Sentences with phrase «packed fresh basil»

1/2 cup sun - dried tomatoes 2 garlic cloves 1 package firm low fat silken tofu 1/4 cup loosely packed fresh basil leaves Kosher salt to taste Black pepper to taste

Ingredients 3 cloves garlic 1/2 cup pine nuts 1/4 cup extra-virgin olive oil (you can cut this half and half with chicken broth) juice of one lemon 3 cups loosely packed fresh basil (stems removed) 1/2 cup grated parmesan cheese 2 teaspoons...

Ingredients 3 ears organic corn, cooked 15 - 20 cherry tomatoes, quartered 1/4 c packed fresh basil, chopped 1 TBSP olive oil Salt & Pepper, to taste

Ingredients: 1 cup tightly packed fresh basil leaves 1 cup chopped cauliflower 2 garlic cloves 1 tsp.

RAW LEMON PESTO ZUCHINNI PASTA 2 cups packed fresh basil 2 medium cloves of garlic 1/4 cup extra virgin olive oil 1/4 cup raw pine nuts 2 tbl of fresh lemon juice 1 tbl of fresh lemon zest 2 heaping tablespoons nutritional yeast 1/2 teaspoons sea salt 4 medium zucchini

1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped

Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten — not suitable for celiac) Basil sauce 1/2 cup packed fresh basil leaves 1 cup vegan mayonnaise 1/4 cup white wine vinegar to taste kosher salt to taste freshly ground black pepper Lemon habanero tartar sauce 2 cups fresh lemon juice, plus 1 Tbsp 1/2 habanero chile 2 -LSB-...]

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

Creamy Basil Sauce 1 cup packed fresh basil leaves juice of 1 orange 1 small avocado 1/4 teaspoon salt juice of 1/2 lime pepper to taste 1/3 cup olive oil

6 cups packed fresh basil 2 cups fresh arugula 3 to 4 cloves garlic; whole or minced 1/2 cup pine nuts 1/2 cup good quality extra-virgin olive oil 3/4 cup freshly grated Parmesan cheese Kosher salt, to taste

Stuff you need 2 cups packed fresh basil leaves 2 cloves garlic [I used minced garlic in a jar.]

2 cups packed fresh basil leaves 1/4 cup freshly grated Parmesan cheese 3 tablespoons toasted pine nuts 3 garlic cloves 1/2 cup extra-virgin olive oil

1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.

2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to taste

canola oil kosher salt and freshly ground black pepper 1 1/2 cups packed fresh basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive oil 1 (10 - 16 oz.)

2 cups tightly packed fresh basil leaves, stems removed 2 cloves garlic, minced 1/2 cup olive oil 2 Tablespoons red wine vinegar 1 Tablespoon dijon mustard 1 teaspoon salt

My favorite tomato recipe is Tomato - cheese tart 1 refrigerated pie crust 1 1/2 cups shredded mozzarella cheese 5 roma tomatoes 1 cup loosely packed fresh basil 4 cloves garlic 1/2 cup mayo 1/4 cup grated Parmesan cheese 1/8 ts.

Not exact matches

Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme lFresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme lfresh basil and lemon thyme leaves

Lemon Basil Quinoa Pilaf is packed with the sunny flavors of lemon juice, fresh basil, sun - dried tomatoes and feta cheese.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

Packed with fresh strawberries and basil, the Farmer's Daughter Cocktail is a summertime favorite!

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper

These tasty Italian - style frittatas are packed with juicy tomatoes, lean chicken sausage, mozzarella and fresh basil, then baked in a muffin tin for portability.

Creamy, tangy, thick, packed with spinach, fresh tarragon, fresh basil, scallions, parsley, mint and mustard.

1 ripe avocado 1/2 cup fresh basil, tightly packed 1 1/2 Tablespoons fresh lemon juice (about 1 lemon) 1/2 teaspoon minced garlic 1/4 teaspoon sea salt, or more to taste

A quick, healthy, and flavorful kale salad with protein - packed chickpeas, fresh basil, and crunchy almonds.

This Dairy Free Basil Cream Sauce is packed with fresh basil flavor and a little taste of garlic — it's so delicious, you'll never miss the dairy.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

ingredients: 1/4 cup pine nuts 1/4 cup almonds 5 gloves garlic, chopped 6 cups fresh basil, packed 1 tsp.

«Nobody is going to convince me that using tomato paste and adding water and sugar is better than using fresh - packed tomatoes, fresh basil and extra virgin olive oil.

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

Roughly chop 2 cups of tightly packed bagged spinach and add to a mortar, finely mince 1 clove of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed

For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast

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.

Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed

1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced 1 cup thinly sliced fennel 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat - leaf parsley

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

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.)

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

Hemp Seed + Flax Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt

This pesto was very flavorful, nice and garlicky, and packed just a little bit of fresh herby flavor thanks to the addition of some basil.

1/2 cup fresh basil (packed) 2 garlic cloves 4 Tbsp extra virgin olive oil 4 Tbsp tahini 4 Tbsp lemon juice (from one lemon) 2 Tbsp filtered water 30 oz (850 g) cooked garbanzo beans (canned or homemade) 1 tsp salt

4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt

2 packed cups mixed fresh tender herbs, such as cilantro, tarragon, dill, mint, and basil, leaves and tender stems (about 3 oz.)

For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pfresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pfresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pFresh ground pepper

My best friend went for the Alchemy Rolls (rice paper wraps with fresh carrots, avocado, sunflower sprouts, basil, cilantro, mint and cashews served with creamy Thai dressing) and after tasting them, I can agree that they were fantastic as they were light but packed with yummy, fresh ingredients.

Ingredients For the lasagne 1 pack of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket, basil and almond pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-...]

For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper

1/2 packed cup fresh basil leaves, roughly torn (Literally tear the leaves into smaller pieces using your hands.)