Makes 1 omelet
 
 
½ teaspoon unsalted butter
3 large eggs
⅛ teaspoon sea salt
Freshly ground black pepper
1 tablespoon shredded basil
¼ cup crumbled feta cheese
 

1. Crack the eggs into a medium bowl with the salt, pepper and basil.  Whisk the eggs until they are frothy.
2. Melt the butter in an 8” non-stick pan over medium heat.
3. Give the eggs another whisk or two and pour them into the waiting pan.  Let them sit, absorbing the heat without stirring.
4. When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth.  The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
5. Remove the pan from the heat.
6. Sprinkle the cheese down the middle third of the omelet.  Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
7. Let it rest briefly.  Then fold one third of the omelet from one side over the middle of it.  Take you pan to a ready plate and ease the folded side onto the plate.  Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.

 

INGREDIENTS

• 3 peaches, ½ inch cubes (skin on or off)
• 1 cup corn kernels (raw or cooked)
• 1/4 red onion, finely chopped
• 1/3 cup fresh basil (leaves torn if large)
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 3 tablespoons lemon juice
• 1-2 teaspoons honey
• 1/3 cup extra-virgin olive oil

 

 

DIRECTIONS

1. Mix lemon juice, honey and olive oil.  Set aside
2. Toss peaches and corn with red onion, basil, salt and some pepper.
3. Drizzle with olive oil mixture and stir well.

 

​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 

1. Preheat oven to 325º.
2. Roll out the pie crust to about ⅔ to ¼ inch thick.
3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
4. Remove piecrust to a rack to cool.
5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
7. Let the cheesecake come to room temperature before serving.
8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
10. Serve with fresh salad greens and a good crusty Italian bread

​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 

1. Bring salted water to a boil in a large pot.
2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
3. In a small bowl, whisk together the half and half and the ricotta.
4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
7. Add the lemon zest while stirring.
8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
10. Add salt and pepper to taste.
11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.

 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.
 

Recipe by Anna Gill

Serves: 4

2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay)
2-3 small firm zucchini, ends trimmed and julienned*
1 teaspoon fine kosher salt
½ cup freshly shredded basil leaves

1. Combine the first three ingredients in a small jar with a tight fitting lid. Shake well and set aside.
2. Place the julienned zucchini in a colander over the sink or a mixing bowl. Toss with the kosher salt.
3. Place a paper towel over the zucchini. Place a plate or wide bowl on top of the paper towel and weight the plate or bowl with your pie weights or a pound of dried beans or rice. Let the weighted zucchini stand for 20 to 30 minutes, until the majority of moisture has been pressed from the vegetable strips.
4. Pat the zucchini with a dry paper towel. Transfer the zucchini to a serving bowl. Pour the lemon basil sauce over the zucchini, toss and serve.

* - A kitchen mandolin is worth ten times its weight in vegetables for this purpose alone.

Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.

1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.

Recipe by Anna Gill

Serves: 5

20-25 fat ripe plum tomatoes (plums are best for this because they are meatier)
½ to 1 cup good green olive oil
2 large cloves crushed garlic
1 fully packed cup shredded basil
3 tablespoons fresh ginger, minced
½ cup pignoli nuts, optional
salt & pepper
freshly grated cheese
1 lb linguini
1 large lemon

1. Boil 8 - 10 quarts of salted water in a large pasta pot. Blanch the tomatoes for 1 to 3 minutes to loosen the skin. Remove the tomatoes from water, place under cool running water. Reduce the level of heat under the water and cover temporarily.
2. Peel and core the tomatoes, chop them very coarsely and place in large mixing bowl. (I place the whole peeled tomatoes in a bowl and cut with a pair of kitchen shears.)
3. Add oil, basil, garlic, ginger, and pignoli nuts if desired to tomatoes. Mix.
4. Season with salt and pepper to taste. Squeeze fresh lemon into mixture. Mix well.
5. Turn up the heat under the water until it reaches a good rolling boil a second time. When boiling, place linguini into water and separate. Cook according to pasta used. Drain the pasta.
6. Mix a medium amount of the sauce with the pasta. Let sit minute. Add enough sauce to cover and flavor the pasta. Taste. If not moist enough, add more olive oil.
7. Serve with additional sauce and freshly grated cheese.

