Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto
This Baked Chicken Stuffed with Pesto and Cheese recipe contains boneless, skinless chicken breasts, basil pesto, eggs, almond flour, grated parmesan cheese and more.
