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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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.

"A man taking basil from a woman will love her always."
-

Sir Thomas Moore

The refrigerator light goes on...

This side dish recipe actually started as a cold salad with the zucchini raw. The key to blanching the zucchini just right is to think you are undercooking the zucchini. It really only takes two minutes. The best part is that it does make a great cold salad as well.

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

Warm Zucchini, Basil and Tomato Salad

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe was created to be served warm but is just as good cold.

1 Tbsp	extra virgin olive oil
2 tsp	balsamic vinegar
1/8 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	maple syrup
2 quarts	water
2 medium	zucchini (1/2 inch dice)
3 ounces	grape tomatoes (halved)
2 Tbsp	pumpkin seeds (pepitas)
8 large	leaves fresh basil (chiffonade)

Place the olive oil, vinegar, salt, pepper and maple syrup in a bowl, whisk and set aside.

Slice the tomatoes in half and place in the bowl with the vinaigrette.

Place the water in a medium stock pot over high heat. When the water comes to a boil, blanch the zucchini for 2 minutes or until slightly soft.

Drain the zucchini and place in the bowl.

Add the pumpkin seeds and basil and toss well. Serve.