Directions: Mix all the ingredients In a large stock pot and cook until tender. Store in the refrigerator for a day to blend flavors. May be served cold or hot.
Directions: Cut tomatoes in half; place in bowl. Add basil, oil, salt and pepper. Mix well, cover and chill. Serve on a leaf of lettuce. Ingredients: 3 pt cherry tomatoes 1/2 c fresh basil, chopped 1 1/2 tsp olive oil 1/4 tsp salt 1/8 tsp pepper
Directions: Bring water, vinegar, sugar and salt to a rapid boil, and then cool completely. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic to each jar. Add dill to taste. Pour cooled liquid into jars. Refrigerate 24 hours. Ingredients: 2 qt water 1 c white vinegar 1/2 c sugar 1/3 c […]
Directions: Preheat oven to 350° F Slice off tomato tops and scoop out pulp. Discard one half of the pulp then remove seeds from and finely chop remaining half. Whisk together eggs and ricotta in medium bowl until smooth. Stir in onion, basil and 2 Tbsp of the parmesan, then corn, diced zucchini and tomato pulp. Fill each tomato […]
2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Directions: Combine the basil in with the pine nuts, pulse a few times in a […]
3 tomatoes, chopped 1/2 cup finely diced onion 5 Serrano chilies, finely chopped 1/2 cup chopped fresh cilantro 1 teaspoon salt 2 teaspoons lime juice Directions: In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.