Basil

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Three Cheese Asparagus Ravioli flavored with lemon, garlic and basil make a delicious meal to enjoy any night of the week. This one comes together in about 15 minutes so "too busy" is not an excuse.

Sweet bell pepper & roasted chicken ravioli is complemented nicely with a sauce made with yellow tomatoes, garlic, Parmesan cheese and basil. An upscale taste that is still quick and easy.

Roasting corn brings out the natural sweetness and combining with ravioli, garlic and basil creates a delicious meal your whole family will love.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

When an abundance of fresh vine-ripened tomatoes piles high on my mother's kitchen counter in Thessa-loniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp. I like to add the fruity heat of Aleppo pepper, but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional 3/4 cup broth (for a total of 2 1/4 cups liquid) and a total cooking time of 20 to 25 minutes. I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don't mind that the basil darkens a bit, as it also intensifies the flavor.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

The deconstructed caprese is a sandwich on a skewer, featuring crusty bread, mozzarella cheese, tomatoes, and basil. While it looks sort of fussy, it’s actually a snap to pull together and it has a colorful presentation that looks quite smashing in a lunch box. Small mozzarella balls, also known as bocconcini, measure about an inch across and are sold in the specialty cheese section of many supermarkets. Pack the skewers with a little side of olive oil and balsamic vinegar for lunchtime dipping. For bigger appetites, increase the recipe by 50 percent, which will make three skewers instead of two.

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.