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