This is the jawbone and "incorrupt tongue" of St. Anthony at Basilica of Saint Anthony of Padua

I don't think Basil will ever let me use my sink again

Basilosaurus Appreciation

California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.

Tomato and Rice Soup Hearty Tomato and Rice Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon chili flakes (optional) 1 can (28 oz) crushed tomatoes 4 cups vegetable broth 3/4 cup white rice (or brown rice) Salt and pepper to taste Fresh parsley or basil for garnish Grated Parmesan cheese (optional) Directions: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened. Add garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant. Stir in crushed tomatoes and vegetable broth. Bring to a boil. Add the rice, reduce heat, and simmer uncovered for 20–25 minutes, or until the rice is tender. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #tomatoricesoup #souprecipes #comfortfood #vegetariansoup #easydinners #riceinbroth #heartymeals #souplover #tomatolovers #homecooking #herbalsoup #weeknightrecipes #souprecipeideas #veggiesoup #souphacks #plantbasedsoups #familydinners #ricebasedsoup #soupseason #simpleingredients A warm bowl of Tomato and Rice Soup is all you need on a chilly day. Comforting, herby, and hearty with just the right balance of flavors.

Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.

Seafood and Coconut Milk Soup Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, bruised and chopped 2 teaspoons red curry paste (optional for spice) 1 can (13.5 oz) full-fat coconut milk 2 cups seafood or vegetable broth 1 tablespoon fish sauce Juice of 1 lime 1/2 pound shrimp, peeled and deveined 1/2 pound white fish (like cod or tilapia), cut into chunks 1/2 cup calamari rings (optional) 1/2 cup mushrooms, sliced Salt to taste Fresh cilantro or Thai basil for garnish Lime wedges for serving Directions: In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant. Stir in red curry paste (if using) and cook for another minute. Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer. Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes. Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes. Taste and season with salt as needed. Remove lemongrass pieces before serving. Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.

Spaghetti with Bolognese Sauce Hearty Italian Spaghetti with Classic Slow-Simmered Bolognese Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 carrot, finely diced 1 celery stalk, finely diced 1 pound ground beef (or beef/pork blend) 1/4 cup tomato paste 1/2 cup dry red wine 1 can (14 oz) crushed tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 1/2 cup whole milk or cream 12 oz spaghetti Freshly grated Parmesan and parsley for garnish Directions: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until soft. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in red wine and allow it to simmer for 2–3 minutes until reduced slightly. Add crushed tomatoes, oregano, basil, salt, and pepper. Stir and reduce heat to low. Cover and simmer the sauce for at least 30–45 minutes, stirring occasionally. Stir in milk or cream during the last 10 minutes for added richness. Meanwhile, cook spaghetti according to package directions. Drain and set aside. Serve the Bolognese sauce over the spaghetti. Top with Parmesan and fresh parsley. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 610 kcal | Servings: 4 servings #bolognese #italianpasta #spaghettibolognese #classicrecipes #comfortfood #heartymeals #pastanight #homemadesauce #beefrecipes #slowcookedflavors #familydinner #tomatobasedsauce #weeknightdinners #italiancomfort #authenticbolognese #parmesantopping #easyitalian #redwinesauce #meatsauce #pastaandwine Slow-simmered comfort This Spaghetti with Bolognese Sauce brings the flavors of Italy straight to your table.

Grilled Chicken and Sweet Corn Pasta Smoky Grilled Chicken Pasta with Creamy Sweet Corn Sauce Ingredients: 8 oz penne or fusilli pasta 2 grilled chicken breasts, sliced 1 tablespoon olive oil 2 ears fresh corn, kernels removed (or 1 ½ cups frozen corn, thawed) 2 cloves garlic, minced 1/2 teaspoon smoked paprika 1/4 teaspoon chili flakes (optional) 1/2 cup grated Parmesan cheese 1 cup heavy cream (or half & half) 1/2 cup pasta water (reserved) Salt and black pepper to taste Fresh basil or parsley, for garnish Directions: Cook the pasta in salted water according to package instructions. Reserve ½ cup of the pasta water before draining. Heat olive oil in a large skillet over medium heat. Add corn and sauté for 3–4 minutes until lightly golden. Stir in garlic, smoked paprika, and chili flakes (if using). Cook for 1 minute until fragrant. Pour in the cream and bring to a gentle simmer. Stir in Parmesan and let the sauce thicken slightly, about 2–3 minutes. Add the cooked pasta and sliced grilled chicken to the skillet. Stir to combine. Loosen the sauce with reserved pasta water as needed. Season with salt and black pepper. Garnish with fresh herbs and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 585 kcal | Servings: 4 servings #grilledchickenpasta #cornpasta #sweetcornseason #summerpasta #weeknightmeals #comfortfoodrecipes #chickenrecipes #creamycornpasta #pastaideas #easyfamilydinner #grillseason #smokypasta #pastaandchicken #quickpasta #easymeals #freshsummerdishes #cheesycomfortfood #homemadepasta #midweekmeal #simpleingredients Smoky, creamy, and full of sweet corn goodness This Grilled Chicken and Sweet Corn Pasta is your next easy weeknight favorite!

