin on)
• Extra virgin olive oil, for frying
• ¼ cup extra virgin olive oil
• ½ cup diced spring onion (red or yellow onion can also work)
• 1½ cup seeded and diced bell peppers, assorted colors
• ¼ cup diced celery
• Pinch dried red pepper flakes
• ¼ teaspoon fresh thyme
• 2 teaspoons capers, coarsely chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon red wine vinegar, plus more to soak raisins
• 2 teaspoons granulated sugar
• 1 cup chopped fresh tomatoes
• 2 tablespoons raisins or dried currants
• 2 tablespoons roughly chopped pitted black olives
• ¼ cup pine nuts
• Fresh basil leaves, chopped
• Fresh flat-leaf Italian parsley, chopped

Instructions

1. In a large, deep skillet or fry pan, heat extra virgin olive oil (should be enough oil to reach a ¼ inch up the side of the pan). When the oil is hot, cook the eggplant in batches until browned all over; drain on paper towels.
2. Place the ¼ cup olive oil in a medium skillet along with the onion, peppers, and celery. Set over heat and sauté until the vegetables are wilted and beginning to color at the edges, about 10 minutes.
3. Add the red pepper flakes, thyme, and capers, and season with a little salt and black pepper.
4. Add the vinegar and sugar and cook to reduce.
5. Add the tomatoes and cook 10 minutes.
6. Add the cooked eggplant, raisins, olives, pine nuts, basil, and parsley. Taste and adjust the seasoning with salt and pepper as needed. Cook 5 minutes to marry the flavors. The eggplant and celery should be tender but still firm. Taste again for salt and black pepper.

Notes

Ingredients

• 1 8oz package Rice Vermicelli Noodles
• 2 Carrots
• 3 Radishes, assorted varieties and trimmed
• 1 cup Confetti Tomatoes
• 4 Mini Bell Peppers (any color will do)
• ½ cup Snow Peas, trimmed
• ½ cup Green Beans, trimmed and cut into 1 inch pieces
• ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
For the Miso Ginger Dressing:
• ¼ cup Purple Basil Leaves
• ¼ cup Mint Leaves
• 1 bunch Parsley Leaves
• ½ cup Raw Peanuts
• 2 Chiles, seeded and deveined
• 3 tbsp Ginger, grated
• 3 Garlic Cloves
• 3 tbsp Miso Paste
• Juice of 1 Lemon
• 1 cup Olive Oil
• Salt and Pepper

Instructions

For the Noodles:
1. In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing.
2. Have three bowls of ice water handy.
3. Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve.
4. Slice the bell peppers into thin rounds and set aside.
5. Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve.
6. Bring another pot of water to a boil and add a generous pinch of salt.
7. Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve.
8. Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
For the Miso Ginger Dressing:
9. Combine all the herb leaves into a small bowl and set aside.
10. In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside.
11. In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
For Assembly:
12. Take the noodles out of the bowl and arrange on a pile on a platter.
13. Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles.
14. Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
15. Enjoy!

Notes

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.

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

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

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

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