The Purloined Recipe

4 servings, 2 cups each

Dressing:

1/4 c. tomato juice
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/3c. chopped green pepper
Coarse-ground black pepper
1 garlic clove, minced

Salad:

6 c. mixed salad greens
2 c. diced tomatoes
1 c. diced cucumber
½ c. thinly sliced basil
1/3c. crumbled Feta cheese
1/4 c. sliced green onions
15-oz. can cannellini or
other white beans, rinsed

Combine dressing ingredients with a whisk. Salad: combine greens and
remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Recipes By Ingredient, The Recipes, basil, cucumbers, garlic, lettuce, onions, salad dressings, salads, tomatoes

From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, potatoes, sauces, tomatoes

from Kate & Mike O’Connor-Masse, Chino Valley Farms

2 pints (1 ½ lbs) Romas, diced
1/3 cup chopped sweet red onion
2 large cloves garlic, minced
1/4 cup chopped fresh basil
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper, to your taste
Shredded mozzarella cheese (optional)

Sliced baguette or Italian bread, lightly toasted.

Combine Romas, onion, garlic, basil, oil, vinegar, salt and pepper.

Spoon tomato mixture onto toasted bread slices, or over mozzarella, if used. Mozzarella is optional, but it does prevent the topping from soaking the bread. Serve immediately.

Recipes By Ingredient, The Recipes, appetizers, basil, garlic, onions, tomatoes

3 1/2 cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste

1. Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well.
2. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled.
3. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes.
4. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

Recipes By Ingredient, The Recipes, basil, pizza, squash - summer

by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
Salt
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, onions, oregano, squash - summer

1 - 9×13 Casserole dish
4-5 - Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower - Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs - I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic - pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

Recipes By Ingredient, The Recipes, basil, chiles, cilantro, entrees, garlic, oregano, sage, side dishes, squash - summer

from Danielle Adams

Filling:

1/2 small container of Ricotta Cheese
1/2 Medium Tomato - Chopped
Handful of Basil - Chopped
Little Bit of Diced Onion
Dash of Garlic Powder
Salt and Pepper to Taste

Batter:

Trader Joe’s or Other Buttermilk Baking Mix
1 Egg
1/2 Cup Water
Enough Veggie Oil to fill about 1/2 of a Medium Sized Skillet/Pan

Make the batter and allow to sit for a bit. Combine all ingredients for the filling.

Fill the Squash Blossoms with the filling, make sure to close the tops of the blossoms after by either pressing them down in to the filling a bit or gently twisting them a bit. Preheat your pan on med-Hi heat.

Dip the blossoms in to the batter and make sure your pan is hot enough. Gently place the blossoms into the pan and cook them until golden brown on each side. I usually turn down the heat to medium at this point.- they cook very rapidly and you should only need to turn them once. I add a little extra salt, pepper and red chili pepper flakes on them after frying too!

P.S. I am a total throw it together and see how it turns out cook… so please let me know if you have any questions about how I made these!!!!

Recipes By Ingredient, The Recipes, appetizers, basil, garlic, onions, side dishes, squash blossoms, tomatoes

Serves 2 to 4

This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer.

Improvise with what you have: small onions or red scallions, spring leeks or green garlic, shallots in the fall, bunched spinach or loose leaves.

1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, about golf ball size, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper
1 pound pod peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.

Recipes By Ingredient, The Recipes, basil, cabbage, entrees, kohlrabi, side dishes, spinach, thyme, turnips

1 c. fresh or frozen green peas
1 med. size carrot, peeled & chopped
1/2 sm. stalk celery
1 oz. mozzarella cheese, cut in sm. cubes (about 1/4 c.)
2 tbsp. plus 1 tsp. buttermilk
2 green onions, finely chopped
1 tbsp. plain low fat yogurt
1 1/2 tsp. mayonnaise
1/2 tsp. balsamic or red wine vinegar
1/2 tsp. dried basil, crumbled
1/8 tsp. pepper
1/4 tsp. Sugar

In small pan, bring 1 inch of water to boil; add peas and carrots and cook 5 minutes. Drain; rinse under cold water; drain. Place in medium bowl; add celery and cheese; toss well to mix.

In small bowl, combine buttermilk, green onions, yogurt, mayonnaise, vinegar, basil, pepper and sugar. Spoon over salad and toss well. Cover and refrigerate.

Recipes By Ingredient, The Recipes, basil, carrots, salads

Serves 6

2 pounds young, tender carrots, peeled and cut into pieces 2 inches long by 1/4-inch thick
1/4 cup olive oil
3 Tablespoons lemon juice
2 Tablespoons chopped parsley
2 Tablespoons chopped basil
1/2 teaspoon salt
Freshly ground pepper

Steam carrots until tender but firm, about 10-15 minutes. Place in a mixing bowl. Combine remaining ingredients and pour over carrots while they are still hot. Toss to mix and chill before serving.

Recipes By Ingredient, The Recipes, basil, carrots, parsley, side dishes