Feel free to add another tablespoon of olive oil and a handful of
fresh basil leaves if you want more sauce.
4 Garnish with the frozen blackberries, and an extra
fresh basil leaf if desired.
Not exact matches
You can
leave it out or substitute with another
fresh herb
if you like -
basil would probably be great!
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.
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.
Optional: approximately 1/4 cup
fresh Thai
basil, whole
leaves or coarsely chopped + more for garnish
if desired (sold in Asian markets)
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.
* 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
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)
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)
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
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)
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)
7In a blender, combine the roasted tomatoes (
if using), the crushed tomatoes, 4
leaves of
fresh basil and a pinch of salt.
1 spaghetti squash 3 tbsp extra-virgin olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 tbsp dried
basil 1 tbsp dried oregano 1 lb ground chicken or turkey 1 bunch asparagus 1 cup frozen peas (omit
if strictly following the Paleo diet) sea salt & black pepper lemon
fresh basil leaves, sliced thin or torn (optional)
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup
fresh cilantro, thick stems removed 6 — 8
fresh basil leaves (6
if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons
fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon
fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne pepper 1 teaspoon sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
Anyway,
if you add
fresh basil leaves also, and even just a teeny amount of red chili flakes, it's just enough exhilaration without the bother of climbing on a roller coaster.
1 Tablespoon
fresh basil leaves (thai
basil is perfect for this, but regular works good too), or cilantro
if you like it
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped
fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai
basil (
if is not in season you can use regular) 12 to 15
fresh culantro
leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs
fresh basil,
leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (
if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach
leaves
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed
if necessary 1
fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime
leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai
basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
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
500g - 1000g watermelon, cut into bite - size chunks 1/2 cucumber, cut into bite - sized chunks 100 - 200g feta cheese, crumbled 2 tbsp chopped
fresh mint (You can also use
fresh basil leaves,
if you like it more or it's more readily available)
Serve the pizzas with
fresh basil leaves,
fresh baby spinach and some extra garlic &
basil oil to drizzle on top
if desired.
If you don't have
basil on hand, feel free to replace it by
fresh mint
leaves, or just omit it altogether.
Removing your pot from the heat, fish out the bay
leaves and add in your
fresh basil and adaptogenic herb blend (
if using).
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs
fresh basil,
leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (
if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach
leaves
This also means you don't have to panic
if your dog starts munching on
fresh basil leaves growing in your backyard!
12 oz spaghetti 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1
fresh chili, or 2
if preferred, chopped salt to taste 1 1/2 ripe tomatoes, peeled and chopped 1/2 cup dried black olives, stoned and chopped 2/3 cup Parmesan cheese, grated 9 oz mozzarella cheese, diced 10
fresh basil leaves, torn into strips
Spread filling on one of the warmed soft tortillas; sprinkle with a couple of finger - minced
fresh basil leaves (more
if you love it so much).
Serve the baby blintzes, overlapped, on a large platter, surrounded by a collection of large
fresh basil leaves; or
if you have already added toppings, keep each blintz lying flat, not touching one another, on a large decorative tray.