Recipes — Basil

Amy Ingram
Spring Tabbouleh

Spring Tabbouleh

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...

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Amy Ingram

Apricot and Basil Vinaigrette

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.

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Amy Ingram

Ricotta & Basil Olive Oil Spread

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.

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Myrna Burlock

EVOO Ice Cream with Vanilla Bean

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...

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