Sentences with phrase «chopped sweet basil»

Replace these traditional side dishes with lower - carb options, such as steamed vegetables with pesto stirred in and topped with chopped sweet basil.

Top a grilled piece of salmon, trout or halibut with prepared pesto and a scatter of chopped sweet basil.

2 Tablespoons of chopped garlic 3 Tablespoons of olive oil 8 cups chopped tomatoes (fresh or canned) 1 cup onions, chopped 1/2 cup of fresh chopped parsley 1 teaspoon oregano 1 teaspoon of crushed red pepper 1/8 cup of fresh chopped sweet basil Pinch of thyme Pinch of rosemary One teaspoon salt One teaspoon black pepper

I have it for breakfast almost every single morning with chopped sweet basil and always looking for new ways to try it.

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

A quick and easy recipe of fresh corn grilled golden yellow, chopped and tossed with sweet peppers, juicy tomatoes, radish and basil, then swirled with a lime vinaigrette.

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

* 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)

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

They topped it off with basil apricot relish so there will be a sweetness to balance out the mustard, and sweet fruits like apple sauce are often paired with pork chops because they simply go really well together.

ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh basil leaves (thinly sliced)

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)

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

ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to tSWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to tsweet potatoes 1/4 cup yellow onion (peeled, small dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)

2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black pepper 1 tbsp cacao powder (optional) 1/4 tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black pepper

To this classic flavor combination, I've added a layer of creamy Ricotta cheese mixed with sweet chopped basil and grated Romano cheese.

Ingredients: 4 slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8 small corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

Ingredients: 1 1/2 pounds fresh spinach 2 tablespoons finely chopped or grated sweet onion 1 small clove garlic, minced 2 tablespoons olive oil 1 cup plain yogurt salt and freshly ground black pepper, to taste 2 teaspoons minced fresh basil

2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

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

1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies) handful of fresh herbs (ie parsley, thyme, basil, oregano), chopped sea salt, to taste fresh ground black pepper, to taste

Other scintillating entrée options included Grilled Local Lamb Chops in a rosemary - garlic bérnaise, a Grilled Salmon Filet topped with lemon - basil pesto and Seasonal Vegetable Risotto topped with a sweet potato stuffed gypsy pepper.

4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

Combine shredded chicken, slivers of sweet onion, coarsely chopped radicchio, and a handful of torn fresh basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.

2 cups diced peaches (about 2 peaches) 2 Tbsp packed roughly chopped basil 1 tsp rosewater (or to taste starting at 1/4 tsp) pinch of kosher salt 1/4 cup of honey (more if you'd like it sweeter) squeeze of a lemon wedge 1 Tbsp cornstarch

1 lbs of hot or sweet Italian sausage and option is also to use meatballs 1 medium onion diced 2 celery stalks chopped 2 carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern beans 1 2/3 cup (1 can / 16 oz) black beans 1 2/3 cups (1 can / 16 oz) of diced tomatoes and their juices 4 cups of chicken stock 1 tsp dried basil 1 tsp of paprika 2 tbsp of olive oil / coconut oil Salt and Pepper to taste

Menu Description: «Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips, and Monterey Jack cheese tossed together in our herb ranch dressing.

A quick rough chop of sweet carrots, savory red bell peppers, and spicy sweet sliced onion — roasted until caramelized in the oven — and then whipped with fresh 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.

1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw organic apple cider vinegar 1/2 tsp mustard 1 tbsp sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon

2 medium, ripe tomatoes, diced 1/4 sweet or yellow onion, diced 3 - 5 tablespoons Balsamic vinegar 1/4 cup olive oil 1/4 teaspoon fresh basil, finely chopped salt and pepper to taste

-- 1 red onion, chopped — 1 clove garlic, minced — 4 cups beets, cubed — 4 cups sweet potatoes, cubed — 1/2 tsp nutmeg — 1/2 tsp thyme — 2 tbsp basil — 1 lb organic * spinach — Black pepper

2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating