Southern Living, July 2013 Page 104
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Try this chunky pesto riff as a sauce on fish or pork, tossed with cellophane or vermicelli noodles, or stirred into chicken noodle soup.
Shrub cocktails get their tart pucker from vinegar.
This creamier cousin of sorbet makes a perfect palate cleanser. You can also scoop it into a glass or paper cone and top with a glug of rum or bourbon for a play on a frozen mint julep.
Basil-Shallot Green Goddess Dressing
"This is what happens when Green Goddess sleeps with Ranch," Jason says. Use it on any salad, though it's particularly good on tomato salad. "Or use it as a dunking sauce for something fried, like fried green tomatoes."