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
1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4 cup
fresh basil,
chopped (feel free to add
more if you're a
basil lover) 2 cups shredded sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste
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.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno,
more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears of corn / 1 C
fresh tomatoes, coarsely
chopped / 2 C
fresh ricotta mixed with 2 T each finely
chopped chives and
basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup
fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (
chopped) 2 tablespoons
basil (
chopped, plus
more for garnish) 1 pound
fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus
more for garnish) Kosher salt and freshly ground black pepper (to taste)
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus
more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons
chopped fresh basil
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 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 cup packed
fresh dill 1/2 cup packed
fresh mint 1/2 cup packed
fresh parsley 1/3 cup packed
fresh basil 2 garlic cloves,
chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt,
more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw
chopped vegetables or pita chips, for serving.
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
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus
more for serving
Chopped fresh parsley or
basil, for serving
Serve topped with lots of
chopped cilantro, and Thai
basil,
more fresh chopped scallions, and roasted peanuts.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup
chopped organic broccoli * 1/2 cup loosely packed,
fresh basil,
chopped * 1/4 cup
fresh goat cheese, crumbled, plus
more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use
chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
Toss with rotini, toasted pine nuts,
chopped grilled onions and
more fresh basil for a great pasta salad.
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine sea salt, or
more to taste 1/8 teaspoon pepper 2 teaspoons
chopped fresh Italian parsley,
basil, or a combination Additional
chopped fresh Italian parsley or
basil, or diced roasted red peppers for garnish (optional)
4 cups water 1 teaspoon salt (may need
more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion,
chopped 1/2 cup sundried tomatoes soaked until soft, drained, and
chopped 1 tablespoon
fresh basil, minced 1 tablespoon
fresh parsley, minced
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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I added a bit
more vinegar, some garlic powder, and
chopped up some
fresh basil.
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)
Opt for a
more traditional pesto flavor and use
fresh chopped basil instead of the broccoli.
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of
fresh, ripe tomatoes, that are blanched, peeled, and
chopped *) 3 bay leaves2 cups of chicken stock2
more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or
more to tasteFreshly grated Parmesan cheese and
chopped fresh basil or parsley for garnish.
If using
fresh herbs such as parsley or cilantro or
basil, I would add it
chopped at the very end or even as a garnish;
fresh herbs that are
more delicate like these will lose flavor if over-cooked.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus
more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup
chopped fresh basil
2 handfuls cherry tomatoes, cleaned and cut into halves or quarters extra virgin olive oil, to taste (and some
more, to serve) whole salt, just enough to taste a large handful of
fresh basil, cleaned and
chopped
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
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)
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or
more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can chickpeas, drained and rinsed 2/3 cup
chopped sun - dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons
chopped fresh basil 1/4 teaspoon salt, or
more to taste Freshly ground black pepper 1 lb.
If you would like the dill to be
more subtle reduce to 1 tablespoon or swap the dill for
chopped fresh basil.
Makes about 4 - 6 servings 2 cucumbers, peeled if desired 1 cup strawberries, diced 1 tsp
fresh mint,
chopped 1 tsp
fresh basil,
chopped 1 Tbsp balsamic Read
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Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch
fresh basil 1 bunch
fresh cilantro 1/2 cup
chopped macadamia nuts Dressing: 2TBSP lemon juice 2TBSP apple cider vinegar 2 TBSP coconut aminos or coconut garlic sauce 2 TBSP olive oil 2 cloves garlic,... Read
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Ingredients: 2 cups raw walnuts or pecans (soaked) 2 cups raw sunflower seeds (soaked) 1 cup sun - dried tomatoes (soaked) 1⁄2 cup each of tomato, celery, red bell peppers (finely
chopped) 1⁄2 cup ground flax seeds 1⁄4 cup each
chopped fresh basil and oregano 1 TBSP Coconut Aminos 2 tsp ground cumin 1 clove garlic, minced 2 TBSP organic olive... Read
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2 - 4 large tomatoes, seeded and
chopped 1 red bell pepper,
chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp sea salt 1/4 tsp
fresh ground black pepper pinch of cayenne pepper (
more if you're up for it) 2 Tbsp minced
fresh basil 1 Tbsp ground oregano
2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (
more or less to taste) 1/2 onion,
chopped 1 tsp
fresh ginger, grated 3 - 4 cups carrots,
chopped 2 - 3 cups celery,
chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (
fresh or frozen, or very finely
chopped) A few dashes fish sauce (if you have it) 1/2 T. dried
basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt,
more or less to taste 1/4 tsp black pepper,
more or less to taste
Shells from the heavens is probably all you really need to know but in case you'd like a little
more information, these are al dente pasta shells stuffed with a creamy - delicious mixture of cottage cheese and spinach smothered in a warming marinara sauce and topped with
fresh chopped basil (so we can pretend that it's spring).