Carrian Cheney

3 weeks ago | ohsweetbasil.com | Carrian Cheney

Shred the zucchini using a box grater or food processor and then place in a colander with salt and let stand for 10 minutes. While the zucchini is sitting, make the sauce (see section below). 2 ZucchinisThen, using a cheesecloth or a clean kitchen towel, squeeze out as much liquid from the shredded zucchini. In a mixing bowl, combine the shredded zucchini, egg, flour, chopped chives, basil, salt, a dash of pepper and the cheeses.

3 weeks ago | ohsweetbasil.com | Carrian Cheney

Bright, juicy strawberries meet crisp cucumber slices in this refreshing summer salad, tossed with fresh mint and a tangy-sweet honey balsamic dressing for a vibrant, mouthwatering bite this strawberry cucumber salad is as beautiful as it is delicious. Our quick and easy salad using 5 simple ingredients will be the star of any summer bbq or dinner. We use fresh strawberries, cucumbers, and an easy honey balsamic dressing and some fresh mint is the perfect light summer strawberry salad.

4 weeks ago | ohsweetbasil.com | Carrian Cheney

For the BrineIn my experience, large filets of salmon need up to 8 hours of brining. For small filets, give yourself at least 20 minutes in the brine but preferably an afternoon. Mix the dry brine together. 1/2 Cup Kosher Salt, 1 Cup Brown Sugar, 1 ½ teaspoons Black PepperLay a piece of plastic wrap down and sprinkle the brine. Lay the flesh of the fish on top and wrap tightly. Carry the salmon to the refrigerator and cure for 4–6 hours.

4 weeks ago | ohsweetbasil.com | Carrian Cheney

Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside. 4 Ears Corn on the CobThe last cob, grill until charring begins and set aside. Place the egg in a shallow dish, whisk and set aside. 1 EggPlace the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper. ⅓ Cup Flour, Kosher Salt, Black PepperSeason the chicken with salt and pepper on both sides.

1 month ago | ohsweetbasil.com | Carrian Cheney

Preheat the oven to 375℉. Add 1 tablespoon of the olive oil to a cast iron skillet (with a lid) over medium-high heat. 2 Tablespoons Olive OilAdd the asparagus and sauté until tender. Season to taste with sea salt. Then remove to a plate. 2 Cups Asparagus, Sea SaltAdd the remaining olive oil to the pan, when shimmering, add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes. 1 ½ Cups Grape Tomatoes, ½ Cup Sun-Dried TomatoesAdd the quinoa and stir everything together.