Not exact matches
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped
fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice
from 2 limes handfull
of fresh basil salt & black pepper
Making a batch
of homemade hummus is seriously a cinch, and having
basil from the garden definitely gives it a
fresh flavor you just can't achieve with store bought varieties.
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.
From these, I can get a continual supply
of fresh parsley, thyme, green and purple
basil, oregano and mint.
Honestly, I love to eat my heirlooms, sliced, still warm
from outside, with a sprinkle
of balsamic,
fresh basil, s & p and either
fresh mozz, burrata or parm.
There's protein
from the sausage and eggs, and the
basil does a good job
of adding its signature flavor and antioxidants because they're using
fresh basil leaves.
This is how we make our pesto, lots
of fresh from the garden
basil and the best ingredients we can afford.
Tomatoes and
basil always remind me
of summer because I get them
fresh from the garden when I go home.
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!)
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Second, I omitted the parsley
from the white bean salad and used a mixture
of fresh rosemary and
basil instead.
As a rule
of thumb,
fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed
from the oven and are being served with a sprinkle
of the freshly chopped parsley, cilantro,
basil, mint, etc..
+ Spaghetti Pomodoro, spaghetti with
fresh tomato,
basil and garlic marinara sauce — 220 B + Classic Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind sauce, peanuts, sprouts — 150 B + Almost Raw Pad Thai, more healthful re-interpretation
of this classic Thai dish made
from raw papaya «noodles — 180 B + Khao Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B
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.
Time Management If you do not serve this
fresh, cover it with a thin layer
of olive oil to keep the
basil from oxidizing, cover it with plastic wrap, and store it in your refrigerator.
The bright burst
of flavor
from the tomato pairs perfectly with the creamy mozzarella and
fresh basil.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan
from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or
fresh mozzarella)
A double boost
of basil,
from the pesto and the
fresh leaves, gives this whole wheat couscous a flavor lift.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp
fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut
from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
smoothies, soups, pesto with
fresh basil from the garden, frozen fruity drinks
of the adult variety.
Top your risotto with some
of that tomato confit & a drizzle
of the oil
from it,
fresh basil, and vegan parmesan shreds (thanks to follow your heart), alongside some
of the grilled bread.
Surf and turf is the name
of the game at Doc Crow's, a laid - back Whiskey Row haunt specializing in dry - rubbed, slow - smoked BBQ; succulent oysters flown in
fresh from around the country; and creative twists on Southern cocktail staples, like the Near Eastern Julep, a peppery combo
of Old Grand Dad Bonded bourbon, ginger, Becherovka (a Czech digestif) and a punch
of cooling
basil.
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
The inspiration for this roasted tomato pasta salad comes
from those tomatoes, and
of course the classic Italian caprese salad, a layered combination
of fresh tomato and buffalo mozzarella slices with
basil and a drizzle
of good balsamic vinegar.
I added few handful
of fresh basil leaves which may not be very authentic but I could not resist the
fresh produce
from our own kitchen garden.
Instead
of basil, I used
fresh oregano
from my garden, plus a little dried savory and thyme.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice
of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil
from the sun - dried tomato jar if you're feeling fancy.)
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased
from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai
basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
These are all the ingredients you'll need to make these homemade puff pastry cheese straws: 2 semi-defrosted sheets
of puff pastry, virgin olive oil, oil
from a jar
of sun - dried tomatoes,
fresh basil, sea salt, freshly - grated Parmesan cheese, finely grated sharp cheddar cheese, freshly - ground black pepper.
Remove
from heat, then add about 1 tablespoon
of your favorite chopped
fresh herbs (lemon
basil,
basil, lavender, mint, etc).
A few small changes - added a splash
of white wine when the beans had cooked down a bit and used
basil / oil pesto
from my freezer instead
of fresh.
This recipe is full
of Italian flavor
from the
fresh parsley,
basil, and oregano.
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (
from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled
fresh or frozen peas 2 sprigs
fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
This
fresh green salad gets a pop
of color and vitamins
from sliced strawberries, and is mixed with creamy goat cheese and
basil vinaigrette for extra flavor.
For the summer salad you see here, I used a combination
of four different types
of lettuces
from my garden chopped with radishes, nasturtium flowers, and
fresh herbs (
basil, cilantro, lemon balm, and parsley, also
from my garden).
Added extra peperoncino,
fresh from the garden, and chopped
basil instead
of parsley.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai
basil (
from Asian shops) or
fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (
from Asian grocers), roughly chopped — or use the stalks
from a large bunch
of fresh coriander6
fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste,
from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful
fresh basil leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai
basil (
from Asian shops) or
fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (
from Asian grocers), roughly chopped — or use the stalks
from a large bunch
of fresh coriander6
fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste,
from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful
fresh basil leaves 1.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and
fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai
basil from my garden) or mint * ice cubes: about 10, or to taste
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves
from the head
of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped
fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
If you want to try it I'd recommend using maybe about 1 tablespoon, and also adding extra olive oil to the recipe to make up some
of the fruitiness missing
from the
fresh basil.
We had a number
of Signature seasonal toppings to choose
from for our grilled flatbreads including tomato -
basil pasta sauce, a creamy alfredo sauce, pesto, assortment
of fresh grated cheeses, roasted butternut squash, sun dried tomatoes, roasted peppers and tomatoes, bacon,
fresh arugula — you name it, they had it!
I don't make the smoothie every single morning because I love to make breakfast and this girl
of mine will eat almost anything - eggs with
fresh basil and sausage, breakfast tacos, a BLT, Brioche french toast, waffle bowls, pasta or leftovers
from dinner the night before — pretty much anything — except fruit, yogurt and cereal.
Thai Noodle Shrimp Spicy Salad is the epitome
of awakening the senses with
fresh flavors,
from the aroma
of the
fresh coriander and Thai
basil to that wonderful eye - opening scent
of lemongrass taking us open - heartedly into an exotic experience, thanks to Eat the World and this month's stop, Thailand.
1 TBS chopped
fresh rosemary instead
of basil Juice + zest
from one lemon 1/2 tsp pure lemon extract 1/4 tsp Penzy's pure powdered lemon zest increased celtic salt to 1/2 tsp
Shrimp Fra Diavolo serves 4 adapated
from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped
fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon
of salt and red pepper flakes.
I have made this twice, both times with
fresh heirloom tomatoes and a mixture
of fresh herbs
from the garden, parsley, oregano,
basil, and thyme.