Basil

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil
Cuisine: Italian
Recipe type: Pasta
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1½ pounds frozen cheese tortellini
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • 2 tablespoons of the oil from the sun-dried tomatoes
  • 2 cups firmly packed fresh basil leaves
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Cook the pasta according to the package directions. Drain.
  2. Return it to the pot that it was cooked in along with the sun-dried tomatoes, sun-dried tomato oil, salt, and pepper.
  3. Place the pot over medium heat and cook just until heated through.
  4. Stir in the basil, sprinkle with Parmesan, and serve.Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

 

Follow Me on Pinterest

Oven-Baked Eggplant Parmesan with Fresh Basil

Oven-Baked Eggplant Parmesan with Fresh Basil
Cuisine: Italian
Recipe type: Vegetarian
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 eggs, beaten
  • 1 cups breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ cup shredded Parmesan
  • 2 medium eggplants, peeled and sliced 1-inch thick
  • 2 tablespoons vegetable oil
  • 1 (14-ounce) jar prepared marinara or spaghetti sauce, warmed and divided
  • ⅓ cup shredded Mozzarella
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 350ºF. Lightly oil a medium casserole dish.
  2. Place the eggs in a shallow dish such as a pie plate and season with salt and pepper.
  3. Combine the breadcrumbs, basil, oregano, thyme, Parmesan, salt, and pepper in another shallow dish. Season the eggplant lightly with salt and pepper.
  4. Dip the eggplant slices in the egg mixture followed by the breadcrumb mixture, coating well on all sides. Transfer to a plate, then repeat with the remaining eggplant.
  5. Place a large skillet over medium heat.
  6. Add 1 tablespoon of oil followed by half of the eggplant and cook until browned on both sides, about 5 minutes per side. Repeat with the other half of the breaded eggplant.
  7. Pour half of the warmed marinara into the bottom of the casserole dish. Top with the eggplant and bake in the oven until the eggplant becomes tender, about 20 minutes. Spoon on the remaining marinara, sprinkle with Mozzarella and parsley, then serve.Oven-Baked Eggplant Parmesan

 

Vegetable Frittata with Fresh Mozzarella and Basil

Vegetable Frittata with Fresh Mozzarella and Basil
Cuisine: American
Recipe type: Breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

Frittatas make quick, easy, and flavorful meals any time of day—breakfast, lunch, or dinner. They’re also very versatile when it comes to ingredients. Eggs are common to all frittatas, but beyond that, the ingredients list is endless. Meat, poultry, seafood; mild cheese, strong cheese, no cheese; zero vegetables or a dozen—frittatas can be cooked in countless ways. Mild but meaty vegetables like mushrooms, eggplant, and zucchini combined with the distinct flavors of sweet and spicy peppers, scallions, broccoli, and fresh basil make this frittata a deliciously satisfying dish. Top it with thin slices of fresh mozzarella for a creamy, cheesy finish.

Ingredients
  • 8 large eggs
  • 2 tbsp milk
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red Fresno peppers, chopped
  • 1 small (or ½ medium) green bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 6 oz. button mushrooms, thinly sliced
  • 1 small zucchini, cut lengthwise in half and thinly sliced crosswise
  • 1 small eggplant (about 8 oz), cut into a small dice
  • 1 cup small broccoli florets
  • 2 tbsp chopped fresh basil, plus more for garnish
  • 4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced

Instructions
  1. Preheat the broiler.
  2. Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
  3. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.Frittata Ingredients
    Prepared Fritatta Ingredients
    Garlic, Scallions, and Peppers Cooking
  4. Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.Mushrooms, Zucchini, Eggplant, and Broccoli Added
  5. Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.Egg Added
  6. Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.Frittata Beginning to Set
    Mozzarella Added
  7. Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
  8. Cut the frittata into 4 large or 6 small wedges and serve right away.Baked Frittata