Sentences with phrase «cherry tomatoes and basil»

Discard the bay leaves, add the peas, cherry tomatoes and basil, and stir until the peas are thawed.

Fresh green pea and mint dip, guacamole with a twist, pesto & green bean salad with corn, cherry tomatoes and basil....

Add sliced cherry tomatoes and basil if you want something even more savory.

If you don't have the space for a traditional garden, consider planting cherry tomatoes and basil in pots, or participating in a local farm co-op.

The cherry tomatoes and basil add a fresh quality to the mix!

Fettuccine with melting Brie, cherry tomatoes and basil.

Toss with 2 teaspoon oil, cherry tomatoes and basil.

The Italians were using farro alongside cherry tomatoes and basil (with the occasional introduction of cheese or local olives), but the seasons changed while I was away, and after a survey of the farmer's market on Saturday, I knew a butternut squash recipe was in the cards.

I added fresh cherry tomatoes and basil on top of individual servings for an added freshness.

I picked the cherry tomatoes and basil from my garden, and picked up the yellow beans at my favorite local farm stand.

freshly picked cherry tomatoes and basil from the garden today, spilling out of a harvest basket

I would probably use this pasta in a pasta salad or a yummy summer pasta dish with fresh cherry tomatoes and basil!

This cherry tomato and basil pasta comes together in less than 15 minutes, making for a delicious and super easy dinner your family will love!

Ingredients For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]

Not exact matches

I love topping my pizza with tomato puree, lots of fresh basil, sliced cherry tomatoes and mushrooms and then I sprinkle rocket over the top of it!

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

I love mine layered with tomato puree, chopped cherry tomatoes and fresh basil and then topped with artichoke hearts, black olives and rocket (arugula).

The fresh and light accoutrements of cherry tomato pomodorini that exuded a sweet basil essence along with Mediterranean rucola and shaved parmesan were apropos.

I love to add some chopped scallions, spirulina, cherry tomatoes, basil, cilantro, dill, and if I'm really in the mood extra hot peppers, and garlic.

toppings: avocado, mushroom, sweet paprika and apple slices, halved cherry tomatoes, sliced spring onions, halved snow peas, black sesame seeds, fresh dill, oregano, cilantro and basil, Sriracha, etc..

8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

I tend to make mine with cherry tomatoes, basil, roasted red peppers, walnuts, a bit of lemon juice and zest, olive oil.

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

Tender chicken breasts topped with fresh melted mozzarella cheese, tangy cherry tomatoes and peppery basil makes for serious mouthful of perfection.

The charred kernels are cut off the cob and tossed with red onion, cherry tomatoes, and an amazing basil vinaigrette.

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

My good old standby lately has been Portebello «Pizzas» Preheat oven to 425 F. Top an upside down Portobello mushroom with whatever you can find, but in my case, basil, cherry tomatoes and Boccaccini.

Portobello mushroom cap is smothered in a yummy tomato sauce and topped with fresh mozarella cheese, fresh basil leaves and fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts into a hot gooey deliciousness!

PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion, chopped 4 cloves garlic, sliced 1/4 tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c chopped basil leaves 1.

Made with fresh cherry tomatoes, mozzarella, basil and a 3 - ingredient balsamic vinaigrette, this caprese salad takes just minutes to make and tastes incredible!

To up the nutrition (and the color), I added oven - roasted cherry tomatoes and fresh basil from the garden.

Serve immediately, drizzled with balsamic reduction from the pan and garnished with basil and cherry tomato if desired.

The «crust» is a riff on the popular cauliflower crust, this one made with pumpkin (or winter squash) slathered with a basil - spinach nut sauce, and topped with vibrant cherry tomatoes or other seasonal veg.

I had a variety of cherry tomatoes from my brother in law's garden and basil growing in my herb garden.

This spread could be used in all sorts of ways: topped with fresh tomatoes and a bit of basil, or even fresh plums or cherries with fresh tarragon.

I used assorted cherry tomatoes and extra olives and basil.

Posted in Appetizer, Bread / Yeast, Cheese, Side Dish, Tarts and Pies, Tomato, Vegetable, Vegetarian, tagged Appetizer, basil, cherry tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&Tomato, Vegetable, Vegetarian, tagged Appetizer, basil, cherry tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments»

Chop fresh tomatoes (grape, roma or cherry tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even fresh) salt and a tablespoon or 2 or olive oil.

Add a watermelon slice, some cherry tomatoes, fresh basil, and fresh mozzarella to a plate.

And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oAnd to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oand amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oand then giving it a nice drizzle of balsamic glaze and extra virgin olive oand extra virgin olive oil.

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

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

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

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)

All you need is to add cherry tomatoes, bocconcini, fresh basil and vinaigrette to the cooked quinoa.

Add your chicken to a large bowl, with bread, sweet cherry tomatoes, mozzarella cheese and little onion and garlic, and lots of fresh basil.

All you need is to add cherry tomatoes, bocconcini and fresh basil to the cooked quinoa.

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine