fresh basil

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

fish sauce

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

water

cilantro,

sesame oil

teaspoons rice vinegar

honey

garlic, pressed

ginger,

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

salt

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

Fill a large shallow bowl or dish with...

Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.

To assemble the spring rolls, soak each spring...

To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.

Swirl some Asian chili paste or sriracha into...

Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

Pizza Pesto, Zucchini &amp; Flowers, introduces a wonderful vegetable blossom to the mix on a deliciously baked pizza. Sweet zucchini and zucchini flowers meet a bold and incredible arugula pesto on a crispy Italian thin crust!

Pizza Pesto, Zucchini &amp; Flowers

zucchini

zucchini blossoms

fine sea salt

black pepper

Tbsp e.v.o. oil

oregano

basil leaves

Tbsp pesto (homemade

Italian Asiago cheese

goat feta cheese

lemon zest fleur de sel

Toss the zucchini rounds in a bowl with some of the olive oil, sea salt, pepper and dried oregano.

Drizzle a little olive oil onto a 14 inch pizza oven pan. Place dough onto the well-oiled pizza pan. Use your hands from the center and stretch the dough gently to the edges, leaving a nice bordered edge.

Spoon the arugula pesto onto the pizza and spread it all around leaving a 1-2 cm rim at the outer edge.

Sprinkle some of the grated Asiago all over the pesto.

Place the seasoned zucchini rounds onto the pesto, then the flowers and basil leaves.

Top with some freshly cracked black pepper, crumbled feta cheese, and lastly a drizzle of e.v.o. oil, finally a sprinkle of lemon zest fleur de sel.

Into the middle rack of the oven it goes for 15 minutes or until nice and golden at the bottom

Turn oven to low grill and cook for an additional 1 minute.

Take out of the oven and out of the pan onto a cutting board. Cut into slices and serve.

Oh my goodness! This is the most poetically named pizza I've encountered in a long time! I am so jealous of all the zucchini flowers:) You have inspired me to grow some zucchini next summer so I can have my own harvest of them to indulge in. Absolutely hooked! And the pizza is so pretty. Pinned!

Love the colors and flavors used here and what a great way to use up some of the garden zucchini!

The BEST Chicken Parmesan. Tender pan fried chicken breasts coated in panko breadcrumbs and parmesan cheese. A quick and easy 30 minute meal everyone will love!

The BEST Chicken Parmesan

boneless skinless chicken breasts (1 pound)

all purpose flour

panko breadcrumbs

parmesan cheese (grated)

extra virgin olive oil

tomato sauce

mozzarella cheese (shredded)

basil desired)

Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.

Add flour to a shallow dish. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.

Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.

Add oil to a large skillet. Add chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.

Place chicken in a pan or sheet tray and top with mozzarella cheese.

Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately.

https://content.jwplatform.com/videos/mrYvBHOz.mp4

This Bow-Tie Pasta with Fresh Basil &amp; Tomatoes recipe is so easy to make it&#039;s not even funny. A delicious bow-tie pasta dish.

Bow-Tie Pasta with Fresh Basil & Tomatoes

lb Cherry Tomatoes

Cup Fresh Basil (chopped)

Cup Extra Virgin Olive Oil

Garlic Cloves (minced)

Salt

Tsp Crushed Red Pepper Flakes

Tsp Ground Black Pepper

lb Bow-Tie Pasta

Cup Parmesan Cheese

Cut tomatoes in half and lightly squeeze the juice into a bowl. Chop the tomatoes.

In a bowl, combine the chopped tomatoes, fresh basil, olive oil, garlic, salt, red pepper flakes and black pepper. Cover the bowl and let sit at room temperature for 15 minutes.

Meanwhile, cook the bow-tie pasta al dente according to package directions. Drain well.

Toss the hot pasta with the tomato mixture and Parmesan. Adjust the seasoning to taste.

This healthy veggie egg bake casserole is perfect for meal prep. Made with zucchini, basil, and grape tomatoes, and lots of healthy protein from cottage cheese and eggs. This egg bake breakfast casserole is so easy to make. It is low carb, high in protein, and super healthy!

Healthy Veggie Egg Bake Breakfast Casserole

grape tomatoes

eggs

Worcestershire sauce

basil (2 tbsp dried) (or

salt and pepper (to taste)

shredded cheddar or mozzarella cheese (if desired)

Preheat oven to 375 degrees F and grease a 8x10 inch casserole dish

Add sliced zucchini to bottom of dish and top with cottage cheese

Mix egg whites, eggs, Worcestershire sauce, basil, salt and pepper to dish

Use a fork to mix everything around

Scatter grape tomatoes over top and sprinkle on cheese, if using

Bake for 35 minutes or until top is golden brown on edges and eggs are set

Gently heating the oil with lots of aromatics when making the spiced nut vinaigrette will amplify all their flavors and carry them effortlessly into the lentils once things all get tossed together. For this lentil and feta salad, seek out black or green lentils, which hold their shape well.

Marinated Lentil Salad

Kosher salt

(10.5 oz) black beluga lentils

olive oil

(4 oz) raw walnuts (almonds,

cumin seeds

coriander

garlic

(2 oz) golden raisins

wine vinegar

Boil

Bring a medium saucepan filled with 2 quarts of water and 2 tablespoons of salt to a boil.

