Sentences with phrase «chiffonade of fresh basil»

Add a sprig of fresh thyme or a chiffonade of fresh basil.

Or: Chop a fine chiffonade of fresh basil and fold into the leftover mashed potatoes.

Ingredients: 4 portobello mushrooms 4 T. extra-virgin olive oil 1/4 cup Carignane 1/4 t. salt 1/4 t. black pepper, freshly gound 1/8 cup sundried tomatoes, rehydrated and chopped 1/8 cup chiffonade of fresh basil 1/8 cup.

Serve hot, topped with chiffonade of fresh basil.

Add ~ 1/2 c. chopped onion, 1/3 c. chiffonade of fresh basil, and 1/2 — 1 whole [red or green] jalapeno pepper — finely chopped.

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

Not exact matches

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 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)

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.

Enough to bring to the shoulders of the formed pockets) 2 tablespoons fresh basil (chiffonade, to garnish) Kosher salt and freshly ground pepper (to taste) cheesecloth

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

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.

Drain well and stir melted butter with fresh chiffonade of basil into the pasta.