Basil Oil

Sometimes a simple, everyday ingredient can use a fresh makeover. (Can't we all now and then?) The simple infusion of basil and olive oil makes crusty bread with goat cheese all the more special. Use this oil for salad dressings, pasta dishes, or any other place you can think of to drizzle it. I think I might become obsessed with fresh herb oils - oregano, rosemary...I'm already plotting my next concoction.

                   1 1/4 cups olive oil
                   1 cup basil leaves
                   2 cups basil leaves, extra, blanched and drained
                   1/4 olive oil, extra

Place the 1 cup of basil and the 1 1/4 cup olive oil in a medium skillet over low heat and cook until the oil is just warm, about 5 minutes. Set aside for 15 minutes and strain.

Pulse the extra basil and olive oil in a mini food processor to form a paste. Stir the paste through the basil oil.

Will keep for about a week in the fridge.

Garlic Mushrooms with Heirloom Tomatoes and Mozzarella

A fantastic new twist on an old standby. I have always loved (and at certain times in my life almost lived off of) Caprese salads. Sauteing mushrooms in olive oil with minced garlic just took this old favorite to a new level. This lunch took me less than ten minutes to throw together and I didn't want it to end as I carefully assembled the last perfect bite with my fork. The warm and flavorful mushrooms made this light meal a bit more filling, and tearing the mozzarella instead of slicing it added a wonderful texture. If you like Caprese and you like mushrooms - you're in for a treat.

                    small handful of Shiitake mushrooms
                    1 garlic clove, minced
                    1/2 cup torn fresh mozzarella pieces
                    1/2 cup halved heirloom cherry tomatoes
                    5-6 fresh basil leaves
                    1-2 tablespoons olive oil plus 1 tablespoon for drizzling
                    1 teaspoon balsamic vinegar
                    salt and pepper

Heat the 1-2 tablespoons of olive oil over medium heat. Add the minced garlic and saute until fragrant. Add the mushrooms and saute several minutes, then turn and saute another couple of minutes until they are golden brown.

Arrange mozzarella, basil, and tomatoes on a plate, and top with the mushrooms. Emulsify the teaspoon of balsamic with the remaining tablespoon of olive oil and drizzle over the salad.

Makes 1 serving.