Sentences with phrase «fresh basil at»

I most certainly don't have a green thumb, but luckily for me, there is always lots of fresh basil at the local farmer's market each year.

Perfect timing as I just bought fresh basil at the Farmer's Market.

When purchasing fresh basil at the store or farmers market, look for an organic option.

I add the fresh basil at the end of cooking, so as to not dull the flavor.

As you may know, I have fresh basil at my fingertips (thanks, Ry / Beast!!!)

Pretty soon it'll be all stews, braises, and chilies around here, and while there's nothing wrong with that, comfort yourself just a little bit by finding one of the last tomatoes of the season and fresh basil at the farmers market and making this delicious fresh tomato sauce.

Not exact matches

While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.

This hearty salad is best during summer months, when fresh basil and corn are at their peak.

Fresh basil should be added at the end of the cooking process.

We made sure to really treat ourselves right by using quality ingredients such as... Prosciutto de Parma, Genoa Salami, fresh picked basil from the garden, homemade roasted red peppers, Fig Balsamico Dressing made at a local restaurant and fresh Mexican Chorizo.

Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.

200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste

Luckily, we have fresh local basil at the Indy Winter Farmer's Market in the middle of winter, thanks to Eden Farms and the wonders of hydroponic growing.

From pea shoots to asparagus to basil, each bite is filled with the freshest produce possible at this very moment in time.

As a rule of thumb, fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed from the oven and are being served with a sprinkle of the freshly chopped parsley, cilantro, basil, mint, etc..

But if you'd prefer, fresh basil is readily available at almost every grocery store year round and quite inexpensive.

Make the marinara sauce following the recipe found in our post on Tomato Sauce 101, adding a few fresh basil leaves at the end.

Garnish with fresh basil and serve warm or at room temperature.

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine

Surf and turf is the name of the game at Doc Crow's, a laid - back Whiskey Row haunt specializing in dry - rubbed, slow - smoked BBQ; succulent oysters flown in fresh from around the country; and creative twists on Southern cocktail staples, like the Near Eastern Julep, a peppery combo of Old Grand Dad Bonded bourbon, ginger, Becherovka (a Czech digestif) and a punch of cooling basil.

Market fresh zucchini, garlic scape and basil merge together into an easy - to - make frittata that is best served the next day at room temperature.

For the polenta I roasted the corn before adding it at the last minute and topped it with fresh basil.

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.

A good dough, a great sauce, fresh mozzarella, and basil are really where it's at.

That said, this tart reminds me of «tomato pie,» which we first found at a little fresh seafood shop on Edisto Island, S.C. Layers of sliced tomato, fresh basil (and we added sauteed onions & garlic, all topped with a goopy «crust» of 1 part shredded cheddar + 1 part good quality mayo.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Fresh basil and corn, together at last!

If you have fresh basil, sprinkle it over the tomatoes at the end.

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

I made this fresh yellow squash noodle dish to make sure that I use the basil at its peak.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Pin It Pin It Ingredients: 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping cream 1/2 pound fresh mozzarella cheese, sliced 6 fresh basil leaves 1 garlic clove, minced 1 tablespoon balsamic vinegar See more at tasteofhome.com

If using fresh herbs such as parsley or cilantro or basil, I would add it chopped at the very end or even as a garnish; fresh herbs that are more delicate like these will lose flavor if over-cooked.

At this point, you might be wondering why I have listed 2 leaves of fresh basil.

Next time I will increase the amount of Duke's mayo to at least 3/4 cup, and I used fresh basil both times.

Crust: 2 eggs 2 cups raw cheddar cheese 2 cups riced cauliflower (grate the raw cauliflower on a cheese grater or in a food processor) 2 garlic cloves, minced 1/4 cup fresh julienned basil Bake the crusts at 450 degrees for 12 - 15 minutes.

Pour over the tomato sauce and the crumbled feta, drizzle with oil and sprinkle with fresh or dried basil and bake for 30 minutes at 350 °F.

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Never at a loss for recipes using fresh basil, this Caprese Pasta Salad recipe is one of our favorite summertime weeknight dinners!

It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor.

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.

** Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

I'm not a sneaker, but I did just start putting fresh spinach into my basil pesto, at a ratio of 1:2, spinach to basil.

Suppose one wants to use fresh basil, instead of buying it in a plastic bag at the supermarket?

Add some fresh basil or mint at the end and it's delicious!

Because I love anything Mediterranean, that week at home I decided to experiment with a Mediterranean salmon recipe involving a delicious combination of olives, tomatoes, feta, fresh basil and a splash of extra virgin olive oil and balsamic vinegar.

This dish makes the perfect summertime lunch or light dinner, and you can easily pick up fresh figs, basil, and zucchini at the farmer's market this time of the year.

Adding a bit into the sauce as it cooks helps to impart that signature, peppery flavour and, later, a hearty garnishing of some freshly chopped basil at the end will give you a serving of the beneficial enzymes, antioxidants and vitamins that fresh herbs are so high in!

This is what happens when you follow the recipe on the blog Rachel Cooks and combine nutty farro, creamy mozzarella balls, juicy cherry tomatoes, spiralized zucchini, fresh basil, and a superfast white balsamic vinaigrette in one Mason jar: an Italian - inspired lunch that won't leave you falling asleep at your desk by 3 PM, thanks to plenty of protein and fiber and zero refined carbs.