Tag Archives: lemon basil

Light Meal on the Patio

DSC_0002Today’s light meal on the patio is centered around vegetables freshly picked from our garden; cucumber, tomatoes, pepper and yellow wax beans (the carrots are from Hall Farm purchased at the Farmers Market of Plainville yesterday). The homemade hummus is flavored with our homegrown garlic and lemon basil and my father’s limes from his grove in California. The cheese is a goat’s milk brie from Trader Joe’s and the crackers Ak-Mak‘s organic whole wheat.

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For the hummus combine the following ingredients in a blender:
1 cup dried chickpeas that have been soaked, rinsed, drained, cooked till tender, drained and rinsed
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 Tablespoons lime juice
2 Tablespoons extra virgin olive oil (I like
DSC_0003California Ranch)
1/4 cup water
1 clove garlic; crushed
1/4 cup fresh lemon basil leaves

Process until smooth. I scraped the edges a few time and kept processing until it was ready. You can add more water, 1 Tablespoon at a time depending on the consistency you want.

 

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Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

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1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

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Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.