I already had burgers on the brain. Why, I’m not sure. There were small signs that combined to form one giant burger craving. Walking by Burger Bistro practically every day on the way to the gym (isn’t it amazing how gyms only seem to exist next door to the greatest, guilt filled food spots?), wandering around Prospect Park and seeing fresh signage for where and where NOT to barbecue, spending the weekend in Baltimore talking about grilling, and my regular access to do so… There were a lot of triggers. But probably the final straw was Serif and Spice’s recipe for Buffalo Chicken Gorgonzola Burgers. I was already on the burger cliff, teetering carefully, and Michaela went ahead and pushed me right over the edge.
Purple basil. It looks more like something that belongs in a rustic floral arrangement than in food. I received a bunch in my Tribeca CSA share this week and wasn’t really sure what to make of it. I also had a sinus infection this week (I know, only me in the middle of summer…) so I wasn’t really able to smell/taste it. Based on a quick Google search, I found it was a bit milder than regular basil with a hint of licorice. To be completely honest, the sinus infection was wearing me down and I felt a bit lazy. My go to recipe for extra basil is pesto. I couldn’t think of any reason not to do the same with purple basil. I decided to go with a sun dried tomato pesto. Purple, red–how could it not look (and taste!) stunning?