Basil « Waterpenny Farm: Healthy, sustainably grown vegetables

Bucatini in Chunky Eggplant Sauce

From the Washington Post via shareholder Eileen Hanning

1/4 cup extra-virgin olive oil 2 cloves garlic, chopped One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips 2 tablespoons plus 1/2 teaspoon salt, or more as needed 1/8 teaspoon freshly ground black pepper, or more as needed 1 pound ripe tomatoes, peeled and […]

Roasted Tomatoes with Basil & Thyme

Source: a farmgirl’s dabbles

24 plum (or other “meaty”) tomatoes, halved lengthwise 1/2″ c. olive oil 3 T. balsamic vinegar 4 large garlic cloves, minced 4 tsp. sugar 3 tsp. kosher salt 1 tsp. freshly ground black pepper 20 large fresh basil leaves, julienned 1 T. fresh thyme leaves

Preheat oven to 450°. Prepare a […]

Zucchini Noodle Salad

From WashingtonPost.com Recommended by shareholder Eileen Hanning

3 medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles) 1/4 teaspoon salt, or more as needed 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice, plus more as needed 1/4 cup fresh basil leaves, cut into ribbons 1/4 cup shaved Parmigiano-Reggiano cheese […]

Oven Roasted Vegetables

2 small eggplant 2 zucchini or yellow squash 1/2 sweet onion Flat parsley or basil Garlic 2-4 Tbsp Coconut oil Sea salt to taste

Preheat oven to 375 degrees. Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated. Bake […]

Potato Basil Frittata

adapted from FoodNetwork.com

You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!

2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups peeled and 1/2-inch diced potatoes 1 onion, diced 8 large eggs 15 ounces ricotta cheese 1/2 pound Gruyere (or Swiss) […]

Tomato Basil Quinoa Salad

From Intern Leah Jennings

3 big tomatoes, any variety, diced 1 cucumber, diced 1 cup dry quinoa (makes 2 cups cooked) 1/4 cup basil, chopped 1/4 cup feta cheese (more to taste) 1/2 of a small sweet onion, diced very small 1 clove garlic, minced small or crushed

Dressing 2 Tbsp red wine vinegar […]

Brazilian Stuffed Peppers

From “Vegetarian and Vegetable Cooking” by Christine Ingram

4 bell peppers, halved and seeded1 eggplant (or Summer squash), cut into chunks1 onion, sliced1 garlic clove, crushed2 Tablespoons Olive Oil2 coups chopped tomatoes1 teaspoon ground corianderSalt and freshly ground black pepper to taste1 Tablespoon chopped fresh Basil4 oz. goat cheese, coarsely grated2 Tablespoons dried bread crumbs

[…]

Caponata "Agrodolce" (Sweet and Sour)

This recipe for the season of peppers, eggplant, garlic, and squash is from Arlington Shareholder Matt Iden. He says he’s been meaning to share it for a year. We’re glad to have it at just the right time. Adapted from Michael Chiarello’s show Easy Entertaining, episode #MO0803.

Caponata agrodolce is a grilled vegetable salad served […]

Zucchini-Basil Muffins

From longtime Arlington shareholder Rebecca Krafft— she says this one’s a keeper!

This is a nice alternative to the traditional sugar- and calorie-packed zucchini bread – delicious savory muffins, with the depth added by parmesan cheese and sweetness from zucchini. Apparently you can also freeze them. The original recipe is from Bernard Clayton’s "New Complete […]

Broccoli Basil Soup

1 chopped onion

1 chopped garlic clove

1 tablespoon olive oil

1 large chopped potato

2 1/2 cups vegetable stock

1 large broccoli head, chopped,

a bunch of fresh basil

Pesto (Italian Basil Paste)

Italian Basil Paste

2 1/2 cups (packed) fresh basil leaves 3-4 cloves garlic 1/3 cup pine nuts, walnuts, or other nuts 1/3 cup olive oil 1/3 cup parmesan cheese

Place basil and garlic in a blender or food processor and mince well.

Add nuts, and continue to blend.

Drizzle Olive oil, continuing to blend, until […]

Garlic Parsley Pesto with Pasta

From “From Asparagus to Zucchini: A guide to farm fresh, seasonal produce”

1 cup cottage cheese or ricotta 5 Tablespoons Parmesan Cheese 1/2 cup boiling water 1/2 cup fresh chopped parsley 1/2 cup fresh basil 2 large cloves garlic Salt ane pepper to taste 3 cups cooked pasta

Have cheeses at room temperature. Blend […]

Funky Pasta

From shareholder Lorinda Bosch. Lorinda told me that kids enjoy squishing the cherry tomatoes for this simple, very tasty dish. (I added mozzarella when I made it, and we liked the addition. ~Rachel)

Waterpenny garlic Waterenny basil Waterpenny cherry tomatoes (Optional: sautéed mushrooms, olives) Fresh shredded parmesan cheese (Optional: squares of fresh mozzarella cheese) Olive […]