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Posts Tagged ‘basil’

by Sarah Steimer

Pasta with roasted tomatoes, corn and garlic confit

This dish was a straight-up treat. The garlic confit and corn take on a subtle sweetness, while the roasted tomatoes take everything to a deeper level. I would have even skipped the pasta and poured everything over a good piece of bread. So save this recipe as a bruschetta idea as well!

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by Sarah Steimer

Marinated tofu with peanuts and charred bean sprouts

This dish came together so easily and had fantastic textures between the tofu, bean sprouts and peanuts. Definitely do not skip the addition of a lime wedge, that little blast of tart citrus juice really elevates the dish and cuts some of the saltiness of the lime and peanuts.

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by Sarah Steimer

Four berry and basil pie with crumble topping

We’ve been scrambling to get the last berries at the farmer’s markets, and I needed to use what we had fast. So, I threw them all in a pie and called it a day. Or rather, a summer.

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by Sarah Steimer

Basil chickpea curry with coconut-lime rice

I could have eaten this dish for days on end. Sure, hot food in the summer sounds rough, but this dish was really lightened up by the basil, lime and coconut milk. One of my favorite meals this summer.

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by Sarah Steimer

Summer tomato salad with fresh herbs

It’s a simple salad, but with so many fresh tomatoes and herbs around, why do more? Seek out the best heirlooms at your farmer’s market. The tomatoes are truly the key ingredient here (and go for color, too!).

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by Caitlin Saniga

Blackberry-basil coconut pops

This may be one of my best recipes of the year. Even Joel, who is terrified of popsicles because of tooth sensitivity, tried one and agreed that it was fantastic. Basil-mint syrup is the secret to what makes these so spectacular, and straining out the seeds before freezing means you won’t have to whittle your popsicle stick into toothpicks.

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by Caitlin Saniga

Heirloom tomato spaghetti with fresh basil

Please forgive me for sharing what may be the simplest, most generic summer meal. I can’t get enough of heirloom tomatoes!

  • 4 medium heirloom tomatoes, the more colorful, the better
  • 2 tablespoons extra-virgin olive oil, plus more
  • salt and pepper, to taste
  • 2 shallots
  • 4 garlic cloves
  • 1/4 cup basil leaves
  • 1 8-ounce package spaghetti

Chop the tomatoes and place them in a large bowl, along with their juices. Drizzle the olive oil over top, and season well with salt and pepper. Let the tomatoes rest.

Mince the shallots and garlic. In a small saucepan, heat a couple splashes of olive oil over medium heat. Add the shallots, season with salt and pepper, and cook until softened, about 5-7 minutes. Next, add the garlic and cook until fragrant, about 1 minute. Remove from the heat, and add to the bowl with the tomatoes. Tear the basil leaves, and add them to the bowl. Stir to combine, and let rest while preparing the pasta.

Cook the pasta according to package directions, and drain. Add the pasta to the bowl with the tomatoes, and toss well to coat with the sauce. Divide among 4 bowls, and serve warm.

Makes 4 servings.

Recipe adapted from: Mission Delectable

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