A handful
of shredded basil leaves tossed through at the end would be yum too.
First add diced tomatoes, then a sprinkle
of shredded basil.
Not exact matches
- Pizza 2: Spread a layer
of pizza sauce on top
of the crust, top with
shredded mozzarella and fresh
basil.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots,
shredded 1 handful
of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint,
basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
Sriracha Rainbow Noodle Salad - A radiant, color - flecked tangle
of noodles, cabbage,
shredded carrots, pickled sushi ginger, and an abundance
of cilantro,
basil, and scallions.
Fresh chopped tomatoes,
basil and onions, topped with mixture
of shredded cheese and mayonnaise, baked in a pie shell.
Fresh mozarella vs. regular
shredded mozzarella, fresh
basil vs. dried
basil and adding fresh tomatoes instead
of just the tomato sauce really matters!
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar,
shredded (about 1 cup) 3 tablespoons fresh herbs such as
basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
It's a savory pie, not sweet, filled with fresh garden tomatoes, sprinkled with
basil, and held together with a mixture
of mayonnaise and
shredded cheese.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese,
shredded 1/2 tsp garlic powder 1/2 tsp dried
basil Pinch
of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Then I mixed ricotta,
shredded Parmesan, salt, pepper and chopped
basil, and put it in the pastry crust until it almost reached the top
of the edges (I used a narrow rectangular tart pan).
Add a can
of borlotti beans to a thick tomato sauce (made with carrotsand celery as well as tomato and onion), then some cooked pasta, then some
shredded basil leaves and some grated parmesan.
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.
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)
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4 teaspoon
of dried oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped fresh
basil (or 1/2 tsp
of dried) 2 teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup
shredded part skim mozzarella cheese
I love the final presentation
of this dish, because the colors are so vibrant and the
shredded basil and pine nuts sprinkled on top make it look oh - so - tasty!
Add in the third cup
of flour with the
shredded mozzarella, milk, and roughly chopped
basil.
-LSB-...] cloves 2 tbsp
of chopped fresh
basil 3 tbsp
of coconut aminos (soy sauce replacement) 2 - 3 tbsp
of date paste or 1 - 1 1/2 tbsp
of honey 1/2 tbsp
of fresh finely
shredded ginger 2 tbsp
of sesame oil 1 tbsp
of -LSB-...]
of boneless chicken, diced 1 1/2 tsp
of fresh ground or finely
shredded ginger 1 tbsp
of fresh minced garlic 1/4 cups
of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup
of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp
of coconut aminos (soy sauce replacement) 1/4 cup
of chopped fresh
basil 2 tbsp
of date paste or 1 tbsp
of honey Chili pepper flakes to taste Salt and pepper to taste 1 head
of lettuce (for wrapping)
That said, this tart reminds me
of «tomato pie,» which we first found at a little fresh seafood shop on Edisto Island, S.C. Layers
of sliced tomato, fresh
basil (and we added sauteed onions & garlic, all topped with a goopy «crust»
of 1 part
shredded cheddar + 1 part good quality mayo.
Fresh spring peas, avocado, cucumber, sweet cherry tomato, fresh mint and
basil and easy
shredded chicken all piled on top
of a bed
of fresh greens.
4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon dried
basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese,
shredded Lots
of salt and pepper, to taste
Add ricotta, eggs, salt, pepper and
basil to the
shredded cheese and stir to combine, reserving some
of the
shredded provolone and grated parmesan for garnish.
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese,
shredded A few fresh
basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Add the minced garlic, 3/4
of the
shredded mozzarella (if you're using sliced, skip this), chopped
basil, and salt and pepper; stir it all together.
It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon
of chopped onion in virgin olive oil, then I add a handful
of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a
shredded basil leaf.
2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups
basil leaves,
shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh
basil 1/2 cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1 chicken breast, cooked and
shredded
I will certainly be ordering some from his contact 2 tsp
of olive oil 1 lb
of ground Bison 1 large onion, finely chopped 2 stalks
of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans
of Chili bean (undrained) 1 -28 oz can
of diced tomatoes 1 -8 oz can
of fired roasted tomatoes, diced 1 — 6oz can
of tomato paste 1/2 c
of beer 3 tbl
of chili powder 1 tbl Worcestershire 1 tbl
of dried oregano 2 tsp
of cumin 2 tsp
of hot sauce (like Tabasco) 1 tsp
of basil 1 tsp salt 1 tsp ground pepper 1 tsp
of smoked paprika 1 tsp
of sugar
Shredded low fat cheddar for the garnish.
