recipes

Fish Fillets with Fresh Tomato Salsa

A beautifully plated dish of Fish Fillets with Fresh Tomato Salsa served on a rustic wooden table. The fish fillets are pan-seared to a golden perfection, topped with a vibrant tomato salsa made of diced tomatoes, red onions, cilantro, and lime juice. Garnished with fresh basil leaves and a drizzle of olive oil. Arranged on a white ceramic plate with a side of lemon wedges. The warm wooden table is more visible, providing a cozy and inviting setting.

Fish Fillets with Fresh Tomato Salsa

Portions:4
Total time 45 minuten
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Ingrediënten

Potatoes

  • 1 lb fingerling potatoes halved if necessary to make same size
  • 1 teaspoon olive oil
  • 1 teaspoon herbes de Provence
  • ¼ teaspoon salt

Salsa

  • 1 cup diced tomato
  • 2 tablespoons diced shallot
  • 2 cloves garlic finely chopped
  • 2 tablespoons lemon juice
  • ⅛ teaspoon salt

Fish

  • 4 4 oz white fish fillets (mahimahi or cod)
  • 2 teaspoons olive oil
  • ½ teaspoon herbes de Provence
  • ¼ teaspoon salt

Garnish

  • ¼ cup shredded fresh basil leaves

Instructies

  • Heat oven to 425°F.
  • Line 15 x 10 x 1-inch pan with foil.
  • In large bowl, mix all potato ingredients; toss to coat.
  • Spread in single layer on pan.
  • Bake 20 to 25 minutes or until potatoes are tender when pierced with fork.
  • Meanwhile, in medium bowl, mix all salsa ingredients; set aside.
  • Rub fish with 1 teaspoon of the oil, ½ teaspoon herbes de Provence and ¼ teaspoon salt; set aside.
  • In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat.
  • Cook fish 4 to 5 minutes, or until it releases easily from pan.
  • Turn; cook 4 to 5 minutes longer or until cooked to internal temperature of 145°F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates.
  • Top each piece of fish with salsa and basil.

Notes / Tips / Wine Advice:

If you are using a thinner fish like tilapia instead of cod or mahimahi, take care to reduce the cooking time by about half.
If tomatoes are out of season, try substituting 1 cup drained and rinsed diced tomatoes.
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Recipe Category Fish / Seafood / Main Dish

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

A rustic presentation of loaded bacon, cheddar, and basil waffles with fresh tomato jam, elegantly arranged on a wooden table. The golden, crispy waffles are topped with crispy bacon pieces, melted cheddar cheese, and fresh basil leaves. A side of vibrant, chunky tomato jam is served in a small dish. Some waffles are stacked on a wooden cutting board, while others are plated with a drizzle of tomato jam. Scattered around are crispy bacon bits, shredded cheddar, and fresh basil leaves. Soft natural lighting enhances the warm and savory feel, with gentle shadows and a hint of greenery in the background.

Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam

Portions:6
Total time 1 uur 25 minuten
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Ingrediënten

Tomato Jam

  • 6 medium plum Roma tomatoes, seeded, chopped
  • ¼ cup granulated sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons butter
  • 1 to 2 teaspoons hot pepper sauce
  • ½ teaspoon salt

Waffles

  • 2 cups Original Bisquick mix
  • 1⅓ cups milk
  • 1 egg
  • 2 tablespoons olive oil
  • 4 slices bacon crisply cooked and crumbled
  • ½ cup shredded Cheddar cheese 2 oz
  • ⅓ cup chopped fresh basil leaves
  • Fried egg if desired
  • Additional fresh basil leaves if desired

Instructies

  • In 12-inch skillet, heat jam ingredients to boiling over medium-high heat.
  • Reduce heat.
  • Simmer uncovered about 30 minutes, stirring occasionally, until thickened.
  • Keep warm.
  • Heat waffle maker.
  • In large bowl, stir Bisquick mix, milk, egg and olive oil until well blended; fold in bacon, cheese and chopped basil.
  • Pour ½ cup batter onto center of hot waffle maker; close lid.
  • Cook 3 to 4 minutes or until crisp and golden brown.
  • Repeat with remaining batter.
  • Top each waffle with jam.
  • Top with fried egg; garnish with additional fresh basil.

