This recipe from the KCFM founder’s kitchen features basil “as a vegetable”. This tasty combination of cooked greens and roots alongside fresh fruits and herbs can be supplemented with pastas, grains, legumes or meats, creating variety and versatility. All measurements are approximate – experiment and create your own masterpieces!
Fresh, Locally Grown Ingredients (from Neng Khup at the Rosedale Farmers’ Market)
- 1 cup chopped tomatoes
Market fresh salad with pasta and olive oil - 2 cups chopped basil
- 1 cup chopped chard
- 1/2 cup chopped cabbage
- 1/2 cup chopped carrots
Directions
Notice how the ingredients are all chopped? That means half the work is already done!
- Put chard, cabbage and carrots in pan on the stove with enough water to cover them. Cook for 10 minutes or so (until the chard and the carrots are cooked to your liking).
- Put the basil and tomatoes into a large bowl.
- Drain the cooked vegetables.
- While the cooked vegetables are still hot, toss them into the tomato and basil mixture.
Serve either warm or chilled.
Change it up!
You can easily alter this recipe depending on what’s fresh at market each week and what you feel like eating! This recipe is a great base to build a variety of dishes around.
- Replace some or all of the basil with fresh sweet potato greens
- Add salt and pepper, thyme or oregano, onions or garlic to the tomatoes and basil mix
- Add beets, potatoes, or sweet potatoes to the chard, cabbage and carrots mix
- Add a splash of your favorite salad oil or balsamic vinegar just before tossing the hot and cold vegetables together.
- Mix in some pasta for a filling and delicious hot or cold dish
- Add a handful of your favorite nuts to each serving
- Add black beans, kidney beans, chick peas, or lentils for a vegetarian protein boost.
- Add cooked cubed or shredded meats for an omnivorous main dish
Happy local living, fellow Friends of the Market!
