Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4
cup sliced basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper
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
Top with 1/4
cup sliced basil and 1/4 cup sliced mint.
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh
basil 1/4
cup shredded Italian cheese blend
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
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
1 rustic baguette, cut into 1/2 inch cubes 2
cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1
cup marinated mozzarella, cut in 1/2 inch pieces 1/2
cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
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 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
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!)
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch
basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
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.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1
cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2
cups marinara sauce 2 teaspoons crushed red pepper flakes 1
cup 2 % reduced fat shredded Mozzarella cheese 3/4
cup grated Parmesan cheese, divided 1/4
cup seasoned bread crumbs a few
basil leaves for garnish,
sliced (optional)
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
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4
cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
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
Burger 1 pound ground chicken 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon
basil 1/2 teaspoon parsley 2 cloves garlic, minced 1/4
cup parmesan 4
slices mozzarella cheese 4 burger buns
dried parsley 1/2
cup fresh green and red peppers 1 — 2
cups mushrooms,
sliced 2
cups baby spinach leaves 10 — 12 leaves of fresh
basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2
cups marinara sauce 1/2 - 3/4 tsp.
1 baguette,
sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries,
sliced 2 tablespoons balsamic vinegar 1/3
cup fresh
basil leaves, chopped
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
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2
cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill,
basil, mint
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
* 3/4
cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh
basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic,
sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
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)
For orzo 1
cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4
cup fresh
basil, thinly
sliced
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.
Sourdough or french bread 1 box of avocado numbers 1 Tbsp bottled Italian herb dressing 1 - 3 tbsp minced fresh
basil 5 - 6 oz cold brie, rind removed, cheese thinly
sliced 1/4
cup finely...
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)
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2
cup rice wine vinegar 1/3
cup water 2 scallions, bias -
sliced (white and light green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red onion, minced 1 tablespoon minced Thai
basil
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
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4
cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2
cup sliced or slivered almonds 1/4
cup finely chopped fresh
basil, plus extra for garnish 1/2 pound penne pasta
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
Layer on 3 avocado
slices, 1 tablespoon of Thai
basil, 1 tablespoon of mint, 1/4
cup pickled vegetable mixture, and 1/4
cup cooked rice vermicelli.
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)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1
cup cottage cheese 1
cup grated Parmesan cheese, divided 2
cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1
cup cherry tomatoes,
sliced 1
cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2
cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh
basil, chiffonaded
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (like Knorr)(or 6
cups of beef broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots,
sliced thin 1 tbsp fresh
basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
ingredients: 2 small eggplants, peeled and
sliced 1 whole egg 1 egg white 1/2
cup parmesan cheese, grated 1 1/4
cup quinoa, cooked 2 tablespoons parsley, chopped 2 tablespoons fresh
basil, chopped 2 garlic cloves, minced 1/2 teaspoon pepper 1/2 teaspoon salt
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.
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
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
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)
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.
lemon juice 1/4
cup fresh
basil, minced 1
cup sprouts 4
slices... Continue reading →
4 tomatoes, seeded and diced 1/3
cup chopped fresh
basil 1/4
cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread, toasted and
sliced
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.
Cooking Spray 2 - 4 cloves of minced garlic 16
slices of pepperoni, coarsely chopped * 1/4 teaspoon of dried oregano 1 1/2
cups of lower - sodium marinara sauce 2 tablespoons of chopped fresh
basil (or 1/2 tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1
cup shredded part skim mozzarella cheese