Lemon Basil Shortbread

Whoever heard of *baking* with basil? When Joann (our wonderful volunteer who assists with Tuesday harvests) told me about these Lemon Basil Shortbread cookies, I was immediately intrigued. They sound like a perfect use for abundant mid-summer basil...after you've made all the pesto your freezer hold for winter, that is!

Ingredients:

1 cup unsalted butter, at room temperature
1/2 cup plus 2 tablespoons Sugar
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
2 1/2 cups all-purpose flour
6 Tbsp. cornstarch
1 Tbsp. minced fresh Basil leaves

Directions:

Preheat oven to 300 degrees. In a food processor, mix the butter, 1/2 cup Sugar, lemon zest, flour, cornstarch, and basil leaves until smooth. Press the dough into two 8-inch cake pans with removable sides. Press the tines of a fork around the edge of the dough, then pierce the dough with the fork in parallel lines about an inch apart.

Bake the shortbread until firm to the touch and slightly browned, about 45 minutes. While still hot, sprinkle each shortbread round with 1 Tbsp. sugar. Remove the sides from the pans and cut each round, while still warm, into 12 wedges. Set the pans on racks to cool completely, then remove shortbread wedges and serve.

Makes 24 cookies.

Cucumber Mint Lemonade

Here's the recipe for the Cucumber Mint Lemonade I have been making for markets lately. It sells out quickly and people are always asking how I made it. It's couldn't be more simple (maybe because I don't make the lemonade part from scratch; we don't grow lemons, after all) and you can make it yourself in minutes at home.

Ingredients:

1/2 Gallon Lemonade (your favorite brand - I've used Santa Cruz, Simply Lemonade, and Whole Foods 365 Brand - they're all good bases).

1 Medium Cucumber

1 oz. Mint Leaves (add more if you want a really minty drink)

The Juice and pulp from 1/2 Lemon

Directions:

Puree the Cucumber, with skin on, and mint in food processor until there are no big chunks of cucumber left. Stir in the juice and pulp from the lemon, and then add this mixture to your lemonade. Shake up and serve over ice.

Stuffed Squash Blossoms

I absolutely love these! If you can get your hands on some squash blossoms, don't pass them up. They make a delicious and impressive appetizer to serve at a dinner party.

Ingredients:

• 18 zucchini blossoms, stamen removed

Cheese Filling:

• 3 ounces goat (feta) cheese
• 3 ounces cream cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper to taste

Batter:

• 1/8 cup cornstarch
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup cold flat beer
• Oil (or lard) for frying
• Salt and pepper to taste
• Grated Parmesan cheese and sliced chives for garnish

Directions:

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Credit

Fried Green Tomatoes

A Southern Classic

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.