sun dried tomato

These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.

Crostini With Sun-Dried Tomato And Anchovy

baguette slices,

garlic clove,

tomato

anchovy fillets

olive oil

Red-pepper flakes

rosemary,

Flaky salt (optional)

Crostini With Sun-Dried Tomato and Anchovy

Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.

Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.

Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

Use up leftover roast chicken, or buy a barbecued chicken from the supermarket, and turn it into this super easy pasta dish.

Creamy chicken pesto pasta

penne rigate

light cream

basil pesto

green onions, sliced

chicken

sun-dried tomatoes,

parmesan cheese

green onions,

Crusty bread, to serve

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Try your hand at making your own traditional ravioli with this modern filling.

Ravioli with chicken, sun-dried tomato and basil

plain flour flour

eggs

chicken mince

shallots,

mascarpone

sun-dried tomatoes, finely chopped

fresh basil, chopped

(1/3 cup) parmesan

Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.

Café Salle Pleyel Burger

red onion, finely chopped

unsalted butter

coriander

Salt and black pepper

oil-packed, sun-dried tomatoes

capers (1.5 ounces)

cornichons

tarragon leaves

parsley leaves

chuck

Parmesan cheese, thinly sliced with a vegetable peeler

sesame-seed hamburger buns

dill pickles, thinly sliced lengthwise with a vegetable peeler

In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.

Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.

In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.

Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.

Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Spicy Red Pesto Pasta

extra-virgin olive oil

walnuts

double-concentrated tomato paste (or 1/3 cup tomato paste)

garlic cloves, roughly chopped

red-pepper flakes

Kosher salt and black pepper

drained chopped, jarred roasted red peppers (about 4 ounces)

rigatoni, orecchiette or other shaped pasta

basil leaves,

lemon zest,

Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.

Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)

Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.

Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Become a whizz with this easy and versatile pesto process!

Sundried tomato pesto

sundried tomatoes

pine nuts

garlic cloves, chopped

So this sun-dried tomato and olive pesto pizza&nbsp;is another one of those "grab everything in the fridge and call it dinner" pizzas. This particular pizza turned out to be exceptionally good, so I made it again the next day (we've been eating a lot of pizza!). Good news is, I still have way too many people to feed...oh but wait, none of these people seem to want leftovers?

Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.

flour

water

active dry yeast

honey

salt

oil sun-dried tomatoes (oil reserved, 8)

basil

garlic (grated)

parmesan cheese (grated)

kalamata olives (sliced)

pepper (to taste)

mozzarella cheese (shredded)

cheddar cheese (shredded)

blue cheese (crumbled)

red peppers (sliced*, 6)

salami

pine nuts (toasted)

sage (for topping)

red pepper (for topping)

balsamic reduction (for drizzling (optional)*)

In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Pizza Dough

About 10 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*

In the bowl of a food processor or blender, add the sun-dried tomatoes + 2 tablespoons of the oil left in the jar, basil, garlic and parmesan. Puree until chunky smooth. Either stir in the sliced olives or puree them into the pesto. Season with pepper.

Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the pesto over the dough, using as much or as little as you'd like. Add the mozzarella cheese and cheddar cheese. Evenly spread the roasted red peppers and salami over the cheese. Sprinkle with crumbled blue cheese. Add a handful of sage leaves.

Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crushed red pepper and pine nuts. EAT while melty and delicious!

To Assemble

Kosmic Karma pizza is topped with spinach, feta, sun-dried tomatoes and pesto. This is one seriously yummy mellow mushroom pizza copycat recipe!

Kosmic Karma Pizza Mellow Mushroom Copycat

dough

tbsp sun-dried tomatoes, chopped

c feta cheese

c mozzarella cheese, grated

pesto

pepper

tbsp butter, melted

Parmesan cheese

corn meal

oz tomato

tsp kosher salt

garlic cloves,

oregano

red pepper flakes

Preheat oven to 500

If using the homemade sauce recipe, prepare it...

If using the homemade sauce recipe, prepare it now by stirring everything together in a bowl and let sit on the counter while you make the pizza

Prepare your pizza dough (optionally can use store...

Prepare your pizza dough (optionally can use store bought dough)

If using a pizza stone or baking steel,...

If using a pizza stone or baking steel, sprinkle corn meal or semolina flour on your pizza peel

Stretch the dough out, making sure to leave...

Stretch the dough out, making sure to leave a thick outer crust

Spoon over some pizza sauce, keeping away from...

Spoon over some pizza sauce, keeping away from the edges

Add the chopped spinach, half of the feta,...

Add the chopped spinach, half of the feta, sun-dried tomatoes, pinch of salt and pepper, mozzarella cheese, the rest of the feta cheese, sliced tomatoes

Place your pizza in the oven

Bake for 8-10 minutes or until the pizza...

Bake for 8-10 minutes or until the pizza is bubbling and the crust is golden

Combine the melted butter and garlic

Remove the pizza from the oven and immediately...

Remove the pizza from the oven and immediately brush the crust with the melted garlic butter and sprinkled with parmesan cheese

Drizzle on your pesto using a squeeze bottle...

Drizzle on your pesto using a squeeze bottle or just a spoon

This beef and mushroom stew requires a slow cooker.

Beef with mushroom and sundried tomato

plain flour

diced beef

brown onions, sliced

dry white wine

Massel chicken style liquid stock

Swiss brown mushrooms, quartered

tomatoes

rosemary leaves

potato,

Sun-dried tomatoes add a wonderful flavour to this satisfying chicken risotto.

Chicken and sun-dried tomato risotto

butter

chicken thigh fillets, trimmed, cubed

leek, trimmed, halved, washed, sliced

arborio rice

baby spinach

Pick up a BBQ chicken and enjoy this simple pasta dish. It's quick, easy and brimming with flavour!

Chicken and tomato pesto pappardelle

dried pappardelle pasta

sundried tomato pesto

kalamata olives, halved

roma tomatoes, deseeded, finely chopped

large barbecued chicken, skin removed, thinly sliced (see note)

parmesan,

Beautiful char-grilled haloumi cheese and sun-dried tomatoes add authentic flavour to this Middle Eastern recipe.

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