Sentences with phrase «of basil oil»

Pasolivo were kind enough to send me samples of their basil oil so I could review.

Mmmmm... I love the idea of this basil oil on this salad.

Not exact matches

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

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

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

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.

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

A quick pureed creamy raw tomato sauce with loads of basil and a mix of pine nuts, cashews, garlic, olive oil, and sea salt.

Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper.

Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper.

Just a big juicy heirloom, maldon salt, cracked pepper and drizzle of olive oil, with or without fresh basil.

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

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

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.

The original recipe is fresh mozzarella, tomatoes and basil with a few good turns of sea salt with a lush drizzle of olive oil.

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.

I season the salmon with olive oil, salt, pepper and a touch of dried basil and place the salmon over a bed of asparagus.

Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.

But I thought I'd add a little summer flair by simply topping those filets with some tomatoes, fresh mozzarella and basil, then finishing it off with a drizzle of olive oil and reduced balsamic vinegar.

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

half a garlic clove, peeled a handful of fresh basil, cleaned 2 handfuls of shelled hazelnuts 2 tablespoons nutritional yeast flakes 2 tablespoons wholemeal breadcrumbs 1 tablespoon extra virgin olive oil

1 cup of fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of salt pepper 1/4 cup of olive oil 1/4 cup of water

I tend to make mine with cherry tomatoes, basil, roasted red peppers, walnuts, a bit of lemon juice and zest, olive oil.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3 tablespoons water.

Add the garlic, onion, vinegar, olive oil, a pinch of sea salt, and some torn fresh basil.

The bright, simple flavors of a good olive oil, lemon and basil marinade transform some simple grilled vegetables into a stunning side dish.

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

Mmmmmm... Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garlic....

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 basil

Divide the pasta among four plates and drizzle with just a bit of the basil - garlic oil.

It was full of my favorite cooking spices - turmeric, coriander, cumin, fennel, cardamom, black pepper, dried herbs - oregano, basil, parsley, olive oil, and chilies - dry red chilies, chipotle, and even some paprika.

It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.

Omelet With Za'atar Sweet Potato Noodles & Tahini — This beautiful - looking and tasty omelet is packed full of nutrient - rich ingredients, including sweet potato (peeled and spiralized), olive oil, za - atar, protein, eggs, tahini, basil and salt and pepper.

minced garlic fresh cracked black pepper dried basil havarti cheese (once slice per slice of bread) olive oil

Earthy avocado oil blends with basil, walnuts, and lemon to create an Avocado Oil Pesto full of healthy fats and flavoil blends with basil, walnuts, and lemon to create an Avocado Oil Pesto full of healthy fats and flavOil Pesto full of healthy fats and flavor.

I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

Add the orzo back to the pan, stirring to combine, along with most of the basil, the lemon juice, extra-virgin olive oil and feta.

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

Menu Description: «A traditional topping of roma tomatoes, fresh basil and extra-virgin olive oil.