2 — 4 - 6 oz servings of fish 1 cup Cooked brown rice — I have done my food prep already so I've got some germinated brown rice already made 1 zucchini, diced 8 - 10 cherry tomatoes, halved fresh lemon fresh
basil Sea salt and pepper to taste
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
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh
basil Finely ground
sea salt Freshly ground black
pepper
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed
basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast,
basil, olive oil, lemon, dried mushrooms,
sea salt, black
pepper, red chili
pepper flakes
and 3 tablespoons water.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried
basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
In a small bowl, mix together the balsamic vinegar, reduction, olive oil, mustard, garlic,
sea salt and pepper and half the
basil.
1 tbsp olive oil 1 onion, peeled
and chopped 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 tsp dried
basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained
and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked black
pepper 2 cups kale, roughly chopped 6 tsp
basil pesto
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
Combine panko, Parmesan cheese, garlic powder, dried
basil, crushed red
pepper flakes,
sea salt,
and freshly cracked
pepper, to taste then mix thoroughly.
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
1 bag spinach (washed
and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional)
Sea salt Black
pepper Dash of cayenne
pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh
basil
Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon
pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano,
basil garlic, chili garlic
and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius black
sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
1 tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small handful of
basil leaves, slivered
sea salt and freshly ground
pepper
Add
sea salt and freshly ground black
pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic
and plenty of fresh herbs, such as dil, parsley, cilantro, mint,
basil — whatever you prefer.
3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell
peppers — seeded
and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil
sea salt and freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill,
basil, mint
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley,
basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil
sea salt and black
pepper, to taste
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
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh
basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne
pepper — optional *
sea salt and freshly ground
pepper to taste
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano,
basil, dill weed, marjoram, sage,
and tarragon 1 tsp paprika 1 tsp Course
Sea Salt 1/2 tsp Cracked black
pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
1 pound linguine 1 bunch fresh
basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted
and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil
Sea salt Freshly ground black
pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
Ingredients for the flour base: all - purpose flour,
sea salt, black
pepper, garlic powder, onion powder, paprika, dried parsley,
and dried
basil.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell
pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar,
sea salt, freshly - ground black
pepper, dried oregano, dried
basil, dried thyme, ground cloves,
and bay leaves.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of
basil and parsley) * Himalayan or
sea salt and freshly ground
pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
Place in a large bowl
and add 1 tablespoon oil, the lemon juice, brown rice syrup, herbes de Provence,
basil,
sea salt,
and pepper.
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch of
salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano,
basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil
Sea salt and freshly ground black
pepper
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped
basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon
sea salt (kosher) 1/2 teaspoon
pepper (freshly ground) 1 teaspoon red
pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions
and garlic in 1 tablespoon olive oil until soft
and translucent.
4 tomatoes, seeded
and diced 1/3 cup chopped fresh
basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp
sea salt 1/4 tsp freshly ground black
pepper 1 loaf French bread, toasted
and sliced
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled
and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon
sea salt 1-1/2 teaspoons black
pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red
pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh
basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
1 tablespoon olive oil 1/2 of a medium onion, peeled
and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces
and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai
basil leaves Coarse
sea or kosher
salt to taste Freshly ground black
pepper to taste zest of one lime
The key is the fresh grown ingredients -
and along with the
basil, some
sea salt and fresh
pepper to finish.
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained
and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped
basil 1 tsp finely chopped oregano
Place the tomatoes, olive oil, garlic cloves, red
pepper flakes,
sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor
and pulse on medium speed until ingredients are finely chopped.
Finely dice 10 fresh
basil leaves
and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano,
sea salt and freshly cracked black
pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap
and add it to the fridge
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly grated black
pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped fresh parsley or
basil, for serving
It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not too high) with just the basics — peppery fresh
basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo
and a few generous grinds of
sea salt and black
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 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon black
pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh
basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out
and added a minced hot chile
pepper instead)
2 ounces Parmesan cheese (1/4 cup shredded) 2 ounces Provolone cheese (1/4 cup shredded) 1 1/2 cups ricotta cheese 1 egg
Sea salt and freshly ground
pepper A few fresh
basil leaves, torn
Next, swirl the pesto into the ricotta
and garnish with
basil, mint, olive oil,
pepper and flaky
sea salt, then serve with toasted bread.
Add one of the red bell
peppers, two stalks of celery, the two cloves of garlic, the jalapeno
pepper, the dates, the lemon juices, the sun dried tomatoes,
basil,
and sea salt into the blender.
1 medium tomato, cored
and cut into quarters 1 small cucumber, peeled
and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large
basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or
sea salt Freshly ground black
pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks,
and one
basil leaf.
Squeeze about 1/2 teaspoon of fresh lemon juice on the salad
and then drizzle 2 tablespoons of extra virgin Spanish olive oil, season again with a kiss of
sea salt and freshly cracked black
pepper and top of the salad with some freshly chopped
basil
5 medium
and ripe plum tomatoes, cleaned
and cut into halves 1 red bell
pepper, cleaned
and cut into quarters 50 g peeled almonds, chopped 1 handful of fresh
basil, cleaned
and chopped 1 garlic clove, peeled
and minced extra virgin olive oil, to taste whole
sea salt, just enough to taste freshly ground black
pepper, just enough to taste half a spoon of muscovado sugar 200 g di semi-wholewheat spaghetti
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon,
basil, oregano, thyme
and lots of mint or whatever you can find in the garden 2 teaspoons
sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black
pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
Finish by topping the pie with lemon
basil, flaky
sea salt, black
pepper and a drizzle of olive oil.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh
basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
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
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne
sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red
pepper flakes 1/2 cup fresh
basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup,
and drained 2 tablespoons unsalted butter Fresh
basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
2 tablespoons olive oil 1/2 teaspoon
sea salt 1 teaspoon dried oregano 1/2 teaspoon dried
basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary freshly ground black
pepper to taste 4 medium cloves garlic, minced 1/2 cup red or white wine 1 28 - ounce can (796 - ml) diced tomatoes 1/2 cup brown (green) lentils, rinsed 2⁄3 to 3/4 cup water 3 tablespoons capers, rinsed
and drained (optional) 3 to 4 tablespoons toasted pine nuts (optional)