Farm Fresh Basil Recipes

When you save farmland, you save farm-fresh food to enjoy for generations! Our access to seasonal food, local plants, and beautiful views is all tied to our thriving farmland. Lancaster’s farmers work hard to provide nutritious fruits and veggies for our community, and summer produce is finally in full swing. Delicious Lancaster staples like strawberries, tomatoes, herbs, and corn fill up local farm stands and markets. Want to support our farmers and try out some new delicious recipes? Keep scrolling for basil-forward recipes to try during peak season this summer!

Join the Long Live Local Challenge: Purchase as many of your ingredients from local farm stands and markets to support Lancaster’s farmers!

Savory Balsamic Roasted Strawberry and Basil Grilled Cheese | Pass the Sushi

8 fresh strawberries – hulled and sliced

1/4 cup balsamic vinegar

1 tbsp honey

Freshly ground black pepper

4 to 6 slices hearty white bread – sliced thick

1 – 2 tbsp butter butter – divided

Fresh basil

1 wedge triple crème brie – about 5 – 8 oz (for a local choice, we suggest using Linden Dale’s Laughing Lindy cheese)

Instructions

  1. Preheat the oven to 375. Toss the sliced strawberries in a bowl. 
  2. Whisk the balsamic vinegar and honey together. 
  3. Toss the strawberries with the balsamic mix to coat. 
  4. Arrange on a baking dish in an even layer and sprinkle with freshly ground salt. 
  5. Bake for 7 to 10 minutes. Set aside.
  6. Preheat your skillet to medium heat.
  7. Meanwhile, butter one side of each slice of bread. 
  8. Arrange the strawberries, brie and basil on half of the bread. 
  9. Season with a bit of black pepper. Top with the remaining slices.
  10. Melt remaining tablespoon butter in pan and toast each sandwich on both sides until golden and cheese is getting all gooey and perfect.
  11. To serve, brush with any remaining balsamic mixture on the roasting pan if desired.

Heirloom Tomato Gazpacho with Grilled Bread | The Original Dish

1 large cucumber, seeded + roughly chopped

1 red pepper, stemmed + seeded + roughly chopped

2 lbs heirloom tomatoes, cut into chunks

1 shallot, thinly sliced

2 garlic cloves, thinly sliced

3 tbsp red wine vinegar

1 ½ tsp kosher salt

8 large basil leaves, plus more to garnish

½ cup extra-virgin olive oil

½ lb heirloom cherry tomatoes, quartered

2 scallions, thinly sliced

1 tbsp minced chives

flaky sea salt

freshly cracked black pepper

6 (½”) slices crusty bread

Instructions

  1. Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.
  2. Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.
  3. Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.
  4. Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.
  5. Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.

Creamy Sweet Corn and Basil Pasta | Big Delicious Life

8 ounces campanelle pasta

2 ears fresh sweet corn about 2 cups cut from the cob

1 medium shallot minced

2 cloves garlic minced

3 tbsp butter

1 tbsp olive oil

⅓ cup parmesan cheese plus more for serving

¼ cup chiffonade basil leaves

1 tsp black pepper

1 cup reserved pasta water

Salt to taste

Instructions

  1. Shuck the sweet corn and use a sharp knife to remove the kernels from the cob. Use the back of a knife to scrape along the cob to extract the milky corn juice into the bowl.
  2. In a large pot, bring 8 cups of water to a rolling boil and add two teaspoons of kosher salt. Boil pasta according to package directions, cooking until one minute shy of al dente. Reserve a cup of pasta water and drain.
  3. While the pasta is cooking, mince the garlic and shallot and chiffonade the basil leaves.
  4. In a large sauté pan, heat butter and olive oil over medium heat. Add minced shallots and sauté for about two minutes until translucent. Add in the garlic and cook for another minute until fragrant. Add in the sweet corn kernels and their juices and cook for another minute. Taste corn mixture and add a pinch of salt.
  5. Pour in about half of the pasta water, add hot cooked pasta and black pepper and toss to combine. Stir in parmesan cheese and add more pasta water until a creamy sauce forms and coats the pasta. Stir in fresh basil. Serve topped with extra parmesan cheese and fresh cracked black pepper.

Buying seasonal, local produce is a great way to support farm families and get the most out of your dishes. Studies show that eating seasonally offers economic and environmental benefits, and seasonal produce is more nutritious and flavorful than imported food! So, as you’re making your next grilled cheese or bowl of gazpacho, be sure to thank a farmer. Looking to shop from protected farms for these recipes? Click here for a list of preserved farm markets and stands!

 

References: 

https://passthesushi.com/savory-balsamic-roasted-strawberry-and-basil-grilled-cheese-sundaysupper/
https://www.theoriginaldish.com/2020/07/24/heirloom-tomato-gazpacho-with-grilled-bread/
https://bigdeliciouslife.com/creamy-sweet-corn-and-basil-pasta/