Basil
Baked Goat Cheese in Phyllo with Baby Greens Herbs
Phyllo-wrapped goat cheese gives this salad served at Un Grand Café in Chicago, Illinois, an elegant touch.
Grilled Chicken with Peach and Apple Salsa
By Shelley S. Stewart
Seafood Stew with Tomatoes and Basil
This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.
Make-Ahead Party Shrimp and Veggie Penne
This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!
Seafood Salad with Collard Greens Slaw
This can be served immediately as a warm salad or made ahead and served chilled.
By B. Smith
Shrimp with Orange Dust
By Daniel Del Vecchio
Penne with Gorgonzola and Tomatoes
By Shelley Berger
Savoy Cabbage and Lemon Slaw
For a nice variation, try making this one with Napa cabbage.
Can be prepared in 45 minutes or less.
Garden Tomato and Potato Salad
By Orah Raia
Petatou de Chère Fraise au Thyme et Olives Nicoises
(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)
Herbed Summer Succotash
In this recipe we used fresh baby lima beans (the frozen ones are excellent, too), but you can substitute any other fresh young shell beans such as fava or cranberry beans.