Sentences with phrase «freshly chopped basil»

If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Raw, paper - thin zucchini slices get marinated in a lemon and garlic - infused olive oil and are finished with a sprinkle of salt and pepper and some freshly chopped basil.

1 large acorn squash, seeded and cut into slices 3 tablespoons coconut oil, melted 3 tablespoons brown sugar 1 teaspoons chili garlic sauce 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces feta cheese, crumbled 1 tablespoon freshly chopped basil 1 tablespoon freshly chopped cilantro 1 tablespoon freshly chopped oregano

For the salad: 1 head chicory, torn into pieces 1 head radicchio, torn into pieces 1 vine - ripened tomato, thinly sliced seedless hot house cucumber, thinly sliced 1 stalk celery, thinly sliced cup freshly chopped flat - leaf parsley or tarragon cup freshly chopped basil 1 teaspoon toasted sesame seeds or 1 teaspoon ground flaxseeds or cup toasted pumpkin seeds

Adding a bit into the sauce as it cooks helps to impart that signature, peppery flavour and, later, a hearty garnishing of some freshly chopped basil at the end will give you a serving of the beneficial enzymes, antioxidants and vitamins that fresh herbs are so high in!

Sprinkle each bowl with freshly chopped basil.

Top with freshly chopped basil and drizzle with the BBQ Drizzle.

I used some fresh Rosemary as topping but you can top it with olives, concord grapes, cherry tomatoes, freshly chopped basil, sun dried tomatoes or simply a mix of dry Italian herbs would also suffice.

Toss in a handful of freshly chopped basil, add your meatballs, or use the smooth sauce for a huge pan of lasagna.

In a bowl, mix together the egg, shredded cheddar cheese, parmesan cheese, oregano, freshly chopped basil, salt and pepper and then stir in the eggplant / onion mixture.

With a bag of your favorite frozen cheese ravioli, a can of Tuttorosso ® crushed tomatoes, a few tablespoons of Tuttorosso ® tomato paste, lots of freshly chopped basil, some shredded Italian cheese, a little grated parm and a pinch of salt and pepper is all you need to make this tasty recipe that is full of flavor.

Squeeze about 1/2 teaspoon of fresh lemon juice on the salad and then drizzle 2 tablespoons of extra virgin Spanish olive oil, season again with a kiss of sea salt and freshly cracked black pepper and top of the salad with some freshly chopped basil

Sprinkle with freshly chopped basil and serve over angel hair pasta and fresh Parmesan shavings.

Gently stir in Parmigiano Reggiano cheese and butter, then serve with freshly chopped basil leaves.

In a large bowl add the ground turkey meat, red onion, salt, pepper, garlic powder, cumin, oregano and freshly chopped basil.

While prepare the dressing: mix the greek yogurt with the freshly chopped basil and thyme, season it with salt to taste and add a few drops of lemon juice as you like.

If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

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 basil

Stir in the freshly chopped basil, reserving some to sprinkle on top of the finished dish.

Not exact matches

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

2 vine - ripened tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.

1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh basil, chopped Freshly grated parmigiano - reggianno

2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper

You can switch up this recipe by including or excluding freshly chopped herbs (basil or cilantro anyone?)

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

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

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

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

As a rule of thumb, fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed from the oven and are being served with a sprinkle of the freshly chopped parsley, cilantro, basil, mint, etc..

2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese

1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced

Extra-virgin olive oil, 6 tablespoons Fresh basil, 1/4 cup (1/3 oz / 10 g) minced Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons Heirloom tomatoes, 10 oz (315 g), cored and chopped (about 11/2 cups / 280 g) Kosher salt and freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled

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.

2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish

4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)

1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

* 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)

Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans of chopped tomatoes 1 handful fresh basil or 2 tsp dried sea salt freshly ground black pepper

1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, 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 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

It is simply cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with the couscous, olive oil and freshly squeezed lemon and lime juice.

4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread, toasted and sliced

1 cup plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil), finely chopped 1/4 cup basil, finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt