As the weather transitions I like to make heartier dishes and this risotto recipe is one that I like to make often. My basil plant is on its way out and I really need to use it before it is too late. A drizzle of basil oil provides a distinctive finish to many dishes, but especially this risotto.
The weather is changing and this is when I like to start making soups. I always make sure to make enough for leftovers that are excellent for the next day’s lunch. I like using a short pasta for this soup, but you may use whatever you have on hand.
I make a lot of pizza and don’t really like to buy canned pizza sauce so I make my own and keep it on hand.
This easy pasta dish is made with homemade basil pesto that you will want to serve for a light and healthy dinner.
Yesterday I found beautiful fresh figs at an island farm stand. They are delicious eating on their own, but I also put them in a stunning summer salad.
I love pasta dishes, but I don’t always love the calories. This pasta recipe preserves the decadent spirit of a classic dish while cutting back on butter and cream to make a wholesome family meal in a small amount of time.
Some of my favorite foods are tomatoes, basil, and cheese and this classic salad makes the most of summer’s best produce. Seasoning tomatoes ahead of time brings out even more of their sweetest flavor.
The nice thing about pesto is that it can and should be used for more than a plate of pasta.
Roasting halved cherry tomatoes until they burst condenses their flavor and caramelizes their edges, which adds a delicious flavor for the pasta sauce in this dish.