White Bean Basil Hummus

Adding fresh basil to hummus gives a pleasant twist to a beloved favorite. For those devoted to traditional hummus making, forgo the blender and grind the mash by hand with a pestle and mortar.

Ingredients:

  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1 Tbsp. lemon juice
  • 1 can garbanzo beans, Rinsed, drained and skin removed 1 can white beans, rinsed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2-4 Tbsp. water
Directions:
  1. Place all ingredients except water and basil into a food processor and process, you may have to stop and scrape down the sides.
  2. Next add basil and water and puree until basil is mixed well.

Recipe and Photo by Sarah O’toole of Cooking With CSA

Heart Happy Mediterranean Pasta Salad

The season for fresh garbanzo beans can be so short you don’t notice it at all. Most of us will resort to cans. But if you happen to catch this late summer/early autumn bean, your heart and taste buds will thank you.

Ingredients

  • 1 head of lettuce
  • 1 bunch of basil
  • 1 cup of red carrots
  • 2 steams of celery
  • 1⁄2 red onion
  • 1 cup of artichoke hearts
  • 1⁄2 cup Greek olives
  • 1 pound of steamed, fresh garbanzo beans (or 1 can rinsed and drained)
  • 1 package of gluten-free penne pasta (we use the ancient harvest quinoa pasta)
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. sweet relish

Directions

  • Cook pasta according to package directions.
  • Rinse and set aside.
  • Next chop lettuce, basil, carrots, celery, red onion,artichoke hearts and olives and place them in a very large bowl.
  • Top with garbanzo beans and cooked pasta.
  • Next mix together the balsamic, Dijon and sweet relish.
  • Stir well.
  • Pour dressing over salad and mix everything together.

Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

Cucumber Gazpacho

Hot, sticky days make cooking a sweltering chore, and this cooling soup is an antidote. Here’s an easy, cold gazpacho-style soup using seasonal cucumbers, avocados and basil from Allyson Kramer.

Ingredients

1 ripe avocado
1 medium cucumber, skin on and seeds removed
2 small bunches of basil
1 clove garlic
2 scallions, both green and white parts
2 cups water
1 and 1/4 teaspoon salt
1 lime, juiced

Directions

Chill the ingredients and the blend until desired smoothness. Return to the refrigerator and chill until ready to serve. Garnish with thinly sliced cucumbers and basil leaves.

Serves 4. Takes 10 minutes.

Cool Cucumber Pasta Salad

In the heat of summer, nothing cools the body faster than cucumbers. Combine them with carrots, fresh arugula or basil, beans and pasta for a hearty salad or delicious potluck dish. There is no dairy in this dish so it can sit out safely at a summer party.

Ingredients:

  • 1 package Spiral pasta (we used quinoa pasta)
  • 1 large cucumber
  • 4 small carrots
  • 1 spring onion
  • 2 Tbsp. Fresh arugula or basil
  • 1 cup cooked white beans
  • 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Rinse cooked pasta in cold water and place in large bowl.
  3. Chop all vegetables and herbs (reserving the lemon).
  4. Place chopped vegetables in large bowl with pasta.
  5. Add white beans, olive oil, juice of 1 lemon and salt and pepper to taste.
  6. Eat or place in fridge for flavors to marinate.

Blackberry Basil Cobbler

Summer blackberries combined with basil makes an unexpected delight. Recipe & Photo by Sarah of Cooking with CSA.

Ingredients:

  • 4 cups Black Berries
  • 2 Tbsp. Maple Syrup
  • 2 Tbsp. Basil
  • 1 Tbsp. lemon juice
  • Zest of 1 lemon
  • 1⁄2 tsp. cinnamon

Topping

  • 1⁄2 cup coconut sugar
  • 1 1⁄2 cups brown rice flour
  • 1⁄2 cup raw buckwheat groats 1/3 cup melted coconut oil 1⁄4 tsp. cinnamon
  • Dash of salt

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl place black berries, maple syrup, chopped basil, lemon juice, lemon zest and cinnamon.
  3. Using the back of a fork mash the black berries up and mix well.
  4. Pour the mixture into the bottom of a bread loaf pan.
  5. Next place buck wheat groats into a food processor and process until a chunky flour is created.
  6. Next in a large bowl add buckwheat mixture along with brown rice flour, coconut sugar, and cinnamon, salt and melted coconut oil.
  7. Mix well, mixture should stick together a little, if not add more coconut oil.
  8. Top black berry mixture with topping mixture.
  9. Bake for 40 minutes. Remove and allow to cool for 5 minutes, serve with vanilla ice cream.

Grilled Strawberry Basil Kabobs

Grilling strawberries concentrates the natural sweetness in the berries. Try out the kabobs as a side dish or a dessert. Recipe from Suzie’s Farm.

Ingredients

About 16 medium to large strawberries (firm but ripe)
1 small bunch fresh basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grapeseed oil

Directions

To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if you’re using wooden, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbeque and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound — if you don’t the grill is not hot enough. Wait until it is! Grill until each side is marked from the grill, about 30 seconds per side. Place the skewers on a plate and while they’re still hot, use a pastry brush to add the glaze to the kebabs. Remove them from the skewers to serve.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.

Spinach Basil Penne

Mid-June is when late spring spinach meets early summer basil. The tomatoes aren’t in yet to direct the show, and this pasta dish makes the most of the meeting of the greens.

Recipe and Photo by Sarah O’Toole of Cooking with CSA.

Ingredients:

  • 1 package penne (“ancient harvest” brand is a gluten-free option that cooks to an al dente texture)
  • 2 cups spinach
  • 2 cups basil
  • 3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1⁄4 cup nutritional yeast
  • 2-4 Tbsp. water
  • 1 Tsp. garlic minced
  • salt and pepper to taste

Directions:

  1. Cook penne according to package directions.
  2. Meanwhile, add all other ingredients into food processor.
  3. Add water to reach desired consistency.
  4. Drain pasta and pour sauce on top.
  5. Serve hot or cold.