recipes

In 3-quart saucepan, cook linguine to desired doneness as directed on package, omitting salt.

Drain; return to saucepan.

Add remaining feta cheese and remaining ingredients to linguine; toss to mix.

Sprinkle with reserved feta cheese.

In 8-inch skillet, heat oil over medium-high heat until hot.

Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture.

Cook 10 to 15 minutes or until basil starts to darken in color.

Add salt and pepper; remove from heat.

Remove basil sprigs by their stems with a fork.

While sauce is cooking, make zucchini noodles.

Using vegetable peeler, pull peeler down side of zucchini, making long strips.

Stop when getting to the seedy core.

Repeat with other sides of zucchini, until only seedy core is left.

Repeat with remaining zucchini.

Discard cores.

Divide zucchini noodles among 4 serving bowls.

Top with sauce; sprinkle with cheese.

Cook and drain pasta as directed on package, omitting salt.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat.

Cook garlic in oil 30 seconds, stirring frequently.

Stir in tomatoes.

Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened.

Stir in basil, salt and pepper.

Cook 1 minute.

Serve sauce over pasta.

Heat oven to 375°F.

Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal).

Place on ungreased cookie sheet; press into 12×8-inch rectangle.

Brush with oil.

Top with cheese and tomatoes.

Bake 12 to 15 minutes or until golden brown and cheese is melted.

Sprinkle with basil.

Spread 1 tablespoon pimiento cheese over 1 side of each bread slice.

On each of 4 bread slices, layer 2 bacon slices, 1 lettuce leaf and 3 tomato slices.

Sprinkle with pepper.

Top with remaining 4 bread slices.

Cut sandwiches in half; secure with toothpick, if desired.

In large saucepan, heat 3 quarts water to boiling.

With sharp knife, cut shallow X in bottom of each tomato.

Add to boiling water, 2 or 3 at a time, for 10 seconds.

Using slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold.

Drain.

Peel and chop tomatoes.

In heavy 3-quart saucepan, heat oil over medium heat.

Cook onion in oil 3 to 5 minutes, stirring frequently, until tender.

Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper.

Heat to boiling; reduce heat.

Simmer uncovered 5 minutes or until tomatoes are soft.

Stir in whipping cream.

In blender or food processor, place 2½ cups tomato mixture.

Cover; blend on medium speed 30 seconds or until smooth.

Pour mixture into large bowl.

Repeat with remaining tomato mixture.

Return pureed mixture to saucepan.

Heat over medium heat, stirring frequently, until hot.

Top each serving with basil.

In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic.

Add peas, corn, tomatoes and onion; toss gently to combine.

Divide among 6 serving plates; top with cilantro and cheese.

In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese.

Cover; refrigerate 2 hours to blend flavors.

Meanwhile, cook and drain pasta as directed on package.

Rinse with cold water to cool; drain.

In large serving bowl, mix cooked pasta and tomato mixture until well combined.

Sprinkle Parmesan cheese over top of salad.

Cook and drain Brussels sprouts as directed on box.

Pour dressing over hot Brussels sprouts, turning each until well coated.

Cover; refrigerate at least 3 hours.

Add tomatoes to Brussels sprouts; toss.

Serve on lettuce leaves

In 2-quart saucepan, heat 4 cups water to boiling over high heat.

Add broccoli; cook 10 to 20 seconds or until broccoli is bright green.

Drain broccoli; rinse in cold water until cool.

In small serving bowl, stir broccoli and remaining ingredients.