Storage: Thai Basil can be kept fresh by placing it in a glass with the cut ends in water, covering it with a plastic bag and storing it in the refrigerator. Or, you can wrap the herbs in paper towels before bagging them in plastic for refrigerating. They will stay fresh for about a week.   

Thai Basil Pasta Salad  

12 ounces linguine or pasta of your choice
1 cup bean sprouts
1 red pepper, sliced
1/2 English cucumber, sliced
2 green onions, sliced
1/4 cup, plus garnish chopped fresh thai basil

Dressing:
1/4 cup seasoned rice vinegar
1 tablespoon granulated sugar
2 cloves garlic, minced
1 tablespoon lime juice
1/4 teaspoon Asian chili paste  

Pairings Courtesy of LUSH Wine & Spirits  

Thanisch & Son 2006 Riesling Kabinett Feinherb, Germany--$10
Reisling is a natural choice with Thai food and anything spicy. Although this recipe isn't strictly a Thai dish, the hot peppers and the pungent and aromatic Thai Basil are big flavors to contend with. This Mosel River Riesling is just a touch off-dry, which should help quench the fires of the chili peppers. In the meantime, that high, petrol note on the nose that's so often associated with Riesling should nicely complement that lovely Thai Basil. Aromas of ripe pear and peach carry through to the lightly honeyed palate. A lifted acidity on the palate keeps things bright and non-cloying.

Yali Sauvignon Blanc 2011, Chile--$10
Vina Ventisquero Winery is dedicated to sustainable wine making and to preserving the natural beauty of Chile's environment. This Sauvignon Blanc, along with the other wines in their 'Yali' range, is named after a wetland located near their Maipo Valley winery. Their dedication to the environment extends to efforts to offset the carbon footprint involved with shipping their wines.
Yes, yes, but how does it taste? This economical little bottle has a wonderfully perfumed nose: gooseberry, lime, grapefruit with a hint of something floral make for a complex bouquet. This aromatic nose gives way to a surprisingly light and clean palate. Crisp. Citrusy. Clean finish. It might just be a perfect complement to the Thai Basil in this dish as its aromas echo some of the fragrant basil notes, but its clean palate takes a step back and allows the basil to shine. The only thing to watch out for with this one is that its dryness won't do anything to combat the heat of the peppers, so those with delicate sensibilities may want to go with the Riesling--or have an additional glass of something on the side to help douse the flames!  

Grilled Carrots with Lime and Cilantro   
Serves a side for 4 

1 pound carrots (if larger carrots cut in half lengthwise)
One lime
A handful cilantro
A few pinches of cumin
Olive oil
Sea salt
Fresh ground pepper

Preheat a grill to medium heat. (If you don't have a grill, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes).

In a bowl, toss the carrots with a bit of olive oil. Place the carrots on the grill and cook occasionally flipping the carrots until they can be easily pierced with a fork.

Wash and coarsely chop the cilantro. Once the carrots are tender place them in a bowl and toss them with lime juice, salt, pepper, cumin and cilantro.

Radish Detox Salad  

1 1/2 cups red cabbage, shredded

3 carrots, coarsely grated

1 bunch fresh parsley, roughly chopped

2 apples , quartered, cored and sliced

handful of radishes, sliced

3 Tbsp toasted pine nuts

1 Tbsp pumpkin seeds

2 Tbsp each sunflower seeds  

2 tsp grated root ginger  

1 tsp clear honey  

2 Tbsp lemon juice

4 Tbsp olive oil 

Prepare all the ingredients for the salad and mix them in a large bowl.

Put all the dressing ingredients into a small jar. Season and shake until slightly thickened. Pour over the salad and toss until evenly coated.

Radish and Goat Cheese Raita 

Place the yogurt in a small bowl and using the back of a fork mash in the goat's cheese. Gently fold in the radish and the mint.

1 pound potatoes, scrubbed  

Salt to taste

1 bunch chard stems, trimmed and cut crosswise into 1/2 inch thick slices

1 garlic clove, halved

2 Tbsp extra virgin olive oil

2 Tbsp finely chopped shallot or onion (optional)

2 Tbsp all-purpose flour

2 cups low-fat (1 % or 2 %) milk

Freshly ground white or black pepper

1 tsp thyme leaves

1 ounce Gruyère, grated (1/4 cup)

Place the potatoes in a saucepan, and cover with water. Add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to medium, and boil gently until tender, 10 to 20 minutes, depending on the size of the potatoes. Add the chard stalks to the pot, and simmer for another five minutes until crisp-tender. Drain, and retain the cooking liquid if you prefer to use it instead of milk for the béchamel, a french white sauce. 

Preheat the oven to 425 degrees. Rub a 2-quart baking dish or gratin with the cut clove of garlic, and brush with olive oil.

Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in the flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. It should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes until the sauce is thick and has lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Cut the potatoes into quarters or halves, depending on their size. Combine with the chard stalks and thyme in a large bowl, and season with salt and pepper. Add the béchamel, and stir until the vegetables are coated with sauce. Scrape into the gratin dish. Sprinkle the Gruyère on top.

Bake 20 to 25 minutes until bubbling and beginning to brown on the top. Serve hot.

Variation: Substitute the stock from the vegetables for some or all of the milk.

Adapted from the New York Times  

Roma tomatoes have few seeds and are generally used for canning and tomato sauces. Roma tomatoes are are best when slightly cooked and not eaten raw.  

Quinoa And Feta Stuffed Roma Tomatoes
1/2 cup quinoa, cooked in 1 cup of chicken or vegetable stock
4 large Roma tomatoes
1 Tbsp fresh snipped chives
1 Tbsp fresh basil, chopped
2 ounces feta cheese
pepper
1/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
1-2 tsp extra virgin olive oil

Preheat oven to 435 degrees. Spray baking sheet with cooking spray.

Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.
In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.

In another small bowl combine Panko and Parmesan cheese.
Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops. Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature.  

Roma Tomato sauce

This sauce is quick and freezes well, can be used by itself as a pasta sauce or as a base for many other things-for example.   Add 1 c cream at the end of cooking, blend until you have a smooth texture and there you have a quick cream of tomato soup.

1lb  roma tomatoes, diced

1 Cup white wine

2 bay leaf

1 onion diced

2 cloves garlic, minced

3 Tbsp olive oil

salt and pepper to tasted

chile flakes, parmesan cheese, miced basil for garnish

heat a medium sauce pot and add the olive oil, add the garlic, and onions and cook until soft (about 5 minutes) add the tomatoes, bay leaf and wine, cook for 30 minutes until the tomatoes and broken down and released their juice.  Adjust seasoning and go from there.