4 Put the cherries, onions and
chopped basil into a food processor.
Not exact matches
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
Then
chop the
basil and parsley
into tiny pieces.
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans,
chopped 8 ounces broccoli florets a small bunch of cilantro (or
basil),
chopped
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
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
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
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
Pour soup
into a bowl; stir in
chopped basil, sugar and salt.
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)
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
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
I make the parley, cilantro, mint,
basil, lemon juice and evoo
into a dressing in the Vitamix and store the
chopped cauliflower, tomatoes, red pepper separate.
All you need to do is throw your
basil, garlic, pine nuts, parmesan cheese, lemon juice, salt, & pepper
into a food processor or blender, & pulse until combined and
chopped up.
fresh lime juice 1 loose cup
chopped fresh coriander leaves and stems 1/4 cup fresh
basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced
into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut
into 1 - inch pieces 1/2 cup fresh
basil, roughly
chopped 2 - 3 Tbsp.
If desired, stir some
chopped fresh
basil into the vegetables just before serving.
2 tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Ingredients - 1 package of Trader Joe's Pizza Dough - 5 - 6 tablespoons of Trader Joe's Pizza Sauce - 12 oz fresh mozzarella, thinly sliced or torn
into pieces - Fresh
basil, roughly
chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut
into 1» pieces1 cup finely
chopped onions3 tablespoons sugar1 teaspoon dried
basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti pasta directions.
Place the
chopped tomatoes
into a food processor along with the
basil, oregano, and vegan parmesan.
Stir
chopped basil, cucumber, green onions, olives, toasted pine nuts or sunflower seeds, and optional black beans
into the rice mixture
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut
into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh
basil leaves (finely
chopped) 2 teaspoons lemon zest
I
chopped into the ribbons
basil bunch for the herbs.
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated /
chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons
chopped fresh mint (or use fresh tarragon, parsley or
basil)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut
into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions,
chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup
chopped fresh
basil leaves or parsley Whole fresh
basil leaves (for garnish)
Place the sliced potatoes, onions, mushrooms, and
chopped chard / spinach and
basil each
into their own bowls.
To get the freshest flavor from the
chopped basil, stir it
into the sauce a few minutes before serving.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced
into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai
basil, mint, cilantro (or a mix of all three),
chopped
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup
chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried
basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut
into 1 ″ chunks 1 small zucchini, cut
into 1 ″ pieces 1 cup
chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn
into bite - sized pieces 1 tbsp fresh lemon juice
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper,
chopped [I used orange bell pepper instead] 1/2 red bell pepper,
chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried
basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
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
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut
into small pieces 6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat - dried and cut
into pieces a handful of fresh rocket, cleaned and
chopped a handful of fresh
basil, cleaned and
chopped 1 garlic clove, peeled and cut
into slivers extra -LSB-...]
Chiffonade is a
chopping technique in which herbs or leafy green vegetables (such as spinach and
basil) are cut
into long, thin strips.
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions... Read more →
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh
basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red bell pepper, cut
into matchstick - size strips 1 medium yellow bell pepper, cut
into matchstick - size strips 3 green onions sliced 1/2 cup cilantro,
chopped 1/2 cup sliced
basil leaves
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.
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut
into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh
basil leaves (1/4 cup
chopped) A small handful of scallions or chives (1/4 cup
chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water or vegetable stock 3 tablespoons fresh
basil,
chopped 2 medium ripe Roma tomatoes, cut
into 1 / 4 - inch slices
Place peas,
basil, walnuts, olive oil, lemon juice, and garlic
into a food processor bowl and pulse until finely
chopped and well mixed.
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut
into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh
basil, cleaned and
chopped, to taste
Top with
chopped basil and cut
into wedges.
For salad 2 pounds assorted tomatoes, roughly
chopped into 1 - inch cubes or wedges 1 handful fresh
basil, roughly
chopped
Ladle
into bowls, top with a teaspoon of pesto, some parmesan cheese and fresh
chopped basil.
To serve, pour the soup
into a bowl and top with the reserved
chopped tomato, cucumber, avocado, and
basil and a drizzle of olive oil, and eat.
A few hours before serving salad, toss together pasta, veggies, and dressing; store (air - tight and chilled) until ready to serve; just before serving,
chop basil and gently fold
into salad.
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon,
chopped 1 medium onion,
chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut
into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh
basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut
into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon
chopped fresh Italian parsley 1 tablesppon
chopped fresh
basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.