This is the perfect summer cocktail – herbaceous, absolutely refreshing and not too sweet! Muddling, or bruising, the basil leaves helps to emit its powerful scent and flavor. You could also use lemon verbena or mint – or a combination – in place of the basil. If you’re unable to find superfine sugar You can…
SIMPLE CROUTONS
I grew up in the Midwest, eating salads with croutons that came from a box. It’s so easy to make your own and also a great way to use up bread that would otherwise go stale or to waste. Baguettes can vary in size so if yours is on the larger size use this recipe…
SALTED RICOTTA
This is hardly a recipe but ricotta tastes so much better with a little salt. Add a drizzle of olive oil for a quick snack. Salted Ricotta Ingredients 1 cup whole-milk ricotta 1/4 – 1/2 teaspoon Kosher salt Combine ricotta and 1/4 teaspoon salt in a small bowl. Taste. On it’s own ricotta can be bland….
SIMPLE PEA PURÉE
Fresh or frozen peas both work great for this recipe. I like my purée on the chunky side but add more olive oil and process for a bit longer if you’d like it smoother. Simple Pea Purée Ingredients Kosher salt 10 oz green peas, fresh or frozen 3 tablespoons extra virgin olive oil 1 tablespoon…