Tag: basil
Watermelon Tomato and Basil Salad
There are still tomatoes and watermelon left- hurry, get them and make this delicious salad….
- 2 cups watermelon, chopped
- 3 to 4 heirloom tomatoes, chopped
- ½ cup basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.
Ravioli with a Tomato and Anchovy Sauce
I love, love anchovies… most people think they don’t like them, like my husband and daughter…I didn’t tell them this sauce had anchovies in them and they loved it! Anchovies bring that delicious umami flavor into any dish… so next time don’t shy away from them!
- 3 to 4 anchovy filets
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 medium shallots, chopped
- 4 garlic cloves, chopped
- 3 cups fresh homemade tomato sauce or a 28 ounces can of crushed tomatoes
- ¼ cup half and half
- ½ cup grated Parmigiano Reggiano
- ½ cup basil, chopped
- Salt
- 1 pound ravioli (I cooked mushroom ravioli) with ½ cup pasta water spare
Heat a wide frying pan with the anchovy filets. Let them melt over medium heat for a minute or so. Add the butter, oil, shallots and garlic. Saute over medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and simmer for 15 minutes on a low heat. Add the half and half, cheese and basil. Check for seasonings and add salt. Add the cooked ravioli into the heated sauce plus any pasta water if needed. Garnish with extra cheese on top.
Watermelon Tomato and Basil Salad
OMG, you have to make this now- before all the tomatoes go away. It’s very simple as the ingredients speak for themselves… yum!!!
- 2 cups watermelon, chopped
- 3 to 4 heirloom tomatoes, chopped
- ½ cup basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.
Spinach and Ricotta Meatless Meatballs
These meatless meatballs are perfect for Meatless Mondays!! And… they are simply delicious.. my daughter, the meatball aficionado, thought they were delicious! Mixture of ricotta, spinach and cannellini beans makes this delicious dish easy and very healthy… make it today!!
- 1 cup full fat fresh ricotta cheese
- 1 cup Parmigiano Reggiano cheese, grated
- 1 cup chopped frozen spinach, thawed and excess water squeezed out
- 1 14 ounces can cannellini beans, rinsed and drained
- 3 eggs
- 4 garlic cloves, chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- ½ cup panko breadcrumbs, plus more for rolling
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- Drizzle of olive oil
- 4 cups fresh or store bought tomato sauce
Preheat oven to 375 degrees F.
Transfer the ricotta cheese, parmigiano reggiano cheese, spinach, beans, eggs, garlic, parsley and basil to a large food processor. Process till a smooth paste is formed- about a minute or two. Take out in a large bowl and add the breadcrumbs, nutmeg and salt. Mix well and refrigerate for ½ an hour. Using a small ice cream scoop, form balls and roll in breadcrumbs and place on a lined cookie sheet- will make around 20 to 25 balls, depending on the size. Drizzle with olive oil and bake for about 45 minutes, turning the balls every 15 minutes. Take out of oven and place in a pan with warm tomato sauce. Heat through and check for seasonings. Garnish with grated cheese.
Fresh Tomato Compote
Some more of my favorite recipes!
I wanted to post this ASAP as tomato season is almost over and this is too good to miss. I made it with baby San Marzano tomatoes I found at Trader Joes. I served this delicious compote with cheese but it can be served with pasta, on pizza, on grilled meats or fish! It is absolutely delicious!
- 2 pounds cherry tomatoes, cut in half
- 1 tablespoon extra virgin olive oil
- ¼ cup brown sugar
- Juice of a lemon
- 1 Serrano pepper, chopped fine
- 1 to 2 teaspoons salt
- ¼ cup fresh basil, chopped
Preheat oven to 350 degrees F.
Transfer the tomatoes to a cookie sheet and bake for half an hour or till the tomatoes get a bit soft and the skin looks loose. Take out and let cool and slide the skins off. Transfer the tomatoes to a saucepan. Add the oil, brown sugar, lemon juice, pepper and salt. Bring to a boil and simmer on low heat for 20 to 25 minutes. Taste for seasonings and turn heat off. Once the compote is cooled off add the basil and serve with cheese or as a topping for pizza or any meat or fish.
Tomato and Mozzarella Salad
Simple summer salad!
- 1 cup small mozzarella balls, sliced in half
- 2 cups cherry tomatoes, sliced in half
- 2 garlic cloves, grated
- 3 to 4 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
- ½ cup basil, chopped
Add the mozzarella balls, tomatoes, garlic, balsamic glaze, oil, salt, pepper and basil in a medium bowl. Mix well and check for seasonings. Let sit for 30 minutes before serving.
Thai Style Cheeseburgers with Lime Cilantro Mayo
My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!
- 1 pound grass fed ground beef
- 2 tablespoons red curry paste
- 1 teaspoon grated galangal or fresh ginger
- 3 garlic cloves, grated
- 1/3 cup cilantro, chopped
- 1/3 cup basil, chopped
- 1/3 cup mint, chopped
- Zest of one lime
- 1 stalk lemongrass, smashed and chopped
- 1 to 2 teaspoons salt
- 1 tablespoons oil
Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.
Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.
- 4 to 6 ciabatta rolls, sliced and toasted
- 4 to 6 cheddar slices
- Baby spinach
Lime Cilantro Mayo
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 garlic clove, grated
- Zest of one lime
- Juice of one lime
- ½ cup cilantro, chopped
- 2 teaspoons salt
Mix all the ingredients in a small bowl and serve with the cheeseburgers.