Recipe by Anna Gill

Serves: 6

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2½ cups chicken stock or broth
1½ cups Aborio rice
2 medium shallots, minced
1 cup dry white wine
1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
Salt and freshly ground pepper
1/3 cup shredded basil
2 tablespoons freshly grated Romano cheese

1. Preheat the oven to 375o.
2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned.
3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm.
4. Heat the remaining olive oil in a large non reactive saucepan.
5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes.
6. Add the rice and cook, stirring , for 1 minute.
7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes.
8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed.
9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly.
10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes.
11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once.

Recipe by Anna Gill

6 yellow, orange and or red bell peppers *
1 large red onion, diced
2 cloves garlic, minced or pressed
2 tablespoons good green olive oil, plus 1 tablespoon for finish
8 tomatoes, coarsely chopped
¼ cup fresh basil, finely shredded

1. Cut peppers into approximately 1” by 1” pieces. (Don’t get carried away, nobody at the table is going to have a tape measure.)
2. Add 2 tablespoons of oil to a large pan over medium heat. Add the onions and garlic and sauté for about 2 minutes.
3. Layer the cut peppers on top of the garlic and onion mixture.
4. Then add the tomatoes in another layer on top of the peppers. Cover tightly and cook over medium to low heat for 10 to 15 minutes, until just soft.
5. Remove the cover and stir the mixture gently. Continue to cook uncovered for an additional 10 to 15 minutes until all the veggies are soft and the liquid is absorbed.
6. Remove the pan from the heat. Stir in the remaining tablespoon of olive oil. Season with salt and pepper.
7. Transfer to a serving bowl and sprinkle with the basil.

Recipe by Anna Gill

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
¾ cup sugar
¼ cup fresh lemon juice
1 cup cold water
One 11.5 ounce cans peach nectar
1 bottle chilled dry white wine, Sauvignon Blanc works well
2 large peaches, peeled and diced

1. Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.
2. Add nectar and water, bring just to a simmer, stirring until sugar is dissolved.
3. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Cool completely.
4. Stir in wine, peach, and basil sprigs.
5. Chill, covered, at least 1 hour and up to 24.
6. Serve over ice.

Serves: 4

For the vinaigrette: 
¼ cup good-quality white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
½ cup good green olive oil
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

For the salad:
Olive oil cooking spray
2 cups cubed Italian or peasant bread
2 large ripe tomatoes
½ green bell pepper, seeded and sliced into ½ inch slices
½ yellow bell pepper, seeded and sliced into ½ inch slices
½ small red onion, thinly sliced
1 to 2 cups fresh salad greens
20 to 30 basil leaves shredded
1 tablespoon capers, drained
Salt & pepper to taste

For the vinaigrette: 
1. In a blender or a mini processor, pulse the white wine vinegar, Dijon mustard, honey and the kosher salt until they are well blended. 
2. With motor running, slowly add oil. Season to taste with salt and freshly ground black pepper and set aside.

For the salad:
1. Turn on the oven broiler and place the top rack at least 10 inches from the flame or heating element.
2. Spread the cubed bread out on a cookie sheet and spray very lightly with the vegetable oil spray.
3. Lightly toast the bread under the broiler, watching carefully.
4. Turn the bread cubes, spray again, even more lightly and return the cookie sheet to the oven/broiler. When both sides are a light golden brown, remove from the oven and let come to room temperature.
5. In a large bowl, mix the salt tomatoes, cucumber, green and yellow peppers, red onion, basil, and capers. Add the bread cubes and toss with the half the vinaigrette. Tasting as you go, season with salt and pepper (the capers will add a certain amount of saltiness). Allow the salad to sit for about half an hour for the flavors to blend.
6. Portion the salad greens out onto four plates and top with the bread and tomato mixture.
7. Serve the salad with the remaining vinaigrette on the side.

Recipe by Alicia Ghio the "Natural Princess"

1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)

1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.

