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Fresh Heirloom Basil Recipes

Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden! The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is […]

by Stephen Scott

Recipes

Heirloom Oregano: A Culinary Herb in a League All its Own

Oregano is a common kitchen herb, but is used for more than cooking. Experience the amazing flavor and aroma this easy to grow heirloom herb offers.

by Stephen Scott

Recipes

Fresh Heirloom Basil Recipes

by Stephen Scott

Recipes

Heirloom Oregano: A Culinary Herb in a League All its Own

Oregano is a common kitchen herb, but is used for more than cooking. Experience the amazing flavor and aroma this easy to grow heirloom herb offers.

by Stephen Scott

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Recipes

Fresh Heirloom Basil Recipes

Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!

The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.

You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!

Basil Pesto Sauce

2 Cups fresh basil leaves, washed

3 cloves fresh garlic, mild flavored

2 Tbsp pine nuts or walnuts

1/2 Cup extra virgin olive oil

Salt to taste

1/2 Cup fresh grated aged Parmesan or Pecorino cheese

Makes about 1 cup.

Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.

Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.

As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.

Fresh Tomato Basil Sauce

1 Medium red onion, minced

1/2 Cup dry white wine

Pinch crushed red pepper flakes

3 Medium fresh tomatoes, peeled and chopped

1 Tbsp olive oil

1 Tbsp Balsamic vinegar

1 Tsp sugar

1/2 Tsp salt

1 Tbsp tomato paste

1 Cup fresh basil, chopped

Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.

Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.

Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.

Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.

You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.

by Stephen Scott

Recipes

Heirloom Oregano: A Culinary Herb in a League All its Own

A fast growing herb, oregano serves many purposes beyond the kitchen counter

Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.

How to Grow:
Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.

Non-Culinary Uses:
Oregano can be used as a border for many gardens and walkways. It is a perennial and will
grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.

Culinary Uses:
Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.

Ingredients Needed:
1 32 oz can of plain crushed tomatoes
1 8 oz. can of tomato paste
Â½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well).
2 Tablespoons extra virgin olive oil
2 cloves minced garlic
Â¼ cup water

In a medium saucepan, heat the olive oil over medium heat.
Add the garlic and simmer over low heat for 2 minutes.
Add in the rest of the ingredients and mix well.
Simmer over low heat for 20 to 30 minutes.

Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website,
www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.

by Stephen Scott