B: Basil

In participation with the A to Z Blog Challenge for 2016, we’re posting about all things herbal, all in an A to Z theme. We’ll post every day during April, except Sunday’s – when we all get time off for good behavior.

I hope you enjoy these herb posts. Check out some of the awesome blogs that are participating in the A to Z Challenge this year. There’s over 1700 blogs participating in the challenge, so I’m sure you’ll find some treasures in there.

Sigh…still no snipping fresh basil from the garden, at least not for another month or two. But basil doesn’t need to flee from our lives. Hopefully you dried up enough to get you through the winter months.

Here’s a nice basil sauce recipe that would work well with the leftover turkey that’s headed our way in another week.

Turkey Scaloppine with Basil-Cucumber Sauce

Ingredients:

¼ cup unbleached all-purpose flour
¼ cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
1 ¼ pounds turkey cutlets
1 tablespoon unsalted butter or margarine
2 tablespoons virgin or extra virgin olive oil
3 tablespoons minced fresh basil leaves
1 teaspoon minced fresh thyme leaves
¾ pound cucumbers, peeled, quartered lengthwise, seeded, and cut into ½-inch pieces (about 1 large)
½ cup dry white wine
2 teaspoons Dijon mustard
¼ cup light sour cream
1 tablespoon minced fresh chives or parsley leaves

Mix the flour and cheese with salt and pepper. Lightly dust the cutlets on both sides with the mixture. Heat the butter and 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until both sides are golden, turning once, about 2 minutes per side. Transfer to a warm platter.

Add the other tablespoon of oil to the skillet. Stir in the basil, thyme, and cucumbers and cook for 3 minutes, stirring constantly. Add the wine, raise the heat to high, and cook until reduced by half, stirring occasionally, about 3 to 5 minutes. Remove from stove and blend in the mustard and sour cream, then pour the sauce over the turkey. Sprinkle with chives and serve immediately.

Serves 4.

From Recipes from an American Herb Garden, by Maggie Oster