Basil | 20something cupcakes

Archives For basil

peach + tomato panzanella.

August 6, 2012 — 8 Comments

One of my favorite things: When I tell Daniel what I’m making and he whines about it … then he eats it, and loses his mind over how delicious it is.

Peach + Tomato Panzanella

How on earth could one whine after being presented to the thought of a luxurious bread salad – packed with fresh summer peaches, tomatoes, arugula, basil, and blue cheese – you ask?

Well, it all started when I explained to him what a panzanella is … Traditionally, it’s an Italian bread and tomato salad where the chunks of stale bread soak up the juices from the tomatoes. From there, anything can be added – more veggies, dressing, etc. But none of that matters because I lost him at the whole bread-soaking-up-tomato-juices thing.

In Salad Bar arugula, basil, blue cheese, main course salads, peaches, side salads, summer recipes, tomatoes

frozen peach {basil} sangria.

July 23, 2012 — 10 Comments

Here we go again.

frozen peach {basil} sangria

And by we, I mean me … once again, I’m off making deliciously crafty cocktails that go down way too easily – and if you’re not careful, you’re gonna end up in a state of comatosity.

I’m not kidding – after a nice, healthy pour of this frothy sensation, I was ready for a nap.

But isn’t this what summer’s all about? Sweet peaches, fresh basil, crisp white wine and tequila … it’s starting to look like I took my favorite things about summer and stuffed them all into a blender, isn’t it?

It kinda is what I did, but let me just say, this is one of the best cocktails I’ve ever made. It’s truly unique, yet all of the flavors harmonize perfectly.

In Cocktails, Food Matters Project basil, frozen drinks, limes, peaches, sangria, summer recipes, tequila, white wine

skirt steak + {summer} squash tacos.

June 25, 2012 — 20 Comments

Tacos, allow me to introduce you to the classic Argentinean combination of skirt steak and chimichurri.

Skirt Steak + {Summer} Squash Tacos

This isn’t, however, the traditional chimichurri made with parsley that you might be thinking of. This one’s made with arugula and basil – and it’s pretty divine.

Also – we’ve gone ahead and added grilled summer squash to these beauties, up-ing the health factor, and an easy goat cheese crema – which is really just a fancy term for goat cheese mixed with Greek yogurt.

This is one of my favorite meals I’ve made in a while, and it’s so super-simple – and perfect for summer! Cranking up my good ol’ Griddler to its highest heat got me the grill marks I was looking for, and I didn’t have any pots and pans to dirty up in the process since I used it for the meat, the squash, and even the tortillas.

In Food Matters Project, Main Dishes arugula, basil, beef, chimichurri, goat cheese, skirt steak, summer recipes, summer squash, tacos

zucchini-white bean {bacon} fritters.

June 11, 2012 — 13 Comments

Fritters … what exactly are they?

Zucchini-White Bean {Bacon} Fritters

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

In Food Matters Project, On the Side, Starters aioli, bacon, basil, chives, fritters, pan-fried, white beans, zucchini

arugula + avocado salad with basil vinaigrette.

June 6, 2012 — 4 Comments

Any decent dinner party menu involves a big green salad. It’s just a fact of life.

Arugula + Avocado Salad with Basil Vinaigrette

A big green salad makes you feel better about indulging in, er, indulgent things. Things like fried chicken and blue cheese grits.

It’s just … a fact.

I hope that you do enjoy a big green salad, because if you do, you won’t try to argue with me here. There are people who do enjoy this sort of thing, you know. As a matter of fact, one of my dinner party guests told me he wanted more of this salad instead of dessert. Well, not entirely true – he still wanted dessert, but he said that this salad was so good that he just wanted to keep eating more of it. And this was after dessert was long gone.

If, on the other hand, you don’t enjoy a big green salad, allow me to let you in on a little secret. And it’s not, “adding bacon, because bacon makes everything better.” That’s also a fact, but it’s a fact everyone knows.

Can I get away with telling you avocado makes everything better? Maybe. You likely already know it, fine – but I think we can let that one slide moreso than the bacon statement.

How about this … how about we talk about the magic that happens when basil vinaigrette is poured, generously, over a vat of arugula? Now, this … this might be news to you.

In On the Side, Salad Bar arugula, avocado, bacon, basil, basil vinaigrette, first-course salads

heirloom tomato galette.

June 4, 2012 — 19 Comments

This heirloom tomato and fresh mozzarella galette has officially just blown my mind.

Heirloom Tomato Galette

It’s almost like a pizza: A flaky, buttery pastry replaces the crust, a balsamic-Dijon blend acts as a sauce, slices of luscious heirloom tomatoes and fresh local mozzarella melt into each other like buttered toast, and a layer of garlic, olives, and Parmigiano-Reggiano seals the deal. Followed by a generous helping of fresh chives and basil after it comes out of the oven.

I realize it’s a bit of a stretch from this week’s recipe for The Food Matters Project, which is that of a savory tomato crisp. There, you won’t find a crust at all – tomatoes are topped with a cheesy breadcrumb-oat topping and baked. It’s really more of a gratin. (Get the original recipe here, on Nicole’s blog for her inspiring company seeking to teach others about doing good with food, The Giving Table.) Bittman points out that, of course, it would be best in summer when tomatoes are at their peak, but because baking them brings out their sweetness, you can get away with making this recipe all year long.

