This week is haying week on our farm.  As I type this I have 17 people in my home eating lunch after bringing in lots of hay bales.  We are so thankful to have young men in our community who are willing to help with these things that can be a little more challenging for us older folks…:).

This week we have recipes for a quick snack and then another easy to make side dish.  Both recipes feature basil which comes in the CSA box this week.

Even though its super hot outside I am enjoying Summer.  Its nice that we have cool mornings and evenings in the Pacific Northwest to air out the house and enjoy the outdoors.

Hope you all had a good week – enjoy the recipes…

Snow Peas with Avocado Basil Dip

Ingredients

  • 1 ripe avocado
  • 1 garlic clove
  • 4 large basil leaves
  • 1 tbsp olive oil
  • 1 pint snow peas

Instructions

  1. Cut avocado in half.  Remove seed and peel skin.  Place in food processor.

  2. Add peeled garlic clove, basil leaves and olive oil to food processor.  Blend until mostly smooth.

  3. Serve with snow peas as a tasty snack.


pixabay cabbage

Roasted Cabbage with Basil & Onion

Ingredients

  • 1 head cabbage
  • 4 large basil leaves
  • 1 bunch green onions
  • 4 tbsp butter or ghee
  • salt to taste

Instructions

  1. Cut cabbage into bite size pieces - do not include core. Place cabbage in 9x13 pan.

  2. Chop basil and sprinkle over cabbage.

  3. Remove ends from green onions.  Slice into 1/4 inch pieces (including the green parts) and sprinkle over cabbage and basil.

  4. Dot cabbage mixture with chunks of butter.  Salt lightly.

  5. Bake in 350 degree over for approximately 45 minutes until cabbage is tender and slightly browned.