Hot basil tip! If you want fresh basil for cooking with, but
it doesn't seem to last until you're ready to use it, try this: Pluck basil
leaves from stalks, discard stalks and chop leaves (easiest way to do this
is to 'stack' them first). Put the chopped basil into an ice cube tray
(about 1 tbsp. per cube) and add just enough water to each 'cubicle' to
cover the basil. Freeze. Pop cubes out and store in a ziplock bag in your
freezer. Whenever you need basil for a sauce, simply toss a cube or 2 or
3 into whatever you're making. The water is inconsequential and will cook
away as your sauce cooks.
Dijon-Herb Roasted Potatoes
Makes approximately 4 servings
about 2 lbs. potatoes
5 tbsp. dijon mustard
2 tbsp. olive oil
1 -2 cloves garlic, chopped
1/2 tsp. italian seasoning (feel free to substitute some combo of your own making, such as basil, oregano, rosemary, thyme, sage...)
Mix all ingredients except potatoes in a medium bowl. Scrub potatoes
(can leave whole if small) and then toss with mustard mixture in bowl.
Turn them out into a shallow baking sheet and sprinkle with salt &
pepper. Bake at 425 degrees for 35 to 40 minutes until potatoes are fork
tender, stirring occasionally.
Apples and Cucumbers??
(its a reeely simple salad)
1 large cucumber, peeled, cut length-wise, then sliced
2 small apples, cored, peeled, halved verticallly & sliced (into half-rings)
about 1 tbsp. ea. cider vinegar & water
a sprinkling of salt
Combine everything & toss. Then eat.