basil

Naan Margherita Flatbread

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Naan Margherita Flatbread! Naan is an exotic oven-baked bread that makes the perfect personal size pizza. It can be made from scratch, but today’s version was available at my local supermarket bakery. I was looking for a quick and easy weeknight meal that wouldn’t weigh me down. Add fresh ingredients and you have a healthy choice for dinner. Basil was in abundance in my herb garden, so I decided to utilize it. Yum!

NAAN MARGHERITA FLATBREAD

Ingredients:

One slice of naan bread

1-2 tablespoons olive oil

1 cup mozzarella cheese, shredded

2 tablespoons parmesan cheese, grated 

8 cherry tomatoes, halved

8-10 basil leaves, whole and cut

1/8 teaspoon oregano 

Sea salt to taste

Cracked black pepper to taste

Instructions:

Preheat oven to 400°. Spread olive oil on naan flatbread. Layer mozzarella cheese, parmesan cheese, tomato halves, and basil leaves. Sprinkle with oregano, salt, and pepper to taste. Bake on a pizza stone sprinkled with corn meal for 15-20 minutes, until cheese is melted. 

Mediterranean Salad

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Mediterranean Salad! I was asked to provide a salad on short notice for a gathering recently, so it seemed like a no-brainer to share the bounty of my garden. The abundance of ripe tomatoes practically transformed my platter into a work of art. Anyone can do the same. All you need is a few ingredients and two different size platters. 

MEDITERRANEAN SALAD

Ingredients:

4-5 medium tomatoes, sliced

3-4 small tomatoes, sliced

1 pound fresh mozzarella, sliced

1/3 cup olive oil

1/8 teaspoon dried basil

1/8 teaspoon dried marjoram 

1/8 teaspoon dried oregano 

2 mozzarella sticks string cheese, sliced

1 small green pepper

1/2 cup pitted black olives

1/2 cup fresh basil leaves

2-3 tablespoons balsamic reduction sauce

Instructions:

Choose tomatoes that are uniform in size. This will enhance the pinwheel effect when complete. Slice the tomatoes, discarding the end pieces. Place on paper towels to avoid too much juice on the platter. In a shallow dish combine sliced mozzarella, olive oil, dried basil, oregano, and marjoram. Try to coat the cheese evenly. Set aside to marinate. Meanwhile, take the green pepper and cut across the top to remove the stem portion. Hollow out the pepper and rinse. Turn upside down so no water remains inside. This pepper will be placed in the center as the focal point to hold the black olives. To assemble platter, begin by placing the smaller plate inside the platter. Place the green pepper in the center of the small plate. Arrange the small tomatoes and sliced string cheese around the green pepper. Next take the medium tomato slices and alternate with the marinated mozzarella slices until the outer area of the large platter is filled. Take the fresh basil and arrange the leaves throughout. Some may remain whole while others may be snips of basil. Drizzle reserve olive oil being careful not to drench. You may not need much. Drizzle balsamic reduction sauce over all. Garnish olives with colorful picks. 

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho!  Yee-haw!  Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right!  Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 

GIDDYUP GAZPACHO 

Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Unbeatable Italian Favorite

What’s Cooking in Gail’s Kitchen? Food Plating: Unbeatable Italian Favorite! Let’s step away from pizza and pasta a minute to talk about another Italian favorite. Behold, the Caprese Salad. It’s a classic dish from the island of Capri, originating in the 1920s. The presentation is simple yet elegant, so choose your platter wisely. The serving piece should showcase the colorful beauty of the food symbolizing the Italian flag: green, white, and red. Appreciate the heritage, culture, art, and food of Italy. They hold a sense of gratification that is timeless. 

UNBEATABLE ITALIAN FAVORITE 

Ingredients: 

16 ounces ripe Campari tomatoes, sliced

8 ounces fresh mozzarella cheese, sliced into rounds

1 bunch fresh basil leaves

3-4 tablespoons balsamic glaze

1/2 teaspoon Italian herbs, dried

Instructions: 

Choose a decorative platter or individual serving pieces. To prepare the base of the salad, arrange sliced Campari tomatoes along with fresh mozzarella slices. Tuck whole fresh basil leaves in between the layers for flavor as well as presentation. Drizzle the tangy balsamic glaze generously over the top of the tomatoes and mozzarella cheese. Sprinkle with dried Italian herbs. Serve immediately. 

Robust Tomato Sauce

What’s Cooking in Gail’s Kitchen? Food Plating: Robust Tomato Sauce! Tomatoes are my superfood. Slow-cooked tomatoes are my staple. Honestly, I can justify making tomato sauce all day long to anyone who would listen. What it “simmers” down to is a savory, garlicky, fragrance that fills the house with anticipation of what comes next. Call me a cheater, which I won’t deny, because I am a snob about beginning with San Marzano plum tomatoes grown in Italy. My eighth grade home economics teacher taught me to keep things simple. She said, “High quality ingredients can make an ordinary dish taste extraordinary. Always read the label!” To this day, I check the ingredient list because too often the additives can be artificial. And nobody wants that. 

