• 1 tablespoon butter
• 1 tablespoon olive oil, plus more for pan
• 2 to 4 garlic cloves, finely minced
• 24 grape tomatoes, halved
• 24 young green beans, trimmed
• 2 small yellow squash or zucchini, thinly sliced
• 1 lemon, zest and juice reserved separately
• Creole seasoning, as needed
• 1 pound baby spinach, washed
• salt and pepper
• 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
• minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

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• kosher salt to taste
• 8 ounces dried linguine
• ½ cup extra virgin olive oil
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• ⅓ cup white wine
• 8 mussels, scrubbed and debearded
• ½ cup halved cherry tomatoes
• 2 tablespoons unsalted butter
• 8 large shrimp, peeled and deveined
• 8 leaves basil, torn, plus more for garnish
• black pepper to taste
• ½ cup grated Asiago cheese
• 4 lemon wedges

Figaretti's Linguine

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Chicken with Lemon-Basil Salsa Verde

• ½ cup all-purpose flour
• 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
• 1 teaspoon herbes de Provence
• salt and pepper
•  3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 zucchini, quartered lengthwise and sliced ½ inch thick
• 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
• 2 garlic cloves, minced
• 12 ounces cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• ¼ cup shredded fresh basil or mint
• 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

• 2 cups fresh basil
• 1 teaspoon finely grated lemon zest
• 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
• ¼ cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• salt and pepper
• ¼ cup lemon juice (2 lemons)
• 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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• 3 lb. unpeeled, large raw shrimp, peeled and deveined 
• 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
• 6 Tbsp. butter, softened and divided 
• 2 cups chopped onion 
• 1 cup chopped green bell pepper 
• 1 cup chopped celery 
• 3 garlic cloves, minced 
• 1 (28-oz.) can diced tomatoes
• 2 bay leaves
• 1 Tbsp. Worcestershire sauce
• Hot sauce
• 2 Tbsp. all-purpose flour
• Garnishes: chopped green onions, chopped fresh parsley

Shrimp Seasoning: combine the following

• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground red pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Shrimp Creole

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• 1¼ lb (625 g) boneless, skinless chicken breasts 
• 2 teaspoons canola oil 
• 2 teaspoons ground cumin 
• 2 teaspoons chili powder 
• 1/2 teaspoon kosher salt 
• 6 oz (185 g) corn tortilla chips 
• black beans, as desired
• 6 oz (185 g) Monterey Jack cheese, shredded
• 2 ripe tomatoes, diced 
• 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
• pickled jalapeños, to taste
• 1/2 cup sour cream

Chicken Taco Nachos

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The key to this sauce is taking time to roast the tomatoes, chiles, and onion. The char delivers a lot of flavor.

• 1 pound ripe tomatoes
• ½ pound fresh green chiles (see note below)
• 1 large onion, peeled
• 1 tablespoon lime juice
• salt

Roasted Chile and Tomato Salsa

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Roast Beef

• 1 top round or chuck roast, 3 to 4 pounds 
• Kosher salt and freshly ground black pepper 
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced 
• 1/2 bunch thyme
• 1/4 cup all-purpose flour 
• 1/2 cup water

Sandwiches

• 6 (6-inch) lengths soft French bread, cut open and toasted 
• Mayonnaise
• 3 large tomatoes, thinly sliced 
• Shredded iceberg lettuce 
• Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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• 1 (14.5-ounce) can whole tomatoes, undrained
• 2 pounds boneless beef round steak
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• ½ teaspoon cayenne, or to taste
• 4 cloves garlic, finely minced
• ⅓ cup plain flour
• ⅓ cup lard or cooking oil
• water or wine for deglazing pan
• 1 medium onion, finely chopped
• ½ cup diced celery
• ½ cup diced green pepper
• 1½ cups water or beef broth
• 1 bay leaf
• sliced green onions, for garnish
• Cheese Grits, for serving (recipe follows)

Cheese Grits

• 3 cups water
• 3 cups whole milk
• 1¼ cups quick-cooking grits (not instant)
• 4 ounces sharp Cheddar, shredded
• 4 ounces mozzarella or Jack cheese, shredded
• 2 tablespoons butter
• salt and pepper

Grits & Beef Grillades

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• 6 heirloom or other vine-ripened tomatoes (about 2 pounds)
• 6 fresh basil leaves, chopped
• 2 garlic doves, minced
• Pinch of julienned flesh flat-leaf parsley
• 1 pound fresh or dried capeilini
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra virgin olive oil

Rick Tramonto's Capellini with Summer Tomatoes

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• 5 cups seeded, peeled, and diced tomatoes
• 1 red bell pepper, seeded and chopped
• 1 chopped sweet onion
• 2 minced garlic cloves
• 3 cups low-sodium vegetable stock
• 2 tablispoons chopped fresh basil
• garlic salt and pepper, to taste
• 1/4 cup half & half, room temperature
• Additional fresh basil leaves, for garnish

Tomato Basil Soup

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