Flavor: Sweet, spicy and pungent, basil is a robust and clove like leafy herb.
Benefits: A great source of vitamins A and K with potent antioxidant properties, basil has been cultivated for culinary and cultural uses in the Middle East and Asia for over 5,000 years.
Storage Tips: Gently rinse and and spin or pat dry on a kitchen towel. Store in a resealable bag or storage container in the refrigerator for up to one week.
Cooking and Preparation: Remove leaves from stems and discard any damaged or seriously wilted leaves. Basil will lose its integrity and flavor with even short cooking times, so it is best to add fresh or at the last minute to salads, pasta dishes, curries or sauces.
Basil, tomato and roasted corn salad
Time:30 minutes or 10 minutes, if you use the shortcut
2 cups fresh basil leaves 2 tomatoes 1 container fresh mozzarella balls, bocconcini works well 2 ears of roasted corn (sometimes I cheat and use the TJ's frozen roasted corn) olive oil salt and pepper to taste
Shuck ears of corn and steam in 1 inch of water for 10 minutes. Grill partially cooked corn on a gas or charcoal grill until you have charred and golden ears...of corn. When cool, cut the kernels from the cob and place in a medium sized mixing bowl.
Rinse and pick basil from stems, add to bowl.
Slice each tomato into 8 wedges, and add to the bowl.
Drain the fresh mozzarella balls, and then add to the bowl with the vegetables.
toss all with olive oil and salt and pepper to taste.