Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or
more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful
fresh basil leaves, plus
more for garnish
Add the
fresh basil leaves, grated parmesan cheese and
more kosher salt and pepper to taste.
1 tablespoons olive oil 1 tablespoon white wine vinegar 2 garlic cloves, minced 2 tablespoons
fresh basil leaves, plus
more for garnish
Optional: approximately 1/4 cup
fresh Thai
basil, whole
leaves or coarsely chopped +
more for garnish if desired (sold in Asian markets)
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.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of
fresh basil leaves * 1 handful of
fresh cilantro
leaves * 1 handful of
fresh parsley
leaves * 2 medium cloves of garlic, sliced in half, plus
more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
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.
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 tablespoons olive oil 1 tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges for garnish
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
2 cloves garlic, peeled 1 cup of
fresh spinach leaves 1/2 cup of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh spinach
leaves 1/2 cup of
fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need
more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt
Fresh ground p
Fresh ground pepper
I also
left my soup a bit
more chunky than the original version by using my Electrolux Immersion Blender and processing until it was just the right texture that I was looking for... To finish things off, I topped my bowls with a few sprigs of
fresh basil.
Marisa Moore, RD Yields 2 - 45 mins Prep Time Save Recipe Print Recipe Ingredients2 cups cooked chickpeas, (1 15 oz can, rinsed and drained) 1 tomato, chopped and seeded1 clove garlic, minced1 tablespoon extra virgin olive oil1 / 2 lemon, juiced2 - 3
fresh basil leaves, tornFresh cracked black pepper to tasteSalt to tasteInstructionsCombine all ingredients in your favorite bowl and... Read
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ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large
fresh bay
leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus
more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound
fresh mozzarella (grated) 1 cup
fresh basil leaves (thinly sliced)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale
leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus
more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought
basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Let cool a bit before serving and add some
more fresh basil / parsley
leaves on top.
Pin It Pin It Ingredients: 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping cream 1/2 pound
fresh mozzarella cheese, sliced 6
fresh basil leaves 1 garlic clove, minced 1 tablespoon balsamic vinegar See
more at tasteofhome.com
1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus
more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24
fresh basil leaves
2
fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach
leaves (6 cups or
more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch
fresh basil
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or
more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup
fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon
fresh thyme
leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12
fresh basil leaves 1 teaspoon salt 2 tablespoons
fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
Feel free to add another tablespoon of olive oil and a handful of
fresh basil leaves if you want
more sauce.
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.
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or
more to taste 1/3 cup chopped parsley, including the stems 1/4 cup
fresh chopped
basil or 2 tablespoons of dried
basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery
leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
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
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of
fresh young Thai coconut — sliced (can be omitted, just add
more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful
fresh basil and / or mint
leaves 1 handful sunflower sprouts
500g - 1000g watermelon, cut into bite - size chunks 1/2 cucumber, cut into bite - sized chunks 100 - 200g feta cheese, crumbled 2 tbsp chopped
fresh mint (You can also use
fresh basil leaves, if you like it
more or it's
more readily available)
Lychee Sorbet 4 generous cups of peeled and pitted
fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons
fresh basil leaves plus
more for garnish
Ingredients: 1 1/2 cups raw cashews or macadamia nuts (or half of each) 1 1/2 cups water (use less water for a thicker dressing or to make a dip, use
more for a thinner preparation) 3 TBSP fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp oregano 1/4 tsp basil (or 2 fresh leaves) 1/4 tsp thyme 1/4 tsp mint (or 2 fresh leaves) 1 stalk celery,... Read More&ra
more for a thinner preparation) 3 TBSP
fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp oregano 1/4 tsp
basil (or 2
fresh leaves) 1/4 tsp thyme 1/4 tsp mint (or 2
fresh leaves) 1 stalk celery,... Read
More&ra
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To make steamed veggies
more exciting: - Add 2 bay
leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with
fresh herbs: mint, dill,
basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze
fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»
, thinly sliced crosswise 24
fresh mint
leaves, plus
more for garnishing 12
fresh basil leaves
Spread filling on one of the warmed soft tortillas; sprinkle with a couple of finger - minced
fresh basil leaves (
more if you love it so much).