Here are some of our favorite recipes that taste even better with Lakeland Fresh Farms’ produce.


- Chef James Rigato, Mabel Gray, Hazel Park

1 cup toasted pine nuts

2 cups, packed fresh basil, picked and rinsed

2 cups, packed fresh parsley, picked and rinsed

½ c grated pecorino (or nutritional yeast or a grating vegan cheese to keep vegan)

1 cup olive oil

Salt and Tabasco to taste


Optional: add a few garlic cloves and/or some crushed red chile flakes if you want more kick. You can use all basil if you'd like. We like to add parsley to brighten up the pesto as basil can sometimes oxidize quickly.
And because parsley is delicious too.

In a food processor, add your pine nuts, herbs and pecorino. Start mixing while slowly adding olive oil.
The consistency will be on the thicker side and herbs will be kind of chucky. Season with salt and Tabasco
to your liking. This is a large batch. Feel free to cut in half.

Bruschetta with Basil Antipasto

The choice of this preparation is 'Genoa Green' or a sweet green basil. The tomatoes should be peak of the season and summer ripe. The bread should be a crusty, country-style loaf made with simply flour, yeast, water, salt, and a little oil. The bruschetta can be served as a hearty appetizer or first course, or as a main dish for lunch. If you want a smaller, more formal appetizer, serve with basil antipasto on round toasts made from sliced baguettes.

Makes 12 Portions

1/2 pound (225 g) fresh mozzarella, torn into bite-sized pieces

2 medium tomatoes (about 12 ounces (340ml)), cut into dice

1 cup (240 ml) Vidalia or other sweet onion, thinly sliced and cut into 1/2 inch (1 cm) lengths

Salt and freshly ground pepper

About 3 tablespoons (45 ml) extra-virgin olive oil

Generous 1 cup (240 ml) packed basil leaves, cut crosswise into thin shreds

12 slices bread roughly 3 by 4 inches (8 by 10 cm)

3 or 4 large cloves garlic, peeled


Toss the mozzarella, tomatoes, and onion together in a mixing bowl. Generously salt and pepper, add 2 tablespoons (15 ml) oil, the basil, and toss well. Taste for seasoning.

Toast the bread until golden brown on both sides. Rub the toast firmly with the garlic and drizzle lightly with the remaining oil; use a little more oil if necessary. Evenly distribute the basil antipasto over the bruschetta and serve immediately.

St. Patrick's Day Basil Hummus

A celebration of basil, lemon and garlic, this is a festive, healthy snack kids and adults will love! The fresh, aromatic dip is also a great spread on sandwiches. Serve the dip with seasoned pita chips, crudités (carrot, celery, zucchini sticks, cucumber slices.... any raw veggies you like), or crostini.

1 package Lakeland Farms Fresh Basil

1 - 15.5 oz can chickpeas (garbanzo beans, ceci beans)

1/4 cup regular or garlic tahini

1/8-1/4 cup extra virgin olive oil (EVOO)

1 fresh lemon, seeded and juiced

1 fresh lemon slice (for garnish if desired)

1 clove fresh garlic

2 pinches ground cumin

Sea salt to taste

Dash cayenne pepper

1 scallion, green leaf (tube) only

Ice water

Roasted pine nuts for garnish (optional)


Drain chickpeas and set aside. Juice fresh lemon, remove seeds and set aside. Next, remove leaves from basil stems and set aside, keeping 2 basil leaves from the rest for garnish when serving. Peel and smash garlic clove. (Note: if you prefer a more mild garlic flavor, roasted garlic may be used). Remove best green leaf of scallion (green tubular top above white bulb) and coarsely chop.

In food processor, add chickpeas, 1/4 cup tahini (or garlic tahini for garlic lovers), olive oil, lemon juice, and garlic. Blend, stopping occasionally to scrape down sides. Add strained ice water by the teaspoonful until mixture blends evenly.

Next, add basil leaves (retaining 2 leaves for garnish), chopped scallion green, 1/8 tsp or 2 pinches ground cumin, and a dash of ground cayenne pepper (if desired). Blend all ingredients to puree, stopping to scrape down sides as needed. Check viscosity and add more ice water plus 1 tablespoon EVOO to puree to desired consistency. Season with sea salt to taste.

Pour into serving bowl and refrigerate 1 hour to set. Remove from refrigeration - serve at room temperature for best flavor. Drizzle lightly on top with EVOO and garnish with lemon slice and fresh basil leaves and roasted pine nuts if desired.


Pesto Lasagna Rolls

- Chef Judy Corace (pesto recipe adapted from Taste of Home)

Yield: 6 to 8 servings

Kosher salt and freshly ground black pepper

12 lasagna noodles

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1 large egg

2 cups whole milk ricotta

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 1/2 cups shredded mozzarella

1 1/4 cup grated parmesan

4 cups loosley packed basil leaves

2 garlic cloves, halved

1/2 cup pine nuts, toasted

1/2 cup and 1 tablespoon extra-virgin olive oil

Crushed red pepper flakes, optional

1. First, make the basil pesto by placing the 4 cups of loosely packed basil, 1/2 cup of grated parmesan cheese, 2 halved garlic cloves and 1/4 teaspoon of salt in a food processor; cover and pulse until chopped. Add the 1/2 cup of toasted pine nuts; cover and process until blended. While processing, gradually add the 1/2 cup extra-virgin olive oil in a steady stream.

2. Position an oven rack to the middle position and preheat the oven to 425°F.

3. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on baking sheet.

4. Meanwhile, melt the butter in a medium sauce pan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the béchamel sauce to cool slightly.

5. Beat the egg in a large bowl and the stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled béchamel sauce.

6. Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-béchamel sauce on to the bottom of the dish.

7. Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with the short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-béchamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.