basil Archives - Framed Cooks

Cast Iron Skillet Pizza

Aug6

Settle in with me for a while as I tell you about the joy that is cast iron skillet pizza. I’m all for ordering good old take-out pizza for much of the year, but when it comes to summertime and we find ourselves surrounded by a cornucopia of fresh tomatoes and herbs and other delicious local veggies, I pull out my trusty cast iron skillet and with just a little more effort than it takes to call in a delivery order we have a cheesy, melty pan full of pizza deliciousness.

So if you want to put your own skillet to work making an explosion of fresh summer veggie pizza deliciousness, come along with me and let’s make it!

Tortellini with Basil Cream Sauce

Jul20

Oh, this recipe. If you love pasta, if you love basil, if you love a plate of cheesy, creamy, comfort food deliciousness, then this recipe for tortellini with basil cream sauce has your name on it. It’s had my name on it ever since I first made it, and it’s usually the first thing I make when the first sweet basil makes an appearance in the summer. Oh, and just for good measure, it’s one of those recipes that has you in and out of the kitchen in about 15 minutes or so.

Ready for some creamy basil deliciousness? Let’s make it!

Watermelon Burrata Salad

Jun25

This couldn’t-be-easier recipe for watermelon burrata salad was born the way so many of my recipes are…by walking by both the watermelon and the burrata cheese in my supermarket and all of the sudden having a lightbulb go off in my head. Because summer officially started last week, and with that my mind is spinning with thoughts of local tomatoes and corn, and firing up the grill, and eating supper outside, and salads with enough gumption that you can happily eat them as a main course.

So when that lightbulb went off, I knew I had found this season’s perfect summer salad. Sweet, salty, creamy, summery deliciousness all in one watermelon burrata salad. Let’s make it!

Three Cup Chicken

Nov27

Three cup chicken is one of those recipes that I have been meaning to make for ages and ages now, mainly because I love the name and the idea behind it, which is that you cook up some chicken with a cup each of soy sauce and rice wine and sesame oil. And that is not exactly the way it goes, but it’s pretty close…and at the end of the day you get a bowl full of spicy, flavorful chicken in a delectable sauce that is waaaaaaaay better that anything you are going to get out of a take-out container.

And it plays by my weekend dinner rules, which is that it clocks in at less than 30 minutes from walk in the kitchen to sit down at your table. So break out your measuring cups and let’s make it!

Torn Egg Salad

Sep11

I should start talking about this recipe for torn egg salad by saying that while eggs are definitely among my top ten favorite foods, I’ve never really liked egg salad all that much. Poached eggs, soft scrambled eggs, eggs in clouds…I adore them all. But egg salad? Not so much. But then I tried making my own version with large pieces of hard boiled egg tossed gently with herbs and scallions and just a little mayo and some fresh lemon juice. And I served it up on a bed of polenta. And lo and behold, an egg salad lover has been born!

Steak Panzanella Salad

Aug25

This recipe for steak panzanella salad is currently on heavy rotation in my kitchen, because in case you hadn’t noticed we are on the other side of August, and you know what that means. It is officially use-it-or-lose-it time when it comes to things like sweet, glorious local tomatoes and intoxicating basil. Sob. And so I am pretty much working tomatoes and basil into breakfast, lunch and dinner, with a break here and there for local corn, and this hearty salad is one of my favorite ways to do that. Juicy chunks of grilled steak, lightly toasted pieces of bread tossed with cucumber and a light oil and vinegar sauce along with (say it with me now) tomatoes and basil. Let’s make it!

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