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

Use this to enhance cooked vegetables and fish or whatever you like!  double amounts to make lots then freeze in ice cube containers — you will love this!

I also add in some cayenne pepper

INGREDIENTS:

1-1/2 cups semi-packed fresh basil leaves

1/2 pound butter, softened (salted or unsalted)

1 teaspoon fresh lemon juice

1 teaspoon fresh ground black pepper

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

1 garlic clove, minced (if your a garlic-lover then increase the garlic)

INSTRUCTIONS:—————————————

Chop the basil first in a food processor.

Add in all remaining ingredients; process for a few seconds until well combined.

blend until smooth.

Freeze in ice cube containers.

I make this with my homemade pesto it’s wonderful with cooked pasta!

Depending on how strong a pesto flavor you want I suggest to start with 1/2 cup and add in more until you have reached the desired flavor that you want

INGREDIENTS:

2 tablespoons all-purpose flour (this will give you a fairly thick sauce you can reduce slightly for a thinner sauce)

1 cup heavy (33-35%) whipping cream

1 cup 18% table cream (or can use 1-1/2 cups milk and 1/2 cup heavy whipping cream -– I do not recommend using  all milk for this)

1/3 cup butter

1 tablespoon oil

1 small onion, chopped

4 large garlic cloves, minced

1/2 teaspoon cayenne pepper

1 cup freshly grated Parmesan cheese (can use more)

3/4 cup prepared green pesto (can use more)

1/3 cup shredded mozzarella cheese

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————

Whisk the flour with light cream with whipping cream until smooth and combined; set aside.

Heat butter and 1 tablespoon oil  in a saucepan over medium heat.

Add in onion and saute until softened (about 3 minutes.

Add in garlic and cayenne; cook about minute or until softened.

Stir the cream mixture once again before adding.

Using a wooden spoon or whisk stir in the cream/flour mixture whisking/stirring constantly over medium-high heat until bubbly and thickened.

Mix in the Parmesan cheese and pesto until combined and heated though (about 3 minutes) start with 1 cup Parmesan cheese and 1/2 cup pesto, then add in more  to taste).

Mix in the mozzarella cheese until melted.

Season with salt and pepper to taste (watch the salt amount, the pesto and Parmesan cheese have plenty of salt).

You will also find this recipe on Recipezazz.com