Posts tagged with Basil
A Meatless Monday dinner that also doubles as breakfast the next day? Yes, please.
Moreover, this time-saving dinner can be a celebration to the summer that just officially ended. Here, the last of your tomatoes and basil star right along next to yummy cream cheese in a base of hearty eggs.
Serve with a salad and some crusty bread or maybe some quinoa or brown rice. Then pull it out and enjoy it the very next morning, hot or cold, at the breakfast table.
Heirloom Tomato, Basil and Cream Cheese Frittata
12 large eggs
Garlic salt, to taste
Pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon unsalted butter
2 large heirloom tomatoes, sliced
1 cup basil, cut into ribbons
8 ounces cream cheese, cubed
In a large bowl, whisk together the first five ingredients. In a large skillet, sauté the tomatoes in the butter and season to taste.
Cook the tomatoes until they are just sweated, about 1 to 2 minutes. Add the basil and sauté until just wilted, about 1 minute.
Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top.
Top with the cream cheese. Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set.
Note: If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.
— Recipe from www.melissas.com
I don't know about you, but my basil is already out of control. I've got two pots and they're just begging for use, even though we're barely into June.
If you have the same problem (and what a good problem to have!), you are probably already thinking about batches of pesto and caprese salad.
This Meatless Monday recipe is quick, easy and definitely takes care of your basil "problem." It's an ingenius melding of a bunch of ingredients that are just made for each other: filling polenta, summery basil pesto (try this recipe if you don't have a favorite recipe) and parmesan cheese.
Add a salad and you've got a simple, delicious Meatless Monday meal in no time flat.
Polenta and Pesto Sandwiches
1 tube organic polenta (16-18 ounces)
1/2 cup basil pesto
1/4 cup shredded parmesan cheese
Fresh basil leaves for garnish
Heat oven to 350 degrees. Oil a baking pan, or line it with parchment paper.
Slice the polenta (as you would a loaf of bread) into 1/3-inch slices. Make sandwiches by spreading pesto on the slices, sprinkling with parmesan on one slice and putting two slices together.
Carefully transfer the sandwiches to the baking pan. Bake until hot, about 20-25 minutes. Serve immediately, garnished with fresh basil leaves.
Serving Suggestion: Substitute sun-dried tomato pesto or cilantro pesto for the basil pesto. Substitute thin wedges of provolone or other cheeses for the parmesan.
— Recipe by Terese Allen for www.organicvalley.coop.