Simmer

Add the lentils, give them a good stir, and return the water to a simmer, adjusting the heat as necessary to maintain a simmer while they cook. Simmer until they are cooked through and no longer toothsome, but not mushy, 15 to 35 minutes  depending on what type of lentils you have and how old they are. Taste them periodically to evaluate their doneness before draining them.

Drain

Drain the lentils in a fine-mesh strainer and let them cool in the strainer while you prepare the vinaigrette. Reserve the saucepan.

Cook the lentils

Brown

In the reserved saucepan over medium-low heat, combine the olive oil and chopped walnuts, swirling the pan often so that they cook evenly, until golden brown, 4 to 8 minutes. (Keep an eye on them, as they can turn from toasty to burnt pretty quickly.) Remove from the heat.

Next, add the cumin seeds and ground coriander to the saucepan and stir to combine. Using a Microplane, immediately grate the garlic cloves into the still-hot oil and stir to combine. Stir in golden raisins, vinegar, and 1 teaspoon salt.

Combine

Add the drained lentils back to the medium saucepan with the walnut mixture and gently stir everything to combine.

Toss

Tear the basil leaves in half, or into small pieces if large, and toss them through the lentils. Taste and adjust the seasoning as needed.

Make the spiced nut vinaigrette

Serve

Divvy the lentils among 6 serving bowls. Top each with a few feta planks and black pepper and drizzle with more olive oil.

Sweet mini peppers are roasted until tender then tossed with salty feta and a sweet balsamic glaze! This roasted mini pepper salad is an easy &amp; flavorful dish that&#39;s so versatile!

Roasted Mini Pepper Salad with Balsamic & Feta

sweet peppers

feta cheese, crumbled

olive oil (or avocado oil)

¼ tsp black pepper

Balsamic glaze (homemade or store bought)

Fresh basil, for garnish (optional)

Turn your oven on to 450 degrees and spray a baking dish with cooking spray.

Then add your whole mini peppers, olive oil, salt and pepper to the dish and toss until the peppers are fully coated. (Alternatively, you can &quot;core&quot; your peppers by removing the stem and most of the seeds before adding them to the dish.)

Place the dish in the oven and roast for 15-25 minutes. (Your peppers should be tender and look slightly shriveled and collapsed when they&#39;re done.)

If you left your peppers whole: Cut the stem off each pepper then cut them in half and scrap out the seeds. Leave them as is or cut in half again into quarters (depending on their size) and place them in a large bowl.

Add your crumbled feta cheese and toss.

To serve: Arrange your peppers and feta on a serving platter or in a bowl and drizzle your balsamic glaze over the top. Garnish with fresh basil leaves (if using) and serve immediately.

This salad features a creamy and crisp texture with fresh mozzarella, juicy cherry tomatoes, and aromatic basil tossed with spinach. It is a bright, refreshing dish ready in just 10 minutes, making it an ideal choice for summer events and light lunches.

Spinach Caprese Salad with Fresh Basil &amp; Balsamic

spinach

cherry tomatoes (chopped in half)

mozzarella balls

basil leaves (chopped)

balsamic vinegar

Chop the cherry tomatoes in half and roughly chop the fresh basil leaves.

Add the spinach, tomatoes, mozzarella, and basil to a large bowl.

Gently toss until everything is combined and evenly distributed.

Whisk together the balsamic vinegar, olive oil, and chopped garlic in a separate small bowl until combined.

Taste the dressing, and adjust the flavor as needed.

Pour the dressing over the salad right before serving and toss well.

Instructions

Tomatoes with Mozzarella and Basil are a satisfying and light appetizer. Serve with toasted baguette slices.

Caprese - Tomatoes with Mozzarella and Basil

Roma Tomatoes*

Basil Leaves

Mozzarella cheese (sliced)

Salt and Black Pepper

Balsamic Vinegar

Slice tomatoes and Mozzarella cheese.

Later the sliced tomatoes, sliced cheese and fresh basil leaves on a serving platter, overlapping. (see photo)

Sprinkle with salt and pepper.

Drizzle with extra virgin olive oil.

Spritz with balsamic vinegar or drizzle with balsamic glaze if desired.

Serve immediately at room temperature, or refrigerate to let the flavors marry, for about 2 hours.

Enjoy with sliced baguette as an appetizer, or alone as a salad.

Top 9 fresh basil recipes from across the web

The most viewed fresh basil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Chicken Spring Rolls with Spic...

Pizza Pesto, Zucchini & Flowers

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Top 9 fresh basil recipes from across the web

The most viewed fresh basil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chicken Spring Rolls with Spic...

Pizza Pesto, Zucchini &amp; Flowers

The BEST Chicken Parmesan

Bow-Tie Pasta with Fresh Basil & To...

Healthy Veggie Egg Bake Breakfast C...

Marinated Lentil Salad

Roasted Mini Pepper Salad with Bals...

Spinach Caprese Salad with Fresh Ba...

Caprese - Tomatoes with Mozzarella ...

The most viewed fresh basil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pizza Pesto, Zucchini & Flowers