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PASTA PRIMO! by Jane Pakis
CARMEL VALLEY, California, USPasta-bilities This is the simplest of delights, inspired by our garden of fresh tomatoes & basil. A quick, easy dish to, literally, just toss together! ๐


Insalata Caprese by Katia Bulbenko
Weehawken, NJ, USNamed for the island of Capri, this classic Italian salad is as summery as it gets. Juicy ripe tomatoes, fresh mozzarella and fresh basil leaves are the three main ingredients. Thinly sliced red onions are a wonderful addition, but optional. Layer on a platter, sprinkle with salt & pepper, drizzle olive oil and balsamic vinegar on top. Serve with crusty bread.

Hey Pesto! by Susan Mitchell
Montreal, QC, CASuch a simple but delicious dish - I love pesto!


The other pasta by Bhargavi Balachandran
Lynnwood , Washington, USMy family loves marinara. I think I have a love-hate relationship with tomatoes.. Pesto is my answer to all the tomatoes that I get subjected to.. I love pistachios and zucchini. This is a comfort food I can dig into anytime ... too bad if my waist line groans.. Oh, I have sneaked in some tomatoes into this one .. just for color.He is not invited to be part of the official recipe ๐ There is no garlic in the recipe too, as sometimes I restrict the use of garlic in my cooking. Feel free to add in some chopped garlic, if you love your pastas garlicky..


Summer Strawberry Salad by Letha Carrico Culinary Illustration
Savannah, GA, USCool and crispy salad nestled on a classic red and white picnic tablecloth. Fresh-from-the-garden strawberries and basil, accented with creamy mozzarella and a crunch of walnuts, then drizzled with punchy balsamic and your best olive oil. Perfect fare to cool and freshen the palate on a warm summer afternoon!

Classic Caprese Salad by Stephanie Peterson Jones
Asheville, NC, USWhen summer bounty is in full swing, there is nothing better than a Caprese Salad. Good balsamic vinegar is a great addition but is not "classic".

Farm Fresh Tomato Salad by Diane Sullivan
ithaca, new york, USAn all time favorite, fresh from the garden, summer salad.


Insalata Caprese by Judith Mayer
Chicago, Illinois, USCaprese Salad, a classic summertime salad, was created in the 50s in Capri and should always be dressed with a drizzle of EVOO only! Balsamic vinegar would destroy the delicate flavor of the cheese. And use only the finest ingredients since it's such a simple salad!

Honey Lime Peach Salad by Brieanne Trevorrow
Lancaster, Pennsylvania , USThink of this recipe as a traditional fruit salad with an upgrade! The combination of fresh fruit with zesty lime juice, a hint of sweet basil, and little extra yummy goodness from the honey will leave your tastebuds wanting more!


Vegan Pizza! by Saori Ohkuni
Kamogawa, Chiba, JPPizza would be the best way to enjoy cheese!
I'm vegan but still I can enjoy "cheese" topped pizza.
There are many different dairy free "cheese" options, such as meltable "cheese" and vegan "mozzarella" etc.
I also love topping tomatoes, basil, olives, mushrooms, onions, peppers and some more.
This picture is drawn only with colored pencils.
Theme - GrateFULL


GrateFULL by WelcomeNemo
kiev, kiev, UAAwesome noodles with basil sauce: two types of cheese and plenty of your love will make it adorable!


Homemade Thai Green Curry Paste by Amita
Bangalore, Karnataka, INMaking Thai curry paste is so much easier than it looks, itโs just taking the ingredients, roasting some of them and then just grinding in Pestle and mortar. Or a processor works too! Itโs so full of freshness and flavour, and takes you to tropical paradise with just one bite!


Marinara Sauce - Pantry Pickings by Judith Mayer
Chicago, Illinois, USAlways keep a can of San Marzano tomatoes in your pantry!



Penne alla Vodka by abicmo
BALTIMORE, MD, USThis dish is something my sister would always cook for me when I visited her. As she has gotten older, she's modified the recipe due to certain dietary restrictions and lifestyle choices that she's made, however we all agree it's more delicious this way. Try substituting out the heavy cream found in most vodka sauces with this cashew cream alternative!
Made for Rebecca Bradley's Food Illustration course, Spring 2020.