oil in a small bowl;
season basil oil with salt and pepper.
Not exact matches
Drizzle with a drop more olive
oil,
season with salt and pepper, and continue stacking with tomato,
basil, mozzarella, zucchini, sauce, and
basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).
dried oregano (or other herb of choice -
basil or italian
season blend are also yummy)
oil for cooking for coating: 1/2 cup
seasoned breadcrumbs 1/2 cup ground flax meal
I
season the salmon with olive
oil, salt, pepper and a touch of dried
basil and place the salmon over a bed of asparagus.
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
All I did was to warm
oil in this awesome multi — cooker and
seasoned it with garlic and
basil.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive
oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup
seasoned bread crumbs a few
basil leaves for garnish, sliced (optional)
Combine the olive
oil, 2 tablespoons balsamic vinegar, garlic, tomatoes, 1 teaspoon Italian
seasoning, and
basil in a medium sized bowl.
1 cup whole wheat flour
seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive
oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2 cups whole wheat couscous, cooked chopped
basil and pine nuts, optional
Pasta Caprese is a twist on Insalata Caprese, a simple Italian salad of sliced ripe tomato, fresh mozzarella, and
basil that has been drizzled with olive
oil and
seasoned with salt.
In a small bowl, whisk together 2 tablespoons olive
oil, butter, honey, brown sugar, Dijon, garlic, oregano and
basil;
season with salt and pepper, to taste.
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive
oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and
seasoning 1/4 teaspoon black pepper plus more for
seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh
basil, thinly sliced
Cut into bite - size pieces and toss in a large bowl with mustard greens,
basil, and remaining 3 tablespoons
oil and 2 tablespoons vinegar;
season with salt and pepper.
3 - 4 cups cooked elbow macaroni 2 tablespoons olive
oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh
basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb
seasoning Hungarian paprika Zatar
Add zucchini, zucchini blossoms (if using),
basil, parsley,
oil, vinegar, and red pepper flakes and toss to combine;
season with salt and pepper.
Finely dice 10 fresh
basil leaves and add them to the bowl with the diced tomatoes,
season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive
oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
Add Italian
Seasoning,
basil, olive
oil, balsamic, a healthy dose of salt and pepper, and the flax - water mixture, and mix to combine.
Caprese is a simple tasty Italian salad, made of mozzarella, tomato, fresh
basil and olive
oil,
seasoned with salt.
Ingredients 1 - lb rigatoni Garlic powder Italian
seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive
oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh
basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Squeeze about 1/2 teaspoon of fresh lemon juice on the salad and then drizzle 2 tablespoons of extra virgin Spanish olive
oil,
season again with a kiss of sea salt and freshly cracked black pepper and top of the salad with some freshly chopped
basil
In a large serving bowl, combine the beans, nectarine, tomato, zucchini, chopped
basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive
oil;
season with salt and pepper, and toss gently.
The sauce is made of a simple combination of olive
oil, cherry tomatoes, fresh
basil and Italian
seasonings, so there isn't any added sugar or salt that you often find in store - bought sauces.
All were tossed lightly in some olive
oil and
seasoned with kosher salt and pepper and a little fresh garlic and
basil.
Using food processor, make the crust by mixing almond flour, Italian
seasoning or dried
basil, sea salt, coconut
oil and ground flax seed.
I used regular flour, made my own chefs blend (powdered garlic, dried
basil, pepper,
seasoned salt, paprika), added chopped tomatoes, and finished with butter instead if the grapeseed
oil.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian
Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive
oil plus more for
oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh
basil
Pacini has 26 locations in Quebec and so far, seven of them have a retail section that sells products such as flavored olive
oil and spreads such as garlic, pesto, and
basil and tomato, as well as pasta,
seasoning and other necessities to cook authentic Italian dishes.
Pin It Ingredients: 1/2 cup balsamic vinegar 1/4 cup olive
oil 1 clove garlic, minced 1/2 teaspoon dried
basil (or use 2 tsp fresh) 1/2 teaspoon dried thyme (or use 2 tsp fresh) 1/2 teaspoon Florida
Seasoned Pepper (or you... Continue Reading →
Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup
oil, and remaining 1/2 cup
basil leaves and toss to combine;
season with salt and pepper.
Pulse tomatoes, anchovies, garlic,
oil, and
basil in a food processor or blender until mostly smooth (some texture is okay);
season with salt and pepper.
A delicious combo of aromatic herbs, this flavor is
seasoned with black pepper, oregano,
basil, rosemary, garlic, onion, orange peel, chili pepper, and avocado
oil.
I used arugula, heirloom tomatoes layered with lots of chopped
basil topped with a tomato half all of which I drizzled with really good olive
oil and crushed garlic
seasoned with sea salt and pepper.
--
Season with salt and pepper and drizzle with
oil before placing a
basil leaf on each tomato (dip the
basil in
oil first)
250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive
oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi
seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried
basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water if needed
Top with tomatoes, ricotta, olives, and more
basil, then drizzle with
basil oil and
season with sea salt and black pepper.
Toss with garlic,
basil,
oil, boquerónes, capers, and lemon zest, breaking up tomatoes to release juices;
season with salt and pepper.
Drizzle with
oil and some pickling liquid, top with
basil, and
season with sea salt and pepper.
Combine cornflakes (use a food processor or a rolling pin to crush them), chili, lime zest,
basil and
oil and
season well with salt and pepper.
Scatter the pizza with rocket leaves lightly
seasoned and tossed in a little lemon juice and olive salad and drizzle over the
basil oil.
Last year my favorite thing was eating capresi salads — fresh tomatoes from the garden with fresh
basil leaves, mozzarella, olive
oil and
seasonings.
* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3 cup fresh
basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not
seasoned) * 2 teaspoons extra-virgin olive
oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper
Ingredients: • Olive
oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian
seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh
basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
Add tomatoes, olive
oil, vinegar, and sliced
basil;
season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Zesty olives Marinate a variety of drained olives in olive
oil seasoned with lemon zest, thyme, rosemary, and
basil.
Ingredients: 3 TBSP + 1 tsp olive
oil, divided 1 shallot, minced 3 cloves garlic, minced 1 egg 1 1/2 cups cooked + cooled green lentils (cooked in vegetable stock) 1 1/2 TBSP dried Italian
seasonings (dried
basil + oregano) 1/4 cup fresh Italian parsley 1 TBSP tomato paste 5 - 6 TBSP Brazil nut parmesan cheese, plus more for coating Celtic Sea salt... Read More»
Arrange your fish fillets on the paper, then scatter with halved tomatoes, and
basil, drizzle with olive
oil, and
season with salt and pepper.
In a separate bowl, toss chicken chunks with remaining 2 to 3 tablespoons olive
oil and
season with salt, pepper and dried
basil.
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.
I used 1 room temp egg, 3/4 c. light olive
oil, 1/4 cup organic coconut
oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn
basil leaves, and some crushed (bread dipping) Italian
seasoning and it is so tasty!!!
1 tbsp olive
oil 1 small white onion, diced 2 - 3 cloves garlic, minced 1 cup cooked quinoa (about 1/2 cup dry quinoa) 1 cup toasted walnuts and pecans 1 1/2 tsp Italian
Seasoning (or a combination or
basil, oregano, thyme, and marjoram) 1/4 tsp sea salt 2 tbsp nutritional yeast 1 tbsp chickpea flour