Watermelon-basil sorbet

Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart

Watermelon, ripe, diced in 1-inch cubes	7 cups (3 to 4 pounds)
Sugar, granulated	¾ cup
Basil, fresh, torn + minced	1 cup packed + 2 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Chambord	1 tablespoon
Vodka	1 tablespoon
Salt	Pinch

1. Puree the watermelon in a food processor or blender. 
2. Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp. 
3. Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat. 
4. Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes. 
5. Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate. 
6.  Whisk in the lime juice, Chambord, vodka, and salt. 
7. Cover, and chill for 4 to 24 hours in the refrigerator. 
8. Prior to churning, stir in 2-tablespoons minced basil. 
9. Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer. 
10. Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long. 

Recipe from Sense & Edibility by Marta Rivera.

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless	1 pound
Salt, kosher	¼ teaspoon + ¼ teaspoon
Pepper, ground	¼ teaspoon + ¼ teaspoon
Garlic powder	¼ teaspoon
Olive oil	1 tablespoon + 2 tablespoons
Butter, softened	1 ½ tablespoons
Basil, chopped	1 ½ tablespoons
Anchovies, minced	2
Shishito or Padrón peppers	6 cups
Lemon wedges for serving, charred if desired

1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
5. Add 2-tablespoons oil and peppers to the skillet. 
6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 

Recipe from www.eatingwell.com.

Seared scallops with basil risotto

Active: 1 hour; Serves: 4

Pineapple juice	2 cups
Vegetable broth	1 ½ cups
Butter, unsalted	3 tablespoons
Onions, yellow, minced	1/3 cup
Garlic, minced	1 tablespoon
Rice, arborio, uncooked	1 ¼ cups
Parmesan, freshly grated	3/4 cups
Salt	½ teaspoon +
Pepper, freshly ground	¼ teaspoon +
Basil, fresh, minced	3 tablespoons
Sea scallops	1 pound
Vegetable oil	2 tablespoons +
Microgreens	½ cup

1. Combine the juice and broth in a medium saucepan set over medium heat. 
2. Bring the mixture to a simmer, then cover with a lid and remove from the heat. 
3. Heat the butter in a large saucepan set over medium-low heat. 
4. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. 
5. Add the rice and cook, stirring, for 1 minute. 
6. Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. 
7. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunch, about 30 minutes. 
8. Stir in the cheese, salt, and pepper, then turn off the heat and stir in the basil; set aside, covered, while you cook the scallops. 
9. Pat the scallops dry, then season with salt and pepper. 
10. Heat the oil in a medium skillet set over medium-high heat. 
11. Once the oil is hot, add half of the scallops and cook undisturbed for 2 minutes. 
12. Flip the scallops once, then tilt the skillet and baste them with the oil. 
13. Continue cooking the scallops an additional 1 minute, until no longer translucent. 
14. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed. 
15. Divide the risotto among serving plates and top with the scallops. 
16. Garnish with the microgreens and serve. 

Recipe from The Secret Ingredient Cookbook, July 2021.

Roasted cauliflower lasagna

Cauliflower florets	8 cups
Olive oil	1 tablespoon + 1 tablespoon +
Salt, kosher
Tomatoes, whole plum, no-salt added	28 ounces
Water	1 ½ cups
Garlic, sliced chopped	4 + 1
Bell pepper, red, diced	1
Tomato paste	2 tablespoons
Basil leaves, fresh	1 cup
Lasagna noodles, whole wheat	8 ounces
Ricotta	1 cup
Egg	1 large
Mozzarella, shredded	1 cup
Parmesan	¼ cup
Parsley leaves, fresh, chopped	2 tablespoons

