Sentences with phrase «of basil on»

I used snippets of basil on mine, but you could use arugula, baby salad greens, or a different herb, if you wish.

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.

Not exact matches

Laura followed it up with a refreshing face spritz of something or other with mint and basil (Saje is really big on mint).

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

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.

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

chopped small, can be put on bruchetta with a bit of basil.

My favorite tomato appetizer is without question a heirloom tomato, basil and mozzarella salad with a sprinkle of sea salt and balsamic vinegar with some yummy crusty bread on the side.

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.

Place your tomatoes on top of the crackers, top with mini bocconcini, a drizzle of balsamic vinegar, and finish with basil leaves.

After coming home, I checked on the basil that I took from Kelsey a week ago and there were plenty of roots!

Right now I have a pot on the stove that used frozen cubed basil instead of fresh basil and diced potatoes instead of gnocchi.

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.

I wish we had more of a garden; we have hardly any sun hit our yard, so my plants (basil and chives are the extent of them) are stuffed into a tiny spot on our front porch.

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

Your notes on bulking this up made me remember a salad I invented a couple of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well - toasted slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb.

- Pizza 2: Spread a layer of pizza sauce on top of the crust, top with shredded mozzarella and fresh basil.

Of course, if you're making a green smoothie bowl, go heavy on the spinach or kale, as well as fresh herbs like mint and basil.

Chop up a handful of fresh basil and any other herbs you may have on hand.

Stir in the freshly chopped basil, reserving some to sprinkle on top of the finished dish.

And, while I'm a super big fan of bruschetta as an appetizer < — I mean c» mon, we're talking about fresh tomato, basil, mozzarella, and balsamic vinegar on a thick slice of baguette.

Then sprinkle fresh basil on top instead of oregano.

Drizzle just a touch of balsamic vinegar on top, another sprinkle of basil leaves and more pepper.

The best part was that I used the tomatoes and eggplant and oregano from my garden — and also threw in some basil because I still have tons of it on hand.

Layer some noodles on top, add 1/3 of the sauce mixture & 1/3 of your cashew cheese and sprinkle on some of the basil.

Forgetting salt because salt is lost on you, as is fiery curry powder and lashings of sweet maple syrup and bright fresh basil.

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

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.

I've also been working on my tan while doing my farm share work, and loving the first rounds of summer produce showing up, like zucchini, basil, and even a few tomatoes.

Place fresh basil leaves on top of the mozzarella.

So, I totally had Italy on the brain and my small herb «garden» is full of basil and chives.

On the other slice of bread, add a thin spread of mayonnaise, a layer of basil leaves and finely roasted pepper.

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.

Nice thick slices of fresh mozzarella, perfect slices of red tomato and fresh basil on top of a delicious crust.

If you put the garlic on first, you will lose a ton of the pepper and basil.

I decided on a basil vinaigrette and tomatoes and heart of palm as mix - ins, which was a decision based on using up some leftover ingredients.

On the grill's side burner (or on stove indoors): bring to a boil a kettle of salted water with a couple of springs of fresh basil and several grinds of black peppeOn the grill's side burner (or on stove indoors): bring to a boil a kettle of salted water with a couple of springs of fresh basil and several grinds of black peppeon stove indoors): bring to a boil a kettle of salted water with a couple of springs of fresh basil and several grinds of black pepper.

Aida's take on tom kha gai, a Thai coconut soup, has chunks of tofu, snow peas and Thai basil floating in the lemongrass - and ginger - infused broth.

My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with chopped tomatoes and fresh basil with a ball of fresh mozzarella cheese on the side.

We use basil pesto for everything from mixing it with eggs, spreading it on sandwiches, a grilling marinade base, to using it for all kinds of pasta.

Next time you see tortellini and basil pesto on the shelves of your local grocery store, be sure to keep this recipe in mind!

If I'd been thinking ahead, I would have written about something a little more fall - oriented (given that the baby wasn't born until September) rather than something celebrating the wonders of late summer produce, because now that the recipe is live on Jenni's blog, corn and basil and blackberries are — sadly — just a sweet summer memory.

Layer the basil leaves on top of the mozarella slices.

I made a cauliflower pizza crust, topped with homemade red sauce and finished with fresh basil and dollops of their Herb Nutmilk Cheese sprinkled on top.

Place a basil leaf on the cut side of each fig half, then wrap with a piece of pancetta and secure with a toothpick.

As the other side cooks, sprinkle garlic powder, salt, dried basil, and dried oregano on top of the naan.

Add the garlic, pine nuts and a handful of basil leaves to a food processor and blend on high for a few seconds.

do you spread the blended basil mixture on the tomatoes as well as part of the stack?

I also used basil instead of cilantro or parsley, because I had it on hand.