Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (
serves 4) about 11 heirloom
tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed
basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Boneless skinless chicken thighs are seared to perfection and
served in a creamy
tomato basil sauce with spinach, sprinkled with grated Parmesan cheese.
Make ahead tip: roast vegetables and nuts, make dressing, chop
basil and
tomatoes and crumble or cut cheese a day or two before
serving the pilaf.
I usually make them with
tomatoes and
basil... I really like the idea of
serving them with rice!
Put baked bread in a
serving bowl and add
tomatoes,
basil, cucumber and toss with balsamic vinaigrette.
Spaghetti squash topped with
tomato -
basil sauce and sauteed spinach,
served with a roasted chicken patty from Trader Joe's on the side.
:) 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.
PREP TIME: 15 minutes TOTAL TIME: 30 minutes
SERVINGS: 4 1 Tbsp olive oil 1 sm onion, chopped 4 cloves garlic, sliced 1/4 tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry
tomatoes 1/4 c chopped
basil leaves 1.
Before
serving, add
tomatoes, chopped parsley, fresh dill, tarragon or
basil.
Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun - dried
tomatoes, fresh
basil and Parmesan cheese.»
Serve immediately, drizzled with balsamic reduction from the pan and garnished with
basil and cherry
tomato if desired.
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe
tomatoes, sliced or cut into pieces dried oregano, to taste fresh and cleaned
basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2
servings.
I added fresh cherry
tomatoes and
basil on top of individual
servings for an added freshness.
I also
served this on top of parmesan couscous with some chopped
tomatoes and
basil.
Also like to make a nice vinegarette with
basil and
serve it over fresh
tomatoes.
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed
tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone
basil leaves (thinly sliced, to
serve)
ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled
tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole
basil leaves (to garnish) parmesan (to
serve) Kosher salt and freshly ground pepper (to taste) butcher's twine
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for
serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for
serving
Tossed with wagon wheels, slow - roasted
tomatoes and
basil, this pasta was tasty warm, but it was at its best
served as a pasta salad at room temperature or chilled.
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano
tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small
basil sprig + cooked fusilli, for
serving + grated Pecorino Romano, for garnish
In summer, ratatouille or chicken breasts browned and simmered in a can of diced
tomatoes with wine, broth, anchovy paste, onion, garlic,
basil, olives and whatever else works
served with a side of zucchini sauteed in lots of herbs.
In the summer when we have so much
basil we don't know what to do with it all, I love making this dressing to
serve over my garden
tomatoes and cucumbers.
This brown rice
tomato basil salad is best
served at room temperature.
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.
Organic quinoa, oat flour, flax seeds, cilantro, ginger,
basil, spices,
served with cilantro aioli, arugula,
tomato, red onion and avocado
Instead of just
serving tomatoes fresh, we squeeze / punch / smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh
basil, garlic and pickled capers.
Sprinkle the sliced
basil and diced
tomatoes over the top of the omelet along with any remaining feta and
serve.
12 ounces spaghetti 2 tablespoons olive oil 8 ounces assorted antipasti including roasted garlic cloves, pitted olives, marinated
tomatoes, artichokes and roasted peppers) 1 teaspoon kosher salt 1/2 teaspoon black pepper Shaved Parmesan for
serving Torn fresh
basil for
serving
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
Either way you choose to
serve it: hot or cold, with fresh or canned
tomatoes, this vegan
tomato basil soup is easy to make and absolutely delicious!
Serve over beetroot, bean sprouts, pumpkin, spiralized Zucchini (courgette) and peas in a homemade
basil dressing, red kidney beans with
tomato and onion, yellow capsicums (bell peppers) avocado with poppy seeds, then topped with a dollop of (dairy - free) cream fraiche, all on a bed of spinach!
In a large
serving bowl, combine the quinoa, chicken,
basil, Feta cheese, spinach,
tomatoes, cucumber and olives and stir until mixed.
Check out this burger with garlic and sun - dried
tomatoes,
served open - faced with a hefty slab of gooey mozzarella and lots of fresh
basil.
On a small
serving plate, layer the ingredients as follow: 1 slice of
tomato, 1 slice of fresh mozzarella cheese, 1
basil leaf, a sprinkle of fleur de sel and freshly ground pepper.
These delicate little lacy Parmesan wafers are great with salads, as a snack, and they're perfect to
serve with this
tomato basil soup.
A simple sauce of sautéed
tomatoes,
basil, crab and lemon is
served on top a bed of spaghetti squash in this low carb dish.
To
serve, pour the soup into a bowl and top with the reserved chopped
tomato, cucumber, avocado, and
basil and a drizzle of olive oil, and eat.
TO ASSEMBLE: To a
serving dish layer a slice of
tomato, followed by a slice of marinated tofu, followed by a
basil leaf.
Serve immediately, with additional chopped
tomatoes, parmesan,
basil, and salt and pepper.
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry
tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded
basil Crusty French bread, for
serving.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh
basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup
Tomato Sauce
Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.
Mix up the quantities and proportions to suit your taste and the situation: Add chopped avocado just before
serving in place of the cucumber, use cooked green beans instead of bell pepper, add halved cherry
tomatoes, or top with
basil ribbons.
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.
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serves 4 - 6 as an entree, 6 - 8 as a first course Ingredients: 4 ripe
tomatoes, cut into 1/2 inch cubes 1 pound Brie cheese, rind removed, torn into irregular pieces 1 cup cleaned fresh
basil leaves, cut into strips... Continue Reading →
Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon
tomato paste 1 28 - ounce can crushed
tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh
basil leaves, finely chopped (plus extra for
serving) 4 medium zucchini
DINNER: acorn squash and black bean quesidillas baked
basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with
basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried
tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and
tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and
tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with
tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft
serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
I
served the lentil quinoa meatballs with linguine and
tomato basil sauce, but you could use them for «meat» ball subs, or shape them into bigger patties for lentil burgers.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can
tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per
serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Giada
serves them with a little
tomato and
basil salad on top instead of a bun.