This delectable pesto is made with tender asparagus spears, three different herbs and a dash of lemon juice (which brightens the flavors), giving us an exquisitely creamy and savory pesto that tastes like spring!
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By the time the end of winter comes around, I get fierce cravings for tomato sauce! Since cooking with fresh tomatoes is out of the question at this time of year (the glossy supermarket specimens look absolutely tasteless to me), I resort to canned plum tomatoes.
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Grilled cheese sandwiches are simply addictive—even when they’re as basic as a slab of cheese melted between two pieces of bread. But I love to play with the classic recipe and give it an unusual twist or two.
Here the grilled cheeses are stuffed with sautéed broccoli rabe (what better way to eat your greens?!) and layered with a bit of aged Gruyère, just enough to bind the sandwiches together as the cheese melts.
As a last touch, I like to serve the sandwiches with this tomato coulis with shallots and white wine—a deliciously tangy dipping sauce for a delectable grilled cheese!
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This simple, yet extremely flavorful infused oil is a great condiment to have on hand. Drizzle it on soups, roasted vegetables, or grilled chicken or fish. You can also dip crusty bread right into it – absolutely mouthwatering!
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The classic pesto alla Genovese is one of the most beloved sauces in the culinary world – its flavor is unforgettable, its essence utterly satisfying.
So, it’s no surprise that many versions of this classic sauce have sprung up. These days a “pesto” can be made out of almost any ingredient and there are many such tasty pesto sauces out there!
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