2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried
basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Not exact matches
can tomato sauce, chopped garlic, salt and
pepper, oregano,
basil a
pinch of sugar and
crushed red pepper flakes.
In a food processor, combine the tomatoes, almonds, garlic,
basil, anchovies, capers,
crushed red pepper, cheese, and a good
pinch of salt and
pepper.
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves,
crushed Pinch of red pepper flakes Sea salt, to taste 4 fresh
basil leaves, torn into bits
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1
red pepper, diced 1 yellow
pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves,
crushed 2 tbsp dried oregano A good
pinch of sea salt and black
pepper 280g wholewheat spaghetti 4 tbsp fresh
basil, chopped
Stir in the
crushed tomatoes, dried
basil,
pinch of crushed red pepper, vegetable broth and sugar.
1 pound spaghetti or linguine Salt Extra-vrigin olive oil
Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes
Pinch of sugar 1/2 cup whole
basil leaves, torn if large Freshly ground black
pepper
2 large zucchini 2 small yellow squash 1 beet 2 large
red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh
basil a few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon
crushed red pepper flakes Good
pinch Kosher salt Lots
of fresh black
pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
2 Tablespoons
of chopped garlic 3 Tablespoons
of olive oil 8 cups chopped tomatoes (fresh or canned) 1 cup onions, chopped 1/2 cup
of fresh chopped parsley 1 teaspoon oregano 1 teaspoon
of crushed red pepper 1/8 cup
of fresh chopped sweet
basil Pinch of thyme
Pinch of rosemary One teaspoon salt One teaspoon black
pepper
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.