For my friend Dorri if it’s summer it’s BBQ season. Have you thought of roasting corn with fresh Basil? You should! Roasting the corn brings out its sweetness and the basil infused fresh herb flavor. You could even wrap the corn entirely in basil before roasting if you want stronger herb flavor. That’s the fun – any herb will add a vibrancy to a simple summer BBQ.
Ingredients:
Farm fresh corn on the cob
Farm fresh basil
Olive oil spray
Salt & pepper to taste
Directions:
Lay corn on an aluminum foil square
Spray lightly with olive oil spray
Place a basil leaf or rip basil leaves and place on corn
Sprinkle salt & pepper to taste
Roll and enclose aluminum foil square
Place on hot grill for 10 minutes, roll over, cook for another 10 minutes
Optional: An interesting twist is to add melted butter infused with more fresh basil, and add a garnish of fresh scallion
Thank you Dorri for sharing a delicious farm-fresh summer salad that’s super quick and easy with 5-minute prep for busy nights. I’m hungry just looking at it. The key is just picked flavor at Gazy Brothers Farm.
True it’s a hot summer day but that’s what makes this recipe so good. Pressure cook or slow cook or stove top heat is basically no heating the home.
Final soup looks delicious!
Prep pics are at the bottom. Make this in advance and serve room temp or even cold. Personally I love cold vegetable soup. Do you?
Want it vegetarian? Just substitute vegetable stock and veggie meat product for the turkey).
What’s in the Zavor LUX LCD multipot used to make this?
Turkey or veg stock quart, tomatoes, corn cut off cob, string beans and broad beans, carrots, yellow squash, 1/2 uncooked cup quinoa, torn basil leaves, and cooked turkey pieces.
Pressure cook on low for 10 minutes and let come down from pressure naturally.
This is a dish where quantities don’t matter much.
Season to taste with salt, pepper, and favorite herbs – we used basil.
Serve with crusty bread from the farmers market! Yum.
Nothing says fresh flavor better than a quick summer chopped salad using farm-fresh ingredients picked that morning.
We were heading to an afternoon BBQ and wanted to bring something easy but delicious … and so this salad was born.
Variations of this could include adding some feta cheese, or using cilantro/lime combo instead of basil/lemon combo for more of a salsa feel. Anyway you chop it you will be so happy you did. If you are lucky enough to have leftovers, refrigerate and enjoy over several days with the flavors intensifying in a very pleasing way.
Ingredients (party-sized to fit half a watermelon shell, adjust as needed – this is a very forgiving recipe):
4-5 large Ripe Tomato
5-6 Pickling Cucumbers
10 Small Radishes
Basil bunch
Can of Pink Beans (or kidney beans, chickpeas)
Olive oil (quarter-cup or more to taste)
White balsamic vinegar (quarter-cup or more to taste)
Juice of half a lemon
Salt and Pepper to taste (we used 1/4 teaspoon of both as a starting point)
Watermelon shell (for easy serving at a party)
Step 1:
Wash veggies well including the basil (which you can blot or spin dry).
Step 2:
Chop, chop, chop … tomatoes, cucumbers into chunky bite sized pieces. Trim and slice thin pieces of radish. Combine in a big bowl using care to not lose the tomato liquid from chopping (so much flavor there).
Step 3:
Remove basil leaves from stems then using a scissors to cut the basil into strips and add to veggies in the bowl.
Step 4:
Rinse canned beans to reduce starch, drain and add to chopped veggies. Mix well to distribute.
Step 5:
Make the dressing by mixing oil, vinegar, lemon juice, salt and pepper to taste. We started with 1/4 teaspoon salt and pepper and adjusted after 10 minutes to taste adding more as needed. If you need more vinegar or oil add it but as this salad sits more juice is released from the tomatoes.
Step 6:
Transfer veggie salad to hollowed watermelon half (and if you are adventurous you can even add some of the watermelon to the salad)
