Basil/92 recipes

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.

Garlicky shrimp and cannellini beans simmered in olive oil with red pepper flakes and fresh parsley. A rustic Italian one-pot dinner with just 7 ingredients in 30 minutes.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.

Roasted red pepper pasta tosses pasta wheels with charred bell peppers, chickpeas, scallions, fresh basil, tarragon, and capers. No-oil low-fat vegan main with bold Mediterranean flavor.

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

Grilled jumbo shrimp marinated in citrus zest and herbs, served over sauteed vegetables with a triple-citrus honey-Dijon vinaigrette. An elegant plated dinner.