Sentences with phrase «slice the basil chiffonade»

Slice the basil chiffonade and tear the arugula leaves into small pieces.

Not exact matches

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

You can also garnish with any of the following if you like: Chopped fresh cilantro Thinly sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)

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

Top with chiffonade of fresh basil, slice into pieces and serve.

To chiffonade simply stack basil leaves, roll tightly and slice.

* To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the «cigar» crosswise in thin slices.

Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded

3 - 4 tbsp extra virgin olive oil 1/4 red onion, minced 1/2 large tomato, diced medium 1/4 of a small bunch of kale, diced medium 1 can drained cannellini beans 1 tbsp balsamic vinegar 1 slice gluten - free bread 2 eggs Kosher Salt and Pepper Fresh basil, chiffonade (optional)

4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste

1/2 small onion 2 large chilled tomatoes, sliced into 1 / 4 - inch thick rounds Several basil leaves, cut into chiffonade 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey Salt to taste

Tip: The easiest way to chiffonade basil is to stack several leaves together, roll them up like a jelly roll, and then slice thinly across the roll.

Slice thin incisions vertically into the basil to form basil chiffonade.

Ingredients: 1 organic tomato, diced 1 1/4 cup organic fresh strawberries, diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

I had am amazing salad - warm grilled eggplant (sliced very thin like carpaccio) topped with diced tomatoes and chopped garlic and a chiffonade of basil drizzled with an oil and vinegar dressing.

Roughly chop the onions and olives, thinly slice the tomatoes and garlic, and chiffonade the basil (reserving a few tablespoons for serving).

Chiffonade four to five fresh basil leaves — pile the leaves on top of one another, roll them up, then slice them, so you get long strands of basil.

Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.