Basil

Basil marinara By Jim Lekander Category: entrée Preparation time: 40 minutes Servings: 8 Ingredients 1/4 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 tablespoon ...

1 zucchini, sliced 1 bell pepper, cut in eighths 1 cup of broccoli florets 1 cup of flour 1 tablespoon of baking powder 1/3 cup of water 4 cups of vegetable oil Pour oil into deep saucepan and turn heat onto medium high. Combine flour, water and baking powder.  Batter vegetables and deep fry until golden brown. Serve with basil aoli, which is a dip made by mixing 1 cup of mayonnaise and 2 tablespoons of pesto. Recipe serves 4.

Sautéed chicken with basil cream sauce Recipe by Jim Lekander Category: entrée Prep time:  Servings: 4 Ingredients 4 boneless chicken breasts without skin 1/4 cup bread crumbs 1/4 cup milk 3 tablespoons ...

   1 whole large tomato, thinly sliced 5 basil leaves, chopped 2 cups of shredded Swiss cheese 1 cup of shredded fresh Parmesan cheese 2 cups of Alfredo sauce    In a saucepan, combine Alf redo sauce and 1 cup of shredded Swiss cheese.  Cook on medium heat until Swiss cheese is melted. Spread sauce over unbaked pizza crust, then place sliced tomatoes and basil over the sauce.  Spread out remaining cheese over the top and bake at 400 degrees until cheese is melted and crust is crispy.

1 bunch of asparagus 1 red bell pepper 1 small container of whole button mushrooms 2 small yellow summer squashes 2 cups of zesty Italian dressing 1 cup of mayonnaise 2 tablespoons of pesto Cut the bottom inch and a half off the asparagus. Cook asparagus in boiling water for about three minutes. Cut bell pepper and summer squash into 1/2 inch by 3 inch strips. Marinate vegetables in Italian dressing for two hours. Place vegetables individually onto a preheated grill and grill on both sides until prominant grill marks appear.

6 ounces of Gouda cheese, cut into 12 slices 12 fresh basil leaves 1 15-ounce can of cranberries 1 cup of orange juice 1 tablespoon of fresh minced garlic (to taste) salt and pepper 1 baguette, sliced into thin rounds 12 meatballs (pre-made or homemade) In a medium saucepan, heat orange juice, cranberry, salt, pepper and garlic.  Add meatballs and cook until meatballs are warmed through. Place basil leaves on baguette round.  Place slice of gouda on top of basil, and place a meatball on top of the gouda.

Tuscany toss By Jim Lekander Category: salad Prep time: 20 minutes Servings: 4 Ingredients 9-ounce package fettuccine 2 cups tomatoes, diced 1/3 cup basil, fresh and chopped 2 cups ...

4 large Arkansas tomatoes 1 green bell pepper, diced 1 large yellow onion, diced 2 tablespoons of minced garlic 6 ounces of buffalo mozzarella, chopped 1/3 cup of balsamic vinegar 2 tablespoons of fresh basil chopped (to taste) salt and pepper 2 tablespoons of olive oil Cut the top half inch off the tomatoes.  Use a spoon to scoop out the insides of the tomatoes.  Set aside.  Sauté the onions, pepper and garlic in the olive oil until vegetables begin to become tender.

1 whole rotisserie chicken -- skinned, de-boned and chopped 1 bell pepper -- large, diced 1 large tomato -- large, diced 1/2 cup of diced shitake or button mushrooms 4 basil leaves, sliced 1 can of coconut milk 1 1/2 tablespoons of yellow curry powder 1 teaspoon of ginger (to taste) salt and pepper 6 cups of cooked rice In a large sauté pan, place the bell pepper and sauté for one minute on medium high.  Turn heat down to medium and add coconut milk, mushrooms, tomatoes, diced chicken and curry powder.

6 Roma tomatoes, diced 2 tablespoons of fresh chopped basil 1 purple onion, diced 1 bunch of green onions, chopped 2 tablespoons of chopped garlic 3 tablespoons of olive oil 1 1/2 tablespoon of balsamic vinegar (to taste) salt and pepper  Combine tomatoes basil, purple and green onion in a medium-sized bowl.  In another bowl, combine garlic olive oil and balsamic vinegar.  Whisk for about one minute. Pour over vegetables and toss until veggies are coated.

