It’s harvest time here and the basil (Ocimum basilicum) is growing well. The sunny location in the garden has served them well. i really love the smell of basil, taking leaves from the plants is such an aromatic experience. Basil also makes a easy to grow windowsill herb, so you never have to be without fresh leaves.
Basil is an important herb on many levels, from magic to culinary to medicinal. it is one of my favorite garden herbs. when it comes to food, basil is a well known ingredient. what spaghetti dish would be complete without it? there is a reason that basil is associated with pasta dishes. it helps digest the carbs of the pasta, it is also a big help for your digestive issues (gassiness, indegestion). i love eating tomatoes with basil, they go very well together. basil is also a helpful ally when you are down with the cold/flu. not only can it help break up the phlemgy/mucousy stuff, it also helps with fevers (it makes you sweat it out) it is definitely the tea you want/need when you need a little warmth and a sunny summer day.
1-pound fresh green beans, trimmed and chopped
2 tablespoons olive oil
4·cloves garlic, minced
1 teaspoon crushed red pepper flakes. Salt and pepper to taste
l. Boil green beans in water for just 3-4 minutes; do not overcook. Or steam for 4 -5 minutes. Drain and rinse under cold water.
2.Heat olive oil in a skillet with garlic, green beans, and red pepper flakes. Cook, stirring frequently, for S-4·minutes until garlic is soft.
3. Taste, and season lightly with salt and pepper.
Yarrow (Achillia millefolium)
millefolium means thousand leaved (Wood, 1997) (Buhner, 1998)
Kale artichoke dip
1 (14 ounce) can jar artichoke hearts, drained and chopped coarsely
4 ounces cream cheese, softened
1/2 cup plain yogurt
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1-2 clove(s) garlic, minced
1/2 tsp sea salt, or more to taste
8 cups finely chopped kale
3 pounds zucchini, cut into a 1/2 inch cubes
3 tablespoons olive oil
1 tablespoon butler
5 garlic cloves, gently smashed
5-6 springs of thyme
1/2 teaspoon sea salt
4-5 turns of a pepper grinder.
Place a large. heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes. until the zucchini begun to soften. Strip the thyme leaves off their stems and add them to the pot.
Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you have an open bottle) and reduce the heat a bit more.
Total cooking time should Le right around an hour. Three pounds of zucchini typically yields around two cup) of spread.
Venetian Vegetable Stew
1 tablespoon extra-virgin olive oil
3 medium (1 1/2 pounds)
zucchini, well-scrubbed and
cut into inch cubes
1 medium onion, chopped
1 medium celery rib with leaves, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
2 cups frozen peas, rinsed under hot running water to separate
1/4 teaspoon freshly ground pepper 2 tablespoons all-purpose flour
1 ½ cups Homemade vegetable Broth, vegetable bouillon, or canned broth
1 tablespoon chopped mint
1/2 cup freshly grated Parmesan cheese
Freshly grated Parmesan cheese, for serving
Venetian Vegetable Stew with fresh Peas: Use 2 cups fresh pens (from 2 pounds of pods) instead of frozen peas
Cook the peas in a saucepan of lightly salted boiling water over high heat until just tender, 3 to 5 minutes. Drain and rinse under cold water. Stir the cooked peas into the sauce after it has thickened. Cook until heated through, about 2 minutes.
Mixed Venetian Vegetable Stew with Pancetta: Before adding the vegetables in Step 1, cook 2 ounces (½ cup) chopped pancetta, prosciutto, or bacon in the oil until browned, about 5 minutes. Pour off all but 1 tablespoon of the oil in the pan. Instead of vegetable broth, use beef broth.
Makes 4 to 6 servings
paella sauté with saffron
Can Be Cooked In Under 30 Minutes
Chicken-flavored Rice or Steamed Rice
3 ounces chorizo or other spicy smoked sausage, (tofu or tempeh?) diced
1 1/2 pounds medium shrimp, peeled and deveined
1 tablespoon olive oil
2 scallions, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup thawed frozen peas
1 teaspoon dried oregano
1/4 teaspoon saffron threads, crumbled
1 1/2 cups Homemade Fish Stock
1/4 teaspoon crushed red pepper or freshly ground black pepper
2 teaspoons cornstarch
1/4 teaspoon salt
Hot pepper sauce
Chopped parsley, for garnish
1. In a large (12-inch) nonstick skillet, cook the chorizo with 2 tablespoons of water over medium-high heat, stirring occasionally, until he water evaporates and chorizo lightly browned, about 6 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain,
leaving U1e drippings in the skillet.
2. Add the shrimp lo tile skillet and cook, stirring often, just until pink and firm, 2 to 3 minutes. Set aside with the sausage.
3. Add the oil to the skillet and heat over medium heat. Add the scallions, red pepper, and garlic. Reduce the heat to medium-low and cover. Cook until the vegetables soften, about 4 minutes. Stir in the peas, oregano, and saffron.
4. Ina small bowl, combine the fish stock, wine, and crushed red pepper. Whisk the cornstarch to dissolve. Stir into the skillet and bring to a simmer. Return the Shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute. Season with salt and hot pepper sauce to taste.
5. Spoon the rice into individual soup bowls and top with the shrimp, sausage, and sauce. Sprinkle with the parsley and serve immediately.
Chicken Paella Sauté: Substitute 1 pounds boneless and skinless chicken breast, cut into strips 2 inches long and 1/4 inch thick, for the shrimp. Cook in the chorizo droppings in the skillet until lightly browned, about 5 minutes, then set aside with the chorizo. Continue with steps 3, 4, and 6.
Makes 4 to 6 servings