While we navigate our way through this strange and difficult time we’ve heard from many of you that you are cooking as a way to stay busy, be productive and find enjoyment. At Sweet Basil we know that new culinary adventures are possible every day. For all of these reasons we have put together for you our customers, a group of menus and recipes from our archives. From a variety of our favorites, these are simply for you to pick and choose to try new yummy recipes.
We encourage you to experiment, use the ingredients you have, don’t be bound by the specifics (unless you’re baking) if there are ingredients you don’t have or don’t care for. We’re hoping you’ll have fun, and maybe give us feedback about recipes you’d like to see going forward.
This is our first group of menus and recipes, we will post more in a week or so. While we are in stay-at-home mode, you can get in your kitchen and have some fun!
Menu 1:
Creamy Tomato & Basil Soup Oven-roasted Salmon with Martini Sauce Green Beans with Pecans Orzo Risotto Cinnamon Ice Cream
Menu 2:
Crisp Romaine with Orange-Cumin Dressing Sesame Steak & Scallion Kebabs Coconut Rice Roasted Vegetables with Balsamic Syrup Lemon Olive Oil Cake
Menu 3:
Bean & Cheese Nachos Chicken & Green Chili Enchiladas Mexican Street Corn No-Bake Key Lime Cheesecakes
Menu 4:
Butter Lettuce Salad with Blue Cheese & Walnuts Tri-Tip Sirloin Roast Pesto Pasta with Potatoes & Green Beans Raspberry Cheesecake Brownies
Menu 5:
Salad of Balsamic Dressing, Apples & Cheese Turkey Stroganoff with Noodles Steamed Broccoli Strawberry Ice Cream
MENU 5
MIXED GREENS SALAD WITH BALSAMIC DRESSING, APPLES & ASIAGO - Serves 4
Dressing
¼ cup orange juice
⅛ cup honey
⅓ cup white balsamic vinegar or white vinegar
1 TBSP Dijon mustard
1 cup salad oil
1 TBSP fresh oregano, finely chopped, or ¾ tsp dried oregano
Salad
1 (5-oz) bag mixed greens
1 Granny Smith apples
¼ cup grated Asiago or Parmesan cheese
1 cup cherry tomatoes, or 1 medium tomato, small dice
- To make the dressing: In a blender, place the orange juice, honey, vinegar and mustard, and blend. While the blender is running, slowly start to drizzle in the oil until all the oil is gone and the dressing is emulsified. Whisk in the oregano by hand.
- To assemble the salad: Toss the greens with the dressing and place them in a large serving bowl.
- Core and slice the apples and lay them on top of the salad. Then top with the cheese and tomatoes. Serve immediately.
TURKEY MEATBALL STROGANOFF - 6 Servings
2 lbs ground turkey
1 medium onion, finely chopped
2 garlic cloves, minced
1½ - 2 tsp kosher salt
½ tsp black pepper
1½ cups fresh breadcrumbs
2 egg yolks
2 TBSP canola oil
1 lb sliced mushrooms
2 TBSP all-purpose flour
¾ cup sherry
3 cups chicken stock
1 TBSP Worcestershire sauce
1 TBSP fresh dill, chopped
1 tsp Dijon mustard
½ tsp paprika
½ cup sour cream
12 oz wide egg noodles, cooked according to package directions (about 6 minutes)
- In a large bowl, mix together the turkey, 4 tablespoons of the onion, garlic, salt, pepper, breadcrumbs and egg yolks, and form into meatballs about 1 inch in diameter. Dip your fingers into a little bowl of oil to help keep the turkey from sticking to your hands while you roll meatballs. Refrigerate meatballs for 15 minutes to help keep the shape once they hit the hot pan.
- In a large deep skillet, heat the oil over medium-high heat until hot, but not smoking, and cook the meatballs, in batches, until well browned but not cooked through, about 4 minutes. Transfer meatballs with a slotted spoon to a plate.
- In the same skillet, add the remaining onion and cook until tender, about 5 minutes. Add mushrooms, salt and pepper, and cook, stirring, until mushrooms express their juices and begin to dry up in the pan. Sprinkle with flour, and cook, stirring, for 2-3 minutes.
- Pour in sherry and reduce almost completely. Add chicken stock, Worcestershire sauce, dill, Dijon, and paprika, and boil until the sauce begins to thicken.
- Return the meatballs to the pan and simmer for about 8-10 minutes, or until meatballs are cooked through, turning the meatballs in the sauce, occasionally. Remove meatballs to a serving bowl and reduce the sauce until it is a thick gravy. Remove from heat and whisk in the sour cream; season to taste with salt and pepper. Pour the gravy over the meatballs and serve with egg noodles.
STEAMED BROCCOLI
1 head of broccoli
Water
3 TBSP butter
Salt and freshly ground black pepper
- Put a steamer basket in a pot with the water and heat to boiling.
- Chop the broccoli into pieces.
- Once water is boiling, add the broccoli into the steamer and put the lid on. Steam for around 5 minutes or until broccoli is bright green and tender but still quite firm.
- Drain the broccoli and return to pot. Place pot over low heat and add butter to melt, stirring occasionally. Add salt and pepper to taste and serve.
STRAWBERRY ICE CREAM - Makes ten ½-cup servings
1 cup sliced fresh strawberries (do not use frozen)
¾ cup sugar
2 cups heavy cream, well chilled
1 cup whole milk
1 tsp vanilla bean paste
- In a blender, combine strawberries and sugar. Pulse until puréed.
- Add the cream, milk and vanilla. Pulse to mix until well blended.
- Remove ice cream freezer bowl and paddle from freezer. Place freezer bowl on machine. Place chilled paddle in bowl. Put top on machine, lock cover and turn on.
- Turn machine on before pouring ice cream mixture into canister. With machine on, pour cream-milk mixture into the ice cream freezer bowl through the top opening. Let run until mixture has thickened and is soft-serve consistency, about 25-30 minutes. Transfer ice cream to a freezer-proof container. Freeze until ready to serve.