rec·i·pe Pronunciation: 're-s&-(")pE Function: noun Etymology: Latin, take, imperative of recipere to take, receive -- Date: 1584
1 : a set of instructions for making something from various ingredients
2 : a formula or procedure for doing or attaining something (a recipe for success)

Try these recipes to use late season produce and herbs...Enjoy!!!

Basil Cream Chicken



1/4 cup milk

1/4 cup bread crumbs

1 pound skinless, boneless chicken breast halves

3 tablespoons butter

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 ounce) jar sliced pimento peppers, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon ground black pepper



Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.


Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Lemon Tarragon cake



1 (18.5 ounce) package yellow cake mix

1 (3.5 ounce) package coconut flavored instant pudding mix

1 Tablespoon tarragon, chopped finely

1 cup lemon-lime flavored carbonated beverage

1/3 cup lemon juice

4 eggs

2/3 cup vegetable oil




Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.


In a large bowl, stir together cake mix and pudding mix. Add the tarragon and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.


Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Bo Nuong Xa



1 1/2 pounds sirloin tip, thinly sliced

2 teaspoons white sugar

2 tablespoons soy sauce

1 teaspoon ground black pepper

2 cloves garlic, minced

2 teaspoons sesame seeds

2 stalks lemon grass, chopped

12 leaves romaine lettuce

3 tablespoons fresh cilantro, for garnish

6 leaves fresh basil

1 tablespoon chopped fresh mint leaves

2 green onions, thinly sliced




To Marinate: In a shallow nonporous dish or bowl combine the meat, sugar, soy sauce, pepper, garlic, lemon grass and sesame seeds. Mix together. Cover dish and refrigerate for 4 hours. During last hour, separately soak wooden skewers in water.


Preheat oven to broil OR lightly oil grill and preheat to high heat.


Remove meat and marinade from refrigerator. Thread meat onto pre-soaked skewers, accordion style. Broil or grill until done, about 15 to 20 minutes. Serve hot from skewers or remove from skewers and place on lettuce leaves. Garnish with cilantro, mint leaves, basil and sliced green onions and serve.


Salmon Mascarpone Cheesecake

serves 4-6


1 1/2T butter
1/3 cup each cornmeal, sifted; fresh bread crumbs
1t each fresh basil, fresh oregano, fresh thyme, fresh parsley, minced
salt and pepper to taste
1 eggs beaten


3 large eggs, beaten
1lb Mascarpone cheese (can substitute softened cream cheese)
6-8 oz salmon (grilled ) (can substitute lobster, crab, shrimp)
1 T each heavy cream, sour cream
1 T grated Romano cheese
1T each minced fresh basil, lemon juice
˝ t each minced fresh garlic, minced fresh chives, Worcestershire sauce
salt and pepper to taste

For the crust, melt butter add remaining crust ingredients. Spray the bottom and side of a pan with nonstick cooking spray and form crust in bottom and on sides. Bake shell for 6-8 minutes. Remove from oven to cool.

For cheesecake, mix eggs and cheese. Add remaining ingredients. Bake approximately 30-35 minutes at 325 degrees or until firm in center. Cool slightly, can be served warm or at room temp.




Grease muffin tins

400° for 20-25 minutes

makes one dozen


1 3/4 cups flour
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
˝ teaspoon salt

Beat in

1 egg
3/4 cup milk
1/4 cup olive oil

Fold in

1 cup shredded zucchini
1 tablespoon chopped fresh basil

Chilled Cantaloupe Soup



1 cantaloupe - peeled, seeded and cubed

2 cups orange juice

1 tablespoon fresh lime juice or 2 T fresh Lime Basil

1/4 teaspoon ground cinnamon




Peel, seed, and cube the cantaloupe.


Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.


Summer Fritatta

6 eggs, beaten

1/4-1/3 cup milk

1/2 c chopped veggies (asparagus, broccoli, zucchini, peppers, etc)

2 t chopped onion, leeks or chives

1-2 Tablespoons fresh herbs, (thyme, basil, sage, etc)

salt and pepper to taste

Mix together eggs, milk, & salt and pepper. Quickly pour into large, hot, nonstick skillet. (take care that skillet is oven proof) While cooking cover with veggies, onions, and herbs.

Before top is set, top with shredded cheese, and put under broiler until golden brown. Cut into pie--shaped wedges, Garnish with fresh herbs.

Served with muffin will make a lovely light summer meal or brunch.

Basil Deviled Eggs

1/4 c fresh basil leaves

24 hard cooked eggs

1/2 c mayonnaise

1 T freshly grated Parmesan

salt and freshly ground pepper to taste.

Peel the eggs and cut each in half. Place yolks

in a food processor with the basil leaves, mayonnaise and cheese. Pure' until smooth. Season to taste, fill egg white halves with filling. Garnish with fresh herb sprigs.


Raspberry Basil Dressing

1 carton smooth Raspberry yogurt

2-4 T. Red Wine vinegar

2-T Tablespoon fresh chopped basil

Combine and use as a salad dressing, or sandwich topping.