This recipe features another farmer for the Farmers Market of the Ozarks.  Quickly Produce Farm grows amazing hydroponic tomatoes, which will be available throughout the summer.  This recipe is delicious and healthy. 1 yellow onion, sliced 1/4 inch thick 6 fresh tomatoes, sliced ¼ - ½ inch thick 3 garlic cloves 1/3 cup of fresh chopped basil (to taste) salt and pepper 1 tablespoon of finito (can be purchased at FMO) or fine Italian seasoning 3 cups of cooked pasta 1 squeeze of fresh lemon 1/2 cup of olive oil Drizzle the cut tomatoes, onions and garlic with olive oil and place onto a hot grill or grill pan.  Grill all items on each side until they begin to soften and there are visible grill marks on each side.  Remove from grill and place into a food processor.  Add finito seasoning and a squeeze of fresh lemon and pulse 6 or 7 times, or until ingredients begin to break down and become a sauce (there should be small chunks of onion and tomato in the sauce)

6 whole slicing tomatoes 3 tablespoons of chopped fresh basil 2 cups of shredded Parmesan cheese 1 cup of Panko breadcrumbs 1 tablespoon of salt 2 tablespoons of olive oil Cut the top quarter off each tomato. Squeeze each tomato to get seeds out.  Place the tomatoes onto a sheet tray with the cut side up. Drizzle tomatoes with olive oil.  Stuff tomatoes with 1/2 tablespoon of chopped basil and 1/3 cup of Parmesan.  Dust top of tomatoes with breadcrumbs.

whoop tee doo basil.. what's it all mean?

6 Roma tomatoes, diced 2 tablespoons of fresh chopped basil 1 purple onion, diced 1 bunch of green onions, chopped 2 tablespoons of chopped garlic 3 tablespoons of olive oil 1 1/2 tablespoon of balsamic vinegar (to taste) salt and pepper  Combine tomatoes basil, purple and green onion in a medium-sized bowl.  In another bowl, combine garlic olive oil and balsamic vinegar.  Whisk for about one minute. Pour over vegetables and toss until veggies are coated.

1 4- to 6-pound pork loin (not tenderloin) 3-4 ounces of fresh basil 2/3 cup of sundried tomatoes, chopped 12 ounces of goat cheese 2 teaspoons of salt 2 teaspoons of pepper 3 tablespoons of fresh garlic 1 teaspoon of cayenne pepper 4 tablespoons olive oil Lengthwise, cut the pork loin starting at the bottom like a Swiss roll, turning it into a flat, roughly 1/2-inch thick, wide square of pork. Mix sundried tomatoes, goat cheese and 2 tablespoons of garlic.

1 pizza crust (rolled out and brushed with olive oil) 1 large tomato slice 1 cup of shredded mozzarella cheese 1/2 cup of Parmesan cheese 1 tablespoon of dried basil Place crust and tomatoes on grill.  Cook crust until crisp on one side; flip and brush other side with olive oil.  Place grilled tomatoes on crust, top with cheeses, and sprinkle entire pizza with basil. Cook until crust is crispy and cheeses are melted.  Cut into wedges. Serves 4-6

1 bunch of asparagus 1 red bell pepper 1 small container of whole button mushrooms 2 small yellow summer squashes 2 cups of zesty Italian dressing 1 cup of mayonnaise 2 tablespoons of pesto Cut the bottom inch and a half off the asparagus. Cook asparagus in boiling water for about three minutes. Cut bell pepper and summer squash into 1/2 inch by 3 inch strips. Marinate vegetables in Italian dressing for two hours. Place vegetables individually onto a preheated grill and grill on both sides until prominant grill marks appear.

6 ounces of Gouda cheese, cut into 12 slices 12 fresh basil leaves 1 15-ounce can of cranberries 1 cup of orange juice 1 tablespoon of fresh minced garlic (to taste) salt and pepper 1 baguette, sliced into thin rounds 12 meatballs (pre-made or homemade) In a medium saucepan, heat orange juice, cranberry, salt, pepper and garlic.  Add meatballs and cook until meatballs are warmed through. Place basil leaves on baguette round.  Place slice of gouda on top of basil, and place a meatball on top of the gouda.

This will serve 4 as a main dish, cut into shapes for many servings as an appetizer, or serve as a side dish.   Great served hot, cold or room temperature.   (Refrigerate until offered) 4 eggs ½ cup of flour 2 cups of shredded yellow squash (about 2 medium) 1 cup of shredded zucchini (about 1 medium) 1 can (2.25ounce) of ripe olives, drained, sliced, divided 2 tablespoons of grated Parmesan cheese 1 teaspoon of basil leaves, crushed ½ teaspoon of garlic salt 6 very thin tomato slices 1 small onion, thinly sliced, separated into rings, marinated in Italian dressing ½ cup of shredded Monterey Jack cheese 6 cooked slices of turkey bacon, crumbled (note, it’s hard to cook turkey bacon to a crumbly state in a skillet – try microwaving it)

1 zucchini, sliced 1 bell pepper, cut in eighths 1 cup of broccoli florets 1 cup of flour 1 tablespoon of baking powder 1/3 cup of water 4 cups of vegetable oil Pour oil into deep saucepan and turn heat onto medium high. Combine flour, water and baking powder.  Batter vegetables and deep fry until golden brown. Serve with basil aoli, which is a dip made by mixing 1 cup of mayonnaise and 2 tablespoons of pesto. Recipe serves 4.