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The signature drink at CHOW’s SF launch party.
Ingredients: basil, juice, ginger, lime wheel
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This mango, tomato, and nectarine salsa blends sweet and spicy flavors into a unique dip or topping that can be served hot or cold.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
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The unique flavour of arugula makes this pesto peppery and robust.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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Chinese broccoli in garlic sauce isn’t the only way to eat broccoli these days! I feel that broccoli doesn’t get enough credit. It can be made into so many things...
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Shape a cheese ball into a tree and coat it with fresh basil and parsley for a festive Christmas tree appetizer for your holiday party.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...