Combine all ingredients in bowl. Cover; refrigerate overnight. Adjust seasoning; drain, leaving small amount of basil vinaigrette with ...

This is also delicious as a cold salad, served in lettuce cups or over shredded lettuce. Simply cover the bean mixture and refrigerate until ...

Heat olive oil in saute pan. Add shallots and peppercorns; sweat until shallots are translucent, about 5 minutes. Add dill stem; cook to infuse ...

Sweat garlic and shallots in butter until soft. Add mushrooms; saute until dry. Add Madeira; cook until dry. Add cream and breadcrumbs; combine. ...

TO SERVE Toss greens with tarragon vinaigrette; place portion in center of plate. Place mushroom salad to right of salad; position pate mushroom ...

Blanch outer leaves of leek; shock in ice water. Slice into long thin strips; reserve. Split radicchio leaves in half by removing center ribs. Roll ...

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and broth in skillet over medium-high heat 3 minutes, stirring ...

Peel, quarter and seed squash. Cut into 1/4-inch slices. Saute in butter and oil until lightly browned, 2--3 minutes Butter a 1-qt. baking dish. ...

Chop zucchini into 1-inch cubes and set aside. Melt butter in a deep kettle and add chopped onion. Cook, stirring until onion is wilted. Add ...

(Adjust amount of green peppers, onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and ...