Posts Tagged ‘basil’
Wednesday, February 22nd, 2012
Sweet Buttered Peas with Basil
Sweet Buttered Basil Petit Peas
This is the time of year when I really start craving the fresh, sweet vegetables of spring. Hearty winter vegetables are wonderful and all, but the anticipation of spring vegetables always seems to creep a bit early. We still have at least a month before asparagus starts popping up. With that said, frozen petite peas provide a good fresh, green replacement when we’re still in the middle of the cold months. Here’s a dish that’s great with fresh basil, if you have it (maybe on a window sill?). You could crush up some dried basil between your palms if you’re in a pinch.
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Tags: basil, butter, peas, side, sweet, vegetable
Posted in Recipes, Sides, Vegetables | 1 Comment »
Tuesday, August 16th, 2011
Pasta with Almond Red Pepper Pesto
Tuesday Tip
1 Main Dish – 5 Ways
If you only cook for 1 or 2 people, often times a single dish will last a number of meals. Some people don’t mind eating the same dish, meal after meal. But for those of you who like some variety over a few days 1 Main Dish – 5 Ways is a good way to vary the taste. This is great to do on the weekend, and if you are cooking for 2, enlist the other person to help. Pasta is a great example…
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Tags: 5 ways, almond, basil, main dish, pasta, pesto, pistachio, tip, tomato, Walnut
Posted in Entrees, Recipes, Tips/Techniques | 1 Comment »
Friday, July 15th, 2011
Burger with Fontina, Roasted Red Pepper, and Pesto 2
Cheeseburger with Fontina, Roasted Red Peppers, and Basil
Here’s an Italian spin on the cheeseburger. The ground meat is seasoned with a blend of dried Italian herbs and a classic Italian Fontina cheese is added. Roasted red peppers and pesto round out the toppings to this divine burger.
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Tags: basil, burger, cheese, cheeseburger, dinner, Fontina, Italian, pesto, red pepper, roasted, roasted red pepper
Posted in Recipes | No Comments »
Thursday, June 9th, 2011
Pasta with Basil Pistachio Pesto
Pasta with Basil Pistachio Pesto
Here’s another pesto pasta, but this time using pistachios in place of pine nuts. As I’ve mentioned in the past, pesto is great because it’s a flavorful sauce that is quick to make. This pesto would also be delicious spread on a flatbread.
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Tags: basil, dinner, entree, lunch, pasta, pesto, pistachio, pistachios
Posted in Entrees, Recipes, Sauces | 1 Comment »
Sunday, May 1st, 2011
Pasta with Pesto
Pasta with Pesto Genovese
When most people hear the word pesto they think of Pesto Genovese — pesto from Genoa in the Liguria region of Italy. The basil, pinenut, Parmigiano cheese, garlic combination is the pesto originally made in Genoa. Pesto (to pound) was traditionally made by pounding the ingredients in a mortar and pestle until a paste formed. Most people today just blend it up in a food processor. Pesto is great because it’s a breeze to make and takes even less time than it takes for the pasta to boil. If you make extra you can freeze it and then thaw it in the refrigerator overnight to use the next day. It’s also great as a spread on sandwiches and a sauce on pizza.
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Tags: basil, cheese, dinner, garlic, Genovese, olive oil, pasta, pesto, pinenuts, sauce
Posted in Entrees, Recipes | 4 Comments »
