- high-quality grated parmesan cheese
- pine nuts
- extra-virgin olive oil
- slow-roasted tomato halves*
- sugar
- kosher salt
- fresh black pepper
- frozen organic corn kernels
- heavy cream
- roughly chopped or julienned fresh basil leaves
It’s the perfect amount of Pepper flakes,
- Barilla Spaghetti
- Salt
- Red Chili Pepper Flakes
- Extra Virgin Olive Oil
Not Mary’s favorite
- olive oil
- balsamic vinegar
- salt
- pepper
- torn romaine lettuce
- cut vertically sliced Vidalia or other sweet onion
- torn basil
Recipes in This Episode:
BF Turkey Burgers
Grilled Steak Fries with Citrus-Thyme Aioli
Arnold Palmer Sangria
Tassa’s Turkey Cornucopia Burger with Paprika Aioli
Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste
Summer “Sangrito”
- Salt and freshly cracked black pepper
- large fresh basil leaves
- small container cherry tomatoes
- balsamic vinegar
- fresh lemon juice
- drained capers
- Dijon mustard
- dried crushed red pepper
- olive oil
- chopped fresh basil
- freshly grated Parmesan cheese
You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.
- olive oil
- Salt
- Freshly ground pepper to taste
- Freshly grated Parmesan for garnish
Ingredients for 600 gr. of pasta (yes, we use the metric system =þ )
- Salt: some grains
this is crazy super delicious. and easy, too!
- fresh chiles
- tofu
- bell pepper
- Coconut Milk 2 cups
- Diced Chicken 700g
- Basil leaves