Good Morning! Can you believe it’s August first! Where has our summer gone?
I bought a live basil plant from Trader Joes— it’s huge and the house smells so good—I’ve been trying to use the leaves daily. Here are my two favorite recipes right now.
(can you believe it was only 2.99!)
Tomato, Mozzarella, and Basil Skewers
I love these because they are so quick and easy and there is no cooking. They are fun to take to barbeques.
Fresh basil leaves
Salt and pepper to taste
Assemble skewers and then drizzle with olive oil and salt and pepper. Voilà done!
A few months ago I discovered this recipe at What’s Gaby Cooking and I love it!! It so light and yummy.
Asparagus, Basil and Corn Salad
4 ears corn
2 tbsp butter
1 bunch asparagus
1/2 cup mozzarella balls, cut in half
10 basil leaves sliced in ribbons
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tbsp olive oil
Prepare your grill.
Rub the ears of corn with butter and place over the flame, rotating every few minutes until the corn is lightly charred. Let cool and cut off the kernels.
Trim the asparagus and then cut it into 1 inch pieces. Bring a medium pot of water to a boil and blanch the asparagus for about 3-4 minutes. Add the asparagus to the bowl of corn. Then add the mozzarella, basil, salt, pepper, balsamic and olive oil. Gently combine with a fork and serve. Can be served at room temperature or chilled.
~type you soon~