Recipe by Anna Gill

Serves: 4 

For the dressing:
⅓ cup mayonnaise
⅓ cup buttermilk
2 tablespoons minced basil
2 tablespoons minced chives
Juice of ½ lemon
Salt 
Freshly ground pepper

For the salad:
8 slices of thick bacon
2 tablespoons light brown sugar
⅛ teaspoon cayenne pepper
1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers
2 large ripe peaches, cut into eighths and skinned
Crisp lettuce leaves
Good green olive oil for basting

1. Preheat the oven to 325°.
2. Prepare a grill.
3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate.
4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne.
5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 
6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes.
7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes.
8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat.
9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve

Recipe by Anna Gill

Serves 4

3 tablespoons unsalted butter, softened
3 tablespoons brown sugar
2 tsp. chopped basil
Pinch of cinnamon
Pinch of salt
4 ripe apricots, halved & pitted
Spray vegetable oil
Whipped crème fraiche 

1. Prepare the grill for medium high heat.
2. Mash together the butter, sugar, cinnamon and salt and set aside.
3. Lightly spray both sides of the apricots with the vegetable oil.
4. Place the apricots skin side down on indirect heat for approximately 4 minutes.
5. Turn the apricots over and grill for another 8 to10 minutes; given the variation in size and ripeness, it is wise to be cautious.
6. Meanwhile, heat the butter mixture in the microwave for 25 to 30 seconds, until very hot but not spattering.
7. Place apricots cut side up on serving plate, spoon butter mixture into the cavity. Scoop crème fraiche into the bowl of each apricot and sprinkle with fresh basil. 

Recipe by Adapted from Cooking Light

For Salad:
5 cups cooked garbanzo beans (chickpeas) -- if using canned beans, drain and rinse
1 red (Spanish) onion, finely chopped
2/3 cup pitted black olives, chopped
1/2 cup chopped parsley
2 tomatoes, finely diced

For Basil Vinaigrette:
1 garlic clove, minced
1 tablespoon Dijon Mustard
1/4 cup red wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup finely chopped basil leaves

TO MAKE SALAD: Combine all salad ingredients in a bowl.

TO MAKE BASIL VINAIGRETTE: Combine garlic, mustard, vinegar and pepper in a bowl. Whisk well, then add oil in a slow stream. Whisk constantly until mixture thickens. Stir in the basil. Gently toss dressing with salad.

Recipe by Anna Gill

Makes 5 to 6 cups

1 tablespoon good green olive oil
3 to 4 pounds ripe tomatoes, cored, halved (squeezed to extract excess seeds) then quartered, do not peel
1 tablespoon fine sea salt
6 to 10 fresh basil leaves, shredded
1 to 3 small fresh oregano leaves (restrain yourself, this is commonly overused)
2 large garlic cloves, finely minced or pressed

1. In a large, heavy-bottomed saucepan combine all the ingredients. Stirring regularly, cook over medium heat until the tomatoes have relaxed and given up their juices, about 15 to 20 minutes.
2. When cool enough to handle, run the sauce through a food mill or a blender and purée. Set aside.

VARIATION:
Add ½ cup minced sweet onions.

Recipe by Anna Gill

Serves: 4 as a main course or 8 as an appetizer

4 small eggplants, unpeeled, ends trimmed
4 teaspoons good green olive oil
4 firm ripe tomatoes, sliced thickly
2-3 cups fresh tomato sauce
8 ounces fresh ricotta or goat cheese 
½ cup of finely shredded fresh basil leaves
Finishing salt

1. Preheat oven to 450 degrees.
2. Slice the eggplant into 2 inch thick slices. Sprinkle with salt and let drain on paper towels, top and bottom for about 15 minutes. Score both sides of each slice with a sharp knife, try not to cut through the slices.
3. Place the eggplant slices in a roasting pan with a rack and roast until golden brown, about 30 to 45 minutes, turning as necessary to brown both sides.
4. Warm the fresh tomato sauce.
5. Remove the roasting pan from the oven. Spoon the fresh ricotta onto each slice of the eggplant, pressing it into the scored surface. Return the roasting pan to the oven until the cheese melts or begins to bubble.
6. Remove the roasting pan from the oven again. Top each eggplant slice with a slice of fresh tomato. Spoon a dollop of warm tomato sauce over each stack of vegetables. Top with another small scoop of the fresh ricotta. Sprinkle lightly with finishing salt and a pinch of shredded basil and serve.

