From oneforthetable.com. Cooking spray 1 pound refrigerated pizza dough 3/4 cup pizza sauce or tomato sauce 8 slices low-moisture mozzarella cheese 1 tablespoon capers Fresh or freeze-dried basil Preheat oven to 475 degrees. Spray rimmed baking pan with cooking spray. Press and stretch dough evenly into a rectangle shape. Spread sauce evenly over dough, … Continue Reading →
This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
Adapted from Bon Appetit. 1/4 cup extra-virgin olive oil 2 tablespoons plus 1 teaspoon balsamic vinegar 3 garlic cloves, minced, divided 6 large portobello mushrooms, stemmed 11/2 cups panko (See Note) 1 cup shredded mozzarella cheese or cubed fresh mozzarella 1/2 cup grated Parmesan cheese 1/4 cup chopped green onions 11/2 teaspoons chopped fresh basil … Continue Reading →
From Fine Cooking magazine. 11/2 pounds cucumber, peeled and sliced in half lengthwise, then seeded 3 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1 teaspoon fresh lime juice 1 teaspoon fish sauce 1/4 cup torn basil leaves (preferably Thai) 1/4 cup coarsely chopped peanuts Slice cucumber halves diagonally into 1/4 inch thick crescents. … Continue Reading →
Michigan strawberries are just now appearing in markets (Bigelow Berry Farm, Burda’s Berries and Gibbs Berry Farm) and look so pretty with fresh nasturtium flowers (Uhlianuk’s Greenhouse) in this refreshing salad. From “Plum Gorgeous” by Romney Steele. Vinaigrette: 1 shallot, finely chopped 1 1/2 tablespoons champagne vinegar or white balsamic vinegar Pinch sugar 2 strawberries … Continue Reading →
Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →
From “Molto Batali” (Ecco, 2011). 1 large green cabbage (3 to 4 pounds) Salt 6 tablespoons extra virgin olive oil 2 medium red onions, cut into 1/2-inch dice 6 garlic cloves, thinly sliced 1 pound new potatoes, scrubbed and cut into 1/4-inch dice Freshly ground black pepper 1 cup fresh ricotta, drained About 1 cup … Continue Reading →
At Sagra Italian Trattoria in Austin, Texas, they’ve adopted a “farm-to-tumbler” approach for the summer. Bartender Mason Popp created a cocktail program that incorporates herbs grown in the restaurant’s greenhouse. Doesn’t get much fresher than that. 3-4 large leaves fresh basil torn into pieces 3 ounces vodka 1/2 ounce ginger simple syrup (see recipe below) … Continue Reading →
Thai basil adds a whole other level of flavor to white sangria. From “Nantucket Chefs’ Clambake, The 20 Best Summer Drinks, The Best Sangria Recipes.” 1/4 cup sugar 1/4 cup water 8 Thai basil sprigs Zest of 1 lemon, peeled in 3-inch strips Zest of 1 orange, peeled in 3-inch strips 2 bottles chilled Pinot … Continue Reading →
Recipe from Doug Oster 4-6 tablespoons of extra virgin olive oil 3 garlic cloves finely chopped (more if you love garlic) 1/4 cup of sun-dried tomatoes finely chopped soaked in water, wine or olive oil overnight 1/4 cup chopped basil Sea salt and pepper to taste 2 pounds ground beef Some aged Italian cheeses crumbled … Continue Reading →