Cherry Tomato & Mozzarella Salad

This is a go-to recipe in our house when cherry tomatoes are in season. It makes a perfect light lunch, side dish, or potluck dinner contribution. Tastes great the next day, too! 

Ingredients:

• 1 pint cherry tomatoes

• ½ cup basil leaves

• 8 ounces mozzarella balls (we prefer Whole Milk Pearls)

• 1 tablespoon balsamic vinegar

• 1 tablespoon extra virgin olive oil

• Fresh sea salt and black pepper

Instructions:

1. Cut tomatoes into halves.

2. Slice basil leaves into thin ribbons.

3. Combine tomatoes, mozzarella, and basil into a bowl. Add balsamic vinegar and olive oil to coat and mix. 

4. Season with salt and pepper to taste!

Yields about 4 servings (as a side dish)

Cucumber Basil Mocktail (or Cocktail)

Here’s a super refreshing beverage that brings together two summer favorites: cucumber and basil. Enjoy it with or without alcohol – both are thirst-quenching and delicious. 

Ingredients:

• 1 cucumber, thinly sliced (¼ - ½ inch)

• 12-15 fresh basil leaves

• 2 tbsp agave or simple syrup (to make simple syrup: mix equal parts sugar and water over low heat)

• 3 tbsp lime juice

• Seltzer water or club soda

• Gin (for cocktail version)

Instructions:

1. Place cocktail glasses (we simply use wide-mouth mason jars!) into the freezer ahead of time to chill. 

2. Slice cucumber, leaving a few to the side. Remove basil leaves from stems.

3. Place cucumber and basil into a cocktail shaker and gently muddle.

4. Add lime juice and agave/simple syrup into the cocktail shaker. Fill about ¾ of the way with ice cubes. Cover and shake vigorously for about 30 seconds.

5. Strain into chilled cocktail glasses. Top with seltzer/club soda (if adding gin for a cocktail version, leave room and add it now). Give a quick stir.

6. Garnish with a slice of cucumber and a basil leaf!

Yields about 2 servings

Balsamic & Basil Green Bean Salad

We love this simple salad that also uses fresh basil. Perfect for a night on the patio or to bring to a summer BBQ to share. To store: In an air-tight container in the fridge. Tastes even better after sitting for a day!

Ingredients:

• 1 pound green beans, cut to 2-3 inch pieces

• ⅓ cup finely chopped shallot (may substitute for red onion)

• 2 tablespoons balsamic vinegar

• 3 tablespoons extra virgin olive oil

• ½ cup chopped fresh basil 

• ½ cup freshly grated Parmesan cheese or crumbled Feta cheese (your choice!)

• Salt & freshly ground black pepper

Instructions:

1. Chop your onion and place in a bowl of water to soak.

2. Fill a large bowl of ice water (for blanching your green beans). Set aside.

3. Bring a pot of water to a boil. Add green beans to boiling water for 2 minutes, then transition the beans (using a slotted spoon or pasta spoon) to ice water.

4. Remove both green beans and onions from their respective baths.

5. Place green beans, onion, and chopped basil in a bowl. Add olive oil, and toss to coat. Add balsamic and cheese, and toss to mix. Add salt and pepper to taste.

6. Chill until ready to serve!

Yields about 4 servings (as a side dish)

Garlic Scape & Basil Pesto

If you’re not familiar with garlic scapes, these are the long curly stems that grow from the top of the garlic plant in late spring. They have a garlicky flavor and a texture similar to asparagus. If you don’t like pesto, we suggest coating them in olive oil, salt, and pepper, and throwing them on the grill! To store: In the fridge in a plastic bag or airtight container with a damp paper towel for up to 3 weeks / On the counter in a glass of cool water for a few days, changing water daily.

Ingredients:

• 8-12 garlic scapes, cut into 1 in. pieces*

• ½ cup fresh basil leaves

• ¼ cup raw pine nuts, almonds, or sunflower seeds (your choice!)

• ½ cup extra virgin olive oil

• ¼ cup parmesan cheese

• Juice of 1 lemon

*Garlic scapes can range in potency, so we suggest starting off with less and adding more to taste.

Instructions:

1. Place garlic scapes in a food processor and pulse for 30 seconds

2. Add nuts/seeds and pulse for 30 seconds. Scrape sides of bowl

3. Add olive oil and process on high for 15 seconds

4. Add cheese and pulse until ingredients are combined

5. Add basil and lemon juice and process on high until reaching desired consistency

6. Add salt to taste and serve immediately or freeze in air tight container

Yields about 1 cup of pesto or 4 servings