Posts Tagged ‘basil’
May 13, 2013 by Emily
There’s watermelon in the stores! Giant, delicious, CHEAP watermelon! While I’ve been known to cut one in half and go at it with a spoon and call it lunch, sometimes you want to spice things up a little. This salad is a light dish that’s a perfect start to a warm weather meal, especially if your eating outside!
What You’ll Need:
1 Cup Uncooked Orzo
1 Tablespoon Olive Oil
2 Cups Watermelon, cut into 1/2 inch cubes
4 ounces Feta, Cut into small cubes
2 Tablespoons Mint, Sliced Thin
2 Tablespoons Basil, Sliced Thin
Cook the orzo in heavily salted boiling water until al dente, about 6-8 minutes, drain completely and immediately toss with olive oil to keep the pasta from sticking. Once the orzo is cool, toss with the remaining ingredients in a medium serving bowl and enjoy!
This salad is quick and delicious, perfect for your warm weather dinner! But, this is also a great dish to bring to the cookouts in our summer future, what a nice change of pace…not having a pasta salad with mayo in it!
April 30, 2013 by Jenn
I’m sorry about the crickets over here lately. Things have been a little hectic. I’m planning my move to Richmond at the end of May and Emily’s been working on her wedding. So as an ”I’m Sorry” present, I give you these delicious pickles. There are hundreds of pickle recipes out there but this one is by far my favorite. The jalapenos add a little bit of a spicy flavor that will make any sandwich even more awesome!
1 cucumber, sliced or speared, whatever kind of pickles are your favorite!
1 TBSP peppercorns
1/2 C sliced jalapenos
1/2 C chopped fresh basil
1/2 C white vinegar
1/2 C water
1 TBSP sugar
2 TSP salt
Place the first 4 ingredients inside a mason jar and mix them up a little with a spoon, set aside. In a liquid measuring cup combine the vinegar, water, sugar, and salt. Mix well so that the sugar and salt dissolve. Pour the liquid mixture into the jar and put on the lid. Shake well and set in your refrigerator. All done!
If you are sensitive to spicy foods, removing the seeds from the jalapenos first will help keep them from being so spicy. Remember that the longer the pickles sit in the jar, the stronger the flavor will be. They will last for a couple weeks in the fridge before they start to get weird. Enjoy!