Tag: basil

Grilled Tomato Mozz and Basil sandwich

Simple and satisfying.

1/4 c tomato sauce

4 slices of bread

Fresh mozzarella cheese, sliced thin

Basil leaves

1 – 2 tomatoes, sliced tbin

Cooking soary

Spread sauce over bread slices, top with mozzarella, tomato slices and basil. Spray bread slices with olive oil.

Heat a griddle over medium low heat. Cook until cheese is melting and bread is brown, flip and cook until second side is browned.

Serves 2.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.

Pasta and Fried Zucchini

This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.

  • 1/3 c sunflower or avocado oil
  • 2 medium zucchini, cut 1/4 inch thick
  • 1 1/2 tbsp red wine vinefar
  • 2 c basil
  • 1/4 c parley
  • 1/3 c olive oil
  • Salt and pepper
  • 8 oz pasta
  • Zest of 1 lemon
  • 1 1/2 tbsp capers, deaines
  • 4 oz buffalo mozzarella

Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.

Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.

Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.

Serves 4.

Combine

Strawberry Basil CousCous Salad

This is such a wonderful salad – perfect for summer picnics.

1 c couscous, prepared and cooled

1/3 c lemon juice

3 tbsp olive oil

Salt and pepper

2 c diced strawbeeries

1/2 c chopped basil

1/2 c feta, crumbled

Whisk together olive oil and lemon juice in a small bowl. Toss couscous with strawberries, basil and feta and drizzle olive oil mixture over the top. Stir to combine. Season with salt and pepper.

Serves 8. 3 WW points.

Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

Marinated Buffalo Mozzarella and Tomato

This one is from Plenty by Ottolenghi! It’s so good!

Marinade:

  • 1/2 tsp fennel seed, toasted and crushed
  • Zest of 1 lemon
  • 1 bunch of basil leaves, shredded
  • 2 tbsp chopped oregano
  • 2 tsp olive oil, the best you got
  • 2 tsp grapeseed oil
  • 1 clove garlic, crushed
  • 1/2 tsp course salt
  • Black pepper
  • 8 oz buffalo mozzarella
  • 2 rope tomatoes, quartered

Combine marinade ingredients in a small bowl.

Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.

Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.

Serves 4 as a starter.

Raw Lasagna

This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

“Cheese” sauce:

  • 1 c raw cashews, soaked for 1 hour, drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp thyme
  • 3/4 c almond milk
  • Salt and pepper

Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

Tomato Sauce:

  • 1/3 c sun dried tomatoes in oil, drained
  • 1 large tomato, chopped
  • 2 tbsp olive oil
  • 1 clove garlic
  • 4 tbsp water
  • 1 tbsp lemon juice
  • 1 tbps basil leaves

Combine in a food processor and pulse till almost smooth.

Pesto:

  • Handful of basil
  • Handful of parsley
  • 1/2 avocado
  • 2 tbsp olive oil
  • 1/4 c water
  • 1/2 c pine nuts
  • 1 clove garlic
  • 2 tbsp lemon juice
  • Salt and pepper

Combine in a food processor, pulse until smooth and chill till ready to use.

For lasagna:

  • 4 small zucchini, sliced thin as possible lengthwise
  • 2 large tomatoes, sliced thin
  • Basil leaves

On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

Serve 4.