To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it
with a cookie cutter, cut out shapes with watermelon.
cut out shapes in Mozzerella and put it on top of watermelon.
slice tomato thin and put them on cheese.
for basil infused oil blend olive oil and basil in food processor and drizzle over shapes.
drizzle with balsamic vinegar.
/2 cup of the oil in a heavy large pot
Place the oil and the rosemary (or basil) in the insert of the slow cooker.
Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
The oil may cloud under refrigeration, but it will become clear again at room temperature.
Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
rill to high.
Puree basil, 3 tablespoons mint, and garlic
Heat oil in small saucepan over medium-
Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
In a small dish, blend the olive oil and vinegar together, pour over the salad.
Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
Allow to rest 10 to 15 minutes before serving.
****Combine basil and olive oil in a blender.
****
n a small pot heat oil then fry the garlic slices
d refrigerate.
For the basil oil:
Bring a medium pot
team rises, slightly crumple the basil leaves, add them to the
he bottle.
Add warm oil.
Cover and let stand
ke to use for your infused olive oil. Most people will typically
heese, honey, soy sauce, basil, garlic, oil and salt; pour over pork
Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
Remove from heat and sprinkle with lemon juice and red pepper flakes.
ven to 350 degress.
Infused oil:.
in a pot simmer
ngredients for the dressing. Sesame oil can be quite powerful so
Add a generous amount of oil to cover the bottom of