Wondering what to do with the abundance of fresh basil this time of year?  I love to make basil infused olive oil and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish.  I also serve it as a dipping oil with crusty bread, or toss it with any grilled veggie for a flavorful side dish.  It’s the essence of summer, concentrated into a simple oil. 

Basil Infused Olive Oil

1 cup tightly packed fresh basil leaves
¼ cup olive oil

Bring 4 cups of salted water to a boil and blanch basil for 5 seconds.  Drain and immediately plunge into ice water.  Once cooled, remove from water and pat leaves dry with paper towel.  Puree basil with olive oil in a food processor.  Season with salt and pepper.  Strain the basil oil through a fine mesh strainer and discard basil remnants.  Pour oil into a jar, cover and refrigerate until ready to use.  Basil oil will keep in the fridge for up to 2 weeks.

 Photo Credit:  Lisa Barber

Since the heat wave moved in I haven’t been able to turn on my oven.  As a result, I have gotten creative with my no-cook recipes.  A caprese salad is one of my favorites this time of year, when the tomatoes and basil are at their best.  But instead of tomatoes, I substitute cantaloupe and made a delicious hip twist on this Italian classic.  Serve this combo as a salad or on mini skewers for a party (or kids).  This is a savory recipe – think of it like a vegetarian version of cantaloupe and prosciutto, another delicious sweet-salty combo. 

Seed and cut one ripe cantaloupe into chunks or round balls (with a mellon baller).  Use one container of Bocconcini (mini Mozzarella balls) and a small bunch of fresh basil.  Layer cantaloupe, Bocconcini and basil on skewers and repeat until the skewers are full, leaving an inch or so at the end.  Drizzle with olive oil, salt and pepper.  Instead of skewers, make a salad using the same ingredients and tossing until combined.  Serve with a nice glass of white wine or prosecco and enjoy!

A mild, minty vinaigrette is the perfect dressing for a light spring salad.  You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients.  I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese.  That exact salad is on my menu for Easter brunch this year.

Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

Serve this simple yet hearty summer salad at a picnic, bridal or baby shower luncheon or serve over mixed greens for a light supper.
 

This salad is best prepared several hour (or up to 3 days) in advance so the flavors have time to merry.  I used navy beans, but cannellini beans (aka white kidney beans) are more traditional in Tuscan cooking.   Canned beans are a fine substitute, but fresh cooked will have a sturdier texture.

Tuscan White Bean Salad

1 cup dried white beans (or 2 cans white beans)

½ lb. (8oz) fresh mozzarella, cut into ½” cubes

1 pint grape tomatoes, quartered

1.5 Tbs. extra virgin olive oil

1.5 Tbs. balsamic vinegar

1 small garlic clove, minced

2 Tbs. fresh oregano, chopped

2 Tbs. fresh basil, chopped

½ tsp. salt

fresh-ground black pepper

1.            Soak beans in cold water overnight.  Rinse beans and cover with water.  Bring to boil over medium-high heat.  Reduce to simmer and cook, uncovered, for about 40 minutes, or until tender but not mushy.  Drain and cool to room temperature.

2.            Combine olive oil, vinegar, garlic, oregano and basil in large bowl and whisk until fully combined.  Add mozzarella, tomatoes and beans and toss until well coated.  Chill for several hours and serve at room temperature.

Serves 6

I always enjoy the first asparagus of the season simply steamed or sauteed.  In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad.  If you can find them, use pencil thin stalks in this recipe.  

This salad goes well with grilled meat, poultry and fish.  It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature.  Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

Spring Quinoa Salad With Asparagus and Feta 

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

1.    Bring stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

2.   While quinoa is cooking, steam asparagus.   Fill a small pot with 1” water.  Bring to a boil over high heat.  Place asparagus in the boiling water or in a steamer basket fitted inside the pot.  Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp.  Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.  

3.    In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper.  Whisk until well combined.  Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy.  Add feta and continue until well combined.  Serve at room temperature or slightly chilled. 

Serves 6 as a side

Quinoa Salad with Orange, Cilantro & Golden Raisins

2 cups quinoa
3 cups fat-free, low-sodium chicken broth
½ bunch scallions, chopped
½ cup hunza or golden raisins, chopped
2 Tbs. brown rice vinegar
½ cup orange juice, preferably fresh
1 tsp. grated orange zest
1 Tbs. extra-virgin olive oil
½ tsp. ground cumin
4 small Persian or Israeli cucumbers or 1 large seedless cucumber, chopped
½ cup fresh cilantro, chopped
½ tsp. kosher salt or to taste

fresh ground black pepper, to taste

1.       Bring chicken stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 to 20 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

2.       In a large bowl, combine the quinoa with the scallions, raisins, vinegar, orange juice, zest, olive oil, cumin, cucumber, cilantro, salt and pepper.  Toss to combine.  Serve at room temperature or refrigerate until ready to serve.

Serves 4-6 as a side

·        If you make this salad ahead of time you may need to add more liquid.  If the salad seems a bit dry add another tablespoon of olive oil and 2 tablespoons of orange juice and a little brown rice vinegar.

·        You can also serve this salad warm by combining the remaining ingredients with the quinoa as soon as it is done cooking (skip the cooling step). 

I decided to make this delicious wheat berry salad after stopping at my local farmer’s market this weekend.  Tender spring greens are just starting to arrive and peppery arugula is one of my absolute favorites. 

This salad is adapted from a recipe that originally appeared in Vegetarian Times.  The flavor combination of the tangy goat cheese, the sweet raisins and the salty olives is amazing.  While this salad is packed with a true whole grain, protein-rich chickpeas and nutritious greens, no one will think of this as the “healthy” dish.  This is a fantastic vegetarian option for a brunch, lunch or warm-weather dinner.

Arugula, Goat Cheese & Green Olive Wheat Berry Salad

½ C. wheat berries (hard winter variety)
2 C. filtered water
1 ½ C. cooked chickpeas or 15 oz. canned chick peas (no salt added), drained and rinsed
3 celery stalks, diced
¼ C. golden raisins
2 scallions, chopped
8 large pitted green olives, chopped
3 oz. arugula, washed and dried
2 oz. goat cheese or feta
¼ C. pistachio nuts, shelled

Dressing:
2 Tbs. balsamic vinegar
2 Tbs. raw honey (or agave nectar)

1.       Soak wheat berries overnight to cut down on the cooking time (2 hours without soaking, 1 hour if you have soaked them).  Rinse wheat berries in a fine strainer.  Put wheat berries in a small pot with 2 C. filtered water over high heat.  Cover pot and bring to a boil.  Once boiling, reduce heat to low and simmer, covered for about an hour.  Grains should have a chewy, tender center but should not be mushy.  Let cool slightly in the cooking pot.  Once cooled, pour the wheat berries into a strainer and drain any remaining water.

2.       In a medium bowl, combine wheat berries, chickpeas, celery, raisins, scallions, olives and cheese.  The wheat berry mixture can be prepared up to 2 days in advance and store in refrigerator.

3.       To make the dressing, whisk the balsamic vinegar and the honey (or agave nectar) until well combined.  Mix half of the dressing in with the wheat berry mixture.

4.       Before serving, toss the arugula with the other half of the dressing in a separate bowl.  Pile arugula on top of the wheat berry mixture and toss to combine all together right before serving.

Serves 8 as a side

·        This recipe can easily be doubled for a larger crowd, or if you would like to have leftovers.

·        If you can’t find any arugula you can use baby spinach instead

See the following blog for more farmer’s market inspired recipes:

 http://eatdrinkbetter.com/2008/04/04/farmers-market-fare-carnival/