This is a fun and easy way to make crispy delicious pizza that’s really quick. This recipe is the margherita version but you could use any combination of veggies and cheeses, or, I suppose, even meats. This recipe is by Jacques Pepin for Food and Wine Magazine.

• Four 10-inch flour tortillas
• Extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 4 medium tomatoes (2 pounds)
• Salt and freshly ground pepper
• 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
• 1 cup finely shredded basil leaves

Set a pizza stone in the oven and preheat the oven to 475 degrees, allowing at least 45 minutes for the stone to heat.

Brush both sides of one tortilla with olive oil. Place the tortilla on a pizza peel that has been lightly sprinkled with corn meal and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese.

Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.

Slide the tortilla onto the hot pizza stone and bake for about 6-8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling.

Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.

Makes four 10-inch pizzas

This dish looks impressive and is especially wonderful when you use fresh organic vegetables and herbs. This recipe is from The Reluctant Entertainer.

• 3 Tbsp. olive oil
• 3 small shallots, finely chopped
• 4-5 medium red potatoes, sliced
• 1 medium zucchini
• Salt and pepper to taste
• 1 tsp. paprika
• 1/2 cup fresh basil leaves, finely chopped
• 4 Tbsp. butter
• 8 eggs
• 1 cup sharp cheddar cheese, grated
• 3 green onions (or use the greens from the shallots)
• 2-3 fresh tomatoes (I used heirloom)

Preheat oven to 400 degrees.

Add 2-3 Tbsp. olive oil to oven-proof skillet. Heat on medium-high and add finely sliced shallots and the potatoes. Salt and pepper; add paprika. Cook, stirring occasionally until brown and tender (about 10-12 minutes). Add the sliced zucchini and cook for another 2-3 minutes, until tender.

Add in the fresh chopped basil, removing the pan from the heat.

Create 4 evenly spaced wells in the potatoes and add 1 tablespoon of butter in each well.

Crack 2 eggs in each well, making sure you don’t break the yolk. Salt and pepper.

Place the skillet in the oven, without a lid, and bake for 8-10 minutes (until egg whites are baked through but you want the yokes to be runny).

Remove the skillet from the oven and sprinkle with 1 cup of cheese. Place back in the oven for 2 minutes.

Garnish with sliced green onions and freshly sliced tomatoes. Service while hot.

Serves 8

This is a quick and easy tart that can be used for an appetizer or main course (great with a salad). It’s from the cookbook Savory Sweet Life.

• 1 sheet frozen puff pastry, thawed
• 1/4 cup basil pesto
• 3-4 roma tomatoes, sliced ¼ inch thick
• Salt and freshly ground pepper
• 1/4 cup chopped kalamata olives
• 2 tablespoons chopped fresh basil
• Shredded mozzarella cheese (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Unfold and roll the puff pastry sheet into a 12inch square on top of the baking sheet. Make a rim by folding the edges of the pastry square in 1/2 inch and pressing them down gently. Using a fork, poke holes all over the pastry.

Spread the pesto evenly over the pastry (avoiding the rim), using a pastry brush or the back of a spoon. Arrange the tomato slices in a single layer over the entire square, within the rim. Season the tomatoes lightly with salt and pepper, and sprinkle the chopped olives over them. Then sprinkle with the mozzarella cheese if desired.

Bake for 20 to 25 minutes, or until the pastry is golden brown. Sprinkle with the basil before serving.

Serves 6 to 8 as an appetizer

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

• 1 tablespoon pure olive oil
• 2 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1 ham hock or ham bone (optional)
• 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 bay leaf, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni or orzo
• Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6

Pistou

• 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
• 4 to 6 cloves garlic, finely chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

This is our favorite new frittata. If you like caprese salad then you’ll love this dish. We like to have this with some light sour cream on top and a side salad. The recipe is from Eggs, fresh, simple recipes for frittatas, omelets, scrambles and more.

• ½ bunch fresh basil, about ½ cup
• 1 cup cherry tomatoes, halved
• ¼ pound fresh whole-milk mozzarella cheese, diced
• Kosher salt
• Freshly ground pepper
• 10 eggs
• 1 tablespoon cream or milk
• 1 tablespoon extra-virgin olive oil

Preheat the oven to 425 F. Reserve about 2 tablespoons of the basil leaves and cut the remaining leaves into thin ribbons. Transfer the cut basil to a bowl and add the tomatoes, mozzarella, and a pinch each of salt and pepper. Stir well and set aside for 10 minutes.

In a bowl, whisk together the eggs, cream, and a pinch each of salt and pepper.

