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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."
-Patience Gray, British cookbook author

The refrigerator light goes on...

Basil and lemon really are made for each other and using the Meyer lemon gives this dressing a lighter, slightly sweet flavor. If Meyer lemons aren't in season, you can use regular lemons and add about a half teaspoon of honey to this dressing to mimic that sweeter flavor.

Sweet Basil

There is no substitute for fresh basil. Dried basil has a completely different flavor and using it in recipes is something I rarely do.

The fresh basil you will find in the market is most likely Sweet Basil. The soft green leaves bruise easily and then turn black. Because of this fresh basil doesn't keep very well.

To keep the leaves fresh, rinse gently and then wrap them in a damp paper towel. Place the bundle inside a plastic bag before putting them in the fridge. You can also put them in a glass of water stem side down like a bunch of flowers in a vase.

5 leaves fresh basil = <1 calorie, <1g fat, 0g sat fat, 0g mono fat, <1g protein, <1g carbohydrates, <1mg sodium, 0mg cholesterol


 

Meyer Lemon and Basil Dressing



Servings = 4 | Serving size =3 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe keeps well for about 3 days in the refrigerator.

spray olive oil
3 large shallots (sliced)
2 Tbsp olive oil
1/2 tsp Meyer lemon zest
1 Meyer lemon (juiced)
6 Tbsp water
1/4 tsp salt
8 leaves fresh basil

Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don't let the shallots burn but keep the heat high enough to let them brown slightly.

Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.

Chill.

Nutrition Facts

Serving size = 3 tablespoons

Servings = 4

.

Amount Per Serving

Calories 93 Calories from Fat 60
  % Daily Value
Total Fat 7g 10%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrates 8g 3%
    Dietary Fiber 0g 0%
    Sugars 0g  
Protein 1g  
Vitamin A 11% Vitamin C 15%
Calcium 2% Iron 3%
Vitamin K 8 mcg Potassium 258 mg
Magnesium 10 mg