Basil is a wonderful herb to use year-round, but its growth season is during the summer months. Here are some tips on how to store it for later use. Storing basil in the refrigerator isn’t a long-term solution, but it works great for short term. Just place it in a glass of water and change the water daily. Freezing is a popular method of storing basil. Place 1 tablespoon basil in an ice cube with water and freeze. When you’re ready to use it, just take out an ice cube, and use it in your recipe. Another way is to place the leaves in a food processor with a little oil, and then place it in an airtight container. See my friend, Kalyn, from Kalyn’s Kitchen for more great information on this tutorial. You can freeze basil for up to 6 months if you use a properly sealed container. Here are a few of my favorite gluten-free recipes using basil such as Quinoa with Lemon and Fresh Herbs
Since Mother’s Day is this weekend, I thought I would share a super easy recipe from my new cookbook, “400 Best Sandwiches: From Burgers & Classics to Wraps & Condiments”. These Tomato, Fresh Herbs and Feta Crostini would be considered an open-face sandwich and a simple spring appetizer that is pretty, fresh and versatile with a brunch, lunch or dinner menu. I am making this recipe today along with 4 other recipes on Nashville’s Newschannel 5 “Talk of the Town”. My television segment will air at 11 a.m. central as well as on Comcast channel 50 at 12 p.m., 4 p.m. on Friday and 9 a.m. on Monday. I hope everyone has a great weekend and Mother’s day celebration.
On Saturday, I had the incredible opportunity to partner with Charlie Thigpen’s Garden Gallery at our local farmers Pepper Place Market in Birmingham for a cooking demo and book singing featuring my new book,“400 Best Sandwich recipes: From Classics & Burgers to Wraps & Condiments”. It was such a great experience getting to speak alongside Charlie who is one of the most talented gardeners I have ever known. Charlie, and I worked together at Southern Living years ago, where he worked as a Garden Editor for over 29 years. His knowledge about gardening, fresh herbs and growing vegetables is unsurmountable. He spoke to the large crowd about purchasing and planting fresh herbs, and I showcased ways to use them in recipes from my new cookbook.
This is Charlie and I together before my demo as he was talking about his many types of herbs and basil he carries at his shop and garden as well as how to plant herbs in your garden and tips on keeping them vibrant.
This Tomato-Fresh Herb Crostini appetizer recipe was a hit. I made 250, and they were all gone before I turned around.
I must thank my daughter and her friend for selling more of my cookbooks and T-Shirts than I did. 🙂
This vase is so cool. There were so many that it’s hard to choose.
These are awesome. Great food props, gifts and decorating touches for the home.
I love these too.
Thanks so much to Cindy and Charlie Thigpen for a great event! It was such a beautiful day in Birmingham after a rough week of tornadoes here. As I am writing this, we still don’t have power. My heart goes out to everyone suffering from such a tragedy. I appreciate everyone for their support to the people of Alabama and for all of the sweet notes, emails and twitter and facebook messages checking on my family and me. Much love, Alison