Blanching vegetables ahead of time is a great way to get a head start on your dinner – and it's also a restaurant secret.
Garden-fresh green beans and new potatoes smothered in basil pesto makes this an irresistible pasta entree. Makes a great potluck and picnic dish.
This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
Scallops are a great alternative to chicken on a busy weeknight. Cooked to perfection in just 5-6 minutes, you'll spend more time boiling the linguine!
In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
If basil is out of season, look no further than the produce section for spinach, a tasty and cheaper alternative. Fresh is best, but you can use frozen (see Tip below). Add a sprinkle of Parmesan at the table if you like.
