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PESTO (4-6 servings)
4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
3/8 cup pine nuts, lightly toasted (you can substitute almonds or walnuts)
3/4 cup fresh grated parmesan or romano cheese
Place the basil in a blender or food processor.
Add the oil, garlic, parsley, salt, pepper and nuts.
Blend until all are chopped very fine.
Remove from the blender and stir in the grated cheese.
Toss with cooked pasta, top with extra grated cheese.
TOMATO BASIL SOUP (4 servings)
2 teaspoons olive oil
3 garlic cloves, minced
3 cups chicken broth
3 cans diced tomatoes, undrained
2 cups fresh basil leaves, sliced
Salt to taste
Basil leaves for garnish
Sauté garlic in oil for 30 seconds to 1 minute.
Stir in broth and tomatoes; bring to a boil.
Reduce heat and simmer for 20 minutes.
Stir in basil.
Process or blend the soup until smooth, add salt to taste.
Garnish with fresh basil leaves.
WARM LEMON-BASIL POTATO SALAD (4-6 servings)
1.2kg small potatoes or new potatoes cut into 1/8ths
Vegetable cooking spray
¼ cup lemon juice
4 garlic cloves, minced or 4 cloves roasted garlic
¾ cup chopped fresh basil greens
1 tablespoon Dijon mustard or Creole mustard
1 teaspoon salt
½ teaspoon freshly ground pepper
2/3 cup olive oil
½ medium size purple onion, chopped
10 thick slices bacon cooked and crumbled
Tomato wedges for garnish
Optional: green beans or fresh spinach
Preheat oven to 245 degrees C.
Arrange potatoes evenly on a lightly greased pan.
Coat with cooking spray.
Bake for 20-25 minutes, stirring occasionally or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream.
Gently toss potato and onion with ½ cup of vinaigrette.
Garnish with crumbled bacon and tomatoes.
Optional: add steamed green beans or serve over a bed of fresh spinach.
Tomato and Herb Bruschetta (4 servings)
Bruschetta is a simple but superb Italian appetizer of thick slices of toasted bread spread with a garden-fresh topping of ripe red tomatoes, basil, garlic and olive oil.
2 teaspoon chopped fresh oregano or 1/2 tsp dried
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Six 1/2-inch to 3/4-inch-thick slices crusty bread, grilled or toasted
1/3 cup chopped fresh basil and/or coriander
1 1/2 pounds ripe tomatoes, chopped
1 small clove garlic, minced
Herb & Cherry Tomato Sauce (8 servings)
3 tablespoon olive oil
1 large garlic clove
3 cups cherry or grape tomatoes
1/2 teaspoon hot red chili flakes
1/2 cup chopped fresh herbs, such as chives, basil, oregano or parsley, preferably a combination
1/2 teaspoon salt
Heat oil in a large frying pan set over medium heat. Thinly slice garlic and add. Cook, stirring occasionally, just until garlic starts to brown, from 1 to 2 minutes. Watch carefully so garlic doesn't burn. Remove garlic and discard.
Gently add tomatoes, being careful not to spatter oil. Sprinkle with chilli flakes. Stir often until about half of tomatoes begin to split, about 5 minutes for cherry tomatoes and 8 minutes for grape tomatoes. Stir in herbs and salt. Toss with hot pasta. Sprinkle with grated Parmesan, Asiago or Gorgonzola cheese.
In medium bowl, gently mix tomatoes, garlic, basil, oregano, oil, vinegar and lemon juice. Season with salt and pepper. To serve, cut grilled bread slices in half. Set slices on serving plates and spoon tomato mixture over them.
Frittata with Swiss chard, sweet potatoes and Micro Greens with Feta
4 organic free range eggs, lightly beaten
Dash Tabasco or even better ½ teaspoon Harissa (Lebanese hot chili paste)
Sea salt and freshly milled black pepper
Two sweet potatoes, peeled and cut in one inch cubes
1 teaspoon Canola oil
4-5 swiss chard leaves, finely shredded
Small handful micro greens
1 tablespoon unsalted butter or canola oil
3 ounces Back Forty feta or goat cheese
Pre heat the oven to 425 degrees
Toss the sweet potatoes with sea salt and black pepper
Roast for 25 minutes or until soft
In a bowl beat the eggs with the hot sauce, chard and micro greens
Pre heat a non stick pan with butter or oil pour the eggs into the pan and stir well until just beginning to set
Place the potatoes over the top of the frittata and dot with the feta or goat cheese, sprinkle with black pepper
Place the frittata in the oven for 5 minutes or until lightly browned remove from the oven slide out onto a cutting board and serve in wedges with a green salad.
Micro-Green Salad
1 medium beetroot
1 medium carrot
1/2 recipe Reserved Mushroom Vinaigrette
4 pinches micro-greens of your choice
Peel and put the beetroot through a turning slicer; place in cold water. Peel and put the carrot through a turning slicer; place in cold water. Toss with remaining mushroom vinaigrette. Reserve micro-greens for plating and set salad aside.
To serve:
Place a ring mould in the centre of a dinner plate. Add the beetroot risotto until full. Remove the ring mould. Place the sautéed spinach on top of risotto. Place a salmon fillet on top of the spinach. Place the wild mushrooms on top of the salmon. Put the micro-greens on the centre of the fillet. Place several curls of beetroot and carrot on micro-greens. Garnish the plate with dots of carrot sauce. Wipe the plate clean of debris and repeat process for remaining 3 plates. Serve immediately.
Micro Greens With Papaya Dressing (4 Servings)
A dressing made with Papaya, candied Ginger, shallots, flat leaf parsley, garlic, Djion mustard, lime juice and olive oil drizzled over greens.
1 large papaya, halved, seeded, peeled, and cut up
1 tablespoon candied ginger
1 tablespoon minced shallot
1 tablespoon fresh flat leaf (Italian) parsley
1 teaspoon minced garlic
2 teaspoons Dijon mustard
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/2 cup olive oil
1 16 ounce pkg. micro greens (or other spring greens, as desired)
Combine first 10 ingredients in blender. Process until smooth. Pour over greens.
Notes: This sweet, crisp and refreshing salad is a perfect spring salad.
Bourbon Beef Tenderloin with Micro Greens
1/2kg beef tenderloin
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pint bourbon
1/4 cup veal glace
1 cup micro greens
Cut beef into 2cm diameter medallions, 1cm thick, rub with olive oil and season with kosher salt and ground black pepper. Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill. Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.
Almond Micro Green Salad
2 tablespoons olive oil
1 tablespoon orange zest
Dash champagne vinegar
Pinch salt
1 cup micro greens, preferably arugula or fennel fronds
1/4 cup slivered almonds, toasted
Whisk first four ingredients together to combine.
Taste and adjust seasoning if necessary.
Dress greens and almonds just before serving.
Tuna Carpaccio with Micro Greens and Aged Sherry Vinaigrette (4 Servings)
1/2kg sushi grade yellowfin tuna
1 bunch micro greens
4 toast points
2 tablespoons of sliced scallions
For Vinaigrette:
1 shallot minced
1 tablespoon of aged sherry vinegar
Juice from 1 lemon
3 tablespoons of extra virgin oil
3 tablespoons of kalamata olives, sliced thinly lengthwise
Place tuna in between two pieces of film wrap and tap lightly until thin. Carefully place tuna on plate and refrigerate. To make the vinaigrette, combine the shallot, sherry, olive oil, lemon and olives.
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