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Basil Lemon Drizzle “Simple is as simple does,” said Forrest Gump, and when it comes to cooking, I heartily agree. This drizzle is a perfect example of FASS in action. This is the little black dress of condiments—appropriate in almost any situation. What it really comes down to is lemon zest, basil, and lemon juice, and zingo, you have a condiment that brightens and brings out the flavor in anything you put it on top of—veggies, chicken, fish, whatever. But it isn’t just packed with flavor, it’s also loaded with cancerfighting properties, including anti-inflammatory agents in the basil and antioxidants in the lemon. (see photo) MAKES ½ CUP

1 cup loosely packed fresh basil leaves 2 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest ¼ cup extra-virgin olive oil 1 teaspoon maple syrup (optional) ¼ teaspoon sea salt Put all of the ingredients in a food processor and process until well blended. Variation: For a richer drizzle that’s more like pesto, add ¼ cup pecans or walnuts when you process the ingredients. Goes with Cooling Cucumber Avocado Soup, Minestrone, Roasted Red Roma Tomato Soup, Creamy Broccoli and Potato Soup, Italian White Bean Soup, Lemon Mustard Salmon Salad, Nana’s Egg Salad, Easy Eggs in a Cup, Basil Broccoli, Mediterranean Lentil Salad, Simple Tuscan Farro, Tuscan Farro and Bean Salad, and, as you might guess from this list, a myriad other savory dishes. PREP TIME:

5 minutes · COOK TIME: Not applicable


Store in an airtight container in the refrigerator for 7 to 10 days or in the freezer for 2 months. PER SERVING:

Calories: 125; Total Fat: 14.1 g (2 g saturated, 10 g monounsaturated); Carbohydrates: 1 g; Protein: 0 g; Fiber: 0 g; Sodium: 150 mg