1 clove garlic 1/4
cup basil Juice from one lemon 1 tablespoon olive oil Pinch of salt and pepper
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
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
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh
basil — torn, optional
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3
cup water 3 - 4 tablespoons raw agave nectar
juice of half a lemon 1 - 2 packed tablespoons fresh
basil and lemon thyme leaves
In a small bowl, combine 1
cup of tomato sauce, 1/2 teaspoon each of oregano and
basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon
juice.
1 garlic clove
juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch
basil 1 small bunch cilantro, some saved for garnish 1
cup good quality mayonnaise 1/2 tsp.
2 medium garlic cloves, minced salt & pepper 3 tablespoons minced
basil leaves, divided 1 3 - to 3 1/2 - pound chicken, butterflied (see instructions here) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons fresh lemon
juice (approx 1/2 lemon) 1/2
cup chicken broth 1 tablespoon butter
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
For the avocado pesto: 1 ripe avocado
Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1
cup packed
basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4
cup water (more as needed to thin sauce) Salt and pepper to taste
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
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime
juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai
basil leaves, sliced (or regular
basil, no big deal!)
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.
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon
juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely chopped mixed herbs (such as dill, tarragon, parsley,
basil)
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea salt Black pepper Dash of cayenne pepper (optional) 1/8
cup lemon
juice 1/4
cup hemp oil or olive oil 2/3
cup apple cider or red wine vinegar 1 to 2
cups fresh
basil
1 ripe avocado 1/2
cup fresh
basil, tightly packed 1 1/2 Tablespoons fresh lemon
juice (about 1 lemon) 1/2 teaspoon minced garlic 1/4 teaspoon sea salt, or more to taste
1
cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3
cup low - sodium chicken broth 1 can Italian chopped tomatoes with
juice 2
cups whole wheat couscous, cooked chopped
basil and pine nuts, optional
Ingredients 1/2
cup light olive oil do not use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh orange
juice 2 tbsp water 3 ripe strawberries 3 fresh
basil leaves 1/8 tsp salt
Ingredients - 4 oz of fresh
basil, stems removed - 3 cloves of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)-
Juice of quarter of a lemon - 1/4
cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
1/4
Cup Cashews 1/2
Cup packed
basil 1
Cup packed spinach 1/2 Lemon,
juiced Sea Salt and Pepper to taste 8 Tbsp.
1
cup cashews to 9 or 10
cups fresh
basil, 1/4 C lemon
juice, 1 tablespoon miso, some olive oil, pepper, 4 — 5 fresh spinach leaves.
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4
cup chopped fresh
basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile
juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
Basil Ice Cream 1
cup raw cashews 2
cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2
cups loosely packed
basil leaves
juice and zest of 1 lemon
Cheesy Nut Dust and Vegan Pesto 1/2
cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful
basil 1 large handful spinach 1/3
cup / 80 ml olive oil 2 tbsp lemon
juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side)
In a food processor or blender, add the
juice from half the lemon,
basil, the remaining 2 cloves garlic, pumpkin seeds, 1/2
cup sliced kale, and a pinch of salt and pepper.
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4
cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2
cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their
juice 4
cups fresh
basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
1 pound linguine 1 bunch fresh
basil (reserve some leaves for garnish) 1/2
cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon
juice 3 cloves garlic 1/2
cup olive oil Sea salt Freshly ground black pepper 1
cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried
basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon
juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
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
1/2
cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2
cup sour cream 1/2
cup mayonnaise 1/2
cup buttermilk 1 large clove garlic, pressed 1 tablespoon
basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime
juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
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)
Cashew -
basil cheese sauce 1
cup raw cashews 1/3 -1 / 2 teaspoon Himalayan sea salt, to taste 1/2 teaspoon cold - pressed sunflower oil 1 fresh
basil leaf, diced fine 1 small clove garlic 1 1/2 tablespoon nutritional yeast 1 tablespoon fresh lemon
juice
2
cups of ice 6 - 8
Basil leaves, I used Thai
Basil, you can use any
basil you have on hand 2 - 4 parts of white Cuban rum, more or less... 1 part of Grenadine a splash of Pomegranate
juice a squeeze of lime Garnish with fresh pomegranate kernels.
2
cups packed fresh
basil leaves 1/2
cup marcona almonds 1/2
cup grated Natural & Kosher parmesan 2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4
cup extra virgin olive oil salt and pepper, to taste
1/4
cup red wine vinegar 1 garlic clove, grated 1/4 teaspoon dried
basil 1/2 teaspoon dried oregano 1 1/2 teaspoons honey 1/4 teaspoon salt 1/8 teaspoon pepper 1/2
cup vegetable oil 1/4
cup extra-virgin olive oil 1 tablespoon fresh lemon
juice
For the edamame pesto: 2 cloves garlic, chopped 1
cup packed
basil leaves Handful (1/4
cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2
cup vegetable broth 2 tablespoons fresh lemon
juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce
juice of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful of fresh
basil leaves handful of bean sprouts
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.
1/2
cup packed fresh dill 1/2
cup packed fresh mint 1/2
cup packed fresh parsley 1/3
cup packed fresh
basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon
juice Pinch kosher salt, more to taste 1/2
cup extra virgin olive oil 1/2
cup crumbled feta cheese 1/2
cup Greek yogurt 1/4
cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
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
1 garlic clove, minced 1 1/2 teaspoon Dijon mustard Pinch of salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano,
basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon
juice 3/4
cup extra-virgin olive oil Sea salt and freshly ground black pepper
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
2 cloves garlic, peeled 1
cup of fresh spinach leaves 1/2
cup of fresh
basil leaves Zest from one lemon
Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3
cup of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper
1/2
cup Parmesan cheese 1/4
cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon
juice 1/4 teaspoon dried
basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4
cup olive oil 1 teaspoon salt 1/2 lemon,
juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2
cup chive or
basil pesto 1
cup white bean spread (recipe follows)
Add the remaining 7
cups of water, lemon
juice,
basil and leeks and cook about 10 minutes, stirring occasionally.
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
lemon
juice 1/4
cup fresh
basil, minced 1
cup sprouts 4 slices... Continue reading →
3 - 4
cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in
juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2
cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh
basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
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