Notes / Tips / Wine Advice:

Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before adding batter for each waffle.
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Recipe Category Cheese / Main Dish / Pork

Linguine with Tuna and Tomatoes

A rustic presentation of linguine with tuna and tomatoes, elegantly arranged on a wooden table. The linguine is coated in a light garlic and olive oil sauce, mixed with chunks of tuna, cherry tomatoes, and fresh basil leaves. The dish is served on a ceramic plate with a fork twirling a bite-sized portion. Scattered around are fresh basil sprigs, grated Parmesan cheese, and a drizzle of olive oil. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Linguine with Tuna and Tomatoes

Portions:4
Total time 20 minuten
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Ingrediënten

  • 6 oz uncooked linguine
  • ½ cup crumbled feta cheese 2 oz
  • 2 cups cherry tomatoes quartered, or coarsely chopped tomatoes
  • 1 can 12 oz water-packed white tuna, drained, flaked
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic finely chopped
  • ¼ teaspoon salt

Instructies

  • In 3-quart saucepan, cook linguine to desired doneness as directed on package, omitting salt.
  • Drain; return to saucepan.
  • Reserve 2 tablespoons of the feta cheese for garnish.
  • Add remaining feta cheese and remaining ingredients to linguine; toss to mix.
  • Sprinkle with reserved feta cheese.
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Recipe Category Fish / Seafood / Main Dish / Pasta

Zucchini Noodles with Marinara

A rustic presentation of zucchini noodles with marinara, elegantly arranged on a wooden table. The vibrant green zucchini noodles are coated in a rich, chunky marinara sauce made from fresh tomatoes, garlic, and herbs. The dish is served on a ceramic plate, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. A fork twirls a portion of the noodles, highlighting their delicate texture. Scattered around are cherry tomatoes, basil sprigs, and a drizzle of olive oil. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Zucchini Noodles with Marinara

Portions:4
Total time 30 minuten
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Ingrediënten

  • 1 tablespoon olive oil
  • 2 pints cherry tomatoes quartered
  • 4 cloves garlic finely chopped
  • 2 large fresh basil sprigs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 lb medium zucchini
  • 2 tablespoons shredded Parmesan cheese if desired

Instructies

  • 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.

Notes / Tips / Wine Advice:

This is a great recipe to use when zucchini is in season and abundantly available. Zucchini noodles are delicious with just olive oil, lemon juice, salt and pepper if you do not have time to make the marinara sauce.
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Recipe Category Main Dish / Noodels / Vegetables
Diets Vegetarian

Fresh Tomato and Garlic Penne

A rustic presentation of fresh tomato and garlic penne, elegantly arranged on a wooden table. The penne pasta is coated in a vibrant tomato sauce made with fresh cherry tomatoes, garlic, and olive oil, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. The dish is served on a ceramic plate, with a fork twirling a portion of the pasta. Scattered around are cherry tomatoes, garlic cloves, and a drizzle of olive oil. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Fresh Tomato and Garlic Penne

Portions:2
Total time 25 minuten
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Ingrediënten

  • 1¼ cups uncooked penne pasta 4 oz
  • 2 teaspoons olive or vegetable oil
  • 2 cloves garlic finely chopped
  • 1 lb plum Roma tomatoes (6 medium), coarsely chopped
  • 1 tablespoon chopped fresh basil leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper

Instructies

  • 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.
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Recipe Category Cheese / Main Dish / Pasta / Vegetables
Diets Vegetarian

Cheesy Margherita Pizza

A rustic presentation of cheesy Margherita pizza, elegantly arranged on a wooden table. The pizza has a golden, crispy crust topped with melted mozzarella cheese, fresh tomato slices, and vibrant basil leaves. The cheese is slightly bubbly and browned in spots, enhancing its irresistible texture. A few slices are cut and placed on a wooden cutting board, showcasing the gooey cheese pull. Scattered around are fresh basil sprigs, cherry tomatoes, and a drizzle of olive oil. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Cheesy Margherita Pizza

Portions:6
Total time 25 minuten
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Ingrediënten

  • 1 can 8 oz refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated seamless dough sheet
  • 2 teaspoons olive oil
  • 1½ cups shredded Italian cheese blend 6 oz
  • 3 medium plum Roma tomatoes, sliced
  • 2 tablespoons julienne-cut fresh basil leaves

Instructies

  • 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.
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Recipe Category Cheese / Main Dish / Pizza
Country European / Italian
Diets Vegetarian

