Basil/18 recipes

Italian Meatballs and Spaghetti recipe

The basic pizza dough and sauce ready and waiting for your favorite toppings!

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Focaccia with Tomato and Cheese recipe

Pasta serves with delicious meat bolgnese sauce.

Paleo friendly. Tomatoes stuffed with beef, pesto and topped with an egg.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

A very simple, yummy spaghetti recipe for anyone to make or enjoy! Serving sizes are half a cup each.

Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

An Italian twist to Eggs Benedict. Pesto replaces the Hollandaise sauce, mozzarella and tomatoes replaces the ham.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.