For best flavor the tomatoes must be red and ripe, all amounts may be doubled

Yield 4-6

INGREDIENTS:

4 large red ripe tomatoes, sliced in half then seeded and quartered (or can use one 28-ounce can whole tomatoes, undrained)

4 cups V-8 tomato juice

1-1/2 teaspoons garlic powder

1/4 cup chopped yellow onion

1/2 cup firmly-packed fresh basil leaves (can use more)

4 ounces (1/2 cup) cream cheese, very soft

1 cup light cream (or can use 1/4 cup heavy whipping cream and 3/4 cup milk)

1 teaspoon hot sauce, or to taste

seasoned salt and fresh ground black pepper, to taste

garlic croutons

INSTRUCTIONS:———————————————-

Bring tomatoes, V-8 juice, garlic powder and onion to a boil in a large saucepan; reduce heat and simmer uncovered for about 30 minutes stirring frequently; cool slightly.

Place cooled tomato mixture, basil and cream cheese in a blender or food processor; process until smooth then return pureed mixture to saucepan and stir in the light cream and hot sauce; cook over medium heat until thick (about 5 minutes).

Season with salt and pepper to taste.

Ladle soup into individual bowls; garnish croutons.

Photo posted by me!

Plan ahead the rice mixture must be chilled for a few hours before shaping and rice must be at room temperature before mixing with ingredients, you may want to cook the rice a day ahead

Regular dry breadcrumbs may be used in place of panko

I’m going to try these next using blue cheese

Yield 15 rice cake

INGREDIENTS:

1-1/2 cups uncooked long-grain white rice

1-1/2 cups panko breadcrumbs, divided

3 tablespoons chopped fresh basil (can use more, or 1-1/2 teaspoons dried basil)

3 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese (or cheese of choice)

2  garlic cloves, minced

2 green onions, chopped (optional)

1/2 teaspoon freshly ground pepper (can use more)

1/2 cayenne pepper, or to taste

seasoned salt, to taste

INSTRUCTIONS:——————————————-

Use only plum (Roma) tomatoes for this

Servings 6

INGREDIENTS:

prepared pastry for a 9-inch double-crust pie (refrigerated pie crusts will work fine)

1 small egg white, lightly beaten

2 pounds plum tomatoes, peeled and sliced(about 9-10 tomatoes)

1/4 cup fresh basil, chopped

3 green onions, chopped

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese

2-1/2 cups shredded cheddar cheese, divided

1/3 cup mayonnaise(such as Hellman’s, do not use salad dressing)

2  tablespoons fresh lemon juice

1/2 teaspoon seasoned salt (or can use white salt)

INSTRUCTIONS:———————————————————-

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Basil amount may be adjusted

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked couscous

2-3/4 cups water (or can use vegetable broth or half water and half chicken broth)

1 onion, chopped

2 garlic cloves, minced

1/4 to 1/3  cup chopped fresh basil

juice of 1 large lemon

2 tablespoons olive oil

2 tablespoons of butter

salt and fresh ground pepper

freshly grated Parmesan cheese, to taste

INSTRUCTIONS:————————————————

In a saucepan, bring water or broth to a boil.

Add couscous,cover and remove from heat and allow to sit for about 5 minutes until water is absorbed; fluff with fork.

In a skillet heat the olive oil and butter over medium-high heat; add in onions and cook for about 3 minutes or until softened.

Add in garlic cook for 1-2 minutes..

To the skillet add in the cooked couscous, then mix in basil and lemon juice stirring until warmed.

Mix in Parmesan cheese starting with 2 tablespoons adding in more to taste.

Season with Add salt and pepper.

Serve warm

Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time

Servings 4-6

INGREDIENTS:

6-1/2 cups reduced-sodium chicken broth, or as needed

1 cup lightly packed fresh basil leaves

2 medium garlic cloves

2 tablespoons olive oil, divided

1 cup freshly grated parmesan cheese

3 tablespoons butter

1/3 cup yellow onion, finely chopped

1-1/2 cups short grain white rice

3/4 cup dry white wine

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Servings 4-6

INGREDIENTS:

olive oil, as needed

1 cup uncooked orzo pasta

1 medium onion, chopped

3 garlic cloves, minced(garlic loves can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 cups vegetable broth (or can use chicken broth)

2 tablespoons olive oil (can use more)

1 pint cherry or grape tomatoes, halved

6 leaves fresh basil, chopped (can use more)

salt and fresh ground black pepper, to taste

1 cup crumbled feta cheese, or to taste