Serves a Crowd
816 recipes found
Hot and Cheesy Corn and Artichoke Dip
I created this using ingredients I love- Fresh Corn, Cream Cheese, Artichoke Hearts, and Parmesian....easy, simple and not time consuming.
Baked Plums with Creme Fraiche and Marcona Almonds
I remember in the 70's, when Cajun food was the thing, that grapefruits broiled with brown sugar were all the rage. Well at least in our house they were. I don't know if it was Paul Prudomme who made these famous or who but when the brown sugar melted into the grapefruit it was a nice balance of sour and sweet. Having sweet plums to use, even though they are sweet they are still a little sour, I thought this might be a great weekend breakfast side. Something to serve along side omelets or even oatmeal.
Heirloom Tomato Ceviche
My wife and I have been all over Mexico and have tasted Ceviche at every stop we could. We even were surprised to see that saltine crackers were used more than tortilla chips. We were determined to take the best of the ingredients and prepare our own dish with home grown heirloom tomatoes. Sometimes we add shrimp for substance beyond the veggies.
Homemade Ricotta
Incredibly simple-- something everyone must make at some point (unless you're dairy-free!).
toasty TBBB
Be thankful when you have a garden with tomatos and basil.
Heirloom Ensalata Caprese
I discovered this delicious combination about two summers ago, using fresh tomatoes and basil from my garden. Allow to marinate about one hour. So delicious! This only takes about ten minutes to make.
Sweet, Salty, Spicy
Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes.
Beets and Herbs Salad
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters.
Super Speedy and Simple Sumer Sangria
Last Minute Creations are the best! I was relaxing outside on my porch about to have some dinner and halfway through my meal, thirst overwhelmed my palate. I got up, and walked over to the kitchen to fetch a drink. I saw an opened bottle of wine, and cans of seltzer and knew that I had some orange juice in the fridge--so I thought, hmmm...looks like I can make some sangria.
chevre basil bites
with fresh tomatoes and basil in the summertime, I use this as the perfect appetizer for a hot sunny day.
Lacto-Fermented Cabbage Sauerkraut
For this Lacto Fermented Cabbage recipe it's important to use organic cabbage so you get the micro-organisms you need and you want slow growing varieties.
Basil and lemongrass Iced Tea
A friend brought me some Lemongrass tea from the Seychelles and since I grow Basil and always have a good amount or I freeze excess basil. I have used this recipe many times. It was originally made with lemongrass stalks-which are more accessible. I will give the recipe with the stalks.
Basil Sweet Tea
My mom and I came up with this one when our garden became overwhelmed with basil at the same time that the texas heat set in!
Warm and Fresh Tomato Salad
This is a great way to eat the best cherry tomatoes of the summer!
Grilled Tomato with Basil and Garlic
A very simple appetizer I threw together based on a daily garden harvest. Summertime goodness. Adjust the quantity of ingredients as to personal choice.
easy caprese
This is a great way to make caprese that is 'finger food' - it also holds up well at potluck events and is great for vegetarians. Nice thing about this is that you can be as fancy or as basic as you want. Sometimes you may want to cut the grape tomatoes and mozzarella in half when assembling the skewer - putting the cut side towards each other with a piece of basil in between.
Fresh Basil w Balsamic Vinegar and Buffalo Mozzerella
Great for entertaining outside as an appetizer as it is so fresh and light and delicate on the palet.
Tropical Basil Bites
This is a zingy little mouthful, an appetizer in the truest sense of the word, since it awakens your appetite and refreshes your palate. It takes only moments to prepare, even children can make them, and kids will love to eat them as much as adults do. They're perfect as a starter for an Asian meal, or as a nibble with tropical cocktails on a summer day.
Herbal or citrus ice
Well I was actually experimenting with making a sun tea from staghorn sumac berries recently, where I strained the berries to yield a pale pink lemonesque beverage. Somehow, I wanted to include the fuzzy berries, without them being a nuisance to the drink itself...so I froze some of the drink with some of the berries in an ice cube tray: Don't! The basil is too thin and it will oxidize. But your can use herbs with tougher more leathery leaves. Citrus peels will also work well. Since basil leaves are very thin, if you want to use them in an ice cube, it is best to infuse the water first and then remove the leaves before freezing. Using basil in the ice cube itself may look nice for a short time, but the leaves tend to turn a bit slimy when the cube melts.
Vinegar-glazed zucchini
A family friend made this when we visited her Tuscan villa, as part of a meal that also included wild arugula picked from the hillside, and oil and vinegar from her olives and grapes. Needless to say it’s never tastes quite as good in my plebeian kitchen, but it’s still pretty yummy!
The Simplest Cauliflower Soup (great chilled in summer!)
Seriously simple.
Golden Zucchini
Golden zucchini is a new way to get something green on your plate. This recipe includes olive oil, seasoned bread crumbs, salt, pepper, garlic and parmesan.
Zucchini Ribbons
A fun, edible recipe to decorate your plate or table; I like to skewer and grill Zucchini- Ribbons style and sometimes with cherry tomato. The flavor is amazing.
Zucchini Slivers
I have yet to meet a single person that can resist these fried gems. Slivered zucchini is dredged in flour and then fried. A generous sprinkling of sea salt as soon as the slivers are out of the hot oil is the perfect final touch. You can serve these as an accompaniment to meat or fish, you can serve it as a garnish, and you can even make it as finger food for a party. It's a great way to use all that zucchini from the garden and it works well with green or yellow zucchini.