Sentences with phrase «of the basil from»

Yeah, maybe that was a bit unclear... In sweden we often buy a pot of basil from the supermarket.

There are few things as wonderful as freshly homemade basil pesto, and down here in NZ it is just the right season for picking up luscious, fragrant pots of basil from the local markets and supermarkets.

They turned out great, even used the last of the basil from the garden.

I managed to snag a big, beautiful bunch of basil from the market for a reasonable price this week, so I may just try this with basil after all.

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.

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.

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.

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

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.

-LSB-...] nutritious recipe from ThePPK.com blends garlic, cauliflower and basil to get the «pesto» part of the soup, and -LSB-...]

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.

Add the cooked leeks back into the pan and deglaze the pan with the balsamic vinegar, quickly stirring to scrape up any crispy bits from the bottom of the pan, then take the pan off the heat and serve, topping with basil sprigs.

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...

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

Straight from The Ketogenic Bible, these tasty sliders are made with ground sirloin — a lean cut of beef — that's seasoned with flavorful basil, garlic and onion powder.

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

This rustic mushroom pasta gets its flavor from a sauce made of butter, white wine, lemon juice, sage, basil, and thyme.

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.

So I kind of kill plants too, but I have been having success with a basil plant (just one of those you can buy from Trader Joes).

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

freshly picked cherry tomatoes and basil from the garden today, spilling out of a harvest basket

This is how we make our pesto, lots of fresh from the garden basil and the best ingredients we can afford.

I had some basil left over from a pasta sauce; instead of chucking it, I chopped it finely and added it in to these.

Whether you're heating up a can of chicken noodle or tomato basil, or making your own from scratch using stock or broth, you feel like, «yeah, this is a healthy choice.»

This blend of frozen berries, mint, oregano, and basil is the perfect balance of tang from the berries and freshness from the herbs.

Tomatoes and basil always remind me of summer because I get them fresh from the garden when I go home.

Place 2 leaves of mint and basil, 3 - 4 cucumber «matchsticks», the same amount of bean sprouts in the center, about 1-1/2 inches from the bottom edge.

Kale is great in soup as it loses its fibrous texture that can be off putting, the basil will transport you from the cold of January to sunny Provence while the lentils will keep you full and satisfied.

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!)

This area in the region of Liguria is known for pesto — a sauce made from basil leaves, garlic, salt, olive oil, pine nuts and pecorino cheese.

:) 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.

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.

Second, I omitted the parsley from the white bean salad and used a mixture of fresh rosemary and basil instead.

And it's really fun to have tomatoes, chilies, all kind of herbs like basil, mint, celery, parsley, curry leaves directly from your very own garden!

This way they don't distract from the creaminess of the dip, and just blend in nicely with all the savory flavors of garlic, basil, thyme, and sea salt.

I always used half flour seasoned with garlic powder, salt, pepper, and dried basil, with half Italian seasoned bread crumbs for the breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in Red Lake, Minnesota.

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..

This is such a delicious dish with all of its varied textures from the grain, sauce, crunchy basil and almonds!

+ 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

There's a sprinkle of some green basil from Gourmet Garden.

I got the heirlooms from the farmer's market, picked the basil out of my garden and used very good cheese, that I grated myself.

I had a variety of cherry tomatoes from my brother in law's garden and basil growing in my herb garden.

The greasy BBQ - joint version of hushpuppies (like the ones from Bullock's that my roommate always drove home to her dad in NJ over vacations) are super satisfying, but my all time favorites were the ones at the upscale Watt's Grocery — farmer's cheese hushpuppies served with basil mayo.

I found this recipe because I had a ton of basil to use up, and it sounded different from my usual stir fry.

These sugar - sprinkled Basil Lime Cookies incorporate the lovely taste of sweet basil and lime and are perfect for tea parties, springtime get - togethers or simply enjoying from your cookie jar.

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.