1. Preheat oven to 425°F. 
2. Toss the cauliflower with 1-tablespoon oil and ½-teaspoon salt. 
3. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden in spots, about 30 to 35 minutes; cool slightly. 
4. Place the tomatoes in a medium bowl, and use your hands to crush them. 
5. Rinse the can with the 1 ½-cups water and add it to the bowl with the tomatoes. 
6. Heat the remaining oil with the sliced garlic and ½-teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. 
7. Add the bell pepper and cook, stirring, until soft, about 8 minutes. 
8. Add the tomato paste and stir to incorporate, about 30 seconds. 
9. Add the crushed tomatoes with their juices and four large basil leaves. 
10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. 
11. Meanwhile, bring a large pot of water to a boil. 
12. Add the lasagna noodles one at a time into the pot; cook according to the package directions until al dente. 
13. Drain the noodles in a colander. 
14. Add 1 to 2 tablespoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl. 
15. Combine the ricotta, egg, 1 ½-cups roasted cauliflower, and one chopped garlic clove in a food processor and pulse until evenly pureed. 
16. Tear the remaining basil into small pieces, add to the food processor and pulse three to four more times to chop the basil finely, but not puree; transfer the mixture to a medium bowl. 
17. Spread ¼-cup sauce on the bottom of a 9-by-13-inch baking dish. 
18. Place four noodles on the bottom, without overlapping, cutting to fit, if necessary. 
19. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella, and one-third of the Parmesan. 
20. Loosely fit three more noodles on top of the cheese without overlapping. 
21. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella, and one-third more of the Parmesan. 
22. Top with the remaining four noodles, cutting just to fit. 
23. Then add the remaining tomato sauce, mozzarella, and Parmesan. 
24. Cover with foil and bake until bubbly and hot, about 20 minutes. 
25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. 
26. Allow to rest for 10 minutes so the lasagna will cut more easily. 
27. Garnish with the parsley. 

Recipe from Food Network

Pumpkin alfredo with ricotta-stuffed manicotti

Pasta, manicotti	7 ounces
Oil, olive	1 teaspoon
Ricotta	1 cup
Mozzarella, shredded	¼ cup
Egg, lightly beaten	1 large
Basil, minced	3 leaves
Sage, minced	3 leaves + 3 leaves
Garlic, minced	1 clove + 2 cloves
Salt	¼ teaspoon +
Pepper, red, crushed	Pinch
Butter, unsalted	2 tablespoons
Shallot, minced	1
Pumpkin puree	¾ cup
Crème fraîche	2 tablespoons
Parmesan	¼ cup +
Nutmeg, freshly ground	Pinch
Pepper, freshly ground

1. Preheat the oven to 375°F. 
2. Bring a large pot of salted water to a boil. 
3. Add the pasta, and cook until al dente, about 8 minutes. 
4. Reserve about 1 cup of pasta water; set aside. 
5. Drain the pasta, and toss with oil; set aside. 
6. In a small bowl, whisk together the ricotta, mozzarella, egg, basil, 3 sage leaves, garlic, salt, and red pepper. 
7. In a medium saucepan over medium heat, melt the butter, stirring constantly, until it begins to foam and brown speckles begin to appear. 
8. Keep stirring until the foam subsides, and the color turns to a medium brown. 
9. Add the shallots and 2 garlic cloves, and turn down the heat to medium-low. 
10. Cook until the shallots have softened, about 1 minute. 
11. Stir in the pumpkin, 3 sage leaves, crème fraîche, parmesan, and ½-to-¾ cup of the reserved pasta water. 
12. Stuff each manicotti with spoonfuls of the ricotta mixture, and arrange in a 13-inch-by-9-inch casserole dish. 
13. Pour the sauce around and over the pasta, and cover with a sheet of foil. 
14. Bake for 15, remove the foil and sprinkle with more parmesan, then bake for 5 minutes more.

Natascha's dates

1. Preheat oven to 375F.
2. Remove the seeds from the dates.
3. Hide an almond inside a glob of blue cheese.
4. Wrap with a basil and a mint leaf.
5. Bind with a stripe of prosciutto, and stuff gently inside the date.
6. Bake for 10 minutes.
7. Let cool 10 minutes before devouring.

Boneless leg of lamb with tomato-olive relish

Lamb, boneless leg with a thin layer of fat	2 ½ to 3 pounds
Wine, dry red	½ cup
Oil, olive	¼ cup
Garlic, smashed	5 cloves
Fennel seeds, crushed	1 teaspoon
Salt, kosher	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, grape-sized, halved lengthwise, cut into thin slivers, but not seeded	1 cup
Olives, kalamata, cut lengthwise into thin slivers	½ cup
Basil, fresh, minced	3 tablespoons
Rosemary, fresh, minced	2 teaspoons
Fennel seeds, crushed	1 ½ teaspoons
Pepper, red flakes	¼ teaspoon

1. Place the lamb in a resealable plastic bag. 
2. In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally. 
3. In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours. 
4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
5. Remove the lamb from the marinade, and pat dry with paper towels. 
6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
8. Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast. 
9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.