 The weather in Atlanta has been weird this summer. Hot humid is to be expected for Summer in the South, but there has been an enormous amount of rain almost every afternoon. As a result, my herb garden is going bonkers. Like Little Shop of Horrors bonkers. I cannot prune the basil fast enough. And I certainly don’t want to waste it. So it you are looking for ideas of what to do with the basil bumper crop from your own garden, then here as a few easy suggestions: Basil Salt, Basil Butter, Lemon Basil Vinaigrette, and the option of freezing some basil for later use. I also have a great post with the best Basil Pesto Recipe ever from the NYT. Be sure to check that one out, too. I hope this helps, and enjoy!  Basil Salt: INGREDIENTS:
PREPARATION: Step 1: Pulse the salt and basil together in a blender or a food processor. Step 2: Spread it evenly onto a baking sheet lined with parchment paper Step 3: Bake at 220 degrees F for 25 minutes or until completely dry Step 4: Pulse again in the food processor to break up any chunks, or break up with the back of a wooden spoon. Store in an airtight container. I like to use small mason jars and share it with friends!  Basil Butter Basil Butter is a great way to add the taste of summer to everything you’re cooking. It is great for melting over grilled veggies, steaks, chicken or fish. And I especially love it on bread when making a tomato sandwich. The best part is that it is so easy to make of lot of this, and you can freeze the extra so you can add the flavor of summer to your cooking all year long. INGREDIENTS:
PREPARATION: Step 1: Fully soften the butter by leaving it at room temperature for 30-60 minutes (or overnight) before proceeding. Step 2: Beat the butter until it's fully malleable. Is you use a silicone spatula it is easier to keep the butter from clumping together. Alternatively, you can use a hand-held electric beater on one of the slower speed. Step 3: Add the basil, garlic, zest, and salt to the butter. Continue to beat the butter with the spatula to mix and make sure that the basil is well distributed throughout the butter. Step 4 - Storage: I like to shape mine into a log using parchment paper, and that way it is easy to portion off for cooking, or to cut pretty rounds of butter for serving. But the classic method of placing it in a small serving bowl works great, too. If you choose to freeze it, I suggest using a silicone ice cube mold to create smaller pieces that once formed, can be removed from the mold and stored in an airtight container so you can have a taste of summer all year long! Lemon Basil Vinaigrette Lemon Basil vinaigrette is a light, fresh, and herby dressing that is great to use on your summer salads (I love it on arugula), or drizzled on garden veggies (It's amazing on heirloom tomatoes), or even as a marinade for chicken. This literally takes 5 minutes and is a great way to use more of the bumper crop of basil from the garden. INGREDIENTS:
PREPARATION: There are two ways to make this dressing : Method #1: Finely mince the basil, add all ingredients to a mason jar, and shake well! OR Method #2: Add all of the ingredients except the olive oil to a blender or mini food processor. Pulse a few times to make sure the basil is well chopped. Slowly add in the olive oil while mixing at a slow speed. In BOTH cases: Taste after mixing, and add more salt, pepper, and/or honey as needed. STORAGE: This dressing can least in the fridge for 3-4 days. Remember that the olive oil will solidify when cold, so remember to remove it from the fridge and let it come up to room temperature before you need it (approximately 30 minutes before). ANOTHER OPTION: If you like a more savory dressing, you can add 1/4 cup of grated parmesan cheese to the blender as well. Enjoy!  Frozen Basil
Another great way to preserve your basil from the summer garden is to freeze whole basil leaves to use all year when cooking pastas, sauces, and other dishes. By freezing them in this way, they will not take up a lot of room in the freezer, and the oil prevents freezer burn while also making it easy to simply break off what you need, and then replace the bag in the freezer. This is a great way to enjoy more of summer all year-long. INGREDIENTS:
PREPARATION: Step 1: Wash and dry the basil. It must be completely dry for this method to work. Step 2: Add all of the basil to a bowl, and toss with the olive oil. Make sure that each leaf is well covered in the oil. Step 3: Add all of the basil the the ziplock bag, spreading them into a flat-ish layer. Step 4: Place the bag flat on the counter, and squeeze out as much of the air as possible. The easiest way to do this it to zip the bag 90% of the way closed, and gently force out all of the air until it looks vacuum sealed, then quickly zip the rest of the bag closed. Place the bag flat in the freezer. TO USE: When you need basil, simply open the bag and break off what you need, then place the bag back in the freezer. Don’t take it out of the freezer until you need it because it will defrost very quickly.  I am thoroughly enjoying everything FIFA World Cup right now. But nothing is more fascinating to me than the obsession with Ranch Dressing from visitors to the US. To all of you who don’t have room to bring some home in your suitcase – here is the recipe for Homemade Ranch Dressing. It is extremely easy to make and you probably already have all of the ingredients at home. I hope when you make it at home that it will joyfully remind you of your time here for the World Cup. The ranch dressing at restaurants is so good because they usually make it from scratch. And it is the fresh ingredients that make the difference. Please note that only real buttermilk (not the fake kind that is made by combining milk with lemon juice or vinegar) should be used, as well as full-fat dairy products. But the real secret ingredient is the freshly minced garlic. Enjoy! Homemade Ranch Dressing
Ingredients:
Preparation: Step 1: In a medium bowl, whisk together the sour cream, mayonnaise, dried dill*, dried parsley*, garlic powder, onion powder, paprika, salt, and pepper. Step 2: Whisk in the buttermilk gradually to ensure desired consistency. Step 3: * Note: If using fresh dill and parsley, mix everything together first, then fold in the fresh spices here at Step 3. Step 4: If time allows, refrigerate for 1 hour or more before serving to allow flavors to blend. Note: Store dressing in an airtight container in the refrigerator for up to 1 week.   Making pickled red onions takes 10-15 minutes, and you only need 5 basic ingredients you probably already have in your kitchen: red onions, white vinegar, water, sugar and salt.
Crunchy and tangy – pickled red onions add a brightness to almost any dish. Here are some examples of where you can use them:
Pickled Red Onions INGREDIENTS:
PREPARATION: 1. Thinly slice the onions. You can use a knife, or a mandoline if you have one. 2. Divide the onions between the two mason jars. If you are adding garlic and peppercorns, or jalapenos, you’ll want to add them here now. 3. Heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 4. Let the mixture cool slightly, and then pour over the onions. 5. Set the jars aside while they cool to room temperature 6. Once cooled to room temperature, then cover the jars and store the onions in the fridge. Once they are bright pink they are ready to eat. Note: they will keep for up to 2 weeks. Enjoy!  I love making this for the holidays, It is super easy, especially when you have a lot of other dishes to assemble. But that is also what makes it a great veggie side dish for any weeknight. They key to making this a time saver for you is to buy the pre-cooked beets in the produce section. To make this recipe I used 2 boxes of the pre-cooked beets.
Roasted Beets with Feta and Walnuts INGREDIENTS:
PREPARATION: 1. Wash, dry and place the arugula into a large serving bowl. 2. Slice the beets into quarters, or round slices as per your preference, and place them on top of the arugula. 3. Crumble the feta on top of the beets, and sprinkle the whole bowl with the walnuts and chives. 4. Drizzle the olive oil and balsamic vinegar in a zig-zag pattern across the top of the salad, and serve. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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