Basil Lime Gimlet

6-8 leaves of Italian basil

2 oz dry gin

1 oz lime juice

1 oz simple syrup (*or basil infused simple syrup, recipe to follow)

Place ice in your cocktail glass to chill. Set aside. Next, muddle 5-6 basil leaves in the bottom of your shaker. Add gin, lime juice, and simple syrup to the shaker. Add 1 cup ice to the shaker and put on the top. Shake vigorously for 30 seconds. Remove ice from glass and strain shaker into chilled glass. Garnish with fresh basil leaves and imbibe. * In a medium saucepan, heat 1 cup sugar with 1 cup water. Boil until sugar dissolves, then take off heat. Place 6-8 basil leaves in syrup and steep for 10 minutes, stirring occasionally. Strain into a clean glass jar and cool in the fridge until ready to use.

Caprese Skewers

1 bunch Italian basil

2 cups of cherry tomatoes

1 pint of fresh mozzarella bocconcini (smallest ones, cut into cherry tomato sized pieces if large)

olive oil

balsamic vinegar


Arrange a cherry tomato, a mozzarella ball, and a folded basil leaf on the skewer. Repeat until the skewer is full, ending with either a tomato or a mozzarella. Fill all remaining skewers, then place on platter in single layer. Drizzle olive oil and balsamic vinegar lightly over top and enjoy.

Personal Tortilla Pizza with Blue Cheese and Thai Basil

1 large tortilla, fajita sized

1 clove garlic, minced

2 tbsp tomato paste

1 tbsp olive oil

1 large ripe tomatoes, sliced thinly

1 large fresh mozzarella, sliced thinly

1/4 cup blue cheese, crumbled

1 tbsp parmesan cheese, grated

1 bunch of Thai Basil

Preheat oven to 425 degrees. Place tortilla on baking sheet (if you have a pizza stone, set it in the oven to heat and use a cutting board to assemble and transfer the pizza instead). Mix olive oil, tomato paste, and garlic together, then brush onto tortilla, leaving 3/4 inch open around the outside. Arrange sliced tomatoes and mozzarella on top of the sauce, then sprinkle blue cheese and parmesan cheese over top. Place in oven for 5-10 minutes, watching for cheese to melt and sides of tortilla to crisp. Take out of the oven and top with fresh Thai basil and allow to cool for 3-5 minutes prior to cutting.

Ka Prow (Thai style pork with basil)

1 lb ground pork

1 bunch Thai basil

2 thai chilis, or other Asian style hot peppers, sliced in half, deseeded

2 tbsp lime juice

1 small red onion, chopped

4 cloves of garlic, minced

1/2 to 1 cup of soy sauce

1 tbsp sugar

a splash of fish sauce

2 tbsp peanut oil

Heat peanut oil in wok or frying pan over medium heat. Saute garlic for 1 minute, add red onion and cook until onions are translucent. Add ground pork and slightly brown, breaking it up as it cooks. Add soy sauce to cover ~ 1/2 of the meat. Stir in the chilis, lime juice, sugar, and fish sauce and continue to simmer for about 10 minutes until pork is cooked through. Add Thai basil leaves and allow them to wilt, simmering for another 3-5 minutes. Serve over cooked rice.

Stir Fry Pak Choi and Mushrooms with Ginger and Scallions

2 lbs pak choi, stems and leaves chopped and separated

1 lb oyster, button, shiitake mushroom (or any of your favorites), rough chopped

2 cups scallions, white and green parts, chopped

2 inch piece of fresh ginger, peeled and chopped

1 tbsp salt

1/3 cup canola/vegetable oil

1/4 soy sauce

1/4 rice vinegar

Stiryfry sauce: Add scallions, ginger, and salt in a bowl, mix and let sit for a few minutes while you heat the oil until it shimmers. Pour oil over mixture and let sit for 5 minutes. Add in soy sauce and rice vinegar.

Heat wok/large frypan over medium high heat and add 2 tbsp of stirfry sauce to pan. Add pak choi stems and mushrooms and keep stirring for 2 minutes, add remaining sauce and let this cook for 3 minutes. Add pak choi leaves and mix in until they wilt. Serve immediately over rice.