Juicy chicken breasts stuffed with a creamy, savory filling of spinach, sun-dried tomatoes, and melted cheese. Liquid basil and garlic bring a fresh, rich flavor that pairs perfectly with crispy prosciutto.

Chicken‍

4 large chicken breasts
4 slices prosciutto
1 tbsp olive oil
Toothpicks

Filling

‍7 oz cream cheese, softened
2 tbsp liquid basil
1 tbsp liquid garlic
1 cup fresh spinach, finely chopped
1 small onion, finely chopped
2 tbsp sun-dried tomatoes, chopped
4 oz mozzarella, torn into small pieces
Freshly ground black pepper

Preheat grill to medium heat.

Mix cream cheese, liquid basil, liquid garlic, spinach, onion, sun-dried tomatoes, mozzarella, and black pepper in a bowl until well combined.

Cut a pocket into each chicken breast and fill generously with the cream cheese mixture.

Wrap each chicken breast with a slice of prosciutto and secure with toothpicks. Brush lightly with olive oil.

Grill for 6–7 minutes per side until golden and cooked through. Finish cooking indirectly or in a covered grill tray if needed.

Let rest for a few minutes before serving. And add a squeeze of lemon before serving to brighten the flavors even more.

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A simple and fresh salad with ripe tomatoes, creamy mozzarella, and a well-balanced dressing. Perfect as a light starter or a side dish.

Serves 3–4 (starter or side)

1 lb tomatoes
2 buffalo mozzarella
1 red onion
3 tbsp olive oil
2 tbsp liquid basil
1 tbsp liquid garlic (optional)
1 tsp apple cider vinegar (optional)
Sea salt

Cut the tomatoes into slices or wedges and thinly slice the red onion. Tear the mozzarella into smaller pieces.

In a small bowl, mix liquid basil (and liquid garlic if using) with olive oil and apple cider vinegar to make a dressing. For a milder, less acidic flavour, the apple cider vinegar can be left out.

Arrange the tomatoes, onion, and mozzarella on a serving plate. Pour the dressing over just before serving and finish with a pinch of sea salt.

A simple, hearty tomato sauce packed with vegetables and rounded off with smooth garlic and basil - perfect for an easy, comforting pasta dish.

Serves 2

‍1 (14 oz) can crushed tomatoes
1 tbsp tomato paste
1 small yellow onion, chopped
1/2 zucchini, diced
2 celery stalks, finely chopped
2 small carrots, diced
1 tsp liquid garlic
1 tsp liquid basil
2–3 tbsp water
1 tbsp butter
1 tsp sugar
Salt and black pepper, to taste
6–7 oz spaghetti

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Add crushed tomatoes, tomato paste, butter, sugar, water, half of the celery, half of the carrots, and the onion to a saucepan. Simmer over medium heat for 30–40 minutes, stirring occasionally.

Stir in the remaining celery, carrots, and zucchini along with salt, pepper, liquid garlic, and liquid basil. Let the sauce simmer for another 10–15 minutes until the vegetables are tender and the flavors are well combined.

Meanwhile, cook the spaghetti according to package instructions. Drain and serve topped with the warm tomato sauce.

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A simple and flavorful dish with tender eggplant, nutty parmesan, and a fresh hint of basil.

Serves 2

1 eggplant
1 tbsp olive oil
1 tbsp liquid basil
A handful of grated parmesan
A small handful of walnuts
A little lemon zest
Salt and pepper

Slice the eggplant into thin slices and sprinkle with salt. Let them sit for about 30 minutes to draw out bitterness, then pat dry.

Mix olive oil and liquid basil, and brush the eggplant slices evenly. Season with salt and pepper.

Grill over medium heat for about 5 minutes on each side until tender and lightly charred.

Transfer to a serving plate, top with grated parmesan, and finish with lemon zest and chopped walnuts.

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A simple and elegant starter with fresh greens and a touch of basil.

Serves 1-2

1 package carpaccio
1 tbsp pine nuts
1 handful arugula
1 tsp liquid basil
Olive oil
Parmesan

Arrange the carpaccio evenly on a plate. Top with arugula, pine nuts, and parmesan.

Mix the olive oil with liquid basil and drizzle over the dish just before serving.

A simple and flavorful dressing that goes well with almost any salad.

Serves 2–4

1 head of lettuce or mixed salad greens
2 shallots
1 tbsp liquid basil
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp acacia honey
Salt and pepper

In a small bowl, whisk together liquid basil, olive oil, Dijon mustard, and acacia honey. Season with salt and pepper to taste.

Finely chop the shallots and add them to the salad.

Pour the vinaigrette over the salad and toss gently until everything is well coated.

Serve as a light lunch or as a fresh side dish for dinner.

Tip Easy to adjust to your taste. You can increase or reduce the amount of honey and Dijon mustard, or leave them out entirely for a sharper dressing. For extra depth, try adding a bit of liquid garlic.

A rich and comforting pasta classic with a flavorful twist. Liquid garlic and basil bring depth and freshness to this hearty meat sauce.

Serves 2

7 oz pasta (e.g. rigatoni)
1 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
10 oz ground beef
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 tbsp liquid garlic
2 tbsp liquid basil
½ tsp sugar
Salt and black pepper, to taste
¼ cup water (as needed)
Parmesan cheese, shaved or grated

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Heat olive oil in a pan over medium heat. Add onion, carrot, and celery, and cook until softened.

Add ground beef and cook until browned. Stir in tomato paste and let it cook for a minute.

Pour in crushed tomatoes and a splash of water. Add liquid garlic, liquid basil, sugar, salt, and pepper. Let the sauce simmer for 15–20 minutes until thick and rich.

Meanwhile, cook pasta according to package instructions. Drain and set aside.

Serve the pasta topped with the Bolognese sauce. Finish with plenty of Parmesan.