Basil/7 recipes

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Spicy Italian sausage and lean beef simmer with tomatoes, mushrooms, and balsamic vinegar beneath a Parmesan-spiked potato crust for a hearty British classic with Italian flair.

Tortellini pasta salad with blanched broccoli, carrots, leeks, and bell peppers in a homemade balsamic-thyme mayonnaise with orange zest. A colorful, garden-fresh vegetarian salad.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Classic Italian-American beef lasagna layered with a slow-simmered meat and mushroom tomato sauce, fresh ricotta, mozzarella slices and grated parmesan. The sauce takes 2 hours to cook down for full depth of flavour.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Chinese-style shrimp stir-fry with red peppers, peas, fresh mint, and basil in a savory anchovy-soy sauce. A fragrant, colorful dinner over rice in just 30 minutes.

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.