Sentences with phrase «lots of basil»

thyme spilling over the edges and rosemary and lots of basil and Provence lavender and climbing roses.

1 cup of grapes 1 cashew lara bar Big Salad of broccoli and lettuce with Raw Crackers with Tahini Garlic and Lemon dressing with Chocolate Honey fudge Zucchini Spaghetti with Marinara sauce with lots of basil 1 cup parsnips and cashew rice with tahini and a bit of sesame oil Buckwheat cereal with protein milk and strawberries Calories ~ 2436

LOTS of basil.

Lots of basil, both chopped and in leaves.

We simply sauté the little cauliflower florets in lots of garlic with the tomatoes, make up our own little plant - powered cream with the soaked cashews, toss in lots of basil, chilies, green onions, and pasta.

Use lots of basil, asian basil if you can.

Cauliflower is pureed with a few other veggies and lots of basil until silky smooth.

Roasted Tomato Margarita Pizza, complete with homemade bubbly roasted tomato sauce, fresh mozzarella, tender, crispy crust, and lots of basil!

Here's why it is SO versatile: you can drizzle it in Sriracha, sprinkle it with lime and chili flakes, fold in lots of basil and sundried tomatoes, add walnuts and grapes... seriously, you can make it whatever you want it to be!

This delicious cold soup is perfectly suited for when you have a lot of basil on hand, but are getting a tad bored of pesto.

That's a lot of basil!

Don't be afraid to go for a lot of basil.

It reminds me of a restuarant that I love that serves turkey burgers with a lot of basil in them.

Not exact matches

I love topping my pizza with tomato puree, lots of fresh basil, sliced cherry tomatoes and mushrooms and then I sprinkle rocket over the top of it!

This dish has been my saviour throughout January — I mean who could say no to a bowl of creamy pine nut and basil pesto tossed with peas, brown rice pasta, wilted spinach and then finished with lots of lemon and black pepper?!

This creative and completely raw meal will fill you up and satisfy you differently from the sweeter recipes, with tomatoes, dates, lime juice, olive oil, fresh basil, lots of herbs, spiralized zucchini, and raw cashew cheese.

the basil adds a lot of flavor as well, and in my opinion makes the soup even more tasty.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

Add lots (as in 4 varieties) of Italian cheese, fresh garlic and basil, and some beautiful phyllo dough... and you've got a show - stopper dish!

Gnocchi tossed in a creamy Parmesan sauce with lots of fresh basil, gooey cubes of mozzarella cheese, fresh tomatoes and toasty pine nuts.

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

So this pesto is very fresh - basil heavy, and lighter on the oil than a lot of traditional pestos.

This is how we make our pesto, lots of fresh from the garden basil and the best ingredients we can afford.

I eat a lot of scrambled eggs, but I've never added basil to them.

I found this recipe to be very bland and had to extend a lot of effort to give it some flavor: 2x the thyme, basil, parsley, red pepper flakes, tons of salt and pepper.

It simmered for 45 minutes and I served it over cheese ravioli with lots of fresh basil and grated parmesan.

I also happen to love, love, love pesto and make a lot of it in the summer when there's so much beautiful basil around.

Think lots and lots of fresh basil with some garlic, olive oil, and cider vinegar.

Serve over desired pasta al dente and top with lots of fresh basil and grated Parmesan cheese.

What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun - dried tomatoes and red pepper flakes to add lots of flavor!

I used lots of paprika, a 1/2 tsp of celery salt, and a bit of ground basil instead.

⇒ Chiffonade is one of my favorite methods for cutting mint and basil, but a lot of people don't know what it means.

Homemade garlic bread topped with seasoned grilled chicken, lots of Mozzarella cheese, tomato and basil.

I love homemade tomato sauce: lots of fresh tomatoes, good olive oil, fresh garlic, fresh basil, and some nice salt.

Sending hugs and lots of soup (and crispy basil potatoes).

Do you have lots of fresh basil in the backyard and wondering what to do with it?

This version is made with rich red wine, juicy tomatoes, lots of garlic and fresh basil.

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

A friend just gave me lots of tomatoes and Thai basil from his mom's garden.

Add your chicken to a large bowl, with bread, sweet cherry tomatoes, mozzarella cheese and little onion and garlic, and lots of fresh basil.

In summer, ratatouille or chicken breasts browned and simmered in a can of diced tomatoes with wine, broth, anchovy paste, onion, garlic, basil, olives and whatever else works served with a side of zucchini sauteed in lots of herbs.

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.

Garnish with lots of parm and black pepper, and maybe some fresh basil.

- Flavor your dishes with lots of spices and herbs as well as condiments (vinegar, mustard, hot sauce, curcuma, cilantro, cinnamon, ginger, holy basil, etc...).

What resulted was a perfect bread: fluffy and soft on the inside, with a crunchy crust on the outside, and lots of taste, thanks to olives, basil, sun - dried tomatoes, and cashew nuts.

Unfortunately, basil is kind of expensive (at least where I live) and you're gonna need a lot.

Season the whole pot with lots of fresh chopped parsley or basil or whatever fresh soft herb you have.

I added lots of fresh basil, thyme and some fresh ground cumin, coriander, cardamom and a bit of coconut milk to help the broccoli process.