Sentences with phrase «in torn basil»

Stir in torn basil.

Not exact matches

Wilt in lots of torn basil, top with cheese and serve.

Add in some juicy tomato and fresh torn basil leaves and you're good to go.

Tear up a bunch of extra basil leaves to toss in at the moment of serving because basil turns dark while chilling and you'll want your presentation to be pretty... the newly blended in basil will perk up your presentation; and who doesn't like extra basil in Caprese Salad anyway?

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

Tear in the basil leaves and season with salt and pepper

Mix in some fresh torn basil and some tinned beans if desired.

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

2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

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.

Place melon in a serving bowl and top with lots of torn fresh basil.

Rinse and drain the herbs and rather than chop them, which results in the mint and basil discolouring, tear them into smaller pieces and add to the salad.

Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed in olive oil 1 tablespoon olive oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1 packed cup baby arugula (optional) 1/4 cup fresh basil, torn or sliced

For the salad 1/4 cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette

1 quart chicken stock, warmed in the microwave 1/2 onion, finely diced 1 garlic clove, finely chopped 1 1/2 cups Arborio rice 1 tsp salt 1 cup white wine 1/2 cup freshly grated Parmesan 10 - 15 basil leaves, roughly torn

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

Combine shredded chicken, slivers of sweet onion, coarsely chopped radicchio, and a handful of torn fresh basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.

Or you could try this salad recipe recommended by chef Steven Redzikowski of Acorn in Denver, Colo.: Arrange wedges of a peach and an heirloom tomato on a plate, garnish with 4 mini mozzarella balls, 6 pieces of torn basil, and 2 pitted and crushed green olives, then sprinkle with salt and fresh cracked pepper and drizzle with 1/2 tbsp olive oil.

Add the tomato and cucumber to the bread, then tear in the basil leaves.

I used 1/2 cup of fresh mozzarella, 6 cherry tomatoes cut in two and 3 to 4 fresh basil leaves torn into small pieces.

Chop the cherry tomatoes in half and place in an ovenproof dish with the torn basil leaves.

I just tore up the basil leaves and put a couple of pieces in each.

Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham, torn