To enhance a soup, stew or tomato sauce, nothing equals basil, which has been crushed with a mortar and pestle to release its full flavour!

Basil-Lemon Lobster Salad

1/3 cup water, hot
1/4 fish bouillon cube
1 garlic clove, minced
3 tbsp fresh lemon juice
2 tbsp fresh basil, chopped
1 1/2 tbsp extra-virgin olive oil
1/4 tsp freshly ground black pepper
2 2/3 cups lobster meat, chopped
6 cups mesclun mix
4 lemon wedges for garnish

In a bowl, stir hot water and bouillon until cube dissolves. Whisk in garlic, lemon juice, basil, and oil. Season with pepper. Mix in lobster. Divide mesclun among plates and spoon lobster salad on top. Serve with lemon wedges.

Mozzarella, Tomato and Bazil Salad

4 large tomatoes
2 cups fresh mozzarella cheese, from cow or buffalo milk
8-10 leaves fresh basil
4 tbsp extra-virgin olive oil
salt and freshly ground black pepper

Slice the tomatoes and mozzarella into thick rounds. Arrange the tomatoes and cheese in overlapping slices on a serving dish. Decorate with basil. Sprinkle with olive oil and little salt. Serve with the black pepper passed separately.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

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