Category: Recipes

Thai Basil

Thai Basil

Angela Smith

Cantaloupe Salad with Thai Basil and Chili // Uses Cantaloupe, Jalapeno Pepper (use Green instead of Red), Thai Basil // Vegetarian

Chicken and Mushroom Sauced Noodle with Thai Basil // Uses Garlic, Thai Basil

Roasted Potimarron Thai Soup // Uses Basil or Thai Basil, Garlic, Potimarron, Onion // Vegan

Stir Fried Chicken with Eggplant and Thai Basil // Uses Eggplant, Garlic, Thai Basil
Recipe by Martha Rose Shulman
Serves 4

Ingredients

  • 1pound eggplant, preferably long Japanese or Chinese eggplants, diced
  • Salt to taste
  • 3 large garlic cloves, peeled, halved, green shoots removed
  • 2 serrano chiles, stemmed and minced
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste
  • 2 tablespoons peanut or vegetable oil
  • ¾pound boneless, skinless free-range chicken breasts, rinsed and dried, cut into small dice or minced
  • 1 cup Thai basil leaves, roughly chopped

Preparation

  1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  2. Place the garlic in a mortar with ¼ teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  4. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add ¼ cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Thai Basil, Cucumber, and Cantaloupe Salad // Uses Cantaloupe, Cucumber, Thai Basil // Vegetarian

Thai Panang Curry with Vegetables // Uses Carrots, Garlic; Green, Orange, and Red Peppers; Thai Basil, Yellow Onion // Vegetarian

Eggplant

Eggplant (Asian or Italian)

Angela Smith

Asian Eggplant Stir Fry // Uses Asian Eggplant, Garlic, Green Peppers, White Onions // Vegetarian

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Eggplant Parmesan // Uses Basil, Eggplant, Garlic, Yellow Onion // Vegetarian

Mapo Eggplant // Uses Asian Eggplant (can sub Italian), Garlic, Scallions

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Roasted Eggplant and Tomatoes with Cheese // Uses Basil or Thyme, Eggplant, Tomatoes // Vegetarian

Stir Fried Chicken with Eggplant and Thai Basil // Uses Eggplant, Garlic, Thai Basil
Recipe by Martha Rose Shulman
Serves 4

Ingredients

  • 1pound eggplant, preferably long Japanese or Chinese eggplants, diced
  • Salt to taste
  • 3 large garlic cloves, peeled, halved, green shoots removed
  • 2 serrano chiles, stemmed and minced
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste
  • 2 tablespoons peanut or vegetable oil
  • ¾pound boneless, skinless free-range chicken breasts, rinsed and dried, cut into small dice or minced
  • 1 cup Thai basil leaves, roughly chopped

Preparation

  1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  2. Place the garlic in a mortar with ¼ teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  4. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add ¼ cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Smoky Sautéed Asian Eggplant // Uses Asian Eggplant, Garlic, Onions, Tomatoes // Vegetarian

Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian

Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian

Wine-Braised Eggplant and Tomato Pasta // Uses Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Parsley

Parsley

Angela Smith

Braised Beef with Onion, Carrots, and Turnips // Uses Carrots, Garlic, Onions, Parsley, Turnips, (Carrots and

Carrot, Squash, and Rutabaga Soup // Uses Butternut Squash, Carrots, Onions, Parsley, Rutabaga // Vegetarian

Roasted Cauliflower Salad (Middle-Eastern Inspired) // Uses Cauliflower, Parsley, Ren Onion // Vegetarian // Note: If you don’t have pomegranate molasses, you can use lemon or lime juice plus a little honey instead.

Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron or Other Winter Squash

Crispy Smashed Potatoes with Onions and Parsley // Uses Onions, Parsley, Potatoes // Vegetarian

Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian

Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian

Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Ginger Glazed Carrots // Uses Carrots, Parsley // Vegetarian

Grilled Turnips with Garlic // Uses Garlic, Parsley, Turnips // Vegetarian

Pan Roasted Romanesco with Hazelnuts and Crispy Bits // Uses Garlic, Parsley Romanesco

Potimarron Farci – Uses Onions, Parsley, Potimarron Squash, Thyme // Vegetarian

Roasted Cauliflower with Tomatoes with Olives and Garlic Breadcrumbs // Uses Cauliflower, Cherry Tomatoes, Parsley // Vegetarian

Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm

2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also sub fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced

1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.

Roasted Red Potatoes // Uses Parsley, Red Potatoes, Red Peppers, Scallions // Vegetarian

Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme

Wine-Braised Eggplant and Tomato Pasta // Uses Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian