Basil Pesto
Here's a classic basil sauce that won't turn brown the minute you toss it with hot pasta! The trick: Blanching the basil before making the pesto. You may think that blanching the basil will take away some of its spunk, but be assured that it doesn't. Indeed, the technique won't take an ounce of flavor out of the aromatic leaves. This extra step only adds a few minutes to the preparation of your pesto, but it'll give you a bright green sauce that will make all your favorite pesto dishes look as good as they taste.
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Don't just boil your carrots for your next dinner party; glaze them. This recipe uses honey, butter, and an orange peel to infuse the carrots with a bright and rich flavor. 
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Halibut Cheeks
Since fish cheeks are the best part of the fish, and halibut's flavor is so light, you hardly have to do anything to make it taste good. In this recipe, a quick poach in a soy sauce-based mixture is all it takes to whip up a quick dish. Check out more Healthy and Hearty Halibut Recipes.
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Loaded with fresh herbs, this is a refreshing summer salad when you've overdone the tomato and mozzarella thing. Adding day-old chunks of toasted bread brushed with olive oil makes it a great version of panzanella.
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Roasted Potatoes with Rosemary
Try this roasted potatoes with rosemary recipe.
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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!
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Strozzapreti with Ramps
At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible. Click here to see In Season: Ramps.
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Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Gre
By
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal. Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.
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This easy shrimp ceviche is seasoned with a little lime, lemon, and orange juice, and given texture from avocados, cucumbers, and radishes. 
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Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component.
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Kale Pesto
A healthy, kale pesto that works well over pasta or thin strips of yuba.
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