can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh
chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
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
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh
basil or mint leaves 1 teaspoon
salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh
basil salt & black pepper
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
Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of
chopped basil leaves, chilli,
salt and pepper.
Powerful Puttanesca Topping 3 cups
chopped fresh tomatoes, such as cherry or roma 2 tablespoons
chopped capers 2 tablespoons
chopped nicoise olives 1 tablespoon
chopped fresh
basil 2 teaspoons crushed red chile Garlic
salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil
can tomato sauce,
chopped garlic,
salt and pepper, oregano,
basil a pinch of sugar and crushed red pepper flakes.
2 c strawberries,
chopped 7 tbsp reduced - fat cream cheese 3 tbsp sour cream 1 tbsp
chopped fresh
basil ⅛ tsp each
salt ⅛ tsp pepper
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic,
chopped fresh
basil,
salt and pepper to taste.
Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add
salt and the
basil leaves
chopped or how you like, and top with mozarella cheese.
2 vine - ripened tomatoes
Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely
chopped fresh
basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.
1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon olive oil
salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh
basil,
chopped Freshly grated parmigiano - reggianno
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely
chopped Thai
basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon
salt
1 cup of fresh of frozen peas a handful of
basil (about 1/4 cup)
chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of
salt pepper 1/4 cup of olive oil 1/4 cup of water
Roasted garlic and summer herb
salt blend: Harvest the last of your summer herbs,
basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely
chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of
salt and set aside to dry Finely
chop the dried herbs Mix in the
chopped herbs with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
In a food processor, add avocados,
basil leaves, garlic, pine nuts, lemon juice and sea
salt and pulse until finely
chopped.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and
chopped 1 medium carrot or 2 baby carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5
basil leaves, sliced chiffonade 1 palmful pepitas sea
salt, as needed
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried
basil (or 2 teaspoons fresh) 1/2 teaspoon
salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach,
chopped Cooking spray 2 cups marinara sauce
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB dried parsley 1 TB dried
basil 1/2 cup
chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp
salt
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
2 Cups cooked farro 1/4 Cup
basil,
chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese,
chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea
salt 1/4 Cup
chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes,
chopped
Add
chopped shallot, tomatoes,
basil, mozzarella,
salt and pepper and stir to combine all ingredients.
Pour over the tin of tomatoes,
chopped courgette,
chopped carrot,
chopped garlic,
basil,
salt and pepper
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher
salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh herbs (parsley,
basil, oregano, etc.),
chopped
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly
chopped basil
2 cups water 1 cup quinoa 2 cup
chopped Italian parsley 1/2 cup
chopped scallions 2 medium tomatoes
chopped 2 tbsp
chopped fresh mint 1 minced garlic clove 1 tbsp
chopped fresh
basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher
salt 1/4 tsp freshly ground white pepper
mixed greens red onion, thinly sliced radish, thinly sliced avocado, diced strawberries,
chopped blueberries
basil, thinly sliced hemp seeds (optional) extra virgin olive oil lemon
salt & pepper
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
salt 1/4 c.
chopped basil
1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and
chopped 1 lb vine - riped tomatoes, destemmed and
chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons
basil stir in paste 1/2 teaspoon
salt 1/2 cup grated pecorino Romano cheese
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant)
Salt 4 Tbsp extra-virgin olive oil 1 large onion,
chopped 1 pound russet potatoes, peeled and
chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and
chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh
basil
Add
chopped up celery, carrots, zucchini, garlic, and onion; Next, add
basil, oregano,
salt, pepper, and broth.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly
chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and
chopped 5 - 7
basil leaves,
chopped a handful of arugula 1/4 teaspoon of
salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade
basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced
salt and freshly ground black pepper fresh
basil,
chopped for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion,
chopped 3 cloves garlic,
chopped extra virgin olive oil
salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon
basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme,
basil, oregano and
salt in a food processor and pulse until well
chopped.
While the noodles are cooling, combine the ricotta, egg, Parmesan cheese, Italian cheese blend,
chopped basil, spinach, chicken,
salt and pepper.
Pour soup into a bowl; stir in
chopped basil, sugar and
salt.
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
5 ounces brie cheese, room temperature 1/4 cup sun dried tomatoes, finely
chopped 1 sprig (4 - 5 large leaves) fresh
basil Coarse sea
salt & freshly ground pepper, to taste
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
1 Tbsp butter 1 sm onion,
chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp
salt 3 Tbsp
chopped fresh
basil, chives, or parsley (optional)
COMBINE corn, grape tomatoes, yellow tomatoes,
chopped tomato, onion, mint,
basil, oil, vinegar, capers,
salt, and pepper in large bowl.
Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced mozzarella cheese (about 3/4 c), 2 Tbsp
chopped basil, and 1/4 tsp
salt.
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp
chopped fresh Italian parsley 1 Tbsp
chopped fresh
basil 1 tsp finely
chopped fresh rosemary 1/4 tsp
salt Freshly ground black pepper
Place parsley,
basil and
salt in food processor; cover and pulse until coarsely
chopped.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh
basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as
basil, parsley, cilantro or oregano,
chopped ⅛ teaspoon kosher
salt Pinch of cayenne pepper
Add canned tomatoes and their liquid, 3 cups vegetable broth,
chopped basil, 1/2 teaspoon kosher
salt and 1/4 teaspoon fresh ground black pepper.