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Tomato-Basil Drop Biscuits
1/2 C Finely chopped green onions
1 Tbs Olive or vegetable oil
1/4 C Chopped fresh tomato, drained
1/4 C Minced fresh Cal-Ann Farms basil
2 C All purpose flour
1 Tbs Baking powder
1 Tsp Salt
1/4 Tsp Coarsely ground black pepper
1/3 C Shortening
2/3 C Milk
3/4 C Grated mozzarella cheese
Parmesan Cheese

In a small skillet, sauté onions in oil until tender. Add tomato; cook 1 minute longer. Remove from heat and stir in basil. Cool slightly. In a bowl, combine the flour, baking powder, salt and pepper. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk, tomato mixture and mozzarella cheese just until combined. Drop by heaping teaspoonfuls 2 inches apart onto a greased baking sheet. Sprinkle biscuits with parmesan cheese. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove to wire racks. Makes about 1.5 dozen biscuits.

Basil Snicker Doodle Cookies
½ cup chopped basil
1 cup soft butter
1 ½ cups brown sugar
2 eggs
1 tsp vanilla
½ cup wheat germ
2 ½ cups whole wheat flour
2 tsp baking powder
½ tsp salt
½ cup raw sugar
1 tsp + 1 tsp cinnamon

Preheat oven to 400.⁰ Cream the butter and brown sugar together until light and fluffy. Beat in the eggs, one at a time. Blend in the vanilla, wheat germ and basil. Sift together the flour, baking powder, salt and ½ tsp cinnamon and stir into creamed mixture. Combine the raw sugar and ½ tsp cinnamon in a small bowl. Form dough into balls the size of small walnuts; roll in the cinnamon-sugar mixture. Place two inches apart on an ungreased baking sheet. Bake 8-10 minutes. Yield: About 6 dozen cookies

Lemon Basil Marinade for Chicken or Fish
1/2 C Fresh lemon basil, finely chopped
1/3 C Lemon juice
2 Tbs White wine vinegar
2 Tsp Dijon style mustard
1/2 Tsp Salt
1/4 Tsp Pepper
3 Green onions, sliced thin
1 C Olive oil

Stir together all ingredients except oil in a small bowl. Gradually whisk in oil until mixture is
smooth and blended. Marinate chicken or fish at least 3 hours or overnight before grilling.
Makes 1-1½ cups marinade.

Lemon Basil Chicken Salad
4 C Chicken, cooked and diced
1 rib Celery, minced
1/3 C Fresh lemon basil, chopped
1/4 C Almonds, slivered
8 oz Water Chestnuts, sliced
1/2 C Sour Cream
1/2 C Mayonnaise
1 ½ Tsp Fresh lemon juice
1/2 Tsp Salt
1/4 Tsp Ground black pepper

In a medium bowl, combine chicken, celery, water chestnuts, almonds and basil. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt and pepper. Add to chicken mixture tossing gently to coat. Cover and chill. Serves 3-5.

Sweet Basil & Roasted Bell Pepper Dip
2-3 roasted red bell peppers
2 cloves roasted garlic
8oz cream cheese
2tsp balsamic vinegar
1/8 -1/4 tsp crushed red pepper
1/8 -1/4 tsp cayenne pepper
3Tbsp Living Basil* shredded

Combine ingredients one at a time in a food processor
until blended. Refrigerate. Serve with crackers or fresh
vegetables. Will keep for one week in fridge.

Sweet Basil Pesto
2C Living Basil* leaves
2 garlic cloves, peeled & chopped
1C Walnuts
1C extra virgin olive oil
1C grated parmesan cheese
¼ C grated Romano cheese
salt & pepper to taste

Combine basil, garlic & walnuts in a food processor.
Add olive oil in slow steady stream. Add cheeses, salt
and pepper. Makes enough for 2lbs of pasta. Will keep
for 2 weeks or more in fridge.

Caprese Salad
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.