Thai Basil Fried Rice

Thai Basil

New for Fall/Winter!

Thai Basil adds a delicious herbal undertone to your normal fried rice. It won’t overpower the fried rice, but adds a delicious flavor to it. Thai basil has a distinctive flavor that's a combination of savory, spicy, and slightly anise or licorice-like. Thankfully we can savor this delicious, locally grown, fresh herb year-round thanks to Puffin Produce!

Ingredients:

• 1 c jasmine rice
• 1/4 large onion, diced
• 2 carrots, shredded
• 3 c cut green cabbage
• 1 c peas
• 1/4 c oil
• 1 lb extra firm tofu, cubed (can sub out with chicken, beef or pork)
• 2 T liquid aminos

• 3 T liquid aminos
• pinch of red pepper flakes
• 1 pk Puffin Produce Thai basil, roughly chopped, removing larger stems

(4-5 servings)

Instructions:

1. Cook the rice and set aside.
2. Sauté the veggies with the oil.
3. As the veggies are cooking, dice up the tofu and add 2 T of liquid aminos to it.
4. When veggies begin to soften and take on some color, add the tofu.
5. Cook the tofu until it begins to take on some color and then add the cooked rice.
6. Once the rice, tofu and veggies have been tossed together, add the 3 T liquid aminos with a pinch of red pepper flakes, finish with the basil.
7. Remove from the heat and toss everything together and enjoy.

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Basil Mac and Cheese

Basil

New for Fall/Winter!

Bring something new to the table this Thanksgiving! This macaroni and cheese is a wonderful side dish that showcases fresh basil in the darker, colder days and nights of winter. Basil does not survive winter temperatures in Oregon, most basil you see in the stores in winter is coming from Mexico or South America. Thankfully we can savor this delicious, locally grown, fresh herb year-round thanks to Puffin Produce!

Ingredients:

• 1 1/2 c small elbow macaroni
• 2 T salt
• 3/4 c cream
• 3 oz white cheddar cheese
• 1 pk Puffin Produce Genovese Basil

(2-3 servings)

Instructions:

1. Start by choosing the right pot. You want something that is large enough to hold the water and pasta. A small pot with concentrated starchy water will contribute to boiling over. A larger pot with more water will help redistribute the starch in the water so it will not boil over. For 1.5 c of water you want at least 6-8 cups of water. Once the water begins to boil, add the salt. The 2 T of salt is only for the water, do NOT add salt to the cream mixture. Boil pasta for roughly 7 minutes, or until the pasta is al dente. Drain pasta once it has been cooked and leave in the colander.
2. Drain pasta once it has been cooked and return it to the pot on medium heat.
3. Pour cream over top of the pasta and mix over the heat until the starch from the pasta begins to thicken the cream, this will take roughly a minute.
4. Once the cream seems more "sauce-like", and coats the pasta, add the cheese and remove from the heat. Stir it a couple of times, the cheese will begin to melt from the residual heat of the cream and pasta.
5. While the cheese is melting, cut up the basil. You can roughly cut the basil, removing any larger stems.
6. Add the basil to the mac and cheese and mix until the basil begins to wilt.
7. Once you have everything mixed you can plate up and enjoy.

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Strawberry Basil French Toast

Basil

Step up your brunch game! This strawberry basil French toast is the best way to impress anyone. If you can’t find challah, brioche is a great alternative. Herbs and fruit are a perfect combination. Once strawberries are out of season, switch out with blue or blackberries, or peaches. Basil balances sweetness and savory. The fruit's flavor concentrates and becomes more prominent with the presence of the basil.

Ingredients:

• 1 c milk
• 1 c cream
• 1/4 c sugar
• 1 T vanilla (optional)
• 3 eggs
• 1 loaf challah
• 1 pt strawberries
• 1 pk Puffin Produce Genovese basil
• 1/4 c sugar
• 1 c cream
• 2 T powdered sugar

Instructions:

1. Mix milk, cream, sugar, and eggs together, set aside. Warm up a pan on medium heat.
2. Slice challah into 1 in pieces (approximately 10 pieces)
3. Pour a little of the wet mixture onto a plate, place a slice of bread onto the mixture. Make sure to saturate, but do not soak so much that the piece of bread is dripping wet.
4. Warm up a pan, once warm, butter the pan, once the butter starts to bubble add the piece of soaked bread.
5. Flip over after roughly 1-2 minutes, or when the bread has gained some color.
6. Slice up strawberries and basil. Add roughly 1 Tbl. of sugar per 3-4 strawberries. (1 serving)
7. Mix together the strawberries, basil, and sugar.
8. Whip up cream with powdered sugar.
9. Place French toast on a plate, top with whipped cream and berries. Enjoy!

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Summer Pasta Salad

Oregano Basil Chives

This is a great side to any summer get together! It's so colorful and fresh. The best thing is it only takes 20 minutes to make. The fresh herbs really compliment the veggies in this dish.

Yield: 6 c.

Ingredients:

• 1 c orzo
• 1 Tbs turmeric
• 1 Tbs salt
• 1 clove of garlic (minced)
• 2 carrots
• 1 pt sugar snap peas
• 1 small bunch of Italian kale
• 1 pt cherry tomatoes
• 2-3 Tbs olive oil
• 1 pk Puffin Produce Oregano
• 1 pk Puffin Produce Basil
• 1 pk Puffin Produce Chives
• salt and pepper to taste

Instructions:

1. Start boiling water for the pasta and start prepping the veggies. Medium dice 1 pepper, chop sugar snap peas, shred carrots, cut the cherry tomatoes in half, roughly chop the kale and herbs.
2. Once the water starts to boil, add the turmeric.
3. Add the salt to the water.
4. Next, add the orzo to the water. Simmer for 8 minutes.
5. While the orzo is cooking, drizzle 2-3 Tbs of olives oil over your veggies, add salt and pepper to taste.
6. Once the orzo has finished cooking, strain. Let it cool before adding to the veggies. I will normally put it in the fridge to speed this process up a bit.
7. Squeeze half a lemon over the veggies and add the garlic.
8. Once the orzo has cooled, add it to the veggies.
9. Toss everything together and enjoy!

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