Spiked Basil Sweet Tea


  • ​4 family-sized tea bags (or 10 regular tea bags)
  • (1) 1/2 cup sugar
  • Pinch baking soda
  • 1 lemon, sliced into thin wheels
  • 1 orange, sliced into thin wheels
  • 10 basil leaves
  • (1) 1/2 cup Jack Daniel’s Single Barrel Select
  • Ice

 

 

In a saucepan, cover the tea bags with water, about 2 1/2 cups, and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the tea bags and squeeze. This can be made in advance.

 

In a large pitcher, combine the sugar and baking soda with 1 cup of cool water. Pour in the hot tea and stir to dissolve the sugar. Fill the pitcher with additional 12 - 13 cups of cool water.

 

Crumple the basil and add to the pitcher. Stir. Add the sliced orange and half of the sliced lemons to the pitcher.

 

In a glass filled with ice, add 2 ounces of Jack Daniel's Single Barrel Select and fill with sweet tea. Garnish with lemon wheel and a basil sprig.

 

Makes 6 drinks

 


Basil Wrapped Chili Lime Mangos


  • 1 ripe mango, peeled and cut into 1/4 inch thickness
  • 1 lime, zested and juiced
  • 1/2 teaspoon chili powder
  • 20 - 24 large basil leaves

 

 

Toss the mango slices with the lime juice and zest. Evenly sprinkle the mango wedges with chili powder and wrap 1 basil leaf around each wedge, securing with a toothpick.

 

Serves 10 - 12

 

Mango Side

Pizza Side

Flatbread Pizza with Pesto, Corn, Zucchini, Goat Cheese


  • ​2 ears corn, blanched, kernels removed
  • 1/4 cup plus 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup yellow squash, sliced into half moons
  • 1/2 cup zucchini, sliced into half moons
  • 2 1/2 cups basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic, minced
  • 1 large flatbread, or store bought pizza dough, thawed
  • Semolina flour, for pizza dough
  • 4 ounces goat cheese, crumbled
  • 1/4 cup basil, chiffonade

 

Preheat oven to 500 degrees F.

 

Blanche corn, cool and cut off kernels. Toss corn with 1 tbsp olive oil; season with salt and pepper. Set aside.

 

In a large mixing bowl, toss yellow squash and zucchini together with sprinkle of salt. Set aside. In a food processor, pulse basil, pine nuts, and garlic. With motor running, add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.

 

Stretch pizza dough and place on pizza peel spread with generous amounts of semolina flour to prevent sticking. Prebake in oven for 10 minutes until lightly golden, pizza will not be cooked through yet. Remove from oven and place zucchini, corn and goat cheese leaving a 1-inch crust. Bake until cheese is melted, about 10 minutes. Finish pizza with drizzle of pesto and olive oil. Garnish with chopped basil.

 


 

 


 

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