Basil Butter Garlic Bread

Basil has been growing like crazy in my little herb garden this summer.


So any time I come across a recipe that calls for basil, I want to give it a try.  I saw this recipe for Basil Butter Garlic Bread on Jenna’s Everything Blog and needed to make it.  Who doesn’t like a nice garlic bread to go with an Italian dinner?  Especially one that is not from the frozen section.

This recipe is extremely easy.  I love it when you can throw everything in a food processor and it does all the work for you.


I also love it when you can just run out to the back yard and pick the fresh herbs that you need.  This recipe not only calls for basil but a bit of parsley as well.  And despite what the recipe says, you can easily adjust the amount of herbs you put in it for your liking.


Spread the butter on a fresh loaf of ciabatta bread that has been sliced down the middle.

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Top it with freshly grated parmesan cheese.


Wrap it in foil and bake.  That’s it!


Matt and I did have this garlic bread with spinach basil pesto over chicken and pasta.  You may say it is basil overload for one night.  But no, it was all wonderful!


I think this would make a great appetizer as well if you cut the loaf up into small pieces.  Remember, you can find the recipe here!

Spinach Basil Pesto

I like pesto. But since becoming pregnant, it has become something I could do without. Until I came across a recipe for Spinach Basil Pesto from Two Peas and Their Pod. Since I haven’t had it in months, I wanted to give this recipe a try and see how I would feel about it. And I thought this was another great opportunity to use fresh basil from my herb garden. This recipe is incredibly easy and quick to make. And it is nut free which is a bonus if this is an allergy you need to worry about.


You put all ingredients in a food processor and blend. That’s it!


And yes, I did enjoy it very much!  How can you not?  Just look at that amazing color!  I think I am past the I hate pesto because of pregnancy phase.


What’s great about pesto is you can use it in so many different ways.  The night I made it, the pesto was put on pasta with grilled chicken and some grated parmesan cheese.  A delicious and easy meal for a summer night.


More recently, Matt and I enjoyed the pesto on homemade paninis, which we have quite often.

Ciabatta bread, pesto, mozzarella cheese, and tomato grilled to deliciousness.


I hope you give this recipe a try.  I am glad I did!


Broccoli Slaw

Memorial Day has already come and gone which means summer has begun!


And that means it is time for BBQ’s.  The perfect side dish to any meal cooked on a grill is cole slaw.  Now that the nice weather is here, we make cole slaw at least once a week.  And we don’t always have it when we grill but love it as a side dish.

I made this broccoli slaw based on a recipe in the latest issue of Food Network Magazine.  What drew me to this was the use of fresh herbs.  This was the perfect opportunity to use herbs from my garden for the first time!

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What’s great about slaw is there are so many options and different ways; you just make it the way you prefer.  This is how I took the original recipe and made it to my liking.

Recipe (adapted from Food Network Magazine):

  • 16 ounce bag of cole slaw
  • 1½ cups chopped broccoli
  • ½ cup chopped red onion
  •  about ¼ cup total chopped fresh dill and parsley
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tbs. cider vinegar
  • 1 tbs. sugar
  • 1 tsp. kosher salt


  • In a large bowl, combine the cole slaw, broccoli, red onion, and herbs.  Set aside.
  • In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, sugar and salt.
  • Pour the dressing mixture over the cole slaw mix and gently stir to combine thoroughly.



I love how this came out.  It is just the right amount of creaminess and tang and the fresh herbs add a lot of flavor.

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I look forward to lots of dinners on the grill this summer which will allow me to make this a bunch of times!