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.

Green Curry Cauliflower Roast

Another winner from Vegan Comfort Food! Next time I would double the sauce.

  • 1/2 c finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 c full fat coconut milk
  • 3 kaffir lime leaves
  • 1/4 Thai basil, chopped
  • 2 tbsp green curry paste
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 large cauliflower, leaves trimmed off

Preheat oven to 400.

In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.

Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.

Bake about 45 min basting several times until golden and caramelized.

Carve into slices and serve.

Serves 4 – 6.

Grilled Romanesco Salad

This salad is so good I love the combo of hot and cool and soft and crunchy.

  • 3 c parsley sprigs
  • 1 c basil sprigs

• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs

  • 1 cup loosely packed basil sprigs

• 1/3 olive oil

  • Salt  andPepper
  • 2 c 1 1/2-inch Romanesco florets
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 head of butter lettuce, leaves torn
  • 1/2 c cherry tomatoes, halved
  • 1 medium, firm-ripe Hass avocado, diced

Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.

In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.

Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.

In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.

Serves 6.

Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.