I am a self-declared pasta junkie (make that Italian food junkie), but have tendency to forget all about it during the warmer weather months. I often delegate these coveted carbs to fall and winter, when I am craving a hearty lasagna or a rich bolognese. I recently had an Aha! moment when I realized that fresh summer vegetables are just begging to be paired with pastas of all kinds—and not just in the obvious pasta salad. I know I am probably the last person to think of this, but surely better late than never.
Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.
This bread is so delicious and will really make your house smell wonderful as it is baking. I've fooled around with this recipe and have done various things (used olive oil instead of butter, added basil and oregeno) etc, so it is very versitle. I hope you enjoy it as much as we do!
I love a Caprese salad of tomatoes, basil and cheese, so why not use them with chicken? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
This Mediterranean Six Layer Dip recipe contains athenos feta cheese with basil & tomato, philadelphia cream cheese, spinach, tomatoes, sliced black olives and more.
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
