Serve the pasta warm topped with a garlicky breadcrumbs and a little extra
fresh basil if you like.
Top with some good quality freshly grated parmesan cheese,
fresh basil if you have it.
Garnish with
some fresh basil if you like and serve with a green salad.
Not exact matches
1 baguette, halved lengthwise (6 ″) 1 garlic clove, cut in half 2 T. extra-virgin olive oil (
Basil infused
if you have it) 1 large ripe tomato 2 T. parmesan Cheese, grated 1 T.
fresh basil
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)
You can leave it out or substitute with another
fresh herb
if you like -
basil would probably be great!
Love taking
fresh tomatoes
basil green onions and black beans and tossing them in a little bit of olive oil and balsamic,
if you have peppers and other veggies throw them in as well.
This naturally gluten - free, dairy - free dressed up shaved ice recipe made with
fresh fruit, a hint of honey (which can certainly be omitted
if you choose), and a merely subliminal essence of
basil will have you and your guests refreshed with the first sampling.
Of course,
if you're making a green smoothie bowl, go heavy on the spinach or kale, as well as
fresh herbs like mint and
basil.
I use silver thyme, a bit of oregano and sometimes a bit of
basil and or tarragon
if they are around
fresh and a bay leave.
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.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried
basil Pinch of crushed red pepper flakes Sea salt and
fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more
if needed
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.
But
if you'd prefer,
fresh basil is readily available at almost every grocery store year round and quite inexpensive.
If desired, garnish with additional
fresh basil, diced tomato, and / or sliced red onion.
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
If desired, stir some chopped
fresh basil into the vegetables just before serving.
Optional: approximately 1/4 cup
fresh Thai
basil, whole leaves or coarsely chopped + more for garnish
if desired (sold in Asian markets)
Fresh, garlicky pesto... maybe a nasturtium pesto
if your weeds crop is flourishing right now, which will give your artichoke a slightly spicy kick, or just a traditional
basil pesto for a sweeter flavor.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth
if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with
fresh basil (or pesto), freshly grated cheese, salt and pepper and
if you have it, a big piece of burrata is absolutely divine.
can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried
basil or 1/3 c.
fresh chopped
basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure
if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.
Mix in some
fresh torn
basil and some tinned beans
if desired.
If you don't have
fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
Garnish with shredded Parmesan and
fresh basil,
if desired.
Time Management
If you do not serve this
fresh, cover it with a thin layer of olive oil to keep the
basil from oxidizing, cover it with plastic wrap, and store it in your refrigerator.
* 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
Coconut Crust Sheets 3 - 4 cups
fresh meat of young Thai coconut 1 cup coconut water — more
if needed turmeric, paprika, and
basil — to achieve different colours
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of
basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or
fresh mozzarella)
Fettuccine noodles are tossed with artichoke hearts,
fresh basil and a super flavorful, silky sun - dried tomato hemp seed Alfredo to make rich and creamy pasta dinner that you'd never know was vegan
if I hadn't just told you.All I can say is I...
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)
If I had
fresh basil I would use it EVERY day — no joke;) We're moving soon and that is the * first * thing I'm setting up on our deck: herb garden!
Fresh basil or mint
if I have it.
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste
if you want it hot) 1/4 cup
fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
If you want to add some more veggies, since you're pureeing the soup, some good choices would be: zucchini, celery, green bell pepper,
basil,
fresh parsley.
If you really want to impress someone, toss these with some linguini pasta,
fresh basil and top with some
fresh parmesan.
Check on the veggies and
if they are starting to look «carmalized» then you can add the spinach and
fresh basil.
(
if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon
fresh rosemary, minced 1 tablespoon dried
basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water
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
If you have any
fresh basil please feel free to add it to the pesto, it will be even more
fresh and it will certainly remind you of summer!
Top,
if desired, with pesto or chimichurri and serve with
fresh sprigs of
basil or cilantro, and pine nuts.
If you are not in the mood for creamy tomato soup, then skip the topping and add a heaping helping of
fresh basil!
If your garden is overflowing with
fresh, fragrant
basil, then whip up a bowl of traditional pesto!
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar
if you're feeling fancy.)
* 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)
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed,
fresh basil, chopped * 1/4 cup
fresh goat cheese, crumbled, plus more,
if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
It gave a great aroma and looked pretty...
If you don't have
fresh basil on hand, feel free to add in about 1/4 teaspoon of dried
basil to your soup when you add the dried thyme.
If you're entertaining and want to look snazzy, chop a bit of
fresh basil, drizzle it with quality balsamic vinegar and EVOO and season it lightly.
If you can't get the crushed tomatoes with
basil, you can use plain crushed tomatoes and add 2T chopped
fresh basil OR 2 tsp dried
basil.
You can get creative and add some
fresh basil or even spread some tomato sauce over the bread
if you like.
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp
if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced
fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped
fresh basil leaves (1 tsp dried
basil) 2 tsp minced
fresh rosemary (1 tsp dried rosemary)