Ingredients - 4
oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.
Not exact matches
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!)
Strawberry, Pineapple,
Basil Mist, featuring Blue Ridge Vodka 2.5
oz Blue Ridge Vodka 4
oz crushed strawberries and pineapple, 1
oz basil simple syrup 1
oz splash
of Sprite 5
fresh picked mint leaves 1 lime wedge Muddle the strawberries and pineapple with vodka, simple syrup.
Ingredients - 1 package
of Trader Joe's Pizza Dough - 5 - 6 tablespoons
of Trader Joe's Pizza Sauce - 12
oz fresh mozzarella, thinly sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
fresh mozzarella, thinly sliced or torn into pieces -
Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
Sourdough or french bread 1 box
of avocado numbers 1 Tbsp bottled Italian herb dressing 1 - 3 tbsp minced
fresh basil 5 - 6
oz cold brie, rind removed, cheese thinly sliced 1/4 cup finely...
9
oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 -
oz can cannellini beans, drained and rinsed 2 14.5 -
oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
Pomodoro Sauce 1 onion 2 cloves
of garlic 2 tbsp olive oil 3 x 400 g / 14
oz cans
of chopped tomatoes 1 handful
fresh basil or 2 tsp dried sea salt freshly ground black pepper
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups
of water 3 beef stock cubes (like Knorr)(or 6 cups
of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp
fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8
oz) tomato sauce 1 zucchini, quartered 8
oz fresh tortellini pasta (about 1/2 large pkg)
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)
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces)
of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (
fresh) 1/2 cup chopped
basil (
fresh) 2 tablespoons chopped rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4
oz porcini mushrooms (sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14
oz) can whole peeled tomatoes in juice 1/2 tsp dry
basil 1/2 tsp dry oregano pinch
of rosemary pinch
of red pepper flakes 1/2 tsp kosher salt
fresh ground pepper to taste
Summer Veggie Salad with Wheat Berries 2 cobs
of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2 Tbsp
fresh basil, chopped 2
oz feta, crumbled 1/2 C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt 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)
What's in it: 8
oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic
Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese
of your choosing (goat, parmesan, or feta would all be great)
Ingredients 8
oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp
fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet
basil leaves, cut in a chiffonade
Pin It Ingredients: 1 container
of baby kale (about 5 or 6
oz) 1 tbsp combined
fresh chopped herbs (I used
basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt /
fresh cracked pepper... Continue Reading →
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
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8
oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried
basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15
oz cans tomato sauce (1) 14
oz can diced tomatoes (1) 16
oz pkg medium pasta shells (or your shape
of choice)
2 — 4 - 6
oz servings
of fish 1 cup Cooked brown rice — I have done my food prep already so I've got some germinated brown rice already made 1 zucchini, diced 8 - 10 cherry tomatoes, halved
fresh lemon
fresh basil Sea salt and pepper to taste
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
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and
fresh cracked pepper to taste Pinch
of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10
fresh basil leaves, chiffonade cut 2
oz.
frozen chopped spinach thawed and well drained 1 cup flour 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1 T. chopped
fresh basil 8 eggs 2 cups
of milk 4
oz (1 cup) Provolone cheese (shredded or even sliced is fine)