Tag Archives: basil

Watermelon + Feta Deliciousness!

I’m not so sure this one even needs a recipe.  It’s simple to throw together, refreshing in the heat and the pretty presentation always wows guests!  Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila!  Now the only trick is keeping everyone’s fingers out of them until company arrives!

2 Comments

Filed under easy apps, Food, Recipes

Strawberry Deliciousness

If you’ve never had strawberry pie, please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

Topping
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Bake pie crust shell and let cool.

Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes. (Mixture should measure 2 cups. If you have more than 2 cups the pie will not set or slice properly.)

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to a simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.  I like to add chiffonaded basil or mint to the cream to give it an additional flavor profile.

Enjoy!

2 Comments

Filed under baking, dessert, Food, Recipes

Strawberry Pie

Oh strawberry pie, how have I never heard of you or thought that you might be the most delicious concoction I’ve ever tasted?  I just don’t know, but I sincerely apologize for neglecting to make you until now!

If you’ve never had strawberry pie (obviously, I hadn’t – I know, I must be living in the hole), please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

Continue reading

1 Comment

Filed under baking, dessert, Food, Recipes

The last bit of summer…

I used the last of the tomatoes from our garden this weekend to make these delicious BLT Napoleons for lunch.  Tastes just as great as a well done BLT sandwich, but much more impressive when served!

BLT Napoleon
makes 4 napoleons

8 slices of brioche, toasted and lightly buttered
3-4 medium-sized tomatoes, half sliced, half diced
8 slices of bacon, cooked until crispy
1 small red onion, finely chopped
1/3 cup mayonaise (homemade is best, but Hellman’s will do)
a handfull of basil leaves
1 cup balsamic vinegar
1 cup arugula

Continue reading

1 Comment

Filed under Food, Gardening, Recipes

Easy Tomato Salad

Out of avoidance of the grocery store during “rush hour” (you know what I am talking about – the swamped aisles when everyone’s just left work and is buying everything just because their hungry after a long day), I whipped together this healthy tomato salad for dinner last night.

The recipe is simple… Tomatoes from the garden, a drizzle of olive oil, thinly sliced red onion, a crumbling of feta and some fresh basil.

Enjoy!

1 Comment

Filed under easy apps, Food, Gardening, Healthy, Recipes, Vegetarian

Sweet Corn Stuffed Summer Squash

Once the sweet corn and summer squash start appearing in the grocery store, you know it isn’t long until it’s in the garden and markets also! This is one of my favorite go-tos for dinner when running short on time and wanting to eat fresh and light.

Sweet Corn Stuffed Summer Squash

6 skinny summer squashes (zucchini works too!)
2 cups low fat ricotta cheese
1 cup fresh sweet corn, steamed and cut off the cob
1/4 cup basil leaves, cut into thin strips
1/4 cup mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees.

Wash squash then cut in half lengthwise. Using a teaspoon, gently scrape down the middle of the squash removing the seeds and a bit of flesh. You want to create a pocket to hold the filling.

Combine remaining ingredients in a large mixing bowl, then season to taste. Gently pack filling into squash. Place squash halves in 9×13 baking dish and bake uncovered for 15-20 minutes.

Enjoy!

1 Comment

Filed under Food, Recipes, Vegetarian

Strawberry Tart with Basil Whipped Cream

Strawberries are one of the surest signs of Spring and they are arriving in abundance in the grocery stores, which means their appearance at the farmer’s markets is in the near future. Here I’ve added my favorite herb, which is already overflowing in pots on my balcony.

Strawberry Tart with Basil Whipped Cream

Sweet Tart Dough
1 stick (1/2 cup) cold unsalted butter
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons ice water

Strawberry “Filling”
1.5 lb strawberries, hulled
1/4 cup sugar
2 tsp cornstarch
1 egg yolk
1 tbsp water

Basil Whipped Cream
1 cup heavy cream
1/4 cup tightly packed basil leaves, chopped
1 tbsp sugar

Continue reading

2 Comments

Filed under dessert, Food, Recipes