Basil

Zest from 1 lime, ⅓ cup lime juice plus one lime, ⅓ cup fish sauce, 2 cloves garlic, minced, 1 j

2 onions, sliced, 4 T olive oil, divided, 2 T brown sugar, 1 t cinnamon, 1 t ground ginger,

1 cup wild rice, 1 black rice, Zest from 1 orange, 1 T white balsamic vinegar, 3 T olive oil

2 t French whole grain mustard, especially, 1 T Champagne vinegar, 3 T Walnut oil, Kosher salt

1 clove garlic, mashed, 1 T balsamic vinegar, 3 T olive oil, 1 t dried basil, Salt and pepper

1 shallot, peeled and chopped into 3 or 4 pieces, 3 cloves garlic, 2 generous handfuls of basil

Lime zest from 1 lime, 2 T fresh lime juice, ¼ cup olive oil (I used Stonehouse lime infused

2 cloves garlic, peeled, 1 medium shallot, peeled and sliced in half, 1½ pounds seedless watermelon,

4 medium zucchini, 2 T butter, plus more if desired, 2 T olive oil, plus more if desired, ¼

½ pound of pancetta, chopped into a ¼, 3 large leeks, sliced in half and then sliced into h

2 cloves garlic, peeled, 1 medium shallot, peeled, 1½ pounds peaches, pitted and cut into

1 pound medium cooked shrimp, 1 pint cherry or grape tomatoes, halved, 2 stalks celery, chopped,

2 whole branzino, gutted (about 1 pound each), Olive oil, Salt and pepper, 4 limes, 2 sliced

1¼ pound tomatoes, chopped, Handful of basil, chiffonade, 2 ounces crumbled feta cheese, 1

4 garlic cloves, peeled, ¼ cup pine nuts, toasted, 1 big handful of stemmed basil leaves,