“I love the combo of toasty almonds and basial as opposed to the more classic pine nuts or walnuts. Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato and call me on your way to heaven.”

“I learned to make Gras Pistas from Nadia Santini in a small restaurant called Dal Pescatore in the Montava region of Italy. The time I spent in Nadia’s kitchen was truly my greatest experience while working in Italy; while Nadia cooked, her mother and father helped, and her husband, Antonio, ran the front. Dal Pescatore was the kind of place where you went to the hen house when you needed an egg or to the eel pong when you needed an eel. Nadia taught me an enormous amount about the cooking of her region. She served this over grilled polenta, taking basil to a new plateau.
The Italians have pesto and Gras Pistas, and the French have pistou, all fo which were probably developed as a way to preserve basil. Basically a basil and parsley pesto, Gras Pistas was originally made with lard. My version uses what today’s health advocates consider more healthy—olive oil. Of course, this could all change tomorrow.
Gras Pistas is great spooned over almost anything: polenta, mashed potatoes, grilled vegetables, chicken, fish, steak, or lamb, or as a dip for focaccia.”

Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”

Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.

You can use 1 pkg of Lipton Vegetable soup instead.