Baked Pasta with Ricotta and Spinach Cheesy Ricotta‑Spinach Baked Ziti al Forno Ingredients: 14 oz (400 g) ziti or penne rigate 1 tbsp olive oil 1 small onion, finely diced 3 cloves garlic, minced 10 oz (280 g) fresh spinach, roughly chopped 2 cups (500 g) ricotta cheese 1 large egg 1 cup (90 g) shredded mozzarella, divided ½ cup (50 g) grated Parmesan, divided 2 ½ cups (600 ml) marinara sauce 1 tsp dried oregano ½ tsp dried basil ¼ tsp ground nutmeg Salt & freshly‑ground black pepper, to taste Optional garnish: fresh basil ribbons Directions: Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish. Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside. While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly. In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture. Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta. Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil. Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot. Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes Kcal: 460 kcal | Servings: 6 #bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!

Sun-Dried Tomato Pesto Bold and Tangy Sun-Dried Tomato Pesto with Garlic and Basil Ingredients: 1 cup sun-dried tomatoes (oil-packed, drained) 1/3 cup toasted pine nuts (or walnuts for variation) 2 cloves garlic 1/2 cup grated Parmesan cheese 1/4 cup fresh basil leaves 1 tablespoon lemon juice 1/2 cup olive oil (plus more as needed) Salt and black pepper, to taste Directions: In a food processor, combine sun-dried tomatoes, pine nuts, garlic, Parmesan, basil, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture becomes a thick, spreadable paste. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to 5 days. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 210 kcal | Servings: 6 servings #pesto #sundriedtomato #homemadesauce #italianflavors #garliclover #pastasauce #easyrecipes #quickcondiments #mediterranean #boldflavors #freshbasil #parmesancheese #pestosauce #umamirich #oilbasedsauce #dipspread #glutenfree #mealprep #cheeselovers #condimentgoals This Sun-Dried Tomato Pesto is bursting with flavor! Perfect on pasta, sandwiches, or even dolloped on grilled veggies. Ready in 10 mins!

Spicy Meatball and Pepper Pasta Fiery Spicy Meatball and Roasted Pepper Pasta in Zesty Tomato Sauce Ingredients: 1 lb (450g) ground beef 1/4 cup breadcrumbs 1 egg 2 cloves garlic, minced 1/2 teaspoon chili flakes (adjust to taste) 1 teaspoon Italian seasoning Salt and pepper to taste 2 tablespoons olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small onion, sliced 2 cups tomato passata or crushed tomatoes 1 tablespoon tomato paste 1/2 teaspoon smoked paprika 12 oz (340g) penne or rigatoni pasta Fresh basil or parsley, for garnish Grated Parmesan cheese, to serve Directions: In a bowl, mix ground meat, breadcrumbs, egg, garlic, chili flakes, Italian seasoning, salt, and pepper. Form into small meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides (about 8–10 minutes). Remove and set aside. In the same skillet, sauté onion and bell peppers until softened, about 5–6 minutes. Stir in tomato paste, smoked paprika, and passata. Simmer for 10 minutes until sauce thickens slightly. Return meatballs to the pan and cook for another 5–7 minutes until fully cooked through. Meanwhile, cook pasta according to package instructions. Drain and toss with the sauce. Serve hot, garnished with fresh herbs and Parmesan. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 560 kcal | Servings: 4 servings #meatballpasta #spicypasta #pepperpasta #heartymeals #weeknightdinners #pastaandmeatballs #easycomfortfood #homemadepasta #chilipasta #zestytomatosauce #dinnerrecipes #italiandinner #spicycomfortfood #pastanight #rusticrecipes #easyfamilydinner #savoryflavors #meatballmadness #pastalovers #onepanmeals Turn up the heat This Spicy Meatball and Pepper Pasta is a bold, satisfying dish with every bite delivering fire and flavor!