ROBUST TOMATO SAUCE

Ingredients: 

2 tablespoons olive oil

1 onion, chopped

1 carrot, peeled and diced

1 garlic cloves, minced

28-ounce can whole peeled Italian tomatoes

3 ounces tomato paste

2 tablespoons fresh basil, chopped

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 tablespoon sugar

Instructions:

In a large pan over medium heat, warm the olive oil. Add chopped onion and diced carrot. Sauté for 8 minutes, or until vegetables are softened. Add minced garlic; cook 2 minutes longer. Remove from heat. Purée tomatoes with sauce in blender. Add to the onion-carrot mixture in the pan. Stir in tomato paste, fresh basil, dried oregano, red pepper flakes, kosher salt, black pepper, and sugar. Reduce heat to medium-low setting and allow mixture to simmer for 25 minutes. Footnote: Robust Tomato Sauce can be simmered on low heat for up to 2 hours, stirring occasionally. 

Basil Tomato Pesto

What’s Cooking in Gail’s Kitchen? Food Plating: Basil Tomato Pesto! With a vibrant basil plant that thrives in the Florida sunshine, I get to reap the benefit of having this fresh herb as often as I crave it. The hubs doesn’t care for the taste or aroma of basil, but when I add a heaping tablespoon of pesto to spaghetti sauce, he knows he likes the taste. He just can’t figure out why it seems better than usual. True confessions? I think not! My lips are sealed. I simply respond, “I’ve got the magic touch.” And leave it at that. 

BASIL TOMATO PESTO

Ingredients:

1 cup cherry tomatoes

10-15 basil leaves

1/3 cup roasted pistachios, slightly chopped

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 cup olive oil

Fresh basil, for garnish

Instructions:

Combine cherry tomatoes, basil leaves, roasted pistachios, garlic powder, and kosher salt in a food processor. Pulse to blend into a fine purée. Scrape the sides down and turn the processor to Low setting. As it is running, pour the olive oil into the mixture in a continuous stream. The tomato pesto will thicken nicely. Transfer to a serving bowl; garnish with fresh basil leaves. 

Meatball Marinara Moat

What’s Cooking in Gail’s Kitchen? The Daily Special: Meatball Marinara Moat! Lately we’ve been having some maintenance and home improvements done on the house. Whenever I have workmen around, I tend to offer them a bite to eat without hindering the project at hand. I needed something hearty and filling without anchoring them down afterwards. This savory sandwich sealed the deal when served with a portion of potato salad on the side. 

MEATBALL MARINARA MOAT

Ingredients:

1 4-pack hoagie rolls, top cut

16 Italian meatballs, pre-cooked

8 slices provolone cheese

24-ounce jar of all-natural tomato and basil sauce

1/4 cup Parmesan cheese, shredded

Instructions:

Place meatballs in a covered casserole dish. Add tomato and basil sauce. Heat through on 30% power for 10 minutes in the microwave. Slice an opening in the top of the hoagie roll, hollowing out a portion to create a “moat” for the fillings. Place two slices of cheese in each hoagie, allowing them to overlap. Spoon 4 meatballs with sauce into each sandwich, lining them in a row. Sprinkle Parmesan cheese on top. Carefully wrap each hoagie in foil and place in a warm oven until ready to serve. 

Herbs Over Burrata

What’s Cooking in Gail’s Kitchen? A Cut Above: Herbs Over Burrata! A fresh mozzarella ball and a fresh burrata ball may appear to be the same thing, but actually they are quite different, kind of. Burrata has an outer skin of mozzarella, but the secret lies in the inner pouch filled with fresh cheese curds and cream. This makes it more flavorful, rich-tasting, and buttery. By adding chopped herbs and seasoning, burrata transforms into an elegant appetizer that will impress even the fussiest palate. Don’t believe me? What have you got to lose? Worst case scenario, you get it all to yourself. 

HERBS OVER BURRATA 

Ingredients:

2 small burrata balls, room temperature 

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

1 teaspoon toasted sesame seeds

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

1 teaspoon champagne vinegar

1 package garlic bagel chips 

Instructions:

Place the burrata balls in a shallow dish. Combine chopped parsley, chopped basil, chopped chives, sesame seeds, and cayenne pepper in a bowl. Mix well. Add olive oil and champagne vinegar. Stir until thoroughly mixed. Make a cut across the tops of the burrata to release the luscious center inside. Spoon the herb mixture over the top and dredge eat bite onto garlic bagel chips. 

Green Pepper Dip

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip!  Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish. 

GREEN PEPPER DIP

Ingredients:

1 Large Green Bell Pepper 

1 cup mayonnaise 

1 cup Greek yogurt

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes

Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers.