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A classic dish to warm up a chilly crowd.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
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If you love pesto, you’ll adore this after-dinner liqueur.
Ingredients: basil leaves, everclear, syrup
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Get Tomato Basil Soup Recipe from Food Network
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A savory mixture of portabella mushrooms, spinach, basil, and yellow bell pepper in a piquant sauce is piled high on a hoagie bun and served hot.
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This has an ultrahealthy topping with a small amount of fresh mozzarella and lots of tomato sauce.
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Easy to make vinaigrette dressing especially good with summer salads.
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This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.