Zucchini Egg Soup With Fresh Basil

 
Zucchini Egg Soup

May 22nd 2015By Alessandra Rovati

Basil oxidizes easily, so to avoid this issue completely it’s best to chop it with a ceramic knife. For the same reason, traditionalists still use a stone mortar and not a food processor, which has metal. If using the food processor, at least avoid overheating by pulsating intermittently rather than processing continuously.

 

Traditional Tomato Panzanella with Buffalo Mozzarella

 
Traditional Tomato Panzanella with Buffalo Mozzarella

May 20th 2015By Shira Buzelan

A classic and simple salad, traditional Panzanella is all about the combination of fresh vibrant tomatoes and the mixture of fresh basil and parley. Dressed in a basic yet elegant vinaigrette the flavors of the vegetables and herbs are the stars of this dish. A hearty yet mild flavored buffalo mozzarella adds texture. Remember to add the toasted bread after dressing, right before serving.

 

Tomato Confit

 
Tomato Confit

August 2nd 2011By Chef Laura Frankel

Tomatoes are my favorite summertime market vegetables find. I wait all year long for tomatoes and cannot seem to get enough of this sweet, juicy fruit. When I cannot think of ways to serve the tomatoes and I and my family are “saladed” out-I poach these beauties in olive oil. By poaching the tomatoes, I extend their shelf life for weeks. Store the tomatoes in the olive oil in the refrigerator for up to 3 weeks. Use the fragrant and tasty olive oil for sautéing or making vinaigrettes.

 

Summer’s Bounty: Home Grown Herbs

 
Herbed Sea Bass

July 26th 2011By Alison and Jeff Nathan

Jeff loves to enhance his dishes with home grown herbs

 

Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens

 
Strawberry Nectarine Panzanella with Blue Cheese

May 20th 2015By Shira Buzelan

In Israel we get positively giddy when there is a crossover in seasonal produce. While strawberry season is coming to close, stone fruits are just beginning to make an appearance and they are lovely. For a new take on an old classic, this recipe features strawberries and nectarines paired with a strong blue cheese, fresh herbs and the requisite toasted bread. Tossed with fresh mixed greens, this salad is a lovely accompaniment to any dairy meal.

 

Quinoa Stuffed Potatoes with Artichokes and Basil

 
Quinoa Stuffed Potatoes with Artichokes and Basil

August 6th 2012By Joy of Kosher

Tthese quinoa stuffed potatoes do take a little time with baking the potato and all. But, they score big points with me because they can be made ahead and even frozen. I also like dishes that are super tasty for me, but easy to adjust to make kid-friendly. In the case of my boys, I left the artichokes and capers out and topped them with cheddar cheese.

 

Margherita English Muffins

 
English Muffin Margherita Pizza

July 25th 2011By Jamie Geller

 

Mango Caprese Salad

 
Mango Caprese Salad

July 24th 2011By Joy of Kosher

This delicious mango and mozzarella salad drizzled with lemon juice and oil and topped with fresh basil is perfect for entertaining

 

Linguini with Roasted Garlic-Wine Sauce

 
Linguini with Roasted Garlic-Wine Sauce

March 17th 2010By Joy of Kosher

 

Fresh Mozzarella Watermelon Salad with Purple Basil

 
Fresh Mozzarella Watermelon Salad with Purple Basil

July 4th 2011By Joy of Kosher

 

Fresh Fava Salad

 
Fresh Fava Salad

May 22nd 2015By Alessandra Rovati

The fava beans add a punch of protein to this salad. If you don't have the time to shuck the beans, you can always use frozen, already skinned fava beans or you can even try frozen edamame. The thinly sliced Pamiganio is a delicious addition, but if you can't find or aren't a fan of Parmiganio, you can substitute Romano or Manchego. Also, try adding in some fresh mint leaves along with the basil. It will add an extra special flavor.

 

Eggplant Parmesan-Roman Style

 
eggplant parmesan

August 2nd 2011By Chef Laura Frankel

This is not your mother’s eggplant Parmesan. This Roman style, modernized version of the classic dish will reinvigorate your table. My version is more eggplant salad than gooey, mushy eggplant dish. I crisp my slices of eggplant with crunchy panko breadcrumbs, then sandwich confit tomatoes, cheese (optional for pareve) and fresh basil leaves between the eggplant slices and top the eggplant with more tomatoes and basil. Summer is the best time for eggplant.

 

Easy Tips for Using, Storing and Growing Herbs

 
Herbs

August 11th 2011By Rochelle Rothman