Sentences with phrase «fresh basil for»

The key for the ricotta is to use this recipe, double it, and substitute two tablespoons fresh basil for the parsley.

I went for extra special with garden ripe tomatoes and fresh basil for the soup, and a beautiful Red Leicester cheese for the sandwich bites.

Add 1/4 cup olive oil (this will be the «sauce») and cut up a few leaves of fresh basil for garnish.

Traditionally made with poached eggs, tomatoes, chili peppers and spices, this recipe also features nutrient - dense kale and fresh basil for a leafy green touch.

They have a lighter fare menu available downstairs, where the talented bartenders will muddle - up a cocktail with fresh basil for you.

Silly me also went to the grocery store yesterday and forgot the fresh basil for the dish because I didn't write it on the board.

(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)

2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish

2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish

4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed Salt and freshly ground black pepper to taste 1/8 cup chopped fresh basil for garnish

Vegetarians or vegans can just make a super chunky tomato sauce with lots of fresh basil for an italian treat)

Third, I substituted chopped fresh basil for the mint, since my husband liked basil over mint.

Ingredients: 1 angel food cake, sliced into 8 to 10 pieces Fresh basil for serving (optional) For the balsamic strawberries: 2 pounds strawberries, hulled and quartered 3 tablespoons granulated sugar 3 tablespoons aged balsamic vinegar (A good balsamic makes all the difference, people.)

The pesto is made of white beans for an ultra creamy, luxurious texture, fresh basil for color and flavor, nutritional yeast for a slightly cheesy flavor, lemon juice, and spices, to your taste.

Top it with organic mozzarella or Vromage Artisanal Vegan cheese, pepperoni and fresh basil for a classic flavor that brings you back to your childhood.

Toss with rotini, toasted pine nuts, chopped grilled onions and more fresh basil for a great pasta salad.

Next comes a layer of golden brown toasted almonds, which is topped with beautifully macerated mixed berries and a little fresh basil for a hint of herbal sweetness.

I have substituted fresh basil for oregano and that was just as good.

The recipe is similar to yours, just using fresh basil for the herbs, no bay leaves.

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.

12 ounces spaghetti 2 tablespoons olive oil 8 ounces assorted antipasti including roasted garlic cloves, pitted olives, marinated tomatoes, artichokes and roasted peppers) 1 teaspoon kosher salt 1/2 teaspoon black pepper Shaved Parmesan for serving Torn fresh basil for serving

Top with fresh basil for serving and this gnocchi dinner will be a favorite!

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

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

For the Basil Whipped Cream: 1 cup heavy cream 1 cup fresh basil leaves (a generous handful) + a few baby leaves for garnish 1 tablespoon hoFor the Basil Whipped Cream: 1 cup heavy cream 1 cup fresh basil leaves (a generous handful) + a few baby leaves for garnish 1 tablespoon hofor garnish 1 tablespoon honey

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

I used to be all about the «Philly Cheesesteak» pizzas with thinly sliced steak, but I have to say now I'm a sucker for a good fresh tomato, basil and mozzarella pie — a classic, for a very good reason!

You can also sub out one of the cups of kale for a cup of fresh basil, but I didn't have any on hand and really didn't miss it in the end result.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil.

The traditional recipe calls for Miracle Whip... which definitely not EBF friendly so I skipped it and used an olive oil - based balsamic dressing with fresh basil.

For example, roasting the fresh tomatoes, plus the fresh basil and parmesan cheese makes this gnocchi a real stand - out.

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

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 baFor 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 bafor 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 baFor 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

tried the pumpkin soup, garnished with shrimps, fresh coriander & basil - to die for - thanks for the fantastic tip & keep more off beat recipes coming - all the best.

This recipe for Pumpkin Pasta Sauce is my fall inspired take on Penne Alla Vodka with penne pasta coated in fresh roasted Pumpkin Vodka Cream Sauce, parmesan cheese, and fresh basil.

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

Tender chicken breasts topped with fresh melted mozzarella cheese, tangy cherry tomatoes and peppery basil makes for serious mouthful of perfection.

Enjoy the mozzarella with garden - fresh tomatoes and fresh basil, or use the ricotta as a topping for crostini.

It simmered for 45 minutes and I served it over cheese ravioli with lots of fresh basil and grated parmesan.

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

Cherry tomatoes burst in the oven alongside roasted garlic and mingle with fresh basil and miso for a sumptuous sauce that smothers hot, penne pasta.

Ingredients: 1 package gluten free pasta shells 1/2 package (for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients Handful of fresh basil Sprinkle of nutritional yeast Optional: Sprinkle of breadcrumbs, gluten free option

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!)

I think that if you made them larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich of basil, fresh mozzarella, and slice of tomato.

:) 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.

For the filling, I stuck with spinach, but made a batch of homemade marinara with fresh basil, oregano, and TVP.