Strawberries are a pretty common item on Valentine’s Day and I was thrilled to find good looking ones at the grocery store so I could use the strawberry tool KitchenIQ provided. I knew right away I wanted to make a drink recipe and thought that basil, which I have a plentiful plant of, could make a great substitution for mint in a mojito recipe!
Strawberry Basil Mojito
Source: Cookaholic Wife Creation
- 1 cup water
- 1 cup sugar
- 1/3 cup fresh basil leaves + 3 additional leaves
- 1 cup fresh strawberries, sliced
- 1/3 cup white rum
- 1 tbsp. fresh lime juice
- club soda
- crushed ice
- additional strawberries and basil leaves for garnish
1. Combine water and sugar in a small saucepan over medium high heat. Stir frequently until the sugar has dissolved, then reduce the heat to low and add in 1/3 cup basil leaves. Allow to steep for 3 minutes before discarding basil. Allow simple syrup to cool.
2. In a small bowl, muddle the strawberries with the simple syrup and remaining 3 basil leaves. Add in the lime juice and rum and stir.
3. Divide between two glasses filled with crushed ice and top with club soda. Add additional strawberries and basil leaves for garnish.
Typically (at least in my world) Valentine’s day meals come with multiple courses, one usually being a salad. When I received Dining at the Ravens, I couldn’t pass up sharing a salad recipe with you, especially since it had “Valentine” in the title!
Adapted from: Dining at the Ravens, BenBella Books
for the pears:
- 2 Bosc pears, peeled and cut in half lengthwise
- 1 cinnamon stick
- 2-3 whole cloves
- 1 1/2 cups red wine, such as Woodbridge by Robert Mondavi Pinor Noir
- 1/4 cup agave syrup
- zest and juice of 1 lemon
for the dressing:
- 2 tbsp. balsamic vinegar
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- pinch of salt and pepper
- 2 cups baby arugula
- 1/4 cup strawberries, sliced
1. Use a spoon or melon baller to scoop out the seeds of the pears.
2. Place the pears, cinnamon stick, cloves, wine, syrup, zest and lemon juice into a saucepan and heat over medium-high heat until boiling.
3. Reduce the heat to low and allow to simmer for 25 minutes or until the pears are fork tender, basting occasionally.
4. Meanwhile, in a medium bowl whisk together balsamic vinegar, maple syrup, olive oil, salt and pepper until fully combined. Right before you’re ready to serve, toss the arugula and strawberries into the dressing.
5. Divide the arugula mixture between two plates. Place 2 halves of each pear on a plate and drizzle with the remaining basting liquid. Serve immediately.
Poached pears are one of my new favorite things. I love the flavor that you can infuse into them and they make a perfect sweet addition to any salad or served alone as dessert!
These recipes feature products from KitchenIQ, Casabella, Woodbridge by Robert Mondavi and BenBella Books.
Casabella grew out of the idea that housewares and cleaning products could be great looking, fun and functional simultaneously. And, to that end, they strive to deliver products that are attractive, intuitive and functional. Additionally, all of their products are designed and assembled in America. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: Casabella’s Clip n StripShears and a Garlic Roaster.
BenBella Vegan is a division of BenBella Books, a boutique book publisher located in Texas. BenBella Vegan has published over twenty plant-based books and cookbooks in the past decade.
They are providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks: The Plant-Based Journey, Dining at The Ravens, Plant-Powered Families, The China Study Quick & Easy Cookbook, and The Plant Pure Nation Cookbook.
Don’t forget to enter the giveaway!
Disclaimer: I received a strawberry huller and better zester from KitchenIQ, Clip ‘N Strip Shears from Casabella, Sauvignon Blanc and Pinot Noir wines from Woodbridge by Robert Mondavi and the Dining at the Ravens cookbook from Benbella Books as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received.