Basil

Farmer's Market Squash Saute
Asparagus stir fry
Grilled Chicken with Red Pepper and Basil
Shrimp & Penne
Pesto
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
Creamy Pesto Shrimp
Pesto Cheesy Chicken Rolls
Smoked Salmon Pesto Pasta
Salmon & Eggplant Curry
Eggplant Pomodoro Pasta
Corn Dip with Tomatoes and Basil

Basil Ice Cream from "In Season" by Sarah Raven page 221

Big Rig Pasta
My recreation of my favorite pasta dish from Oregano’s in Tucson, AZ.

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
¼ cup chopped onion
¼ cup sliced fresh basil
1 14.5 oz can of petite diced tomatoes
1-3 chipotle peppers in adobo sauce, deseeded and chopped (depends how spicy you want it!)
Salt to taste
1 cup heavy cream (or soy milk)
1 teaspoon adobo sauce
Fresh parmesan cheese

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add basil and tomatoes and cook 3-4 min. Add chipotle peppers and cook 3 more minutes. Add salt to taste. Transfer contents of skillet to food processor. Combine cream/soy milk with adobo sauce. Add to food processor and puree. Toss with rigatoni pasta and top with fresh parmesan cheese and fresh basil!