Sentences with phrase «garnish with a basil leaf»

Garnish with basil leaves and serve.

Top with potatoes and garnish with basil leaves and lime.

Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper.

Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.

Garnish with some basil leaves and pine nuts and serve.

Transfer to a picnic dish, top with the toasted pine nuts, and garnish with some basil leaves.

Garnish with basil leaves and additional rind relish.

Serve immediately, garnished with basil leaves and drizzled with balsamic reduction, if desired.

Strain into a chilled coupe glass, and garnish with a basil leaf.

Garnish with basil leaves on top.

Serve hot, garnished with basil leaves.

Top with dollops of the remaining pesto and garnish with basil leaves.

5 Return to the oven on a parchment paper - lined rimmed baking sheet until the cheese is melted, 10 to 12 minutes; garnish with a basil leaf before serving.

Not exact matches

Garnish with mint, basil and cilantro leaves.

Ladle the soup into chilled bowls and garnish with strawberry slices and basil leaves.

Serve with additional dressing and garnish with whole basil leaves, additional feta and pine nuts.

Serve the sauce spooned over the drained pasta, sprinkle with Parmesan and add a few fresh basil leaves as a garnish.

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!)

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

Spoon the cream on the grilled peaches and garnish with berries, toasted almond flakes, and basil leaves.

Garnish with some crunchy chopped roasted cashews and fresh basil leaves.

Plate the pasta and spoon the reserved sauce over each serving, then top with the Parmigiano - Reggiano and a small basil leaf for garnish.

I think they also liked that I would spruce up their glasses with an added strawberry and fresh basil leaves for garnish and sometimes a little drink umbrella.

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.

Garnish with ribbons of fresh basil, or save the tiniest leaves before making pesto.

Garnish with basil and mint leaves and serve.

Garnish with a few basil leaves and serve.

Serve immediately, garnished with the whole basil leaves.

2 cups of ice 6 - 8 Basil leaves, I used Thai Basil, you can use any basil you have on hand 2 - 4 parts of white Cuban rum, more or less... 1 part of Grenadine a splash of Pomegranate juice a squeeze of lime Garnish with fresh pomegranate kernels.

Garnish the tart with basil leaves and serve.

Garnish with the whole basil leaves and some lime slices if desired.

Serve the soup with the cashew cream drizzled and swirled on top and a few basil leaves for garnish.

The easiest and one of the most delicious ways to use it, however, is dressed on pasta garnished with torn basil leaves and an extra drizzle of olive oil.

Drizzle the fruit and cheese with honey and olive oil, then garnish with thyme leaves or torn basil for a sweet - spicy - fresh combination that has mind - blowing complexity in every bite.

Garnish with a bit of lemon zest and a fresh basil leaf and serve right away.

Ladle soup over noodles and serve with jalapeño, basil leaves, lime wedges, and remaining chives for garnish.

Garnish each plate with a basil leaf if you have some left over, and serve right away.

Then garnish generously with parmesan cheese and chopped basil or flat leaf parsley.

Add the Burrata on top and garnish with torn basil leaves.

Garnish with shredded basil leaves, if desired.

Garnish with fresh basil leaves.

Then garnish with the crumbled feta and additional basil leaves if desired.

Top with fresh cracked pepper and garnish with 1 - 2 small basil leaves.

FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt and freshly ground black pepper (to taste)

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

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

Serve immediately, garnished with parsley and fresh basil leaves.

Drizzle with a little olive oil; garnish with pepper and torn basil leaves.

Garnish with red apple slices (fanned) and a basil leaf on a skewer.

Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional