Unmold the Avocado tower and squirt
in the basil oil and mango vinaigrette on to each of the plates in the center of the pomegranate reduction.
Not exact matches
Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz
in the food processor with
basil, walnuts, lemon and olive
oil — goes beautifully on the superfood crackers
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut
in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small)
basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive
oil Baguette, cut into slices on the diagonal Garlic, peeled and cut
in half Olive
oil for drizzling
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
Drizzle with a drop more olive
oil, season with salt and pepper, and continue stacking with tomato,
basil, mozzarella, zucchini, sauce, and
basil (if you have leftover tomato or zucchini you can put it
in the pan alongside the stacks to cook
in the tomato sauce).
Whisk
in tomatoes, 1 egg, 3 Tablespoons olive
oil, sugar, rosemary salt,
basil, and garlic powder thoroughly into yeast mixture.
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.
Use cilantro
in peanut
oil for Thai or Asian dishes, and
basil, oregano and garlic
in extra virgin olive
oil for your Italian recipes.
Once the zucchini and squash are ready, carefully toss them
in the lemon and
oil mixture (whisk a little more just before adding if they have separated), along with the shredded
basil.
Combine drained tomatoes, remaining 2 tablespoons olive
oil,
basil, garlic, salt and pepper
in small bowl.
Meanwhile,
in a medium bowl, mix together bread crumbs, garlic,
basil, pepper, 1/4 cup of the grated Parmesan and
oil.
In the fall, I pick all the
basil, blend it with some
oil and salt, and freeze.
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs,
basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive
oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix
in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place
in a mason jar and keep close to brighten any meal all winter long
Meanwhile, peel the garlic, wash the
basil leaves and place it
in the food processor along with the tomatoes and the olive
oil.
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast,
basil, olive
oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3 tablespoons water.
In a small saucepan over low heat, warm 1/4 c. olive
oil, garlic cloves,
basil leaves and pepper flakes.
I've read you can save whole leaves of
basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-
basil) and will also just blend up some leaves with the
oil and freeze
in ice cube trays to defrost and add the vinegar later and top a winter salad.
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or
basil In a blender add the wet ingredients...
The consensus around these parts is that everyone should be dipping their garlic
basil parmesan crisps
in to Bertolli's fresh Riserva Porcini Mushroom & White Truffle
Oil sauce -LCB- duh, that's not surprising.
Meanwhile, make pesto:
In food processor combine garlic, almonds, lemon juice,
basil and remaining olive
oil; process until almost smooth.
While the eggplant is roasting combine the lemon juice, salt, pepper, olive
oil,
basil and garlic
in a blender and process until totally smooth.
Place the following ingredients
in a blender: pine nuts,
basil leaves, parmesan cheese, olive
oil, cooked pea tendrils, 1/3 cup pasta water, salt, pepper, and optional cooked onion and garlic.
In a small bowl, mix together the balsamic vinegar, reduction, olive
oil, mustard, garlic, sea salt and pepper and half the
basil.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut
in 1/2 inch pieces 1/2 cup
basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive
oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Heat up a small pan with 2 teaspoons coconut
oil throw
in the crimini mushrooms, onions, 1 teaspoon
basil and coconut aminos then sautée for 6 minutes and set aside.
All I did was to warm
oil in this awesome multi — cooker and seasoned it with garlic and
basil.
I tossed it
in a little lemony
basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive
oil,
basil, salt, and sugar.
In a separate bowl, stir together the
oil, vinegar,
basil paste, and salt.
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp
oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame
oil 3 Tbsp thai
basil, chopped
1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive
oil 1/4 cup white vinegar 4 tablespoons
basil stir
in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese
To make the bruschetta,
in a small bowl stir together the chopped tomatoes, garlic, onions, and
basil leaves with a teaspoon of olive
oil.
In a food processor or high - powdered blender, add garlic,
basil, sun - dried tomatoes, nutritional yeast, olive
oil, walnuts, salt, pepper, and 1/4 cup water.
Toss fresh
basil, garlic, Parmesan, olive
oil, salt and a touch of a fresh lemon juice
in a blender or food processor.
This area
in the region of Liguria is known for pesto — a sauce made from
basil leaves, garlic, salt, olive
oil, pine nuts and pecorino cheese.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh
basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini
in 1/2 cup (120 ml) boiling water for 10 minutes.
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
200 g black chickpeas, soaked
in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh
basil, cleaned and finely chopped extra virgin olive
oil, to taste whole sea salt, just enought to taste
In a large bowl, combine cabbage, carrots,
basil, then toss with lime juice and olive
oil.
Meanwhile,
in a small bowl, whisk the remaining
oil, the vinegar, garlic, parsley,
basil, rosemary, and salt to blend.
COMBINE corn, grape tomatoes, yellow tomatoes, chopped tomato, onion, mint,
basil,
oil, vinegar, capers, salt, and pepper
in large bowl.
MEANWHILE,
in a 9» or 10» round nonreactive shallow dish, combine the vinegar,
oil, bay leaves, garlic and thyme or
basil.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive
oil, for brushing the grill pan 1 cup
oil - packed sun - dried tomatoes, plus 2 tablespoons of their
oil 1/2 cup bocconcini packed
in oil 6 fresh
basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
On a baking sheet, spread out
basil leaves
in a single layer and sprinkle with little olive
oil and lightly salt.
In a small blender, combine
basil, olive
oil, balsamic, a pinch of salt and fresh cracked pepper.
1 teaspoon olive
oil Small red onion,
in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra
basil for garnish
Ingredients For the fava bean soup 700 g dried fava beans, soaked
in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive
oil whole sea salt, just enough to taste For the cherry tomato and
basil relish 2 handfuls cherry tomatoes, -LSB-...]
Topped mine with a quick garlic -
basil oil... I love the little pools of
oil at the top of the bowl — and I loooooove the bread
in there, especially on day two.
In a mini processor, puree the
basil and mint with the garlic, salt, pepper and olive
oil.
Portlock smoked pink salmon (the large fish on the board
in the center) Ruby Bay smoked salmon
in sriracha, lemon pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves
in chili oregano,
basil garlic, chili garlic and lemon rosemary Lucini Itali lemon flavored olive
oil Brooklyn Brine Pickles
in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius black sea salt Baked
in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
Combine the olive
oil, 2 tablespoons balsamic vinegar, garlic, tomatoes, 1 teaspoon Italian seasoning, and
basil in a medium sized bowl.