Caprese Salad

• Five slices red roma tomatoes
• Ten slices fresh bocconcini cheese
• Three leaves green basil
• Three leaves purple basil
• Red, orange, and yellow cherry tomato halves
• Arugula dressed in balsamic and olive oil vinaigrette
• Microgreens
• Balsamic reduction

Basil Lime Pesto

Basil Lime Pesto
basil
cilantro
olive oil
4 limes, zest and juice
salt and pepper

Blend all together until smooth. I combined cilantro with the basil for some extra smoothness, since the basil was particularly fibrous, and also so the flavor would not be so strong.

Grilled Swordfish with Grilled Ratatouille

• Honey coconut marinated swordfish, grilled
• Grilled ratatouille with eggplant, zucchini, tomatoes, green peppers, red peppers, red onion, and green onion
• Garlic and herb roasted baby red potatoes
• Basil lime pesto
• Purple basil garnish

Cheddar and Garlic Scape Tartlets

Homemade puff pastry tartlet
Garlic scape pesto
Locally made cheddar cheese
Roasted sweet cherry tomato
Balsamic drizzle
Fresh basil

Slice the tart in half horizontally. Spread the inside with garlic scape pesto.
Top with the cheese, Toast in the oven.
Top with another dollop of pesto.
To roast the tomatoes, toss in a little olive oil, salt, and pepper and roast just until skin is blistered.
Top the tart with a cherry tomato, drizzle with balsamic reduction, and top with a basil leaf.

Basil Mozza Bites

Spiced pine nut brittle + basil cashew butter + vegan cheese + balsamic caviar pearls = awesome vegan hors d'oeuvre. 

To make this hors d'oeuvre, I first caramelized some sugar, then added toasted pine nuts and some spices and hot sauce to cut the sweetness. I let this harden into brittle and broke it into small, irregular pieces. I topped it with a 'buttery' spread I made from pulsing cashews into cream and adding fresh basil and seasonings. I spread some vegan mozzarella cheese on top. This was my first time making vegan mozzarella cheese and I must say, I really like it. Some vegan cheeses are good, some not so good, some are good but aren't very 'cheesy'. This one was very close to fresh mozzarella; composed of coconut milk, flavored mozzarella with coconut vinegar, and thickened with tapioca and xanthan gum. I then topped with one of my favorite molecular gastronomy tricks - one I have used before and could eat like candy - balsamic 'caviar' pearls.

Basil Shortbread

Basil Shortbread. This idea came about when I was trying to make shortbread cookies that were naturally a vibrant green color. Basil seemed like a great idea. I have seen basil used in desserts before as well. Fresh basil works in these cases, but once you cook the basil, it develops a distinctive savory flavor. It wasn't a total fail though, because I decided to use the shortbread for a canapé base. It has excellent flavor, the perfect texture, and is a beautiful color. To complete the canapé, I topped it with a crumbles feta cheese torte I had made, a piping of tahini tamari sauce, and a cherry tomato half. 

Basil Shortbread
2/3 cup granulated (white) sugar
1 large handful basil
1 cup unsalted butter, softened
1 teaspoon salt
2 cups all-purpose (plain) flour

Preheat oven to 325◦F. Line an 8x8-inch square pan with parchment paper.
In a food processor, process the sugar and basil until the sugar is green and no large pieces of basil remain. This creates basil sugar and is quite tasty - I think it would be nice to rim cocktail glasses. It doesn't have that 'cooked' basil flavor yet. Add the butter and cream until smooth. Then add the salt and flour and pulse until just combined.
Press dough evenly into prepared pan. Bake for about 20 minutes until edges are just beginning to turn brown. Cool, then cut into squares. 

Parsley Cashew Pesto

One day not too long ago, I adverted a mini crisis. You see, it is difficult to garnish a soup with pesto if you have no basil on hand to make the pesto. Since there was plenty of parsley on hand, I decided why not try parsley pesto? Traditionally, pesto is made with basil and pine nuts and Parmesan cheese, but now you see recipes specifically titled 'basil pesto' because many other herbs are common as well. The truth is, basil is a grainy green sauce. I came up with this recipe on a whim, and ingredient amounts certainly are not exact, as I just eyeballed them and adjusted as needed. More olive oil can certainly be added for a smoother consistency. So try making a pesto with any type, or a combination of, fresh herbs and/or leafy greens such as spinach. Try any type of nut, and any type of finely grated cheese. I like to leave the cheese out altogether and substitute flax or wheat germ for added nutrition. Although I think olive oil provides the best flavor, certainly another oil could be used. Try other spices instead of just pepper as well.

Parsley Cashew Pesto
1 bunch fresh parsley, leaves only (about 2 cups loosely packed)
1/3 cup cashew nuts (roasted and salted are fine, if unsalted just add more seasoning to taste)
2-4 cloves garlic, finely chopped
2 Tablespoons ground flaxseed or wheat germ
1/3 cup olive oil
salt and pepper, to taste

Process the parsley, nuts, garlic, and flaxseed in a food processor until nuts are finely chopped and ingredients are combined. With the processor running on low, slowly stream in the olive oil. Taste, and season as desired.

Red Head Pasta

This easy pasta recipe is the meal I enjoyed on Valentine's Day. It is not specifically catered to Valentine's Day, it could be enjoyed any time of the year. This sauce recipe is very easy to do and quick, and just needs to be tossed with some cooked pasta to make a nice meal, complete with a salad or vegetables and some bread or biscuits. The entire process only takes about twenty minutes to a half hour, but the sauce can simmer for longer if need be. It is also not a high-labor recipe, and does not require undivided attention. This recipe makes two heaping servings, or three to four as a side dish, but the recipe can easily be doubled. The sauce keeps well in the fridge and can be used on other things as well. It is a slightly chunkier sauce, but would be good on pizza. The herbs, spices, seasonings, and vegetables can be adjusted as you like.

Red Head Pasta

boiling water

salt

125 grams (2 1/2 cups) short dry pasta, I used rotini

1 Tablespoon butter or margarine

1 Tablespoon olive oil

½ cup chopped onion

½ cup sliced fresh mushrooms

2-3 cloves of garlic, finely chopped

7 ounces (200mL) canned tomatoes

3 ounces (128 mL) tomato paste

3 Tablespoons grated Parmesan cheese

1 teaspoon granulated sugar

½ cup chopped plum tomatoes

fresh basil, chopped

ground black pepper

In a large saucepan over high heat, bring water to a boil. Once boiling, add salt and pasta. Cook, stirring often until pasta is tender. Drain. Return to pot. Add butter and stir.

Meanwhile, in a medium frying pan over medium heat, heat the oil. Add the onion, mushrooms, and garlic. Saute for about five minutes, until soft. Add remaining ingredients, simmer slowly for at least fifteen minutes, stirring occasionally.

Add sauce to pasta, and stir to coat. Serve with extra cheese, pepper, or herbs.