Basil Pesto Spread by Salad Foodie

Summer’s remaining basil harvest can become the makings of delicious pesto to serve on crackers or crusty bread. And it does freeze well too for uses into the fall season and beyond. Easy to make and very nutritious compared to many typical spreads.

Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Italian Salsa Verde by Vicki S Challancin

A vibrant, bold, versatile condiment straight from Italy to your table! Try using this in soups, on bread, with crudités, alongside any grilled seafood or meat, atop cheese, as a pasta sauce, and as a dip for chips or pita triangles.

Zucchini con Anice by BearNakedBaker

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Chocolate Sauce for Roman Oxtail by Carmelita

A tomato sauce base is enriched with poached celery and finished with dark chocolate, raisins and pine nuts and a hint of nutmeg. This silky sauce is a subtly bitter sweet finish for Roman Oxtail Stew, its crowning glory. Though I have never tried it, I imagine it could also work well with game dishes.