I accidentally froze basil leaves in the back of the fridge. The leaves look thinner and darker than usual. Can I still use them to make pesto after they’re thawed? Should I reserve them for sauces instead? Or should I toss them away?
Juicy summer tomatoes are the stars of this main dish salad—they’re even used in the tangy vinaigrette. Toss two kinds with whole-grain croutons, other veggies, and chicken for a hearty take on panzanella.