Warm the olive oil in a 10-inch ovenproof nonstick frying pan over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs begin to set but do not begin to scramble. Gently stir in the tomato-mozzarella mixture. Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more. Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 to 8 minutes more.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges, garnish with the reserved basil, and serve warm or at room temperature.

Serves 4-6

The original version of the recipe calls for chicken, but instead I like to add the white beans. I just think the overall texture and flavor is better. Of course, some shredded parmesan cheese is great melted into this soup.

• 1 tablespoon olive oil
• 1 
cup chopped onion
• 1 
cup coarsely chopped carrots
• 2 
cloves garlic, minced
• 6 
cups reduced-sodium chicken broth
• 1 
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 4 
cups coarsely chopped fresh kale (about 8 ounces)
• 1/4
teaspoon salt
• 1/8
teaspoon black pepper
• 1 15 oz. can white beans, drained and rinsed
• 1 
medium tomato, seeded and chopped
• 1/2
cup dry red lentils*

Add the oil to a large nonstick saucepan. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in beans, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.

Note *If you wish to substitute brown or yellow lentils for the red lentils, you’ll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2.

Makes 6 servings

This is a great dish for when you have extra veggies around and need to use them up. You can use different combinations of vegetables, cheeses and herbs. Inspired by a recipe in Sophie Dahl’s, Miss Dahl’s Voluptuous Delights, get creative with it!

• 1 tablespoon olive oil
• 2 baby zucchini, sliced
• Salt and pepper to taste
• 4 eggs, beaten
• 1/2 teaspoon dried basil (or fresh basil to taste if you have it)
• 1/2 cup goat cheese, crumbled (or feta)
• Low fat sour cream

Heat olive oil on medium in a 10 inch OVEN PROOF (remove rubber handle) non-stick pan. Saute zucchini until slightly golden.

Turn on broiler. Mix eggs with the salt, pepper and basil. Pour evenly over the zucchini. Sprinkle the cheese over the top. Cook for 2-3 minutes to set the bottom.

Place pan under the broiler a few inches and cook about 2 minutes. Spin pan around and cook another couple of minutes until evenly browned and the cheese is melted. Watch it carefully as it will burn quickly. Remove from oven and let stand 5 minutes to set.

Slice and garnish with sour cream if desired. Serve with a nice leafy salad.

Serves 2

This is one on my favorite pies. We modified the recipe from www.101cookbooks.com Green Tart recipe. To make things a little more simple we bought our organic whole wheat crusts at Sprouts but you can use any of your favorite recipes for the crust.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

• 1/4 lb. / 4 oz  spinach greens, de-stemmed
• 1 bunch of basil
• 4 small clove of garlic
• 2 large eggs + 1 yolk
• 3/4 cup veg. broth
• 1/4 cup / 60 ml heavy cream
• scant 1/4 teaspoon salt (more if broth unsalted)
• gruyere cheese & a bit of crushed red pepper flakes, for topping

Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt and basil. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.

• Eggplant (peeled & sliced into quarters) 4 ea
• Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
• Garlic (roasted) - 2 bulbs
• Mozzarella (fresh balls, sliced) - 2-4 ea
• Basil - handful
• Eggs (beaten) - 4-5 ea
• Flour - 2 cups
• Salt & pepper - 2 tsp
• Italian seasoning - 2 tsp
• Onion salt - 1 tsp
• Olive oil - 1 cup
• Vegetable stock - 1 can

Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.

Hint: This dish always tastes better the next day.

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• Heirloom or Roma tomatoes (sliced 1/2 inch) - 6
• Fresh mozzarella (sliced 1/2 inch) - 6
• Basil (sliced thin) - 8-12 leaves
• Olive oil - 1 tbsp
• Balsamic vinegar (reduced) – 1 tbsp
• Salt & pepper - Chef’s choice

Place tomato slice on a plate, lightly salt and pepper. Add some basil leaves then the Mozzarella slices. Repeat. When finished drizzle olive oil and balsamic reduction over, followed with more fresh basil.

Reduce the balsamic vinegar by applying heat. Place between 2 to 4 times the amount desired in a sauté pan. Bring vinegar to boil, stirring frequently. Continue stirring and turn heat down to medium. Take off heat when near desired consistency. Remember that vinegar will continue to reduce even after heat is removed. Cooking time is approximately 3-5 minutes.

CALORIES 137 (23% from fat); FAT 8.95 (sat 4.09g, mono 3.56g, poly .6g); IRON .67mg; CHOLESTEROL 22.4mg; CALCIUM 163mg; CARBOHYDRATE 7.87g; SODIUM 187mg; PROTEIN 7.89g; FIBER 2.2g

Source: http://az.naturesgardendelivered.com/recipes-t.php