Recipes — Basil

Ingredients: 1/2 cups chicken or vegetable broth 1 cup couscous 1 cup green lentils 3 cups chicken or vegetable broth 1 cup asparagus tips 1/2 cup fresh parsley, chopped 1/4 cup scallions, chopped 1 tablespoon fresh mint, chopped 1/2 cup slivered almonds, chopped 2 tablespoons Santorini Oregano Balsamic 4 tablespoons Basil Agrumato Olive Oil 2 teaspoons lemon juice 1 cup canned fava beans or lima beans, drained salt and pepper to taste lemon wedges for garnish Instructions: Fill a saucepan with broth (1 1/2 cups) and bring to a boil over high heat. Once boiling, remove from the heat, stir...

4 tablespoons LG Apricot White Balsamic 4 tablespoons LG Mild Extra Virgin Olive Oil 1 tablespoon Minced Shallot 1-2 tablespoons (depending on desired consistency) Edmond Fallot Basil Dijon Mustard Sea salt and Pepper to taste Whisk ingredients together.

Ingredients: 1 1/2 cups Part skim Ricotta cheese 1/2 cup LG Basil Agrumato Olive Oil 1 Five inch sprig of fresh basil, washed and dried 1 Clove fresh garlic, smashed 1 Tbsp. Freshly squeezed lemon juice Ground pepper & Sea Salt to taste Directions: Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit.  Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow. *Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid. Ingredients: 1 1/4 c whole milk (I use Fox Hill Farms) 2/3 c sugar 1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store) 3 large egg yolks 1 1/2 c whipping cream 6 T robust EVOO  (This is where the fun begins. Think...