21.   Combine zucchini puree with rest of ingredients, except thinly sliced basil leaves and lemon juice.

22.   Cover each slice with a slice of prosciutto and place sage or basil leaf or a sprinkling of dried herbs on half of each slice.

23.   Drop in the basil leaves and drain immediately.

24.   Dessert is a lemon-grass mousse with caramel antennae, afloat in a soup of mango and raspberry trimmed with basil leaves and candied peppers.

25.   Drizzle the perimeter of the plates with the remaining dressing and garnish with basil leaves.

26.   Drizzle top half of roll with a little olive oil and place on top of basil leaves.

27.   Drizzle vinaigrette over tomatoes and garnish with basil leaves.

28.   Even the basil leaf, stuck like a flower into the center of the dish, is fragrant and full-flavored.

29.   For individual servings, place a mound of succotash on a plate and garnish with two ears of baby corn and a small basil leaf.

30.   Garnish with basil leaves and serve.