Ingredient: fresh basil

Spicy Corn, Peach and Burrata Salad

This is perfect for summer.  Original recipe found on Half Baked Harvest.

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 Spicy Corn, Peach and Burrata Salad
Course salad
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course salad
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool. Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches. Break the burrata cheese over the salad, drizzle olive oil over salad.

Peruvian Green Sauce with Chicken

Original recipe found on The Cookie Rookie

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 Peruvian Green Sauce
This is a wonderful sauce that can be made with any meat or grilled portobellos.
Course Main Dish
Prep Time 10 minutes
Cook Time 25 people
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 people
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts. Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste. To serve I let the chicken breasts rest 5 minutes and then top with the sauce.

Beef Stew

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 Beef Stew
Rich and comforting Italian beef stew.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
  2. Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
  3. Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!
Recipe Notes

Recipe adapted from Cooking Light

Lasagna

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 Lasagna
Meat and cheese packed lasagna that is absolutely delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
  2. Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
  3. In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  4. Preheat oven to 375F. Lightly grease a deep 9x13 pan.
  5. To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
  6. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!
Recipe Notes

This recipe was adapted from The Stay at Home Chef

Fettuccine with Tomato-Cream Sauce

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 Fettuccine with Tomato-Cream Sauce
Pasta dish that's so creamy and delicious you won't miss the meat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook pasta in boiling salted water until noodles are al dente. Drain pasta, reserving 1 1/3 cups pasta cooking water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, cook until fragrant. Stir in 1/4 tsp. salt and tomatoes. Cook 3 minutes, stirring occasionally. Stir in reserved pasta water, bring to a boil. Add cream cheese, stir until smooth. Add pasta, olives, and red pepper, cook 3 minutes, tossing to coat. Top each serving of pasta with basil and cheese. Enjoy!