Recipes

• Shrimp and Scallop Couscous

  In a large skillet, sauté zucchini and green pepper in oil until tender. Add tomatoes, onions, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turns pink. Serve with couscous. Garnish with basil.

  See more

• 

  Prosciutto-wrapped Shrimp with Garlic Dipping Sauce

  Cut prosciutto in halves lengthwise to make 2 long strips. Place 1 basil leaf at short end of 1 strip of prosciutto. Roll shrimp up in meat and thread sharp end of skewer through shrimp to secure the roll. Broil or grill shrimp until opaque, turning frequently about 5 minutes. Serve with sauce. For sauce: In a blender combine vinegar, mustard and garlic. Gradually add oil until well blended.

  See more

• 

  Linguine with Red Pepper Sauce

  Coat skillet with basil oil. Place over medium heat. Add sweet red pepper and garlic, cook uncovered 30 minutes stirring occasionally. Set aside, and cool slightly. Place pepper mixture blender or food processor; add basil and next three ingredients. Cover and process until smooth. Cook pasta according to directions. To serve, top pasta with pepper sauce. Garnish with fresh basil sprigs.

  See more

• 

  Grilled Shrimp with Polenta

  To make pesto – in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. To make polenta – In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the

  See more

• 

  Basil Salad Dressing

  Heat 1 t. basil oil in small pan over mediuheat. Add garlic and cook slowly about 2 minutes. Add roasted peppers and stir. Add lemon juice and mix well. Add remaining basil oil and tapenade and mix well. Add salt and pepper as desired. Remove from heat, let rest before adding to salad or pasta.

  See more

• 

  Spinach Basil Pasta Salad

  Fill a large pot with salted water and bring to a boil. Once the water is boiling, stir in the pasta and return to boil. Cook the pasta until cooked. Rinse with cold water to cool. Drain and set aside. Toss the spinach and basil together in bowl. Heat the oil over medium heat and stir in garlic and prosciutto, cook 2 minutes. Remove from heat and add to the bowl with the spinach and basil mixture; toss to combine. Pour in the pasta and retoss. Season with salt and pepper. Sprinkle with cheese an

  See more

• 

  Feta Cheese with Basil Salad

  Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese, olives and pepper. Season with garlic salt and drizzle with balsamic vinegar and basil oil. Allow to sit about 15 minutes and toss again just before serving.

  See more

• 

  Easy Pasta Salad

  Toss together and enjoy!

  See more

• 

  Basil Salad Dressing

  Heat 1 t. basil oil in small pan over mediuheat. Add garlic and cook slowly about 2 minutes. Add roasted peppers and stir. Add lemon juice and mix well. Add remaining basil oil and tapenade and mix well. Add salt and pepper as desired. Remove from heat, let rest before adding to salad or pasta.

  See more

• 

  Baked Goat Cheese

  Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish place cheese in single layer. Sprinkle tomatoes, olives, thyme leaves and red pepper over cheese. Drizzle with olive oil. Bake 15-20 minutes. Serve with baguette.