Anna Sano sent in these recipes…. ENJOY!
instead of “what to do with all this kale”…. I’m doing “what to do with all this basil” !!!

Italian Pea and Basil Soup – from the cook book “Complete Vegetarian”by consultant editor Nicola Graimes


5 tablespoons of olive oil
2 large onions, chopped
1 celery rib, chopped
1 carrot, chopped
1 garlic clove, finely chopped
3 and half cups frozen peas
3 and 3/4 cups vegetable stock
1 cup fresh basil leaves, roughly torn
more basil leaves for garnish
salt and pepper to taste
parmesan cheese, freshly grated to serve


1.  Heat oil in large saucepan and add the oinions, celery, carrot and garlic.  Cover the pan and cook over a low heat for 45 min or until the vegetables are soft, stirring occassionally to prevent the veggies from sticking

2.  Add the peas and stock to the pan and bring to a boil.  Reduce the heat, add teh basil and seasoning then simmer for 10 minutes

3.  spoon the soup into a food processor or blender and process until the soup is smooth.  Ladle into warms bowls, sprinkle with grated parmesan and garnish with basil.

A nice summer fruit salad with basil – from my friend Marion who came up with it one summer during a BBQ


a handful of blackberries
a handful of raspberries (or strawberries)
two handfuls of basil lightly torn
3 handfuls of salad greens of your choice (like spinach and other mesclun greens)
olive oil in the amount of your liking
salt to taste


Toss all together and serve immediately to yourself and your friends!  I like to add nuts into this salad!

I forgot to take photos =(  But it’s delicious! =)


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