Leverage your summer herb bounty

Stop! Don't toss or recycle those glass spice jars. They are the perfect size to freeze 1-2 portions of homemade sauces. And boy, do they taste especially delicious in the fall and winter. A blast of summer for your taste buds.

Whether you grow your own herbs or purchase at your farmers market, now is the time to leverage mint, parsley, and basil to make and freeze pesto and chimichurri sauces. Both are easy and delicious on starches (pasta, french fries, roasted potatoes) and proteins (chicken, salmon, skirt steak, tofu).

I'm partial to Rebecca Katz's Basil Pistachio Pesto. I do add 2-3 garlic cloves.

I also like her Minted Chimichurri sauce.

Make sure to label your jars with freezer or masking tape unless you want green sauce surprise.

Bon appetite!

Basil Blueberry Ricotta Cupcakes

This is an adoption of a Barefoot Contest recipe for a Blueberry Ricotta Breakfast Cake. I'm a spice girl plus love cupcakes so I customized it for my preferences.

Basil Blueberry Ricotta Cupcakes

• 2-4 tablespoons fresh basil swashed and sliced (I used kitchen scissors to cut in strips)
• 1 cup organic granulated sugar (I like Costco or Trader Joe's brands)
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3-4 free range eggs
• 1 cup whole-milk ricotta
• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract or paste
• 1-2 teaspoons grated lemon zest
• 1 1/4 gluten free flour or all-purpose flour (I use King Arthur or Anson Mills brands)
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 2 cups organic fresh blueberries

• 1 - 12 cup muffin tin
• 12 parchment muffin cup liners

Preheat oven to 350 degrees. Line your muffin tin with liners - or grease and flour the muffin tin.

Place butter and sugar in a standup mixer bowl (use the flat paddle) or in a glass or stainless steel bowl and use a hand electric mixer. Beat until fluffy. Add the eggs one at a time and mix well. Add the ricotta, sour cream, vanilla, and lemon zest mixing well.

Add the flour, baking powder, and salt on low speed until just incorporated. Using a spoon or rubber spatula, fold in the blueberries and basil. 

Bake 25-30 minutes or until toothpick comes out clean when inserted into the center of a cupcake.

Bon appetite!