BLTs with Pimiento Cheese

A rustic presentation of BLTs with pimiento cheese, elegantly arranged on a wooden table. The sandwiches feature crispy bacon, fresh lettuce, and ripe tomato slices layered on toasted artisan bread, generously spread with creamy, tangy pimiento cheese. Some sandwiches are stacked on a wooden cutting board, while others are sliced in half to showcase the delicious layers. Scattered around are fresh lettuce leaves, tomato slices, and a small bowl of extra pimiento cheese. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

BLTs with Pimiento Cheese

Portions:4
Total time 10 minuten
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Ingrediënten

  • ½ cup reduced-fat pimiento cheese spread
  • 8 slices whole wheat bread
  • 8 slices reduced-fat bacon crisply cooked
  • 4 leaves green leaf lettuce
  • 12 slices tomato ¼ inch thick
  • ¼ teaspoon freshly ground pepper

Instructies

  • 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.
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Recipe Category Bread / Cheese / Main Dish
Diets Vegetarian

Creamy Fresh Tomato Soup

A rustic presentation of creamy fresh tomato soup, elegantly arranged on a wooden table. The soup is a vibrant, rich red-orange color, served in a ceramic bowl with a swirl of cream and a sprinkle of fresh basil leaves on top. A slice of crusty artisan bread rests on the side, perfect for dipping. Scattered around are ripe cherry tomatoes, basil sprigs, and a small dish of olive oil. Soft natural lighting enhances the warm and comforting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Creamy Fresh Tomato Soup

Portions:4
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Equipment

Ingrediënten

  • 2 lb tomatoes about 4 to 5 medium
  • 1 tablespoon olive oil
  • 1 large onion chopped (1 cup)
  • 1½ cups vegetable broth
  • 1 can 6 oz tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground red pepper cayenne
  • ½ cup whipping cream
  • ¼ cup chopped fresh basil

Instructies

  • 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.

Notes / Tips / Wine Advice:

For the best flavor, use fully ripe, juicy tomatoes in this soup.
Use a kitchen scissors to cut fresh basil quickly and easily.
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Recipe Category Main Dish / Soup

Black-Eyed Pea, Tomato and Corn Salad

A rustic presentation of black-eyed pea, tomato, and corn salad, elegantly arranged on a wooden table. The salad is a vibrant mix of black-eyed peas, juicy cherry tomatoes, and sweet corn, tossed with fresh herbs and a light vinaigrette. The dish is served in a ceramic bowl, garnished with chopped parsley and a sprinkle of black pepper. Scattered around are fresh tomatoes, corn kernels, and a small dish of dressing. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Black-Eyed Pea, Tomato and Corn Salad

Portions:6
Preparation Time: 15 minuten
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Ingrediënten

  • 5 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • ¾ teaspoon pepper
  • 3 cloves garlic finely chopped
  • 1 can 15 oz black-eyed peas, drained, rinsed
  • 1 can 11 oz extra-sweet whole kernel corn, drained, rinsed
  • 1 pint grape tomatoes halved
  • 1 cup diced sweet onion
  • 1 bunch cilantro chopped (1 cup)
  • ⅓ cup crumbled queso fresco cheese

Instructies

  • 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.

Notes / Tips / Wine Advice:

For intense spice flavor, toast whole coriander and cumin in a skillet 2 to 3 minutes or until fragrant, then grind in a clean coffee grinder.
Cover and refrigerate any remaining salad, and serve within 3 days.
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Recipe Category Salad / Vegetables
Diets Vegetarian

Tomato Basil Pasta Salad

A rustic presentation of tomato basil pasta salad, elegantly arranged on a wooden table. The salad features al dente pasta tossed with juicy cherry tomatoes, fresh basil leaves, and a light olive oil dressing. The dish is served in a ceramic bowl, garnished with grated Parmesan cheese and a sprinkle of black pepper. Scattered around are fresh basil sprigs, cherry tomatoes, and a small dish of olive oil. Soft natural lighting enhances the fresh and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Tomato Basil Pasta Salad

Portions:24
Total time 2 uur 25 minuten
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Ingrediënten

  • 2 lb plum Roma tomatoes, chopped (8 to 10 medium)
  • 4 garlic cloves finely chopped
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • ½ cup olive or vegetable oil
  • ½ cup chopped fresh basil leaves
  • 8 oz mozzarella cheese cut into ½-inch cubes (2 cups)
  • 1 package 1 lb rotini pasta
  • ½ cup grated Parmesan cheese

Instructies

  • 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.
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Recipe Category Pasta / Salad / Vegetables
Diets Vegetarian
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