Sometimes, we I can spend a lot of time trying to figure out how to make this vegetable or that green shine.
I’ll let you in on my dirty little secret: my normal, conservative, ‘waste not; want not’ self takes a hike this time of year.
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition.
Okay, here's a photo of mon mari's clean and tidy barn.
Lasagne with Fresh Tomato Sauce, Basil and Mozzarella
Tomato, White Bean and Pasta Soup, made with fresh tomatoes and basil in summer, canned tomatoes in winter
Important lesson: always wash the basil before using….
It's Weekend Herb Blogging again! This week's host is Meeta at What's for Lunch, Honey? Her 'Fried Fish Provencal Style looks absolutely wonderful….
As a special Weekend herb Blogging Event, Kalyn, from Kalyn's Kitchen, is hosting Holiday Cooking With Herbs.
You could use regular pesto for this if you prefer (or have it on hand).
The shredded potato crust is much easier and faster than making a crust.
I consider this a pantry salad as white beans and marinated artichoke hearts are one of my pantry staples.
Puff Pastry Pizza with Pesto Rosso, Tomatoes, Fresh Mozzarella and Basil
White Zucchini with Tomatoes - the best from the summer garden.
Sautéed Asparagus with Green Garlic and Olives, finished with Balsamic vinegar and fresh basil
Zucchini Noodles with Ham, Feta, Tomatoes and Lemon Basil, easy for a first course or savory side.