Sentences with phrase «ending with the basil»

Not exact matches

Sprig's business was a high - end meal - delivery service in which customers could get anything from a shredded raw zucchini bowl with shrimp and basil - walnut pesto to the ever - popular lemon - Parmesan kale and quinoa salad.

but he LOVED it as so did I. I ended up serving it with fresh basil and garlic since the store was out of fresh rosemary.

Pair incoming fall produce like spaghetti squash with end of summer tomatoes and basil for terrific in - between season meals.

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

I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a tablespoon of fresh basil for a hint of freshness at the very end.

If you are entranced with basil I would suggest that you only stir it in at the very end otherwise the flavor is diminished.

It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not too high) with just the basics — peppery fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo and a few generous grinds of sea salt and black pepper.

I ended up making a thai basil chicken dish with brown rice and zucchini and maybe a few hits of sriracha.

Take a fresh bunch of basil, trim the ends and put it in a jar filled with water.

My brother usually grows way too much basil and at the end of the season (we live around Seattle) I harvest as much as I can, wash and dry it and stuff it into a big jar with layers of big salt grainsl.

One of my favorite end - of - summer meals is a garden fresh tomato basil pasta with a warm baguette spread with brie cheese.

Many cold soups begin with raw ingredients and end with raw ingredients, only getting a quick puress in a blender - tomato gazapcho, for instance - but I found that a quick cook of the vegetables makes for a softer flavor that allows the lemony basil and earthy avocado to standout rather than play second fiddle to pungent onion, sharp garlic, and grassy zucchini.

for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional

1 pound spaghetti or linguine Salt Extra-vrigin olive oil Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes Pinch of sugar 1/2 cup whole basil leaves, torn if large Freshly ground black pepper

To this end, we've experimented successfully with Italian (garlic, sundried tomato, olive), Greek (olive, onion, lemon basil, feta — you get the idea), Mexican Chile, Indian Masala, and our daily fave, the «bring it on, breakfast blend.»

I used whole garden tomatoes frozen from last fall's harvest, added a little dried oregano, and chopped fresh basil that I added with the sun dried tomatoes at the end.

I ended up making a huge batch of pesto, but I also wanted to try something sweet with the basil.

But before it met its end, I got quite a few good leaves out of that basil, and with it, I made my own pesto.

So convenient when you don't want to end up with a crap ton of basil or ginger when you only needed a little for one recipe for the week.

To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.