Spread this sauce on our Turkey Sandwich. This recipe makes a generous amount of the sauce, but it also tastes great
with other dishes, such as grilled vegetables, pasta, and seafood (especially shrimp and halibut). If you like, you can freeze it in ice cube trays and transfer the cubes to a separate container for future use.
Sauteed spinach gives this classic basil pesto a wintery feel. Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match. This blend will wake up any sleepy omelet.
This foolproof dough recipe makes enough for three 1-lb pizzas. (A typical recipe calls for one pound.) Wrap the leftover dough balls in plastic and freeze for up to three months. You can substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. This photo shows three variations of ingredients: cilantro and almonds; parsley, walnut, and Parmesan cheese; and basil, pine nut, and Parmesan cheese.
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.)