I try and make a really big salad with every dinner.
I love when I can put so many flavorful fruits, veggies, and herbs in there, that you don’t really need a fancy dressing. I drizzled a little bit of olive oil, honey, and a bit of sea salt and pepper on top of this, and it was good to go!
Large handful of mixed greens.
4-5 Large basil leaves shredded
1/2 Medium avocado diced
1 medium size peach
A handful of cherry tomatoes or about 1 cup of roma or heirloom tomatoes cut.
2 Tablespoons of goat cheese
Drizzle olive oil over the top and a little bit of raw honey.
We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.
We had these at a wedding few weeks ago in California. It was the perfect appetizer.
You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!
Watermelon, slice into 1″ cubes
Fresh basil leaves
Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)
Skewer tomatoes, watermelon and cheese with basil layered in
My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients
2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!
The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂
1 Tbsp agave syrup
1/2 cup water
1/2 cup packed basil leaves
1 Tbsp grated lime rind
You can really use whatever fruit your heart and tummy desires including but not limited to –
Cubed pineapple (about one medium)
Quartered strawberries (about 1lb)
Cubed peeled mango (1 or 2)
4 kiwifruit, peeled, halved and sliced
Grapes, apples, pears, oranges..
Combine agave and water and bring to a boil.
Remove from heat and stir in basil and lime rind
Cool and strain through a fine mesh sieve into a bowl. Discard solids.
Combine cleaned and chopped fruit and drizzle with syrup right before serving
Garnish with whipped cream, coconut milk and a mint leaf! 🙂
Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!
4 chicken breasts
1 Tbsp butter
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste (optional)
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.
Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
Place chicken into baking dish. Cover with sauce and place in hot oven.
Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
Serve chicken immediately, garnished with basil, if desired.
Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!