Few sprinkles
of basil chiffonade and classic Italian seasoning — you are done with the perfect 10 recipe which will light up all the faces in your family and you will be the only reason behind their happiness!
1 cup teff 4 cups water 1/2 tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2
tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup
thai basil chiffonade 1/4 cup dry roasted peanuts, left whole if small, chopped if large
For the Salad 1 pound small yellow potatoes 2 tablespoons extra virgin olive oil 1 ear fresh corn on cob (optional) 1/2 pint red cherry tomatoes, halved and seeded 1/2 pint yellow cherry tomatoes, halved and seeded 1/2 small red onion, sliced thin 3/4 cup kalamata and green olives, pitted, halved 1/2 yellow bell pepper, cut into 2 - inch batons 1 firm avocado, cut into 1/2 - inch slices lengthwise, halved across 3 tablespoons
fresh basil chiffonade 3 tablespoons chopped fresh Italian parsley
Top each crock with several fried eggplant cubes and
some basil chiffonade.
Slice
the basil chiffonade and tear the arugula leaves into small pieces.
One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh
basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.
Top with
the basil chiffonade and serve.
While the vinegar is reducing, chop the peppers and place them in a bowl with the minced garlic and
basil chiffonade.
Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and
basil chiffonade.
And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and
basil chiffonade.
These are best served after immediately cooking and topped with a little extra Parmesan cheese and
basil chiffonade.
Chop fresh
basil chiffonade, tarragon and mint leaves, and chop Italian parsley.