Taste as You Cook

I live in the south and for whatever reason, Thai Basil grows well in my yard. Every late spring I find it popping up in various garden beds. It’s not a bad problem to have at all because I like the peppery, anise and citrusy sweetness the basil brings. So every summer I am challenged to use it in various ways so that it gets used and not wasted. You can use the Thai Basil in place of the Italian Genovese if you so desire, however I don’t. Instead the flowers can be chopped and added to your favorite mayo for you to make a humble but satisfying tomato sandwich. The stems can be placed in an empty wine bottle and covered with white vinegar to infuse for your next salad dressing. Once dining in Oaxaca at Criollo restaurant, they infused their table water with Thai Basil for a nice refreshing and aromatic change. The leaves are the prize and can be used however you like; marinated with cucumbers, added to stir fries, tossed with briny clams and linguini or any way you and your own chef want to create. I am going to share with you a recipe of roasted vegetables stuffed with chicken, Thai Basil and parmesan cheese, easily served hot or cold as a side or main component with a salad for lunch.