Sentences with phrase «of basil for»

Although I did keep a few sprigs of basil for bruschetta.

Strawberry Basil Truffles combine the vibrant taste of fresh strawberries with the refreshing herbal flavor of basil for a unique, gourmet truffle experience.

Reserving 2 tablespoons of basil for garnish, gently toss the first five ingredients in a small bowl.

Not exact matches

People come for corn bread flecked with kernels of corn, for blackened chicken, and for tomato - basil wraps.

The unique Roasted Red Pepper & Gouda Bisque features a sweet and smoky blend of roasted red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable soup.

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

On the current iteration of the menu, dishes like to - die - for Brussels Sprouts with sambal sauce, Thai basil, mint and peanuts, Ahi Tuna Tartare, Tempura Fish Tacos, 10 - ounce Kurobuta Pork Chop and Jumbo Lump Crab Cakes delight.

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

Just for me simple yummys, are wrap the tomato and basil leaf in the slice of mozzarella eat while assembling or put tooth pic in to hold them together

This is one of the first recipes I opened to and with both strawberries and basil coming into their own for the season I figured it was a perfect to share with you.

dried oregano (or other herb of choice - basil or italian season blend are also yummy) oil for cooking for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal

I make tons of homemade pesto and freeze it every summer with a basil / arugula / spinach / kale blend of greens from my garden and now I have yet one more use for my stash of frozen pesto.

The great thing about pasta is that it takes on all the flavors of the sauce on it making it the perfect canvas for the basil, spicy black pepper, and tangy rich goat cheese.

For basil, strip the leaves from the stems and stack groups of them as though you were going to chiffonade them, rolling the stacks up into little cigars.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

* obviously this is a pie recipe but the combo of graham cracker crust, roasted strawberry cream filling ad basil infused whipped cream would be perfect for individual trifles (with cubed up pound cake instead if graham crackers if you must) or you could really go buck wild and alternate layers of whipped cream and filling with graham crackers for an icebox situation that would knock several socks off I'm sure.

You can also sub out one of the cups of kale for a cup of fresh basil, but I didn't have any on hand and really didn't miss it in the end result.

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

-- Take the muffin pan out of the oven and divide the tomato / cheese / basil filling equally among the cups and bake for another 5 minutes.

For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil.

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.

In a moment of AHH WHAT TO COOK FOR DINNER weakness at the store yesterday, I grabbed a tub of basil pesto without looking at the price.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

So if you can't get basil for a good price, just get a bunch of parsley for really cheap at the grocery store.

I think this weird pesto obsession is coming from a longing for summer... basil always makes me think of summer, and sun, and the beach, and a refreshing pool with a tropical drink...

I'm considering trying this & substituting cilantro for the basil and lime for the lemon, giving it a little more of a tex - mex flavor profile.

This is the perfect time of year for making pesto, too, with basil overflowing from every stall at the farmers» market.

1 garlic clove juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.

Being able to pop outside, cut off a few sprigs of mint (or basil or parsley), and not have to pay $ 4.99 at the grocery store for the same amount.

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

Instead of mint, Boni calls for a mixture of chopped basil and parsley.

It makes the whole delicious combination even more appealing; The tomatoes get sweeter, the subtle flavors of the mozzarella and avocado are heightened, and when the drizzle hits the basil you will INSIST that you're eating bruschetta for dinner... and there is absolutely nothing wrong with that.

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

I substituted basil for the mint and I did add a bit of red pepper flakes.

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped baFor the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped bafor spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped baFor the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

I'm not a fan of basil and have steered pretty clear of pesto for this sole reason, yet now I'm all about that pesto life thanks to seaweed.

Ohhh, i haven't had garlic basil pasta for so long — these are the kinda of dishes that are simple but heartwarming.

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit more zing, and quinoa for added thickness.

If you are not a fan of rocket pesto then you can always swap it for basil.

Tender chicken breasts topped with fresh melted mozzarella cheese, tangy cherry tomatoes and peppery basil makes for serious mouthful of perfection.

Several years ago, my Aunt Teena came to me with a jar of pesto sauce and a jar of tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.

for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil

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

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

Ingredients: 1 package gluten free pasta shells 1/2 package (for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients Handful of fresh basil Sprinkle of nutritional yeast Optional: Sprinkle of breadcrumbs, gluten free option

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

I think that if you made them larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich of basil, fresh mozzarella, and slice of tomato.

I love corn and basil together — it's one of my favorite herb combos — and several weeks ago I ran across a recipe for sweet corn frozen yogurt.