Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh
basil leaves, plus more
for garnish
On the current iteration of the menu, dishes like to - die -
for Brussels Sprouts with sambal sauce, Thai
basil, mint and peanuts, Ahi Tuna Tartare, Tempura Fish Tacos, 10 - ounce Kurobuta Pork
Chop and Jumbo Lump Crab Cakes delight.
In a large bowl, combine all the ingredients
for the meatballs — ground chicken breast, breadcrumbs, minced garlic, 1 egg, 2 tablespoons
chopped basil (reserve 1 tbsp
for later!)
Delicious with ranch dressing, or
for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic,
chopped fresh
basil, salt and pepper to taste.
grated parmesan
chopped olives dried Italian Herbs,
for garnish
chopped basil,
for garnish
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more
for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and
chopped 1 medium carrot or 2 baby carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5
basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
Instead of mint, Boni calls
for a mixture of
chopped basil and parsley.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly
chopped basil
I have it
for breakfast almost every single morning with
chopped sweet
basil and always looking
for new ways to try it.
Although my favorite thing to do is marinate them in some cider vinegar with
chopped fresh
basil (dissolve liberal amount of sugar in it to cut the pucker)
for about 15 - 20 mins, top the slices with a whole
basil leaf and a thick slice of fresh mozerella.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly
chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and
chopped 5 - 7
basil leaves,
chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh
basil,
chopped for garnish
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh
basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water
for 10 minutes.
200 g black chickpeas, soaked in cold filtered water
for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and finely
chopped a handful of fresh
basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
(Just with a little olive oil and s & p.) Those grilled veggies combined with sliced tomatoes, fresh mozzarella and Parm, bits of shaved garlic, and
chopped fresh
basil made
for one stunning pizza.
I did make a few minor adjustments: left onion out; substituted
basil for oregano, added a bit of finely
chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).
Variations: Add 2 cups coarsely
chopped fresh baby spinach when cooking the vegetables; substitute
chopped green olives
for the kalamata olives; top with shredded fresh
basil leaves.
Ingredients
For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
For the fava bean soup 700 g dried fava beans, soaked in filtered water
for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and
chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste
For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-.
For the cherry tomato and
basil relish 2 handfuls cherry tomatoes, -LSB-...]
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh
basil leaves,
chopped — a small bunch of coriander,
chopped — salt
For this dinner, I decided to add some
chopped basil and pine nuts to the couscous after it was cooked up.
Ingredients: 2 tablespoons olive oil
for frying 1 small white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra
for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
Optional: approximately 1/4 cup fresh Thai
basil, whole leaves or coarsely
chopped + more
for garnish if desired (sold in Asian markets)
In a medium frying pan add Italian sausage (casing removed and
chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano,
basil, salt and pepper to taste, cook on medium
for approximately 10 minutes.
can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried
basil or 1/3 c. fresh
chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes
for a moment.
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter
for sautéing tortill
for sautéing tortillas.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked
for 2 hours, drained, and
chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh
basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
2 tablespoons olive oil 2 cups
chopped leeks 2 cups
chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup
chopped fresh
basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican red chile powder,
for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely
chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4 slices of lime — to serve
For example, substitute feta cheese for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pas
For example, substitute feta cheese
for the mozzarella, oregano for the basil, add some kalamata olives and chopped capers and you have Greek pas
for the mozzarella, oregano
for the basil, add some kalamata olives and chopped capers and you have Greek pas
for the
basil, add some kalamata olives and
chopped capers and you have Greek pasta.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more
for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more
for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked
for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
ingredients
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste)
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (
chopped) 2 tablespoons
basil (
chopped, plus more
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more
for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) Kosher salt and freshly ground black pepper (to taste)
1/4 c olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra
for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti,
for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini,
for serving
This recipe calls
for both parsley and cilantro but feel free to use other herbs like sliced chives or
chopped basil.
4 ears corn, shucked Canola oil
for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more
for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons
chopped fresh
basil
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (
for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh
basil leaves (finely
chopped) 2 teaspoons lemon zest
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely
chopped fresh
basil, plus extra
for garnish 1/2 pound penne pasta
I
chopped into the ribbons
basil bunch
for the herbs.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions,
chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup
chopped fresh
basil leaves or parsley Whole fresh
basil leaves (
for garnish)
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery,
chopped small 1/2 — 1 red pepper,
chopped small 1/2 onion,
chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy
Basil pesto (1 cup
basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese
for your dairy eating loved ones)
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely
chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small
basil sprig + cooked fusilli,
for serving + grated Pecorino Romano,
for garnish
Roughly
chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle
for about 2 minutes, then add 3 fresh
basil leafs and pound everything together
for another 3 minutes, until everything is well mashed
For the edamame pesto: 2 cloves garlic,
chopped 1 cup packed
basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh
basil 2 garlic cloves,
chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw
chopped vegetables or pita chips,
for serving.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai
basil, mint, cilantro (or a mix of all three),
chopped
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large sweet onion, sliced 1 red bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely
chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely
chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more
for squeezing 1⁄3 cup
chopped flat leaf parsley 2 tablespoons torn
basil leaves Lemon wedges
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut into small pieces 6 sundried tomatoes, soaked in filtered water
for about 10 minutes then rinsed, pat - dried and cut into pieces a handful of fresh rocket, cleaned and
chopped a handful of fresh
basil, cleaned and
chopped 1 garlic clove, peeled and cut into slivers extra -LSB-...]
1/3 c each fresh
basil and parsley,
chopped (keep out 1 T
for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T
for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes
for garnish
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more
for garnish 1/2 ounce Parmesan, grated, plus more shaved
for serving 1-1/2 cups
basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup
chopped walnuts