Category Archives: Basil

Ground Beef Zucchini Skillet

1 lb. extra lean ground beef
3 zucchini, thinly sliced
1 onion, chopped
1 green bell pepper, chopped
1½ tsp. salt
1 tsp. sugar
½ tsp. dried basil or 1 ½ tsp. fresh basil
¼ tsp. ground black pepper
¼ tsp. garlic powder
2 medium tomatoes, diced
1¼ cup low-fat cheddar cheese, shredded
Directions: In a skillet, over medium heat, brown ground beef; skim off excess fat. Stir in remaining ingredients except cheese. Cook 20-25 minutes until vegetables softened and mixture begins to simmer. Sprinkle with cheese just before serving.

Serves 6. Per serving: 170 calories, 5 g fat,
23 g protein, 9 g carbohydrate, 2 g fiber,
780 mg sodium.

Pesto Dressing

2 cups packed basil leaves
½ cup packed flat-leaf parsley leaves
¼ cup part-skim ricotta cheese
3 tablespoons grated parmesan cheese
3 garlic cloves
½ teaspoon freshly ground pepper
2 tablespoons plain nonfat yogurt
Directions: In a blender or food processor, combine the basil, parsley, ricotta, Parmesan, garlic and pepper; puree. Transfer to a small bowl with a tight-fitting lid; stir in the yogurt. Refrigerate, covered, until the flavors are blended, at least 2 hours. Stir again before serving.

Serves 4. Per serving: 50 calories, 2.5 g fat,
5 g protein, 4 g carbohydrates, 1 g fiber,
85 mg sodium

Garlic Halibut Fillet

2 (6 oz.) halibut fillets
2 Tbsp. chopped fresh basil
1 tsp. minced garlic
1 Tbsp. melted butter
1/8 tsp. salt
1/8 tsp. pepper

Directions: Preheat oven to 375 degrees. Rinse fish and pat dry. In a small bowl, mix basil, garlic, butter, salt and pepper; brush mixture over both sides of halibut. Place fish in baking dish coated with cooking spray. Bake for 20 to 25 minutes or until fish flakes easily with a fork.

Serves 2: Per serving: 220 calories, 7 g fat,
36 g protein, 2 g carbohydrate, 0 g fiber,
230 mg sodium

Creamy Vegetable Pasta

adapted from Simply in Season

1 cup cottage cheese or ricotta cheese
1/2 cup milk
1/3 cup Parmesan cheese (freshly grated)
1-2 cloves garlic (depending on your love of garlic)
2 TBS fresh basil, chopped (or 2 tsp dried)
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp salt

Stir above together in a bowl and set aside. Or for a smooth texture, puree in a blender.

12 ounces pasta

In a large soup pot (with about 7 cups of water), start cooking according to package directions.

1 cup carrots, sliced thinly
2 cups zucchini or summer squash sliced
1 cup green beans, sliced
1 cup peas (frozen is fine)
1/4 cup leeks, chopped

Stir in carrots 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and leeks slowly; boil 1 minute. Remove from heat. Drain well and return to pot.

2 TBS butter

Toss butter with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately and
sprinkle with freshly grated Parmesan cheese and freshly ground pepper.

You can substitute a variety of vegetables in this
recipe. Try broccoli, cauliflower, asparagus,
spinach, chard, etc.


from Simply in Season

1 cup packed fresh basil leaves and tender stems
1-3 cloves garlic
1/3 cup pine nuts, walnuts or hazelnuts (toasted)
3-6 TBS Parmesan cheese (grated)
1/2 tsp salt or to taste
Finely chop together in food processor

1/3 – 1/2 cup olive oil
Add gradually while food processor runs to make a thick paste.
Serve at room temperature with any kind of hot pasta, or spread on a sandwich.

Pesto Veggie “Pasta”

2 medium zucchini
2 medium yellow summer squash
½ cup pine nuts
4 to 5 garlic cloves, peeled
½ cup cilantro
½ cup fresh basil
2 Tbsp. lemon juice
3 Tbsp. Bragg’s liquid aminos
1/8 tsp. salt
2 cups coarsely chopped tomatoes
pepper to taste
Directions: Shave zucchini and squash into ribbons using vegetable peeler. In a food processor, puree pine nuts, garlic, cilantro, basil, lemon
juice and liquid aminos until smooth. Add tomatoes and pulse just until blended. Toss squash ribbons with pesto. Season to taste
with pepper and serve. (Original recipe calls for raw zucchini & summer squash, but if you like, you can boil for 2 minutes.)

Serves 4. Per serving: 170 calories, 12 g. fat,
6 g. protein, 15 g. carbohydrate, 4 g. fiber,
590 mg. sodium.

Penne with Canellini

8 oz Penne or Mostacholi noodles
1 can diced tomatoes (or 2 cups fresh chopped tomatoes)
1 can cannellini beans (white kidney beans), drained and rinsed
3 cups packed chard (or spinach or kale)
1/2 cup shredded parmesan
1 tsp basil
1 tsp garlic
1/2 tsp salt
Directions: Cook pasta. Meanwhile in a large saucepan bring tomatoes, beans and spices to a boil. Reduce heat and simmer 10 minutes. Add spinach, cook and stir 2 minutes or until chard is wilted. Drain pasta. Top with tomato bean mixture. Sprinkle with cheese.

Zucchini Crusted Pizza (from The New Moosewood Cookbook)

Submitted by CSA members, Monica & Brad
Crust Ingredients:
olive oil and flour for the pan
2 cups (packed) grated zucchini (about 2 7-inches)
2 eggs, beaten (okay to delete one or both yolks)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, and/or rosemary
2 T. olive oil
Pizza sauce and whatever other toppings you prefer

1) Preheat oven to 400 degrees F. Generously oil a 10-inch pie pan and coat lightly with flour (You can also use a jelly roll pan)
2) Combine zucchini, eggs, flour, mozzarella, parmesan, and herbs, and 1 T olive oil in a bowl and mix well.
3) Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining tablespoon of oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later.
4) Top with your favorite pizza items and bake at 400 degrees F until heated through. The crust can be made up to several days in advance.

Fresh Tomato & Basil Pasta

4 large garlic cloves (minced)
2 pounds tomatoes (chopped, seeded & drained)
1/2 cup fresh basil (chopped)
1/4 cup olive oil
1 tsp salt
1 pound whole wheat pasta shells or ziti
Directions: Combine firs 5 ingredients together and let stand at room temperature 1-2 hours. Cook pasta according to directions. Combine hot pasta and sauce. Garnish with freshly grated parmesan cheese or feta cheese. Serve immediately.

Spicy Asian Cucumber Salad

1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 hot red chile, minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers, seeded and cut crosswise into 1/4-inch slices (cut cucumber in half the long way, and scrap out seeds down the middle with a spoon)
4 scallions, white and light green parts, sliced thin
1/4 cup packed fresh basil leaves, chopped
Table salt and ground black pepper
Directions: 1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.