Recipe by Anna Gill

Serves: 4

3 pounds red tomatoes, coarsely chopped 
Kosher salt 
3/4 cup buttermilk 
Freshly ground pepper 
½ pound yellow or purple cherry tomatoes, halved 
2 tablespoons chopped basil 
1 scallion, minced 
1 tablespoon extra-virgin olive oil 
1 teaspoon fresh lemon juice

1. Season the chopped tomatoes with 2 teaspoons of kosher salt and let stand at room temperature for about 1 hour. 
2. In a blender, puree the tomatoes. Strain the puree through a coarse sieve set over a bowl. Discard the solids.
3. Stir in the buttermilk. Season the mix with salt and pepper and refrigerate until chilled, at least 30 minutes. 
4. Add the scallions, oil and the basil to the tomato mixture.
5. Ladle the soup into shallow bowls. Garnish with the halved cherry tomatoes and serve.

Recipe by Anna Gill

1 lb raw medium to large shrimp, shelled & de-veined, tail attached
2 tablespoons low sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 talespoons freshly squeezed orange juice
2 tablespoons brown sugar
2 tablespoons flavorless cooking oil
½ teaspoon Asian Chile sauce
1 tablespoon finely minced ginger
¼ cup chopped fresh basil

1. Bring 4 quarts of water to a rapid boil and add shrimp. Cook about 1 to ½ minutes until done. Drain in a colander and transfer immediately to a bowl of ice water. When chilled, drain and refrigerate until ready to use.
2. In a small non-reactive bowl combine remaining ingredients and mix well. Refrigerate until ready to use.
3. Toss shrimp with the sauce and serve immediately. Or place the sauce in a dipping bowl in the middle of a platter. Place the shrimp on the platter around the bowl.

Recipe by Anna Gill

Serves: 4

3 tablespoons fresh lime juice (1 large lime)
1 teaspoon lime zest
4 tablespoon safflower or peanut oil
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 large shallot, thinly sliced into rings
1½ teaspoon sea salt
8 chicken thighs
1 cup shredded basil leaves

1. Place the lime juice, zest, oil, soy sauce, shallots and salt into a large re-sealable plastic bag. Mix well.
2. Place in the refrigerator for at least one hour or up to eight hours. Turn the bag occasionally.
3. Preheat the broiler and place the first rack so the broiling pan is a least 8 to 10 inches from the flame.
4. Reserving the marinade, arrange chicken skin side down in the broiling pan and cook for approximately 8 minutes.
5. Turn the chicken pieces and brush with the marinade, reserving the balance. Cook under the broiler for another 7 to 8 minutes, until golden brown.
6. Let the chicken stand for 5 minutes.
7. Microwave the remaining marinade for a full minute.
8. Arrange the chicken on a serving dish. Spoon the heated marinade over the chicken and sprinkle with the shredded basil.
9. Serve with rice or quinoa.

Recipe by Anna Gill

1¾ cups water
3½ tablespoons sugar
¾ cup finely shredded fresh basil
One 3-inch piece of cinnamon stick
2 tablespoon fresh lemon juice

1. Combine sugar and water in a small saucepan.
2. Add the basil and cinnamon and simmer over low heat until reduced to 1 cup, about 10 minutes.
3. Cool to room temperature, then strain.
4. Stir in the lemon juice.

Recipe by Anna Gill

Serves: 4

3 to 5 large beets
3 oz. soft chévre
3 tablespoons crushed pistachios
8 to 10 Thai or purple basil leaves
2 tablespoons minced chives (optional)
Salt and pepper to taste

1. Preheat the oven to 375º.
2. Wash the beets with a vegetable brush to remove tiny roots and soil. Dry them off and wrap them in foil with a little salt (see note).
3. Place the foil packet(s) on a baking sheet and roast for 45 to 60 minutes
4. Let the beets cool to room temperature.
5. Using the thin medical/kitchen rubber gloves, gently peel the skin off the roasted beets. Slice each beet into ¼ inch discs and place them on a plate.
6. Place the chévre in a small measuring cup and microwave for 30 seconds at a time until the cheese is soft enough to pour.
7. Arrange the beet discs on a serving plate. Pour a stream of chévre over the beets.
8. Sprinkle the beets with the crushed pistachios and a bit of the chives.
9. Garnish with the Thai basil leaves and serve.

NOTE: When mixing colored varieties, I wrap them in foil separately to prevent colors bleeding onto one another.