Mix fresh chopped basil, corn kernels, peas, and minced garlic; drizzle with olive oil.
Not exact matches
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of
fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder
mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
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 tortillas.
12 spears of
fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp
mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely
chopped
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
400 grams uncooked spaghetti For the meatballs250 grams ground beef250 grams ground pork 1 piece El Rey chorizo de bilbao,
chopped finely (or 1 can chorizo de bilbao) 1/4 cup
fresh parsley,
chopped finely2 eggs 1/2 cup breadcrumbs3 cloves garlic1 / 2 cup onions, minced salt and pepper to taste For the sauce1 / 2 cup olive oil15 to 20 pieces meatballs 5 cups red sauce 2 tablespoons
chopped fresh basil 1/4 cup
chopped fresh parsley salt and pepper to tasteParmesan cheese 1 Prepare the meatballs:
Mix all ingredients together in a bowl.
Sandwiches:
Mix cream cheese, 1 - tablespoon
fresh chopped basil, salt, and
fresh ground pepper in small bowl.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (
mix of Mozzarella and Provolone) Small handful of
fresh basil leaves,
chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded /
chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (
mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb
mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup
chopped fresh basil
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly
chopped 2 tbsp (30 mL) roughly
chopped fresh parsley leaves 1/2 cup (125 mL) roughly
chopped red onion 1 cup (250 mL)
chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL)
mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (
basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
It's topped with spicy arrabiata sauce
mixed with some nutritional yeast (optional, for a cheesey flavour), a selection of Mediterranean
chopped veg and garlic, lightly fried with water or a low - cal olive oil spray and some
fresh basil.
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese
mixed with 1/2 cup soft goat cheese 3 radishes —
chopped 3 tablespoons
chopped chives 2 tablespoons
basil oil (1/2 cup olive oil blended together with 1 cup
basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of
fresh greens or microgreens to serve
fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)
I used some
fresh Rosemary as topping but you can top it with olives, concord grapes, cherry tomatoes, freshly
chopped basil, sun dried tomatoes or simply a
mix of dry Italian herbs would also suffice.
I used a little less dried
basil and
mixed some
chopped fresh basil and chickpeas into the pasta afterwards.
Ingredients: 1 cup plain low - fat yogurt 4 teaspoons
fresh lime juice 2 teaspoons curry powder teaspoon ground red pepper 1/2 teaspoon kosher salt 5 cups
chopped cooked turkey 1 cup
chopped red bell pepper 3 tablespoons
fresh Thai
basil (or regular
basil) 1 cup shredded (matchstick) carrots 6 cups
mixed baby salad greens
Ingredients: 1/4 cup olive oil 2 TBSP vinegar (red or white wine, apple cider — not balsamic) 1 large garlic clove
chopped finely 2 tsp Dijon Mustard 1/2 tsp oregano (dried or
chopped fresh) 1/2 tsp
basil (dried or
chopped fresh) Instructions: Combine all ingredients in a small glass jar with a lid and shake well to
mix.
Nomelette Yield: 1 serving You will need:
mixing bowl, skillet, spatula, knife, cutting board, measuring spoons 2 eggs + 3 T egg whites 2 T
fresh parsley 1 T
fresh basil 2 cloves garlic 3 swiss chard leaves,
chopped fresh cherry tomatoes 1/4 avocado 1 - 2 tsp coconut oil 1.
Ingredients: 1 head butter lettuce, washed and
chopped 1 avocado,
chopped 2 Tablespoons extra virgin olive oil 1 Tablespoon lemon juice 2 Tablespoons
fresh basil, shredded salt and pepper (to taste) Directions: Toss all ingredients in a
mixing bowl and combine.
Apple Cider Vinaigrette Ingredients: 4 Tablespoons Flaxseed Oil 2 Tablespoons Apple Cider Vinegar 1 Clove of Garlic (pressed)
Fresh herbs of your choice finely
chopped (cilantro,
basil, tarragon, parsley, etc.) Preparation Combine all the ingredients together and either
mix all manually, or place all the ingredients in a small food processor or a handheld blender -LSB-...]
About 1/2 cup
chopped mixed fresh herbs, such as tarragon, chervil, mint,
basil and lovage — use at least two