Tag Archives: basil

Chicken Florentine (for 2)

Have a taste of Italy and fell good about it  ! HOW? By combining low fat chicken breast with super food spinach.  This is a healthy, low fat and low carb recipe, excellent for your new year resolution to eat better!
Use fresh or chopped frozen spinach for a shortcut, just make sure not to overcook. 

2 boneless skinless chicken breasts, pounded to a thickness of 1/2 inch
2 cups fresh spinach
1/2 onion chopped
1 cup diced Roma tomatoes
1 tsp basil
2 Tbls olive oil
salt & pepper to taste
4 Tbls grated parmesan cheese

In a sauté pan heat the olive oil and brown the onions, salt and pepper the chicken breasts and add to the onions let them brown. Incorporate the chopped tomatoes and the basil. Let cook on medium heat for 25 minutes, slightly stirring to avoid sticking. Meanwhile, blanch the spinach in hot water for 3 minutes and place on the serving dish. drizzle with olive oil and place the chicken with the tomatoes on top. Sprinkle with the parmesan and serve. Up to this point this is a low-carb recipe.

You may also place on a bed of whole wheat linguini if desired. Enjoy!!

Caprese Panini

Ready for somthing simple, quick , delightful and elegant? Try this caprese panini. It’s the traditional Insalata Caprese in delicious panini bread . Insalata Caprese means salad as it’s done in Capri:  sliced fresh mozzarella  , sliced ripe plum tomatoes and fresh basil. It is seasoned with salt, and black pepper to taste and a little olive oil and you are set to go! Use our very own panini bread recipe or any hearty Italian rustic bread of decent consistency such as ciabatta.

Ingredients : for two panini:

2 panini breads, sliced for sandwich
4 slices fresh mozzarella
2 plum tomatoes, Sliced sideways
Salt and pepper to taste
4 leaves fresh basil
2 Tbls extra virgin olive oil

 

In a shallow dish, salt and pepper the tomato slices on both sides, let sit. Meanwhile, heat up panini grill or griddle, toast the bread on one side only. Flip bread add the mozzarella to one side and the tomato to the other. When you see the mozzarella about to melt ( about 2 mins) remove from heat on to serving dish and assemble this way:  drizzle tomato with olive place basil on top then place the other side ( mozzarella side facing in). Serve at once!

Turkey Lasagna

 

What to do with all that leftover turkey? Because we cannot live on Sandwiches alone, we searched to develop great recipes to incorporate leftover turkey. A simple all-time family favorite is lasagna. All it takes is some lasagna noodles, 4 cups of simple tomato sauce and some cheese. It takes 50 minutes from start to finish and is definitely a crowd pleaser . Enjoy!

 

Ingredients: for 8 portions

2 boxes of lasagna noodles
2 Tbsp of olive oil
2 cups leftover turkey, chicken or mix, chopped
4 cups simple tomato sauce
2 cups ricotta
salt pepper to taste
1 tsp oregano 
1 tsp basil
grated cheese to taste

 

Preheat oven to 320 degrees. Mix ricotta with the chopped turkey in a large bowl, add the basil and oregano, and salt pepper to taste. Cook noodles in abundant salted water for 10 minutes or till al dente. Do not overcook or they will fall apart. In a roasting pan, coat bottom with the olive oil and place a bottom layer of noodles, make sure they are arranged so that the whole bottom is covered with no gaps, overlap noodles if needed.

Place a layer of ricotta turkey mix ( about 1/2 of the mix), then place another layer of noodles. Add another layer of ricotta mix, and finally top with remaining noodles.  Pour sauce on top, and place in the oven to bake for 35 minutes.  Take out of the oven and sprinkle with grated cheese. Let rest for 10 minutes before serving. . This lasagna can be assembled ahead of time and remain in the “ready to bake” stage in the refrigerator for 2 days or in the freezer for 2 weeks. ENJOY!

Tuscan Bruschetta

 

This is a fresh, colorful and very flavorful bruschetta. Excellent starter, and always a hit at buffet  parties! We use a little Gorgonzola* cheese to add zing,  Pecorino Romano also works well. Enjoy with a good Pinot Grigio

*Please note: do not use Gorgonzola, blue cheese or any veined cheese if there is someone with penicillin allergies.

Ingredients:

1 loaf Italian bread (or any crusty bread)
1/4 cup balsamic vinegar
3 medium sized red ripe tomatoes, diced
3 medium sized yellow ripe tomatoes, diced
1/4 cup Gorgonzola cheese, crumbled
1 garlic clove, minced
1/2 cup extra virgin olive oil
3 springs fresh basil, ripped
extra olive oil to drizzle

Preheat oven to 350 degrees. Meanwhile, in a bowl, mix the tomatoes with rest of the ingredients and let rest for 5 to 10 minutes.

Slice the bread loaf diagonally into 1 inch slices, place in a baking dish, drizzle some olive oil and toast in the oven for 5 minutes or till slightly toasted. Remove from oven and carefully spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve immediately.

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.