Basil/32 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.

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

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.

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.

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.

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

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.

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

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.

Mushroom pita pizza with sauteed onions, fresh tomato slices, basil, oregano, and crumbled goat cheese on toasted whole wheat pita. Quick 20-minute lunch or light dinner.