In the Kitchen

Ingredients 8-9 Roma tomatoes 1/2 roasted red pepper 1/2 cup fresh basil, chopped 1/3 cup grated Parmesan cheese 2 large garlic cloves, crushed 2 Tbsp. olive oil Instructions Preheat oven to 350˚F. Cut the tomatoes in half, remove the seeds … Continue reading →

Ingredients 1 quart cherry tomatoes (about 4 cups) 2 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic 1 tsp. salt 1/2 tsp. black pepper 1/4 cup basil, chopped 1/4 cup Parmesan cheese Instructions Preheat oven to 400˚F. Place the tomatoes, … Continue reading →

Ingredients 1 cup all-purpose flour 1 tsp. salt 1 Tbsp. dried basil 1/2 tsp. black pepper 1 cup freshly grated Parmesan cheese 1/2 cup breadcrumbs 1/2 cup corn meal 12-24 slices meaty tomatoes, sliced 1/2-inch thick 2 large eggs, lightly … Continue reading →

Pick fresh basil to make basil pesto, a great sauce for pasta or chicken. It’s easy to grow basil in your garden and harvest it for using fresh in the kitchen. Ingredients 4 cups lightly packed fresh basil leaves 1/2 … Continue reading →

Ingredients ¼ cup extra-virgin olive oil 3 tablespoons white wine vinegar 1 tablespoon minced fresh parsley 1 teaspoon sugar 1 teaspoon salt 1 to 2 teaspoons minced fresh thyme, oregano, marjoram, basil, or rosemary ¼ teaspoon black pepper 1 green … Continue reading →

This versatile menu addition can be served hot or cold. Ingredients 1 (1-lb.) eggplant 1/4 cup balsamic vinegar 2 teaspoons minced garlic 1/2 teaspoon salt 3 cups diced tomato 1/2 cup chopped green bell pepper 2 tablespoons chopped fresh basil … Continue reading →

We used variegated Pesto Perpetuo basil for this fragrant, flavorful pesto. Pesto Perpetuo retains its pretty light green color even when cooked, but you can substitute another variety of basil if you’d like. Store any remaining pesto in the refrigerator … Continue reading →

Servings: 6 rolls Ingredients 3 ounces uncooked rice noodles 6 (8-inch) round sheets rice paper 6 Buttercrunch (or other Bibb-type) lettuce leaves 6 tablespoons hoisin sauce, divided 18 fresh Asian (or Thai) basil leaves 12 fresh mint leaves 6 cooked … Continue reading →