In the Kitchen

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 →

Makes 1 (8-inch) thin crust pizza Ingredients 1 (4-ounce) ball fresh pizza dough or refrigerated pizza crust ½ teaspoon stone-ground corn meal 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 2 plum tomatoes, thinly sliced 4 ounces fresh mozzarella … Continue reading →

Servings: 6 main-dish servings Ingredients 2 (12.2 ounce) packages extra-firm silken tofu 1 teaspoon olive oil 1 small onion, halved lengthwise and thinly sliced 1 tablespoon plus 1 teaspoon Thai red curry paste 2 (13.66 ounce) cans coconut milk 2 … Continue reading →

Use summer squash in a new way in this tasty alternative to an ordinary garden salad. Not only is it delicious, it’s good for you, too! Here is a different idea for using that summer squash that’s pretty healthy as … Continue reading →

Yield: 4 to 6 servings. Ingredients 15 ounces ricotta cheese 1 egg 1 teaspoon garlic powder 1 teaspoon pepper 1 ½ tablespoons chopped fresh basil 1 tablespoon chopped fresh rosemary 5 ounces grated Parmesan cheese 1 large eggplant. cut into … Continue reading →

Yield: 2 ½ cups. Ingredients 3 (15-ounce) cans chickpeas 1 cup plain yogurt ¾ cup tahini ¾ cup olive oil 4 garlic cloves Juice of 1 lime ½ cup chopped fresh cilantro ¼ cup each chopped fresh basil, chives, and … Continue reading →