Tag Archives: basil

Grilled Zucchini Caprese Sandwiches

August 6, 2012
Shannon
0 comments
basil, cheese, food, sandwiches, squash, tomatoes, vegetarian, zucchini

This summer – this year – is flying by and I can’t believe it’s August already. August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest. I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan. I mean seriously, the heat and humidity make me crazy. However, one summer perk I’m forever in love with is the colorful and vibrant produce. Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer. So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food. Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm. Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments. The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like. I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one. As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic. Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish. Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil. Top evenly with zucchini, basil, tomatoes, and mozzarella. Place sandwiches on a grill or grill pan and heat until warmed through.

Additions: None

Omissions: None

Substititutions:

Whole-wheat bagel thin

Overall Rating: Love It

Source: Cooking Light Magazine

Orzo Salad with Corn, Tomatoes, and Basil

What is it about pasta salad that makes it such a good go-to dish to make when attending a warm weather get-together? A few weekends ago, my friend had a few people over to swim at her pool and like the great hostess that she is, she had plenty of food and snacks waiting for guests upon arrival. When I walked into her kitchen, I saw the biggest bowl of homemade pasta salad and turned to look at the friend I arrived with who was carrying her own container of homemade pasta salad. We both just shrugged because, really, can you ever have too much pasta salad? Ironically, earlier that morning, I had every intention on making Orzo Salad with Corn, Tomatoes, and Basil to take to the party but decided I didn’t have enough time. Probably a good thing.

Even though pasta can sometimes be heavy, there is something about a cold, light pasta salad when it’s warm out that hits the spot. This colorful pasta salad is made with orzo (rice-shaped pasta) and fresh ingredients of corn, tomatoes, and basil. The whole mixture is livened up with a refreshing and simple vinaigrette of lemon juice, olive oil, and red wine vinegar. I took a short-cut and used thawed frozen corn in place of fresh and didn’t really notice a difference. I think canned would work here too. Next time you think about making a pasta salad for a summer event, consider making this. Just call first dibs on whose bringing the pasta salad.

The ingredients:

Cook pasta according to package directions, omitting salt and fat. While the pasta cooks, combine lemon juice, olive oil, red wine vinegar, salt, pepper, and crushed garlic in a small bowl. Set aside.

Drain pasta and place in a large bowl. Pour half of the dressing over orzo and toss. Allow to cool to room temperature.

Once pasta is at room temperature, add the remaining dressing, corn, tomato, and basil to pasta and toss to coat. Let pasta salad stand for 30 minutes before serving to allow flavors to meld.

Additions: None

Omissions:

Red onion

Substitutions: None

Source: Cooking Light Magazine

Blueberry-Basil Scones

As much as I would love to cook for my blog full-time, I have to go to work each day, often work long hours, and many times eat lunch at my desk. I used to be able to skip breakfast but I just can’t do that anymore so I do my best to eat something healthy. I have to muster up every ounce of self-control not to run to the Dunkin’ Donuts for egg and cheese on a fattening bagel. I rarely bring in cereal because I don’t want to have to worry about running out to buy milk and I think it’s a pain to bring in egg whites to cook in the microwave. Despite the fact that my office building provides a two-story cafeteria for employees with stunning views of Philadelphia, I rarely go up there because I don’t trust myself to get something healthy with all of the other buttery, cheesy options available (I could eat the walnut-raisin cream cheese by the spoonful!). Generally, I grab a packet of oatmeal from home but every once in a while, I love to make muffins or scones to store in the freezer which are easy to grab as I’m running out the door.

Blueberries are ridiculously delicious right now so I keep buying packages of them each time I’m at the store or produce market. Wanting something a little more interesting than plain old blueberry scones, I decided to use up the last of some of my basil and make Blueberry-Basil Scones. It may sound like an odd combination but they are both fresh, vibrant flavors that just so happen to complement one another. These scones also have a bit of lemon zest as well, adding to the brightness of these scones. Eat these toasted with a little bit of butter or jam or just eat them plain and enjoy how the blueberries pop so perfectly in every bite.

Blueberry-Basil Scones (makes 8 scones)

Adapted from Martha Stewart’s Blueberry Scones

1 cup all-purpose flour
1 cup whole-wheat flour
3 tablespoons sugar or Splenda
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1/4 cup basil, chopped
1 teaspoon lemon zest, grated
1/3 cup 1% reduced-fat milk
2 large eggs, lightly beaten

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside. In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated. Stir in blueberries, basil and lemon zest. In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together. Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. Optional: Brush 2 teaspoons of additional milk over surface of dough and sprinkle with 2 teaspoons of additional sugar before baking.

The ingredients:

In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated.

Stir in blueberries, basil and lemon zest.

In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together.

Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough.