Remember To Wash The Basil

10 Basil Leaves

Havarti Cheese ( I suppose a 2" x 4" piece)

3 Slices of Prosciutto

1 Piece of Whole Wheat of Flat Bread

Coupla Shakes of Balsamic Vinegar

1 oz. Olive Oil

I got this recipe from my roommate. It's pretty awesome. Begin by preheating the oven to 350 degrees. Spread the olive oil on the flat bread all the way to the edges. Put out half the cheese in little pieces (grate it if you like, but havarti is kinda gooey and it will probably stick to the shredder). REMEMBER TO WASH THE BASIL, mine was so dirty, and usually I don't wash my produce, but this time I could feel the grit on my fingers. Tear the basil into smaller pieces so you don't have to when you're biting it later. Don't you hate it when you take a bite of pepperoni pizza and you pull off the whole pepperoni so that there's none for the next bite? Tear up half the prosciutto, then place the flat bread onto a pan and into the oven. I love salt, but I figured with the prosciutto there's really no need for it especially since I was using an old pan with salt in the bottom. Let it bake for about 15 minutes (I think). Take it out of the oven and add the rest of the prosciutto to the top. Take it out of the pan and let it bake on the rack for another 10 to 15 minutes (once again, I think, I was doing other stuff, so I'm not sure, just don't let it burn). Oh, I forgot, remember to sprinkle on the balsamic vinegar before you put the flat bread in the oven the first time. It helps to take some of the bite from the basil. If you've ever eatin it plain, you'll know it's really strong. Which brings me to another recipe that should be shared at this time, since I've posted two basil themed recipes in a row. I got it from the restaurant I work at. It's called a Marco Polo, and I'm pretty sure our bartender named it and made it up. You muddle kumquat and basil then add lemon juice, club soda, gin, and compari. It's delicious.

Yes! Mac n' Cheese Muffins with Basil

1 cup elbow macaroni

1/2 cup sharp cheddar

1/4 cup alfredo sauce

handful of basil leaves

2 eggs

I finally made it. I think I didn't put enough cheese in it. The key to making this dish is to layer the pasta that is mixed with the alfredo and egg mixture then grated cheese, then the chopped basil, then the pasta, and then the cheese again. I topped it with a little grated parmesan. I like to serve sauteed spinach with garlic and a little bit of coriander as a side dish.

My Chips Are Better Than Yours

2 sliced tortillas

3 tablespoons vegetable oil

lotsa salt

This isn't so much a recipe as it is being friends with the cooks at the slow restaurant you work at so you're able to deep fry whatever you want. I always liked to slice up tortillas and make little crisps so I adapted this recipe for when I don't have a deep fryer (although I wouldn't mind owning one for deep fried ravioli). All you do is cover the tortilla with the vegetable and salt after slicing it to whatever size you want and bake for about 20 minutes. Yuuuuuuum.

BUR GER

It's what I want.

Pasta & Canned Clams... Really

1 can of clams

4 oz. basil-tomato sauce

1 1/2 elbow macaroni (little kind)

So this one sounds sketch, I know. But besides being a little chewy, it was actually delicious! So I'd been sitting on this can of clams for about two weeks. My last apartment I sublet my roommate didn't have a can opener... or a frying pan... um, ya. So yesterday I moved from there; I've upgraded, to a room with a window, a door, and two closets! I fried the clams a little to try and give them a little "pan-fried" flavor (perhaps that was why they were chewy?). And remember, pasta must be al dente. And now I have a pretty bowl to eat from. Go new apartment.