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Roasted Red Pepper Panini
Lunch American

Roasted Red Pepper Panini

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
  2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Cold Spaghetti
Lunch American

Cold Spaghetti

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomatoes, basil, garlic, oil, and sugar in a blender or the bowl of a food processor; blend until smooth. Transfer sauce to a bowl; cover and refrigerate.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
  3. 3 Pour cold sauce over spaghetti; toss to coat. Top servings with Parmesan cheese.

By Cheryl

Sun-Dried Tomato Basil Orzo
Lunch American

Sun-Dried Tomato Basil Orzo

4.4

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
  2. 2 Add basil leaves and sun-dried tomatoes to the bowl of a food processor; pulse until blended, 4 or 5 times.
  3. 3 Toss orzo, basil-tomato mixture, Parmesan cheese, olive oil, salt, and pepper together in a large bowl;. serve warm or chilled.

By kgwen

Roasted Veggie Salad With Burrata
Lunch American

Roasted Veggie Salad With Burrata

5.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine tomatoes, bell peppers, and garlic in a bowl. Add olive oil and balsamic glaze; toss to coat. Transfer to the prepared baking sheet.
  3. 3 Roast in the oven for 10 minutes. Return vegetables to same bowl, stir in basil while vegetables still warm.
  4. 4 Refrigerate salad for at least 1 hour. Top with Burrata to serve.

By Aleka Shunk

Simple Yet Yummy Tortellini Salad
Lunch American

Simple Yet Yummy Tortellini Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of heavily salted water to a boil. Stir in tortellini and return to a boil; cook until tortellini float to the top, 5 to 6 minutes; Drain and run tortellini under cold water to cool. Drain.
  2. 2 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool and stop the cooking process. Drain.
  3. 3 Combine cooked tortellini, blanched asparagus, tomatoes, olives, and basil in a large serving bowl; drizzle with olive oil and stir to coat. Season with salt.

By Deb

Lemon-Basil Quinoa Salad
Lunch American

Lemon-Basil Quinoa Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Tomato Basil Mozzarella Melt
Lunch American

Tomato Basil Mozzarella Melt

4.8

Prep
15 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  2. 2 Decrease oven temperature to 375 degrees F.
  3. 3 Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

By Marzetti

Three-Cheese and Basil Grilled Cheese Sandwich
Lunch American

Three-Cheese and Basil Grilled Cheese Sandwich

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat a cast-iron or nonstick skillet over medium heat.
  2. 2 Spread 1/2 teaspoon mayonnaise on each bread slice; place mayonnaise-side down into the skillet. Place jalapeño Jack cheese on 1 bread slice; top with tomato slices. Place mozzarella cheese on other bread slice; top with basil, then Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert bread slice with tomato onto slice with basil.

By Yoly

Chicken Parm Sub
Lunch American

Chicken Parm Sub

5.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
  2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
  3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
  4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
  5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Air Fryer Pizza
Lunch American

Air Fryer Pizza

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Preheat the air fryer for 5 minutes at 380 degrees F (190 degrees C). Spray the air fryer basket with olive oil spray or line with a parchment liner to avoid sticking.
  2. 2 Remove crust from the can, and cut in half. Shape each piece of dough into a circle and crimping up the edges to form a crust. Make sure it'll fit in your air fryer basket. Carefully transfer one pizza crust to the air fryer basket and spray lightly with olive oil spray. Prick the dough with a fork and precook for 3 minutes.
  3. 3 Spread 3 tablespoons pizza sauce onto the crust in the air fryer basket and sprinkle with 1/2 of the mozzarella cheese. Top with 7 pepperoni slices and half of the onion slices. Sprinkle with basil and red pepper flakes, if using.
  4. 4 Cook until crust is golden brown and crispy and the cheese has melted, 7 to 9 minutes. Keep in mind that cooking times may vary depending on the brand and size of your air fryer, so check frequently to be sure nothing overcooks or burns. Repeat procedure with the second pizza crust. Serve hot.

By lutzflcat

Marinated Cherry Tomato Salad
Lunch American

Marinated Cherry Tomato Salad

4.4

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Whisk oil, vinegar, sugar, parsley, basil, oregano, and salt together in a small bowl or measuring cup until vinaigrette is well combined.
  2. 2 Place cherry tomatoes in a serving dish; pour vinaigrette over tomatoes and gently stir to coat. Chill in the refrigerator for at least 2 hours.
  3. 3 Gently stir salad from the bottom to the top, coating all tomatoes, before serving.

By RAINEYJR

Eggplant Sandwiches
Lunch American

Eggplant Sandwiches

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  2. 2 Split the French rolls lengthwise, and toast. Stir mayonnaise and garlic together in a cup or small bowl; spread on the toasted bread. Fill rolls with eggplant slices, tomato, feta cheese and basil leaves.

By Jamie

Parmesan and Basil Chicken Salad
Lunch American

Parmesan and Basil Chicken Salad

4.5

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  2. 2 In a food processor, puree the mayonnaise, basil, garlic, and celery.
  3. 3 Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

By Janet Schaufele

Creamy Tomato-Basil Soup
Lunch American

Creamy Tomato-Basil Soup

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
  2. 2 Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

By Alok

Ricotta Toast with Bacon and Tomato
Lunch American

Ricotta Toast with Bacon and Tomato

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
  2. 2 Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
  3. 3 Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
  4. 4 Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.

By France Cevallos

Chicken Macaroni Salad
Lunch American

Chicken Macaroni Salad

4.4

Prep
10 min
Cook
20 min
Total
240 min

Instructions

  1. 1 In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
  2. 2 In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
  3. 3 Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
  4. 4 Add drained elbow macaroni to chicken mixture. Toss to coat.
  5. 5 Refrigerate for several hours before serving.

By purple

Parmesan Basil Tomato Soup
Lunch American

Parmesan Basil Tomato Soup

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

By Polniere

Garlic, Basil, and Bacon Deviled Eggs
Lunch American

Garlic, Basil, and Bacon Deviled Eggs

4.5

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

By JoeLactoseFree

Spinach Basil Pasta Salad
Lunch American

Spinach Basil Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
  2. 2 Toss spinach and basil together in a large bowl.
  3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
  4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer

Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss
Lunch American

Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

By procrastinatewcooking

Easy Cherry Tomato Corn Salad
Lunch American

Easy Cherry Tomato Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place basil, olive oil, lime juice, sugar, salt, and black pepper in a jar; screw on the lid and shake until vinaigrette is completely blended.
  2. 2 Combine corn, tomatoes, cucumber, shallots, and jalapeño in a large bowl; drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

By cookbookangie

Bistro Veal Burgers
Lunch American

Bistro Veal Burgers

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place torn bread into a bowl; sprinkle with milk and Worcestershire sauce. Mix in egg until combined; season with basil, rosemary, and black pepper. Add veal; mix until evenly combined. Divide and shape into four patties.
  2. 2 Preheat an outdoor grill for medium and lightly oil the grate.
  3. 3 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium. Place 1 slice cheese on each burger; cook until melted, about 1 minute. Serve on buns.

By Theresa Rezentes