1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces

Preheat oven to 350 degrees F (175 degrees C).

In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions

- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
- Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Ingredients

    * 3/4 cup coconut milk
    * 3 tablespoons soy sauce
    * 3 tablespoons rice wine vinegar
    * 1 1/2 tablespoons fish sauce
    * 3/4 teaspoon red pepper flakes
    * 1 tablespoon olive oil
    * 1 medium onion, sliced
    * 2 tablespoons fresh ginger root, minced
    * 3 cloves garlic, minced
    * 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
    * 3 shiitake mushrooms, sliced
    * 5 green onions, chopped
    * 1 1/2 cups chopped fresh basil leaves

Directions

   1. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.

   2. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

You want to look at the long-term growth expected in the plant you have chosen and use
that information to pick an appropriately sized container.  If you pick a pot that is too
small your full-grown plant the roots will not have enough room to grow and the plant
will be come “root bound”.  This is a rectifiable condition with re-potting, but it can put
the plant through unnecessary stress and creates more work for you.  Your plant may look
unbalanced at first in a container that is out of proportion but you will be glad you
thought ahead as the plants continues to grow.

The container you choose needs a form of drainage too.  The most common method of
drainage is one or more holes in the bottom of the pot to let excess water drain out.  If
you have chosen a pot that does not have these holes there you still have two options to
provide drainage.  You can put your plant in a smaller pot with drainage holes and then
place the smaller pot inside the larger one with no holes.  Or place an inch or two of
gravel in the bottom of the container before you put in the soil.  The gravel will allow the
excess water to run through the soil and into the rocks instead of staying in the soil and
water-logging the plant.

INGREDIENTS
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

DIRECTIONS
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Here are some pictures:
http://www.indoorgardener.org/2008/06/d … ecipe.html

1 pound fresh mozzarella cheese, sliced 1/4-inch thick
4 large ripe plum tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and fresh ground pepper
1/4 cup extra-virgin olive oil

Around the side of your serving plate, alternate in a circle fresh mozzarella slices, overlapped with sliced tomatoes. Tear the fresh basil leaves and sprinkle liberally over the slices.

Add salt and freshly ground pepper to taste.

Just before serving, drizzle on some extra-virgin olive oil.

Some people, albeit not purists, like to add an equal amount (1/4 cup) of balsamic vinegar as well with chopped onions. If you do it this way, chill for an hour and serve so the flavors have a chance to set.

Here's a picture:
http://www.indoorgardener.org/2008/05/d … basil.html

INGREDIENTS
4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

DIRECTIONS
1) Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

2) Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

I added a lot more basil, but otherwise, the recipe is fantastic as it is. You can see a picture here:

http://www.indoorgardener.org/2008/07/d … -soup.html

The cookbook recommends making it by hand for a true experience that lets you take in the wonderful aromas and lets you see the amazing transformation of the ingredients.

By hand: smash the garlic with 1/2 tsp salt and the pine nuts to break them up, then add the basil leaves a handful at a time (if you're impatient, you can speed things up by tearing the leaves into smaller pieces first.) Grind them, using a circular motion, until you have a fairly fine paste with very small flecks of leaves. Briefly work in the cheese and butter and process just to combine.

Of course, for those who are running too to a trip and haven't packed yet, there is a quicker way:

In a food processor: Use the same ingredients but in the following order. Process the garlic, salt, and pine nuts until fairly finely chopped, then add the basil and olive oil. When smooth, add the cheeses and butter and process just to combine.

Here's a picture:
http://www.indoorgardener.org/2008/05/d … basil.html

INGREDIENTS (Nutrition)
4 tablespoons vegetable oil
5 cloves garlic, finely chopped
2 green chilies, diced
2 cups cubed skinless, boneless chicken breast meat
2 cups cooked jasmine rice, chilled
1 tablespoon white sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons chopped green onion
2 tablespoons chopped fresh basil leaves
5 tablespoons chopped fresh cilantro

DIRECTIONS
Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

You can see pictures here:
http://www.indoorgardener.org/2008/05/m … iness.html

Serving Size : 4 to 6

Preparation Time :0:15

2 tablespoons oil
4 cloves garlic — minced
2/3 cup red and green bell pepper — 1/2″ cubes
1/4 cup onion — diced
1 pound turkey, ground
2 tablespoons chili paste — or use a few or a lot of minced fresh red thai chilis
2 tablespoons oyster sauce
3 tablespoons fish sauce
2 teaspoons brown sugar
1 cup thai basil — roughly chopped

Heat oil in a wok or skillet over medium heat. Add minced garlic and saute until golden. Add peppers and onions. Saute a few more minutes.

Turn up heat and add ground turkey. Add a bit of water if contents start to get too dry. When nearly cooked through add the chili paste, oyster sauce, fish sauce and brown sugar. Stir in the sauces and reduce down until it coats the turkey. Add the chopped thai basil and cook a few more minutes.

Serve with jasmine rice and a side of stir-fried or steamed veggies

Here are pictures:
http://www.indoorgardener.org/2008/06/w … basil.html

Feel free to post anything from questions on how to deal with indoor pests, to what kind of fertilizer to use, to hydroponics and aeroponics. And most importantly, have fun!

Here's what I'd consider one of *the* definitive recipes for this dish. It's extremely simple and yes, it's healthy for you too!

Pizza Margherita
From Pizza Napoletana! By Pamela Sheldon Johns

Classic Pizza Dough (see separate recipe)
4 ounces fresh tomatoes, coarsely chopped, or 5 ounces canned tomatoes, drained and chopped
12 ounces fresh cherry tomatoes, cut into 1/4" thick slices
16 ounces mozzarella di bufala, cut into 1/4" thick slices
30 fresh basil leaves
Sea salt to taste
2 tablespoons extra-virgin olive oil
Preheat oven to maximum temperature.

Pat and then stretch each ball of dough to a thickness of 1/4", leaving outer edge slightly thicker. Each round will be about 10" in diameter. Place rounds on a flour-dusted pizza paddle. Place some chopped tomatoes in the center of the dough disk and, with a circular motion, spread it uniformly over the round, leaving 1/2" rim.

Distribute mozzarella evenly over the surface of the tomatoes. Layer sliced cherry tomatoes on top of mozzarella. Sprinkle each pizza evenly with sea salt and top with 2 or 3 leaves of basil. Drizzle olive oil in a spiral motion from the center to outer edge. Slide each pizza onto pizza stone and bake for 1 to 11/2 minutes, or until edges are golden brown. Remove from oven, garnish with remaining basil leaves, and serve at once.

Makes six 10" pizzas

And here's the dough recipe:

Classic Pizza Dough
From Pizza Napoletana! By Pamela Sheldon Johns

1/2 cake compressed fresh yeast
2 cups warm water (80-90 degrees F)
1 cup pastry flour
11/2 tablespoons sea salt
51/2 to 6 cups unbleached all-purpose flour
In the bowl of a heavy-duty mixer fitted with a dough hook, stir yeast into warm water until it dissolves. Add pastry flour and salt and mix well. Add all-purpose flour 1 cup at a time, kneading until the dough is not sticky, about 10 minutes. Continue to knead for about 20 minutes longer, or until dough is smooth and elastic. Shape the dough into a ball and leave in the mixer or place on a lightly floured work surface. Cover with a towel and let rise in a warm, draft-free place (75 degrees F) for 4 hours.

Punch the dough down and divide into 6 pieces. Form each piece into a ball. Cover with a towel and let rise for 2 to 4 hours until doubled in volume.

Makes six 10" pizza crusts.

Here's a picture:

http://www.indoorgardener.org/2008/05/d … rvest.html