Basil

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Truly ripe tomatoes don't need much.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

If you can’t find mozzarella di bufala (buffalo mozzarella) for this late-summer dish, substitute fresh cow’s-milk mozzarella. Silverton sometimes serves the dish with slow-roasted tomatoes for a tangy-sweet flourish.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

Prep the vegetables and whip together the dip and you've got a party appetizer in 15 minutes.