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.
Ingredients: (2 salads) 2 peaches (or nectarines) Buffalo mozzarella 1/2
cup chopped basil 1 teaspoon balsamic vinegar, divided 1 teaspoon extra virgin olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided
1/3 cup strawberries - hulled and chopped 1/2
cup chopped basil 2 cups confectioner's sugar + more 3 tbsp milk 1/4 tsp salt
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.
Puree zest, juice, mayonnaise, garlic and the 1/3
cup chopped basil in a food processor until smooth and season with salt and pepper.
Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part - skim ricotta 1/3
cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part - skim mozzarella Preparation Preheat the oven to 350.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2
cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
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
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
plus dash pepper, divided 2 medium tomatoes, diced 1/4
cup chopped fresh
basil 1 pkg.
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.
Roasted topped with parmesan & herbs, or
chopped with
basil and feta, or on pasta, or... BTW your tomato
cups look amazing!
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
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 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
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
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint,
basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
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
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
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2
cup ketchup 1/4
cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai
basil,
chopped
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
Pestata 1/3
cup chopped fresh
basil 1/3
cup fresh oregano leaves 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1/4 tsp red pepper flakes
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
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
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh
basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
3 1/2
cups fresh corn kernels 1/3
cup chopped shallots 1 Tbsp butter 1 tsp minced garlic 1/4
cup fresh
basil leaves,
chopped
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
Pizza: 1 recipe Pizza Dough about 1/3
cup basil pesto (recipe below) about 1 1/2
cups Fontina cheese about 1 1/2
cups mozzarella cheese 1 can artichoke hearts, roughly
chopped 1 boneless skinless chicken breast half, cooked and
chopped (or shredded rotisserie chicken)
fresh
basil,
chopped (or fresh mint) 1/3
cup extra virgin olive oil 2 Tbsp.
1/2
cup uncooked couscous 1
cup water 4 large beefsteak tomatoes 1
cup grape tomatoes, halved 1/2
cup fresh mozzarella, diced 1/4
cup fresh
basil,
chopped 2 Tbs.
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.
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.
Variations: Add 2
cups coarsely
chopped fresh baby spinach when cooking the vegetables; substitute
chopped green olives for the kalamata olives; top with shredded fresh
basil leaves.
2 chicken breasts, rinsed, trimmed and patted dry 1/4
cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4
cup kalamata olives, roughly
chopped 1 clove garlic, minced 1/4
cup sundried tomatoes,
chopped 1/4
cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh
basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
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 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4
cup fresh
basil,
chopped (feel free to add more if you're a
basil lover) 2
cups shredded sharp cheddar cheese 1/2
cup shredded parmesan cheese 3/4
cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, 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
Optional: approximately 1/4
cup fresh Thai
basil, whole leaves or coarsely
chopped + more for garnish if desired (sold in Asian markets)
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
1/3
cup plus 2 tablespoons extra-virgin olive oil 1/2
cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons
chopped basil 2 tablespoons
chopped parsley 3 garlic cloves, minced 1 teaspoon
chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced