Five Ways To Enjoy Basil
1. In a salad: Fill a large bowl with chilled chopped iceberg or romaine lettuce. Add 1 1/2 cups shredded basil, 1/2 cup shredded mint, and sliced sweet onions and cucumber to taste. Toss with a couple of spoonfuls of seasoned rice wine vinegar and freshly ground pepper.
2. As a stir-fry upgrade: Perk up any Asian noodle stir-fry package from the market by adding 1 cup of shredded Thai basil leaves just before serving.
3. In flavored vinegar: Loosely pack a clear, clean wine bottle with purple opal or cinnamon basil and driop in 1/8 tsp. whole peppercorns. Heat 3 cups white wine vinegar until hot but not boiling. Fill bottle and cork the top. Let rest 5 days. Shake over salads and grilled fish.
4. In a dessert syrup: Bring 1/2 cup sugar, 1/3 cup lime juice, and 1/4 cup water to boil. Place in a blender with 3/4 cup fresh basil; pureee. Strain. Pour over fruit salads or add to cocktails.
5. With ripe tomatoes: Slice a tomato, sprinkle with salt, and drizzle with olive oil. Reassemble the tomato, tucking large Italian basil leaves in between slices. Chill for 1 hour before servings.
*Tip: Buy basil with the root ball still attached. The leaves will last longer. Place in a vase with a little water, it will keep a week in the fridge.
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Earthly Eating Recipe:
Peach Crunch
Serves 8
2 cups diced peaches, fresh or frozen, plus additional slices for garnish
2 cups crushed ice
2 to 3 tsps. superfine sugar (depending on sweetness or peaches)
1/4 cup loosely packed basil leaves, preferably opal basil, plus additional for garnish
1 bottle sparkling white wine or sparkling apple cider, chilled
Place peaches, ice, sugar (use less or none if using cider), and basil leaves in belnder, puree until smooth. Pour pureed peaches into chilled glasses until half full. Add sparkling wine. Server garnished with basil sprig and slice of peach.
Happy Eating!
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