Basil Cubes (to preserve fresh basil)

Thought I'd let you know this hint for basil. It won't taste like fresh, but if you use it in cooked recipes (like spaghetti sauce), it works. Finely chop the fresh basil and put in blender. Add just enough olive oil (doesn't take much) to make a paste and process on highest setting. Once done, spoon into an ice cube tray and freeze. Once frozen you can put the "cubes" in a plastic bag. When you are making your sauce in the winter, just add one ice cube for each tablespoon basil in any cooked recipe. I also often add garlic to the basil and olive oil I put the past into a snack size Ziploc bag. When I want to add it to the top of a pizza, a sauce or in a dressing ect. I simply grate off how much in want to use.

Mediterranean-style Zucchini

In 3 Tbs. olive oil saute 1 finely chopped onion or equivalent chopped green onions and 3 cloves crushed garlic. (1 chopped pepper can also be added.) Add

1 c. cooked navy or cantolini beans, 3 c. finely sliced zucchini, 1 tsp. oregano, and 1 pint stewed tomatoes. Stir and then cook slowly for 30 min. Serve over rice or pasta.

Pasta with Fresh Spinach, Walnuts & Gorgonzola

Saute 2-3 cloves garlic in 1 tbs olive oil, add 3/4-1 lb. chopped spinach. Toss and cook until wilted. Stir in 1/4 lb. walnut pieces and 6 oz. crumbled Gorgonzola. Toss until well mixed. Season with pepper and serve over pasta.

Greens with Hot Garlic Dressing

Heat 1/3 c. olive oil and 4 minced cloves garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in ¼ c. cider vinegar and immediately pour over 1 ½ lbs. greens. Season with salt and pepper and toss well. Serve right away.

Tomato Tart

serves 6

For crust:

• 1 C all-purpose flour
• 1/2 C yellow cornmeal
• 1/4 tsp. salt
• 1/2 C cold,
• unsalted butter,
• cut into small pieces
• 3 tbsp. ice water

Pie weights or dried beans for baking crust

For filling:

• 1 egg
• 1/3 C milk
• 6 oz. pepper
• Jack cheese, shredded
• 1 or 2 tomatoes, sliced about 1/2" thick

Salt and pepper to taste

To make crust: Whirl together flour, cornmeal and salt in a food processor. Add butter and pulse until mixture resembles a coarse meal. Add ice water and pulse just until mixture forms a ball. Press dough evenly into a 9" round tart pan with removable bottom and prick all over with tines of a fork. Chill crust about 20 minutes.

Preheat oven to 375 degrees F. Line chilled crust with foil and fill with pie weights or dried beans. Bake 10 minutes. Remove foil (and weights) and bake 5 minutes more, or until just dry. Cool crust in pan on a rack while you prepare filling.

To make filling: Whisk together egg and milk. Stir in cheese and season with salt and pepper. Pour mixture into cooled crust. Lay tomato slices on top in a single layer. Bake about 25 minutes or just until custard is set. Cool tart on rack at least 15 minutes. Lift tart out of rim and serve warm or at room temperature.

Caramel Apple Cake

• ½ cup softened butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup sour cream
• 2 cup diced peeled apples
• ¾ cup CHIPITS, SKOR TOFFEE BITS

topping:

• 1/3 cup all purpose flour
• 2 tbsp brown sugar
• ¼ cup butter
• ¾ cup CHIPITS, SKOR TOFFEE BITS

CAKE: Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine Flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and Skor bits. Spread batter evenly in greased 13”x9” cake pan.

COMBINE all topping ingredients, mixing until crumbly. Sprinkle evenly over batter.

BAKE at 350 F for 35-40 minutes, or until toothpick inserted in center comes out clean.

Tomatillo Salsa Verde

• 5 cups Tomatillos-chopped
• 5Chiles Thai dragon or Habaneros-chopped
• 1-2 cups onion-chopped
• 1cup lemon juice
• 6cloves Garlic-chopped
• 1tablespoon Cumin-ground
• 3 tablespoons oregano
• 1 tablespoon salt
• 1 teaspoon black pepper

Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle intohot pint jars. Leave 1/2 inch headspace.Adjust lids and process in boiling water bath

Vine Tomato Bruschetta Pizza

• 75 mL (1/3 cup) Olive oil
• 5 mL (1 tsp)Seasoning salt
• 2 pcThin crust pizza shells, or Greek pita
• 40 g (1 oz)Purple onion, diced
• ½ cloveGarlic, minced
• 2 tomatoes, diced
• 4 leaves Fresh basil
• To taste Salt and pepper
• 100 g cheese

Preheat oven to 180ºC (350ºF).
Preheat skillet
Drizzle 30 mL (2 tbsp) of olive oil on each pizza shell and dust with seasoning salt. Set aside.
Heat remaining olive oil and sauté the onion and garlic until tender.
Add the fresh tomatoes and basil and toss lightly for approximately 1 minute. Season to taste.
Top each pizza shell with the tomato mixture and cheese, bake in preheated oven for approximately 10 minutes.
Remove from oven, let rest for 1 minute, cut and serve.
Feta cheese or goat cheese may be substituted for cheese.
Do not overcook tomatoes, as they will release their juices and make the crust soggy.
For a truer version of tapas, substitute the pizza shell with fresh baguette and follow the same procedure (for a crunchier base, toast the bread after seasoning and oiling).

Tomato, Walnut and crumbled Blue Cheese Salad

• 1 Bunch Arugula lettuce
• 2tbsp Olive Oil
• 1/4c Chopped walnuts
• 2tbsp Balsamic vinegar
• 3 Medium tomatoes, chopped
• 1 Garlic clove, crushed
• 1/4c Blue Cheese, crumbled
• 1tsp Chopped parsley
• 1tsp Oregano
• 1tsp Basil

Rinse, dry and tear the lettuce into bite size pieces. Add the walnuts, tomatoes, and crumbled blue cheese.

To make the vinaigrette: add olive oil, balsamic vinegar, garlic, oregano, parsley and basil. Using a hand blender, emulsify the ingredients, pour on the arugula and toss.