• 1 bunch fresh basil

• 3 cups chicken broth, divided

• 1/2 cup olive oil

• 2 cloves garlic

• 1 pound fettuccine pasta

• 2 tablespoons olive oil

• 1 large leek, white and light green parts only, chopped

• 1 bunch green onions, chopped

• 2 jalapeno peppers, seeded and diced

• 2 pinches salt

• 2 zucchinis, diced

• 1 cup chopped sugar snap peas

• 1/2 cup shelled English peas

• 1 bunch asparagus, stalks diced, tips left whole

• 1/2 cup grated Parmesan cheese, or as needed

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Prep: 20m      Cook: 20m      Ready In: 45m​       Serves: 4

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1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.

2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.

3. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.

5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.

6. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.

7. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

• 1 teaspoon butter

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 medium shallot, minced

• 1 bunch fresh asparagus spears, trimmed

• 1/4 lime, juiced

• salt and pepper to taste

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Prep: 15m      Cook: 10m      Ready In: 25m      Serves: 4

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1. Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1/2 cup white sugar

• 1/2 cup olive oil

• 1/4 cup distilled white vinegar

• 1/4 teaspoon paprika

• 1/4 teaspoon Worcestershire sauce

• 1 tablespoon minced onion

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• 1 quart strawberries - cleaned, hulled and sliced

• 1/4 cup almonds, blanched and slivered

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Prep: 10m      Ready In: 1h 10m​       Serves: 4

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1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

• 4 skinless, boneless chicken breast halves

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved

• half red bell pepper, sliced

• 1 cup sliced fresh mushrooms

• 1 cup white wine

• 1 tablespoon capers

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Prep: 10m      Cook: 35m      Ready In: 45m​       Serves: 4

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1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

2. Place artichoke hearts, mushrooms and red pepper in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

3. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

• 1 pound lean ground beef

• 3/4 cup crushed seasoned croutons

• 1/4 cup chopped sweet onion

• 1 egg, lightly beaten

• 2 cloves garlic, chopped

• 3 tablespoons Worcestershire sauce

• 1 tablespoon prepared yellow mustard

• 1 teaspoon red pepper flakes

• 1 teaspoon Cajun seasoning

• 1 teaspoon extra virgin olive oil

• 1 tablespoon butter

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Prep: 15m      Cook: 20m      Ready In: 35m​       Serves: 6

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1. In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.

2. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.