After the noodles are coated in sauce, sprinkle
the chopped basil on top.
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
On the current iteration of the menu, dishes like to - die - for Brussels Sprouts with sambal sauce, Thai
basil, mint and peanuts, Ahi Tuna Tartare, Tempura Fish Tacos, 10 - ounce Kurobuta Pork
Chop and Jumbo Lump Crab Cakes delight.
chopped small, can be put
on bruchetta with a bit of
basil.
Roasted topped with parmesan & herbs, or
chopped with
basil and feta, or
on pasta, or... BTW your tomato cups look amazing!
Chop up a handful of fresh
basil and any other herbs you may have
on hand.
Stir in the freshly
chopped basil, reserving some to sprinkle
on top of the finished dish.
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
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
My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with
chopped tomatoes and fresh
basil with a ball of fresh mozzarella cheese
on the side.
Sprinkle
on chopped walnuts and
basil.
Add roma tomatoes,
chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook
on medium high heat about 3 minutes, until spinach wilts slightly.
In a medium frying pan add Italian sausage (casing removed and
chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano,
basil, salt and pepper to taste, cook
on medium for approximately 10 minutes.
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.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending
on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
I also served this
on top of parmesan couscous with some
chopped tomatoes and
basil.
As I went through the recipe, I realized I had a lot of similar ingredients
on hand, so I did a riff
on the original recipe:
chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a
basil / thyme / chive combo from my window box in place of the dill and green onions.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and
chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh
basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced
on a mandoline or any way you like 2 yellow summer squash — sliced
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely
chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
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
3 tablespoons canola oil 1 cup onion,
chopped 4 garlic cloves,
chopped 1 teaspoon red chile flakes 1/2 cup fresh
basil leaves,
chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not
on purpose.
Chopped basil (or a few tiny dollops of pesto would be good in this either
on its own or in addition to the olives and sun - dried tomatoes -LRB-(my preference).
Slow cooked Italian - flavored chicken is piled high
on toasty garlic bread with melted Provolone cheese and fresh
chopped basil.
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.
Garnish with: fresh salad greens,
basil, cilatro, shredded carrots, microgreens,
chopped tigernuts, or any fresh veggies you have
on hand
30 minutes prior large glass of water Papaya or bowl of strawberries with
chopped veggies and hummus and maybe 4 - 6 corn cakes with smashed avocado, cucumbers,
basil, tomato and sprouts
on top.
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending
on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts,
chopped Small handful
basil leaves, torn (optional) Small handful mint leaves, torn (optional)
You serve it with
chopped fresh
basil on top.
2 tablespoons of tomato puree About 4 - 5 sundried tomatoes finely
chopped A generous handful of
basil leaves roughly
chopped + extra to sprinkle
on top 1 tablespoon of nutritional yeast 1 tablespoon of olive oil for frying Salt & pepper to taste
Ingredients 1 (4 - pound) boneless pork loin, with fat left
on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp
chopped fresh
basil leaves (1 tsp dried
basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)
Squeeze about 1/2 teaspoon of fresh lemon juice
on the salad and then drizzle 2 tablespoons of extra virgin Spanish olive oil, season again with a kiss of sea salt and freshly cracked black pepper and top of the salad with some freshly
chopped basil
Also
chopped fresh
basil and just added that
on top of ricotta layer versus blending it in filling.
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.
Italian sausage (mild or spicy) 6 pieces of uncured bacon,
chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet
basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes
on the vine Fresh
basil leaves for garnish
Working quickly, as soon as the dough hits the hot stone spread tomato sauce over it, lay
on sliced mozzarella and ~ 1/4 cup
chopped basil.
In a medium sauce pan saute 1 clove finely
chopped garlic in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried
basil, pinch of salt and pepper to taste (this varies depending
on if you are using no added salt tomatoes).
I hope you can see it under all that fresh
basil from the garden I
chopped up
on top
1 large eggplant, ends cut off and sliced thinly lengthwise 1 cup quinoa, cooked according to directions
on package Handful of spinach,
chopped 1/4 cup pine nuts, toasted 1/8 cup raisins 8 to 10
basil leaves Tomato sauce (your recipe or hers)
We had our risotto with a side of roasted asparagus (
chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have
on hand; add mushrooms, peas, tomatoes,
basil, or other veggies and herbs you may be craving.
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
It lends a fresh, spicy flair, but you could forgo it entirely for a sprinkling of
chopped herbs or a swirl of
basil pesto — whatever you have
on hand!
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced
on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai
basil leaves, roughly
chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup
chopped cilantro, for garnish
Spread the mixture
on Teflex - lined dehydrator trays and sprinkle with the
chopped chili peppers and small Thai
basil leaves.
Salad 4 medium carrots, peeled and shredded
on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup
chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce,
chopped 1/2 cup fresh
basil,
chopped 1/4 cup fresh cilantro,
chopped 1/4 cup fresh mint,
chopped
Chicken Bruschetta Artisan - style Sandwich is made with succulent grilled chicken, topped with freshly
chopped tomatoes that are seasoned with
basil and Italian herbs and crisp lettuce then drizzled with a balsamic glaze and served hot
on a
basil cheese focaccia roll.
Arrange the slices in a pretty pattern
on your plate, add a few
basil leaves, drizzle with the syrupy balsamic reduction and sprinkle with some
chopped persimmons.
I used the full amount of pasta (swapping out whole grain rotini, because that's what I had
on hand), doubled the spinach but did not saute it, tripled the garlic, used the whole can of beans, increased the mustard to 2T, and added 2T each of
chopped fresh
basil, finely - shredded Grana Padano cheese, and pine nuts.
Create a
basil infusion by combining 2 cups of olive oil with 1/2 cup
chopped basil in a small saucepan and heat
on medium low for 10 minutes.
4 fish fillets, 6 ounces each, skin
on Juice of 1 lemon Salt and ground black pepper to taste 1 clove garlic, crushed 1/2 cup of
chopped fresh herbs — parsley, dill, garlic, oregano,
basil — pick your favorites Extra virgin olive oil Lemon wedges, optional
Garnish with: fresh salad greens,
basil, cilatro, shredded carrots, microgreens,
chopped tigernuts, or any fresh veggies you have
on hand