With a bag
of your favorite frozen cheese ravioli, a can
of Tuttorosso ® crushed tomatoes, a few tablespoons
of Tuttorosso ® tomato paste, lots
of freshly chopped
basil, some
shredded Italian cheese, a little grated parm and a pinch
of salt and pepper is all you need to make this tasty recipe that is full
of flavor.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese,
Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Herby potato and ham hock tortilla 2 tbsp The Co-operative
basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British
shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh
basil leaves Pour 1 tbsp
of the oil into a 20 cm non-stick frying pan set over a medium heat.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup
shredded Italian Cheese (mix
of Mozzarella and Provolone) Small handful
of fresh
basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and
shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup
shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed spinach, then measure.
2 tbsp The Co-operative
basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British
shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh
basil leaves Pour 1 tbsp
of the oil into a 20 cm non-stick frying pan set over a medium heat.
I am about to
shred the cabbage and
basil (and adding cilantro) into delicate whispers
of filaments, something I have long dreamed
of and never been able to achieve, not owning a mandarin.
for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed
basil, roughly chopped 2 tablespoons
of extra virgin olive oil + a couple
of tablespoons for frying 2 tablespoons
of chickpea flour 1 teaspoon
of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini
shredded with a julienne peeler or mandolin 2 tablespoons
of mayo (vegan or regular, etc) 1 tablespoon
of lemon juice 2 tablespoons
of minced tarragon a pinch or two salt METHOD Make the fritters:
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source
of calcium) 2 cups thinly sliced napa cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion greens (Vitamins A + K) 1 cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced
basil (flavonoids) 1/2 cup
shredded beets (folate) 1/2 cup
shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)
I like using homemade pizza sauce, sautéed onions and peppers,
basil and an extra sprinkle
of shredded mozzarella.
Salad 4 medium carrots, peeled and
shredded on the large holes
of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh
basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey,
shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai
basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Combine
shredded chicken, slivers
of sweet onion, coarsely chopped radicchio, and a handful
of torn fresh
basil leaves in a bowl; drizzle with balsamic vinaigrette and toss well to coat.
can crushed tomatoes 1 cup vegetable stock (you can also use chicken or beef stock) 1 pound tuna steak 1 large egg 1/2 cup breadcrumbs a handful
of flat leaf parsley, chopped 1/2 cup
basil leaves,
shredded 1/2 teaspoon red pepper flakes salt and pepper to taste
1 1/2 cups
of shredded cheddar cheese (always go with a real cheese, not a «processed cheese product», tomato and
basil cheddar works well)
whole wheat pizza crust whole milk mozzarella cheese parmesan cheese cooked spinach
shredded chicken homemade pizza sauce: can
of crushed tomatoes two cans
of tomato paste 2 cloves finely minced garlic 1 finely chopped onion 1 each finely chopped red and green peppers 2 large grated carrots 1 grated parsnip 1/2 tsp oregano 1 tsp
basil 1/2 tsp thyme 1/2 tsp pepper
Season with salt and pepper, sprinkle with
shredded basil, and top with a mixture
of low - fat ranch and low - fat vinaigrette.
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4 cup avocado oil (olive oil also excellent) 2 cans diced tomatoes (I use 14.5 oz cans
of Muir Glen fire roasted tomatos — they're amazing) 1 cup vegetable stock or broth 1 cup almond milk (or milk
of your choice) 1/4 -1 / 2 cup fresh
basil 2 cups pre-baked and
shredded chicken
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops
of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage,
shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn
basil leafs Himalaya sea salt
I used the full amount
of pasta (swapping out whole grain rotini, because that's what I had on hand), doubled the spinach but did not saute it, tripled the garlic, used the whole can
of beans, increased the mustard to 2T, and added 2T each
of chopped fresh
basil, finely -
shredded Grana Padano cheese, and pine nuts.
1 english cucumber assortment
of your choice
of vegetables: red, yellow or orange bell pepper, avocado, carrot, sprouts,
shredded broccoli stalks (packaged broccoli slaw works well), sugar snap peas your choice
of herbs: cilantro, mint, thai
basil
A radiant, color - flecked tangle
of noodles, cabbage,
shredded carrots, pickled sushi ginger, and an abundance
of cilantro,
basil, and scallions.