 | Basil Mayonnaise Select 1/4 cup fresh basil leaves and dip them briefly in boiling water and rinse under cold water. Pat dry. Finely chop and blend with 1/2 cup homemade mayonnaise. Squeeze in the juice from 1 lemon, add 1 clove garlic, finely crushed, and salt and freshly ground pepper to taste. Spread seasoned mayonnaise on two pieces of bread, and place a large slice of Big Rainbow tomato in between. Lightly press together and allow to sit for an hour before eating to draw out the juices into the bread. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |