Raw Corn Summer Salad with Apples and Jicama
Crisp raw corn salad with apples, jicama, yogurt-lime dressing, and honey—refreshing, crunchy, and naturally sweet for summer picnics or light lunches.
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Rosemary or Basil-Infused Oil
Fragrant homemade olive oil infused with rosemary or basil—perfect for drizzling over pasta, salads, or bread; simple, aromatic, and endlessly versatile.
Ingredients:
- 1 cup mild olive oil or vegetable oil
- ¼ cup packed, chopped fresh rosemary leaves (or ½ cup packed, roughly chopped fresh basil leaves)
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Place the oil and rosemary or basil in a 3½- to 4-quart slow cooker. Cook uncovered over high heat for 1 hour, then turn the cooker off.
- Allow the oil to cool to room temperature; then pour it through a sieve lined with a clean paper towel (or a paper coffee filter) into a clean glass jar or bottle.
- Cover the jar tightly and refrigerate for up to 2 months. (After that, the flavor may fade.) The oil may cloud under refrigeration, but it will become clear again at room temperature.
More about Rosemary or Basil-Infused Oil
Olive oil infused with fragrant fresh rosemary or basil makes a delicious addition to all sorts of Italian or Mediterranean dishes. Drizzle it over pasta, soups, and salads; use it as dipping oil for bread or fresh vegetables; add it to salad dressings; and stir a little into any recipe calling for a hint of rosemary or basil flavor. Use the best quality olive oil that you can afford—its flavor will come through accordingly.
Posted:
September 20, 2015
Updated:
November 20, 2025
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