Zucchini Basil Soup




  • 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed and to serve
  • 1 large leek, finely diced (about 8 ounces; 225g)
  • 3 medium ribs celery, finely diced (about 6 ounces; 170g)
  • Kosher salt
  • 3 medium cloves garlic, minced (about 3/4 ounce; 25g)
  • 1 1/2 pounds (700g) zucchini, split lengthwise and cut into 1/2-inch disks (see note)
  • 2 cups packed fresh basil leaves, roughly chopped (about 2 ounces; 55g), divided
  • 5 cups (1.2L) water
  • Freshly ground black pepper
  • Fresh juice from 1 lemon, to taste







2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan


Baked Ziti




4 cups of spaghetti sauce
1 pound of ziti or penne
1 pound whole milk cottage cheese
2 large eggs lightly beaten
~2 cups shredded Parmesan
1/2 cup chopped basil
3/4 teaspoon cornstarch
1 cup heavy cream
8 oz low-moisture mozzarella cheese cut into small pieces.
2 cups frozen spinach
8 – 10 meatballs

  1. Place the oven rack in the middle & pre-heat the oven to 350.
  2. Whisk cottage cheese, eggs 1 cup parmesan together in a medium bowl & set aside.
  3. Cook your pasta 1/2 way. About 5 minutes. it should be slightly softened but not fully cooked. Drain pasta & set it aside.
  4. Heat 2 cups of spinach over medium heat until the water is gone.
  5. Chop up meatballs and set aside.
  6. Stir cornstarch into heavy cream in your pasta pot. Heat over medium heat to a simmer and cook until it starts to thicken.
  7. Remove from heat & add cottage cheese mixture, 1 cup of tomato sauce, 3/4 cup of mozzarella, 1/2 cup parmesan spinach and meatballs.
    Add your pasta & stir until all your pasta is evenly coated.
  8. Transfer your mixture to a baking dish
  9. Spread remaining tomato sauce evenly over the pasta and sprinkle with your remaining mozzarella and parmesan over the top.
  10. Cover your baking dishes with tin foil & bake for 30 minutes.
  11. Remove foil & continue to bake until cheese is golden brown and bubbly – about 20 – 30 minutes.
  12. Remove from oven & cool for 15 – 20 minutes and sprinkle with chopped up basil.


Tomato/Basil (Margherita) Pizza

Loosely based on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe/index.html

I used about 8 oz fresh mozzarella (torn), 4 oz Fontina (shredded), only about half of a 28-oz can of crushed tomatoes, half a package of basil and about one large roma tomato. I used this dough.