Basil and Strawberry Infused Chia Seed Water


  • 5 Tbsp. chia seeds
  • 30 fresh basil leaves, trimmed
  • 5 fresh strawberries
  • Water


  1. Rinse basil and slice strawberries, then add to an airtight container.
  2. Add chia seeds to the container with about 24 ounces of filtered water and cover with the lid.
  3. Let sit overnight or until the chia seeds have expanded.
  4. Pour and enjoy!





  • 8 ounces fusilli or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 3 cups prepared marinara sauce
  • 1/4 cup packed fresh basil leaves, cut into thin strips


1. Prepare the fusilli or spaghetti according to package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Remove to a plate and keep warm.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the chicken and cook, turning occasionally, for 4 minutes. Return the onion mixture to the skillet. Stir in the marinara sauce. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Stir in the basil.
4. Place the fusilli or spaghetti on a serving platter. Top with the chicken and sauce.



  • 8oz DeBoles Angel Hair Pasta
  • 1 tablespoon of Spectrum Moroccan Olive Oil
  • 2 cups of fresh firm multi colored heirloom cherry tomatoes halved, or if to big quartered
  • 1 cup of fresh mini mozzarella balls halved.
  • ½ cup freshly shaved parmesan cheese
  • Hain sea salt and cracked black pepper to taste.


  1. Cooked pasta according to package instructions. Drain and toss in a large metal bowl olive oil.
  2. Combine pasta with remaining ingredients

Dressing for Angel Hair Pasta with Fresh Heirloom Tomatoes and Mozzerella


  • 1 tablespoon of Spectrum Organic Golden Balsamic Vinegar
  • 1 tablespoon of honey
  • 1 teaspoon Westbrae Dijon Style Mustard
  • ¼ cup of Spectrum Moroccan Olive Oil
  • Hain Sea Salt and cracked black pepper to taste
  • ¼ cup of roughly broken fresh basil leaves for garnish .


  1. In the bowl of a food processor, add the vinegar, mustard, honey, and process.
  2. With the motor running add oil in a slow thin stream until ingredients have emulsified.
  3. Pour dressing over pasta bowl ingredients and toss well to coat.
  4. Transfer to serving bowl. Sprinkle with shaved cheese and garnish with fresh basil leaves.

Serve immediately with a green salad and crusty bread.



  • 4 cups Imagine Organic Free Range Chicken Broth
  • 12 oz DeBoles Organic Whole Wheat Penne
  • 1 jar Walnut Acres Tomato and Basil Sauce
  • 1 ¼ cup of Spectrum Natural Organic Olive Oil
  • 1lb of medium zucchini washed and halved, then sliced into ¾ inch diagonal slices.
  • ½ teaspoon of Hain sea salt
  • 3 cloves of garlic, sliced very thinly.
  • ¼ cup of fresh basil leaves, sliced into ribbons.
  • ½ teaspoon of crushed red pepper flakes
  • 2 tablespoons of heavy cream
  • ¼ cup parmigiano-reggiano cheese, grated.
  • Freshly ground coarse black pepper.
  • ¼ cup of Italian flat leave parsley roughly chopped for garnish.


  1. In medium pasta pot, bring the chicken broth to a boil and cook penne according to instructions. Drain and keep warm, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, heat the oil in a large skillet and sauté zucchini until golden about 5 minutes. Season with a little salt and remove with a slotted spoon. Drain on paper towel and set aside.
  3. Add garlic, to skillet and sauté for 3 minutes until lightly golden. Add basil and crushed red pepper to skillet and stir for 3 minutes.
  4. Add Walnut Acres sauce and bring to a boil until sauce has reduced to about half, about 10 minutes.
  5. Stir in ½ cup of the reserved pasta liquid and the cream with 3 tablespoons of the grated cheese. Fold in the zucchini and penne and stir to coat well. If sauce is too thick add more pasta liquid, season to taste.
  6. Transfer cooked pasta and sauce to warm bowls and sprinkle over remaining cheese. Garnish with parsley and serve.


4 ears yellow corn

4 ears white corn

2 stalks basil

3 1/2tablespoons extra-virgin olive oil (divided use)

1 yellow onion, peeled, halved and thinly sliced

2 to 2 1/2 teaspoons white peppercorns, ground in a clean coffee grinder

2 to 2 1/2 teaspoons whole coriander, ground in a clean coffee grinder

3/4 cup dry white wine

3/4 cup heavy cream

2 tablespoons lemon juice, or to taste

Salt to taste

4 to 6 tablespoons toasted Marcona almonds, coarsely ground, for garnish (optional)

Remove husks and silk from corncobs. Cut off the kernels and set them aside, reserving the corncobs.

Char cobs lightly on a grill or roast them on a foil-lined baking sheet in a 400 F oven for about 15 minutes, turning once, or until lightly browned.

Put the roasted corncobs in a tall pasta or stock pot. Add just enough water to cover the cobs and bring to a low boil. Cook for about 45 minutes.

Turn off the heat and add the whole stalks of basil. Allow the basil to steep into the corn broth for about 15 minutes, off the heat. Strain the corn broth and set it aside.

Set a Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan, then the onion and a little salt. Cover and let the onions sweat briefly, but do not allow them to color. Add the corn and sauté for about 3 minutes. When the corn and onions are fragrant but not browned, add the pepper and coriander, and stir. Add the white wine and just enough corn broth to cover the corn; you may not need all the corn broth. Simmer for 20 minutes, then add the cream and remove from the heat.

Purée the soup in a blender, in batches, adding an equal amount of corn and broth each time; purée thoroughly until smooth. Strain mixture through a fine-mesh strainer. Whisk in the lemon juice and season with salt. Chill the soup. Taste again before serving and add salt if necessary.

Ladle soup into bowls and drizzle with remaining olive oil. If desired, garnish with coarsely ground Marcona almonds.

Makes 8 servings.

From Michael Ehlert, Campo Modern Country Bistro



This Summer, forget the stove and the oven. Burst with fresh flavors!!!

1 pint grape tomatoes, halved

2 medium cucumbers, peeled and cut into 1/2-inch cubes

1/4 cup feta cheese, crumbled

2 tablespoons fresh basil, coarsely chopped

2 tablespoons fresh lemon juice

1 tablespoon olive oil

Salt and pepper, to taste.

In a large bowl, gently toss together the tomatoes, cucumber, feta and basil. in a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Drizzle the vinaigrette over the salad; toss to coat. Refrigerate leftovers.

Makes 6 to 8 servings as a side.