Basil/12 recipes

Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.

Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Fresh tomato, bacon, and onion fettuccine tossed with crumbled bacon cooked in its own drippings, chopped tomato, and basil. Five ingredients, dinner for two.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

White pizza no red sauce: a garlicky herb-oil base topped with three cheeses (mozzarella, fontina, parmesan) and baked hot until the crust blisters and the cheese bubbles brown.

Italian lentil minestrone soup with overnight-soaked lentils, cabbage, mushrooms, celery, and tomato paste, simmered with Italian herbs and finished with Parmesan.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Cavatelli tossed in a spicy tomato sauce loaded with crumbled hot Italian sausage and fresh basil, topped with cool dollops of ricotta cheese. A hearty, make-ahead Italian pasta dinner ready in 30 minutes.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.