Ingredient of the Month: Basil

Ingredient of the Month: Basil

Before I get into the Ingredient of the Month, I would like to introduce this category to everyone because I think it will be a lot of fun for everyone. Ingredient of the Month was something that I came up with while I was brainstorming new ways to get A Lot on Your Plate’s readers more interacted with the blog.

I thought with Ingredient of the Month would be a unique way to feature different local and worldwide ingredients as well as invite the A Lot on Your Plate reader’s from the WordPress community as well as other readers from all over, to share their recipes based on the ingredient chosen for that month.

The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.

To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post).  *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s.  These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet.  Enjoy!

Facts About Basil:

• Basil is an aromic herb that comes from the mint family. The leaves of this plant are used for seasoning.

• Basil originated from India and is an annual plant that is known best for use in Italian and Thai cuisines.

• Depending on the species and cultivator, basil can often have a sweet smell.  Some might say the taste of basil could resemble a hint of the Anise Hyssop.

• Although the foliage can be easily bruised, just by brushing up against this herb can let out its wonderful scent.

• Basil is commonly used fresh in cooked recipes and is usually added last as cooking this herb will destroy its flavor.

• These round, almost pointed leaves look a lot like peppermint in which it is related to.

• Basil is surprisingly easy to grow and grows the best in a sunny location.

• Basil is a good source of Vitamin K, iron, and calcium.

How to select & store:  When choosing basil from a super market, it is best if the leaves are a vibrant, deep green.  Avoid any dark spots and yellowing. Fresh basil should be stored in a refrigerator wrapped in a damp paper towel.   It may also be frozen in an air tight container.  Dried basil should be kept in an air tight container as well and can be stored to up to 6 months.

*Basil is not a commonly allergenic food.

Basil Recipes:

Check out A Lot on Your Plate’s 5 Minute – No Cook Recipe for Super Easy Caprese Salad by clicking the link or the photo below.


A Lot on Your Plate’s Super Easy Caprese Salad

And now some recipes from A Lot on Your Plate readers!

Sweet Pepper Basil Dip submitted by Moms of Two Salums

Strawberry Basil Smoothie submitted by Suparna @ Who needs a diet?

The Next Best Pesto submitted by Josephine @ My Home Food That’s Amore

Heirloom Tomato Caprese Salad submitted by Allison @ Spontaneous Tomato

Presto Pesto! submitted by Kelly @ Domestically Impaired to the Retro Kitchen Arts

Gluten-Free Strawberry Crisp with Lazy Basil Ice Cream submitted by Kerry, Alicia, & Devin @ The Humble Foodie

Pesto Chicken Parmesan with Asparagus submitted by @ Squirrel Circus

Vegetarian, Egg & Nut Free Pasta Alfredo, Herby Pasta, & Courgette (Zucchini) and Pea Soup submitted by Lucy @ Lucy’s Friendly Foods

Piri Piri Chicken and Ratatouille Twist submitted by The Fussy Foodie Adventures

White Pizza w/ Chicken & Cashew Pesto submitted by You Must Love Food

Thai Basil Vegetable Fried Rice submitted by Eat, live, burp

Thank you all so much for sharing your recipes!

Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!

Happy Thursday everyone!

- J

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31 thoughts on “Ingredient of the Month: Basil

  1. Basil is such a wonderful, fresh addition to any summer dish. I have two recipes to share with basil- one savory and one sweet.

    Heirloom Tomato Salad:
    A five minute recipe for bliss served on the patio with an ice cold drink.

    Add basil to creamy vanilla ice cream to top this gluten-free strawberry crisp!

  2. I agree, it’s a great first ingredient! Kind of sad to see summer go because it means no more basil, so I guess I’m just gonna have to get excited about a new ingredient in the fall.
    Here’s my recipe for a strawberry-basil smoothie – I like it because it’s slightly tart and is perfect for those mornings when you’re looking for something that isn’t too sweet:

  3. I have been out of the blogging loop for about a month now, and I was surprised to see all of the lovely changes in your blog when I clicked on it today. Things are looking good, and I love your ideas to get everyone more interactive.

    I am in love with basil. I could smell it like I would flowers ALL DAY. It has such a unique flavor and aroma that takes Italian dishes up a notch. Here is a recipe for White Pizza with Cashew Pesto & Chicken. It’s my own original recipe, and uses a ton of basil in pesto:

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