Garnish with
fresh basil sprigs.
Serve immediately, garnished with
fresh basil sprigs.
Not exact matches
I usually further enhance this taste thrill of a soup by adding a good handful of frozen prawns / shrimps or whatever you call them in your neck of the woods and garnish each yummy bowl with a
sprig of either
fresh basil or coriander (cilantro?)
5 ounces brie cheese, room temperature 1/4 cup sun dried tomatoes, finely chopped 1
sprig (4 - 5 large leaves)
fresh basil Coarse sea salt & freshly ground pepper, to taste
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of
fresh basil, cleaned a few
fresh thyme
sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped
fresh parsley * 4
sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
Discard the
basil sprigs before using and add
fresh basil to serve.
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
Top, if desired, with pesto or chimichurri and serve with
fresh sprigs of
basil or cilantro, and pine nuts.
Garnish each serving with about a tablespoon of chopped peanuts and an optional
sprig of
fresh Thai
basil or mint.
I also left my soup a bit more chunky than the original version by using my Electrolux Immersion Blender and processing until it was just the right texture that I was looking for... To finish things off, I topped my bowls with a few
sprigs of
fresh basil.
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
Basil Infused Tart Crust 8 tablespoons (1 stick) butter, room temperature 1/2 cup powdered sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 egg 1
sprig (5 - 6 large leaves)
fresh basil, shredded 1 cup whole wheat flour 1 cup all purpose flour
2 chicken breasts 4 sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red bell peppers 2 lemons 2 limes 1
sprig rosemary 1 bunch
basil 1 bunch
fresh parsley 1 bunch cilantro 1 large shallot, diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1 small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
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.
Garnishes: 4 teaspoons chopped lightly salted and roasted cashews or peanuts and
fresh Thai
basil sprigs
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of
fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry paste sauce with a hint of Thai
basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a
sprig of Thai
Basil.
Garnish: 4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4
fresh Thai
basil sprigs (widely available in Asian markets)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and
sprigs of
basil or cilantro
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
Plate the pasta and top each dish with a handful of tomatoes and a few
sprigs of
fresh basil.
Garnish with lemon wedges, green onions, cherry tomatoes or quartered tomatoes, pickled hot peppers, cucumber slices,
fresh basil or mint, and
sprigs of
fresh cilantro or parsley.
A few grinds of
fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few
sprigs of
fresh thyme and some chopped parsley A splash of EVOO, sherry vinegar and freshly chopped herbs (I like to use
fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!
6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup
fresh baby spinach 1/2 cup
fresh basil 3 Tbsp of
fresh rosemary (the leaves from about 3
sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil
2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp
fresh ground black pepper (optional)
fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup
fresh basil leaves, chopped 3/4 cup heavy cream
Ingredients: Sesame oil, dry - roasted peanuts, Vietnamese fish sauce, light brown sugar,
fresh garlic, serrano chili,
fresh basil leaves,
fresh cilantro
sprigs, flat - leaf parsley flakes,
fresh lime juice
From the subtle addition of
fresh basil leaves to a freshly cooked crispy pizza, to a
sprig of thyme on a roasted portabello mushroom, herbs have the ability to transform and add that extra bit of oomph to any dish!
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
2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2
sprigs fresh thyme or rosemary 1
sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating
Can be served at room temperature, hot, or cold for a summer soup.Serve with a tiny dollop of sour cream or yogurt and a large
sprig of
fresh basil.
Decorate each plate with a
sprig of
fresh basil leaves and a lemon curl.
Add a
sprig of
fresh thyme or a chiffonade of
fresh basil.
Groundnut (peanut) oil 1 egg yolk 100g sifted plain white flour, plus extra for dusting 12 tiny
sprigs or single leaves of
fresh basil, washed and dried 12 tiny
sprigs or single leaves of
fresh mint, washed and dried 12 leaves of baby spinach, washed and dried