404 lemon basil recipes

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.

Beef kabobs marinated overnight in a tangy buttermilk blend with brown sugar, lemon, and herbs. Grilled with zucchini, cherry tomatoes, mushrooms, and onions.

Angel hair pasta tossed in a lemon-pesto vinaigrette with broiled chicken, blanched zucchini, and toasted pine nuts. Serve warm or chilled for an easy summer meal.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.