Honey Hill Organic Farm and Apiary - The bees make the business:)
Rosemary Ranch Chicken Kabobs
1/2c. olive oil
1/2 c. ranch dressing
3 Tbsp. Worcestershire sauce
1Tbsp. fresh minced rosemary
2 tsp. salt
1tspn. lemon juice,
1/4 tsp. pepper
8-9 chicken tenderloin breasts cubed
 
Mix everything together and refrigerate for 20 minutes.  Grill in a grill pan or outdoor grill.  Excellent with fingerling potatoes!  Serves 5-6
Thanks to Toni for passing along this recipe.:)
 
Chocolate Basil Cake
1 c.sugar
1 c. packed fresh basil leaves
5 Tbsp. unsalted butter
1/2 c. cocoa powder
2 . eggs
1/2 tsp. baking soda
1 1/2 tsp. vanilla extract
1/4 tsp. salt
3/4 c. flour
1/2 c. hot water
 
Preheat oven to 350 degrees.  Spray a 9 in. round cake pan and lightly dust with flour.  Place the sugar and basil in food processor.  Process until basil is chopped fine and is uniformly green in color.  It will look wet.  In a . bowl, whisk the melted butter, cocoa powder, basil and sugar mixture until well blended.  Whisk in one egg at a time until blended and smooth.  Stir in baking soda, vanilla, and salt.  Gradually add flour, stirring just to blend.  Add hot water to mix, stir just to blend.  Bake 22-25 minutes until a toothpick inserted comes out clean.  Cool before frosting. 
Source: Special thanks to Pat, a CSA member of Circle M Farm in Blanchardville, WI.
 
Chocolate Sour Cream Frosting
1 1/2 c. powdered sugar
3 Tbsp. cocoa powder
3 Tbsp. sour cream
3 Tbsp. softened
1 oz. unsweetened melted and cooled
1/2 tsp. vanilla extract
 
In a medium bowl, whisk the powdered sugar and cocoa.  In a separate med. bowl, beat sour cream, butter and melted chocolate on  mixer.  Gradually add in sugar mixture.  Add vanilla and beat well for 1 min. until very smooth and creamy.  Spread over cooled cake. Garnish with a few extra basil leaves.