Tasty Thriftiness - Basil


This week's Herb of the Week at I Refuse to Recede is Basil.

Here is the reason we actually got hooked on basil in this house.....the book "Under the Tuscan Sun". While I was reading it, the author kept talking about different foods she was making and then put the recipes in the book. Well, I drooled my way through that book! We had a small basil plant outside in our herb garden and when I read the recipe for Tomato Bruschetta, that was it! I went outside, picked all the leaves, crushed them in coarse salt, cracked black pepper, garlic, olive oil and fresh grated Parmesan cheese and then snatched a ton of our Roma tomatoes and chopped them up along with some minced sweet onion. Mix all of it together and let stand for about an hour while you toast (on the grill) some sliced french bread that has been spread with olive oil and rubbed down with a garlic clove on each side. Then just spoon on the tomato mixture and .........YUM!!

Troy and I ate the whole batch leaning over the kitchen counter! To this day, we have tried a lot of Tomato Bruschetta at restaurants and not one of them come even close to this recipe!

Since we only had a small plant and I had basically stripped it of all leaves, the next night Troy brought home a huge bag of fresh basil and another loaf of bread! Guess what I made again that night! LOL

I also made this recipe for us:

Basil and Lemon Chicken

1/2 cup chopped spring onions
1/2 cup chopped basil leaves
1 lemon
salt
pepper
6 chicken pieces
olive oil
basil and lemon to garnish

In a large bowl, mix 1/2 cup each of chopped spring onions and basil leaves. Add the juice of 1 lemon, salt, and pepper. Mix and rub onto 6 chicken pieces and place in a well-oiled baking pan. Dribble with a little olive oil. Roast, uncovered, at 350 degrees for about 30 minutes, depending on the size of the chicken. Garnish with more basil leaves and lemon slices. Serves 6

This recipe came from the book, Under the Tuscan Sun by Frances Mayes.

This, also ,was a big hit!

So, if no other reason, we plant a ton of basil just for the Tomato Bruschetta

But, if you would like to know more that just "tomato bruschetta" about basil, head over to read the full article with a couple of other recipes HERE!



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