Sautés, soups, chips, and salads.

Pesto 2 cloves garlic 2 cup basil leaves 3 tbs pine nuts salt 1/2 cup parmigiano 2 tbs romano cheese 1/3 cup extra virgin olive oil 3 tablespoon unsalted butter , at room temp the trick to a creamy pesto is you must finish

I used to make a pork tenderloin simply—coat with mustard and then with fresh breadcrumbs with your choice of herbs. Bake and serve with a mustard cream sauce. Last night I made a great shrimp dish, IMHO: saute garlic...

Thanks Aaron and Junie D! I will try sauteing. I was also thinking... do you think I could make a pesto with it or does it need to be cooked first?

its on the stove right now.. some onion, garlic and sundried tomatoes are sauteing (sp?) as we speak... help!!

it’s been a while since i made a sun-dried tomato pesto, and i never write down the recipe. but if i remember, i rehydrated them, them cooked them with a many whole, peeled cloves of garlic and a little evoo until the...

I use left over salmon filet all the time in pasta – I usually take a combo of some (not all!) of the following and saute in a frying pan with some olive oil: - veggies (asparagus or brocolli are both good, red pepper,...

Saute some garlic and onions in olive oil, throw in some mushrooms (I like a ake, cremini and oyster mix but whatever you like), cook 'em up, mix in some toasted walnut pieces. Yummmmm. Oh, and put in on the bread, obviously.

Make the spinach into a pesto-like substance (with garlic, olive oil, Parmigiano cheese and nuts), then grill the chicken breast strips and portobellos, cut into bite-sized pieces, and toss with the "pesto-ish" and some boiled...

is a red bell pepper that was broiling in the toaster oven. I still cooked each component separately, but I like to blacken the bell pepper and caramelize the onions & the garlic instead of sauteing those. The rest is the classic...

I generally blanch or steam my green veggies, then plunge them into a bowl of ice and water to set the color. This can even be done some time ahead of service. Drain well to remove excess water, and then sauté in olive oil and...

My sauces are all for pasta. Pesto, red sauce and red clam sauce. For the pesto I make a starter that I freeze. Just basil and cream cheese. I pack this in small youghrt containers; when I want pesto I toss the pesto starter in...

. Cover and refrigerate for at least 1 hour. Taste for salt and pepper and add if needed. Serve the pesto or refrigerate up to 24 hours. *To toast nuts: Place nuts in a dry saute pan over medium heat. Toast, while shaking the pan...

Patricia Wells had a recipe where she roasts them in a little olive oil . . . so i guess you could just saute them – rather than deep frying that is. (I assume the latter is what you mean by “really frying”.) Or...

First time inviting Mom and Dad over for a real dinner since I’ve taken up cooking. Going to make a caprese salad some sauted pesto shrimp and i want to make a veal dish over pasta.....maybe a marsala cream sauce??? anyone...