Finding Life's "Silver Linings" or "the medicine" for the soul

I’m still using the last of my basil!! Using your basil throughout the summer by trimming helps it to last longer yielding you basil through the late summer!

THIS, THIS Basil Aioli leaves nothing to be desired…you can use it in LOADS of ways! It is also very simple to make with just 4 ingredients. It is bright, flavorful and perfect for summer! It makes a great spread for sandwiches and burgers, or dipping for fries. Use it on:

• Salmon-Rice Bowls
• Grilled Cheese
• French Fry Dip
• Hamburgers
• Oven Roasted Potatoes
• Over Grilled Chicken
• Any Sandwich, Really

It is Delicious! I promise it will not disappoint…so how do you make it?

Recipe:

Ingredients

• 1 cup mayonnaise
• 1/2 cup basil leaves (about 30 leaves)
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

• Using a food processor, add all ingredients (mayo, basil leaves, garlic cloves, lemon juice & salt). Blend until smooth.
• Cover and store in refrigerator for at least 30 minutes to allow flavors to meld.

NOTES: Aioli will keep for about 7 days in a sealed container in the frig.

Halloumi Tacos w/ Corn Salad and Creamy Basil Aioli

First Off! What is Halloumi? If you don’t know, YOU NEED TO KNOW!

It is Cheese!! But not only is it Cheese (this in itself is enough!), it has a rich salty flavor AND is one of the few cheeses that you can actually Grill & it keeps it’s shape!

These Tacos are to Die For!!

Ingredients:

• 2 cups grilled fresh or frozen/thawed corn (if fresh–about 2 ears of corn…either way I grill the corn w/ olive oil, salt & pepper)
• 1 medium avocado, cut into small chunks
• 1/4 cup minced red onion
• 1 small or 1/2 large jalapeno, minced
• 2 Tbsp fresh lime juice
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt to taste
• 8 oz halloumi cheese, patted dry and sliced crosswise into 1/3 in thick patties
• 8 tortillas, warmed

Use Recipe Above to Creamy Basil Aioli

Instructions

1. Prepare Corn Salad by combining the first 8 ingredients (corn, avocado, red onion, jalapeno, lime juice, cumin and paprika) in a large mixing bowl; toss to combine. Season to taste w/ kosher salt (about 1/2 tsp). Set aside.
2. Next, prepare Creamy Basil Aioli (recipe above).
3. 3. Pat halloumi slices dry w/ a paper towel. Heat 1 to 2 tbsp olive oil in a grill pan over medium-high heat. Once hot (please make sure your skillet is nice & hot before you start), arrange halloumi slices in a single layer and cook until deeply golden on one side. Flip and do the other side. Transfer to a plate.
4. Assemble tacos by spreading a little Creamy Basil Aioli on each warmed tortilla. Add around 2 slices of halloumi cheese, followed by a big spoonful of corn salad. Drizzle sauce on top. YUM!!

NOTES:

Make-Ahead. You can prepare the corn salad and Creamy Basil Aioli a few days ahead. Refrigerate separately in airtight containers.

BTW, the grilled cheese is good on it’s own!! Try drizzling it w/ a olive oil or better yet an olive oil with the pepper of your choice. Just take some fresh peppers at the heat of your choice, chop & let marinate in the olive oil as you are grilling the cheese. Drizzle your pepper–in olive oil over your cheese.

I absolutely LOVE cooking w/ fresh herbs for the flavor and the multitude of health benefits. For more info about the health benefits, go to, https://lifesapothecary.blog/2024/06/15/using-fresh-herbs-the-trifecta-food-tastes-better-looks-better-and-is-better-for-you/

What are your favorite recipes using fresh herbs?