Heirloom Tomatoes + The Start of Dough

We’ve talked about the magical experience that is roasting tomatoes, and the same magic goes down here in this galette. Gorgeous heirloom tomatoes in vibrant shades of green, yellow, and red are a little piece of heaven this time of year, no matter how you slice it {hehe} … I ate the extra slices and scraps drizzled in olive oil and sprinkled with sea salt – heaven, I tell you! But when you cook them in this galette, their flavors intensify even moreso, and yes … MINDS. ARE. BLOWN.

In Food Matters Project, Main Dishes basil, chives, galettes, goat cheese, mozzarella, olives, savory tarts, summer recipes, tomatoes, vegetarian

tropical spinach salad with grilled shrimp + feta.

May 21, 2012 — 15 Comments

Spinach and strawberries are a classic combination when it comes to salads, but here – we’re taking that up a notch.

Tropical Spinach Salad with Grilled Shrimp + Feta

I almost skipped out on this week’s recipe for The Food Matters Project, and I’m so glad I didn’t. I’ve had a lot of craziness going on lately, between my trip to Louisville last week, catching up on work, and the ever-insane social calendar. I had a wedding last night, for instance – but I still ~~found~~ made the time to put this salad together yesterday so that we’d have dinner ready for the next couple of nights … and so that I could share it with you, of course!

Who doesn’t love a good main dish salad this time of year? It’s easy, it’s quick, and best of all … it’s bikini season-friendly!

It can be easy to fall into a salad-f0r-dinner rut once you find one you like. I tend toward arugula and store-bought rotisserie chicken with my go-to mustard vinaigrette during those extra-crazy weeks when I can’t even fathom putting more than 2 minutes of thought into dinner. This salad is a little more creative – and yes, it takes a bit more prep – but it’s still super-quick and easy.

In Food Matters Project, Healthy Eats, Salad Bar basil, citrus, dressings + vinaigrettes, feta, main course salads, pineapple, shrimp, spinach, strawberries, tropical, weeknight fix

arugula-crème fraîche pasta.

May 15, 2012 — 8 Comments

It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere.

Arugula-Creme Fraiche Pasta

But what happens when you get excited about a meal that’s super-simple … something easy enough for a weeknight, even? Well, then you know you’re onto something.

I’d been eyeing this easy idea in my favorite cookbook {pretty sure I should start getting paid for these mentions} for a while. The idea seemed so simple, it was like – whaaaa?

Crème fraîche = pasta sauce. That just about sums it up.

Add a little lemon and seasoning, and crème fraîche becomes a perfect vehicle for pasta. Now, toss that with a few handfuls of fresh arugula and grated Parmesan and you’ve got a gorgeous and satisfying meal.

You could very easily stop right there, as the original recipe suggested, or you could pop in a few more additions and make it just a litttttle bit better. In my crazy-brain, the arugula, lemon, and Parmesan were speaking to me … asking – no, begging – to be transformed into a riff on a deconstructed arugula pesto. Who am I to argue with such an idea?! Enter in the garlic, pine nuts, and basil – and you’re there. Simple as that.

In Fabulously Simple, Main Dishes arugula, basil, crème fraîche, easy-breezy, lemon, parmigiano-reggiano, pasta, pine nuts, weeknight fix

BLT wraps with basil aioli.

February 2, 2012 — 2 Comments

White bread. A thick smear of mayo, full-fat – preferably homemade. Crispy slices of thick-cut bacon. Cool, crisp Boston lettuce leaves. Thick, juicy bright red slices of heirloom tomato…well-seasoned, of course.

It’s a good time.

That folks, is a real BLT – a traditional BLT. It’s a truly perfect sandwich, if you ask me. The only problem with this sandwich is that it’s fairly limited by season. If you can’t get your hands on the perfect tomato, then you’re missing an imperative part of the sandwich. A BLT is the poster-child of simple food = beautiful food, and that means all of your ingredients must be, well, perfect.

Which is why I bring you this winter-friendly version of everyone’s favorite sandwich, the BLT.

In Fabulously Simple, Starters aioli, arugula, bacon, basil, lunching, sandwiches, sun-dried tomatoes

white bean + avocado dip.

January 31, 2012 — 11 Comments

I’ve always wondered if there was a way that guacamole could be improved upon.

I’ve discovered that there is. Well, that’s if you consider making it healthier an improvement. I do, when it still tastes just as good – if not better.

Question: Do you ever think it’s funny when you hear people say, “Oh, I make the best guacamole!” or “I don’t know what my dad puts in his guacamole, but it’s the best ever!” Now I’ve made guac many, many times. It’s, like, always good. I like to think I make the best guac, but in truth, I think pretty much everyone that takes a stab at it does a decent job.

This stuff is hard to mess up, peeps! Mash up some avocado, add lime or lemon juice to taste, maybe a chopped tomato if you’re in the mood, a little minced something from the allium family…are you WTF-ing over there? New vocab word of the day comin’ at ya: The allium family is made up of garlic, onions, shallots, scallions, leeks, and chives – yes, these little guys are imperative in the world of good eats when it comes to building and adding flavor. Lesson concluded.

Now back to the guac…seasoning! Seasoning can make or break your guacamole. And by seasoning, I mean salt. Add all of these ingredients – to TASTE, by the way, which anyone is capable of doing – and you too can make the very best guac that your mother, cousin, half-brother and his wife and kids have ever tasted.