I received two
pounds of basil in my CSA box last week.
I just didn't think through how much
a pound of basil would be.
I just didn't think through how much
a pound of basil would be.
Not exact matches
* obviously this is a pie recipe but the combo
of graham cracker crust, roasted strawberry cream filling ad
basil infused whipped cream would be perfect for individual trifles (with cubed up
pound cake instead if graham crackers if you must) or you could really go buck wild and alternate layers
of whipped cream and filling with graham crackers for an icebox situation that would knock several socks off I'm sure.
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
Add 1 1/2 bunches
of basil and
pound until it is coarsely chopped.
1 tablespoon unsalted butter 1 1/4
pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2
pounds / 32 oz / 910 g ripe tomatoes a small handful
of basil leaves, slivered sea salt and freshly ground pepper
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh
basil 5
pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2
pounds chuck roast, cut into 1 - inch cubes Fresh
basil leaves for garnish
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh
basil, plus extra for garnish 1/2
pound penne pasta
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
I make a lot
of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes,
basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot
of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag
of nearly stale pretzels so I crushed them, coated the
pounded breasts and deep fried them, served with beer cheese sauce & a green salad.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2
pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
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
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
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs
of your choice (I used
basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix
of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can
of artichoke hearts, drained and chopped 1
pound farfalle or pasta
of your choice
3
pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch
of red pepper flakes Sea salt, to taste 4 fresh
basil leaves, torn into bits
* 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)
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2
pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt
of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon,
basil, oregano, thyme and lots
of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried
basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth
of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1
pound frozen mixed seafood (I used 5 - 6 oz.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried
basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2
pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4
pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups
of chicken stock2 more Tbsp olive oil1 1/2 cups
of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices
of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh
basil or parsley for garnish.
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.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2
pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
I love going up to Haymarket and picking up 10 or 12 lbs
of gorgeous plum tomatoes, a large bunch
of basil, and a
pound or two
of peeled garlic.
I like to garnish this salad with marinated mushrooms from another recipe in the same cookbook: 1/2
pound of Shiitake and Crimini mushrooms (or any wild mushrooms)-- sliced 3 tablespoons olive oil 3 tablespoons lemon juice some fresh herbs (I used
basil and cilantro) some sea salt garnish with freshly ground black pepper
1
pound spaghetti or linguine Salt Extra-vrigin olive oil Crushed red pepper flakes 3/4
pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4
pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes Pinch
of sugar 1/2 cup whole
basil leaves, torn if large Freshly ground black pepper
Ingredients 1 1/2
pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or
basil, chopped for garnish salt to taste plain yogurt, for serving
1/4 cup plus 2 tablespoons
basil pesto 4 8 - inch round flatbreads (or 8 slices
of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8
pound thinly sliced prosciutto di Parma
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
Ingredients: • 1
pound pasta (
of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh
basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and
basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
8 ounces
of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces
of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove
of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1
pound of ground beef, browned (I cook mine in bulk ahead
of time in the crockpot) 12 ounces
of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon
of dried
basil Salt and pepper to taste
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1
pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced
basil leaves Sea salt and fresh ground black pepper to taste
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.
Roast Vegetables 1
pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks
of celery, chopped 1
pound asparagus, chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried
basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.
Do you know how BIG a
pound of dried
basil is (it is HUGE!)
3
pounds meat and dairy (see «meat / protein source» section above) 1/3
pound vegetables and fruits (see «vegetable» list above) 1/2 tablespoon
of olive oil or flaxseed oil 1/4
pound sweet potatoes (or grains and beans, cooked weight) 1/4
pound white rice (or grains and beans, cooked weight) Optional: 1/2 teaspoon
basil, 1/2 teaspoon clove
Two - row, wheat, honey malt and Carapils provide the base for 360
pounds of honey and a generous addition
of basil.
Tomato sauce is a no - brainer way to use up tomatoes, and this recipe calls for just a few simple ingredients — 5
pounds of overripe Romas, garlic, salt,
basil, thyme, and olive oil — and basic technique: Jerry roasted his quartered tomatoes at 175 degrees overnight.
3 - 4
pounds cut - up chicken 1/2 — 3/4 c Marsala dessert wine 1 c boiling water 1 T salt 1 t thyme, crushed not ground 1/2 t sweet
basil and a sprinkle
of Italian seasoning 1 t garlic salt 1 T sweet butter 1/4 c corn oil