Sentences with phrase «fresh basil chiffonade»

Chop fresh basil chiffonade, tarragon and mint leaves, and chop Italian parsley.

One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.

I garnish with fresh basil chiffonade.

Not exact matches

You can also garnish with any of the following if you like: Chopped fresh cilantro Thinly sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)

Top with chiffonade of fresh basil, slice into pieces and serve.

Add ~ 1/2 c. chopped onion, 1/3 c. chiffonade of fresh basil, and 1/2 — 1 whole [red or green] jalapeno pepper — finely chopped.

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

3 - 4 tbsp extra virgin olive oil 1/4 red onion, minced 1/2 large tomato, diced medium 1/4 of a small bunch of kale, diced medium 1 can drained cannellini beans 1 tbsp balsamic vinegar 1 slice gluten - free bread 2 eggs Kosher Salt and Pepper Fresh basil, chiffonade (optional)

4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste

Serve hot, topped with chiffonade of fresh basil.

Enough to bring to the shoulders of the formed pockets) 2 tablespoons fresh basil (chiffonade, to garnish) Kosher salt and freshly ground pepper (to taste) cheesecloth

Ingredients: 4 portobello mushrooms 4 T. extra-virgin olive oil 1/4 cup Carignane 1/4 t. salt 1/4 t. black pepper, freshly gound 1/8 cup sundried tomatoes, rehydrated and chopped 1/8 cup chiffonade of fresh basil 1/8 cup.

Ingredients: 1 organic tomato, diced 1 1/4 cup organic fresh strawberries, diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

Chiffonade four to five fresh basil leaves — pile the leaves on top of one another, roll them up, then slice them, so you get long strands of basil.

1 cucumber, diced 2 large tomatoes, chopped 2 stalks celery, chopped 1 small red onion, diced 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chiffonaded 1 can tomato juice 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 lemon, juiced Sea salt, pinch Ground black pepper, pinch 1 red bell pepper, chopped

Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.

extra virgin olive oil ● 3/4 cup unsweetened coconut milk, full fat & canned ● 6 leaves fresh basil, chiffonade ● 1/2 cup roasted pumpkin seeds

Drain well and stir melted butter with fresh chiffonade of basil into the pasta.

Chiffonade a little fresh basil.

Or: Chop a fine chiffonade of fresh basil and fold into the leftover mashed potatoes.

Add a sprig of fresh thyme or a chiffonade of fresh basil.