Category: Basil

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

This takes 7 minutes to whizz together plus a couple of hours in the fridge (ideally). It's a great way to work through cucumbers and a flavorful, cool summer dish.  ... Read more »

Serves 4-6   ... Read more »

I came up with this idea on a very hot evening and it's a winner. You could certainly add tofu or chicken (see variations below) but with the egg and peanuts it was perfect for a light summer supper. ... Read more »

Although Israeli couscous is most often used in Middle Eastern style dishes, it makes a versatile and delicious base for all sorts of sauces and veggies. If you can’t find Israeli couscous, feel free to use orzo or any other small pasta.  Serves 3-4  ... Read more »

This is a delicious, filling side dish or light main. Add any other spring vegetables or herbs you'd like - mint, parsley, snap peas, radishes, peas, etc.  ... Read more »

This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.   Serves 4... Read more »

This skillet “lasagna” is a perfect way to use the late summer abundance of tomatoes and zucchini. It is not traditional by any means - there’s no layering, no meat, a lot more vegetables and it's all made on the stovetop. But, it has all the delicious flavors of garlic, onion, tomato and cheese you associate with lasagna, mixed with bite-sized pieces of noodles and veggies. And it’s a whole lot quicker to make than your classic lasagna!   Variations add ground meat when sautéing the onions and garlic use regular tomatoes in place of the cherry tomatoes add in other vegetables like cauliflower, corn, spinach, kale, etc. use different pasta shapes and adjust cooking time accordingly top with mozzarella and broil for several minutes   Serves 4... Read more »

Simple, classic and lovely on a hot-summer day! Fresh mozzarella and ripe tomatoes are a must! Make as much or as little as you'd like. It also makes a great sandwich filling if you have some leftover or want to turn it into a meal.... Read more »

Roasting the tomatoes intensifies and concentrates the delicious flavor of peak season tomatoes. If you don’t feel like turning on your oven, you can most definitely sauté everything directly in the pot before blending, but the flavor won’t be the same.   Makes 4 servings  ... Read more »

This is a perfectly simple, summer salad.... Read more »

  This is fantastic salad for a warm summer night. It's also an excellent use of these quick-pickled vegetables. It's robust and begging for variations. In this version I had some caulilini that needed using so I quickly steamed it and added it.   This salad holds up well so is suited for picnics and potluck and lunches throughout the week.... Read more »

Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order.  In the winter you might make this heartier one.   You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »

Similar to mashing finely chopped herbs into butter to make compound butter, feta can absorb a lot of tender herbs. It's a delicious spread or even dip. If your feta is quite crumbly you can add a little cream cheese, sour cream or even plain yogurt to achieve a creamier texture.   Make however much you want/need. I tend to go heavy on the herbs.... Read more »

Whether you have a picnic or potluck to go to, need a portable work lunch or just want something delicious, this flexible salad fits the bill.  Whole grains like this take a while to cook, about an hour if you haven't soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.   Variations Sub fresh mozzarella for the feta or skip the feta and add a handful or two of garbanzo beans Use fennel, green beans or snap peas instead of the cucumber Add fresh or roasted sweet peppers Farro, rye, barley, wheat berries, or about 3 1/2 cups cooked grains, will go very well in this dish. ... Read more »

This sauce came about in a typical cook-with-what-you-have moment. I was racking my brain for what to make for dinner. I had half a can of coconut milk, lots of herbs and some fresh ramen noodles. You could use spaghetti or soba noodles instead of ramen noodles. Cooked chicken would be a delicious addition.... Read more »

This is such a bright, sweet and crunchy salad for mid-summer. Use any blue cheese  you like or substitute feta or fresh goat cheese.  ... Read more »

Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their broth are what gives minestrone its richness and complexity.   Dishes like these are why I try to keep cooked beans (in their broth/cooking liquid) in the freezer and at the ready. It makes a soup like this, that cooks in 20 minutes, taste like it's been simmering for hours--in a good way!   Variations A variety of vegetables are well-suited for this recipe and can be used individually or in combination, such as: a bunch of leafy greens, such as chopped kale or spinach 2 cups trimmed and chopped greens beans 1 cup shelled peas and/or diced fennel 2 cups diced zucchini If adding pasta, use the smaller volume for small pasta shapes like tubes, as pictured, little elbows, orzo, or the larger shells, etc. Any type of garlic is great in this recipe, such as 1 head new garlic, 2 stalks green garlic or garlic scapes, thinly sliced. Vegetable broth or water are a great substitute for bean broth if unavailable or in a pinch. ... Read more »

In the spring when tender herbs are abundant this is one of my favorite things to make. This is particularly quick because there's no need to saute anything first, just fresh herbs, eggs and salt. And leftovers make a delicious sandwich filling!... Read more »

This is simple comfort food that complements most anything and is delicious the next day. You can dress it up with different herbs and/or spices, toss in other vegetables or leftover, cooked meat or sausage, etc. If you don't have fresh tomatoes, canned will do just fine. I do love to make this in late summer when I have more tomatoes than I know what to do with.... Read more »