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
Garnish with thinly
sliced basil leaves.
Sprinkle with salt and pepper, and top with more thinly
sliced basil leaves.
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
Finely
slice the basil leaves and scatter them amongst the tomatoes and cheese.
Not exact matches
Then,
slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of
basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
Ladle the soup into chilled bowls and garnish with strawberry
slices and
basil leaves.
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small)
basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into
slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
Just for me simple yummys, are wrap the tomato and
basil leaf in the
slice of mozzarella eat while assembling or put tooth pic in to hold them together
Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in
slices, add salt and the
basil leaves chopped or how you like, and top with mozarella cheese.
Ingredients: 1 pound spinach
leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly
sliced 4 or 5
basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
freshly grated Parmigiano - Reggiano cheese (about 1/2 c.) 6 to 8 fresh
basil leaves, thinly
sliced on a bias 1 lb.
Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh
basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the
slices with a whole
basil leaf and a thick
slice of fresh mozerella.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup
basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
On the other
slice of bread, add a thin spread of mayonnaise, a layer of
basil leaves and finely roasted pepper.
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!)
To chiffonade simply stack
basil leaves, roll tightly and
slice.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch
basil,
leaves only Salt and pepper Zest of 1 lemon Mint
leaves for garnish
Top with 2 mint
leaves, 2 thai
basil leaves, carrot matchsticks, cucumber
slices, 2 - 3
slices of thai bird chiles, crispy fried shallots, and a small drizzle of nuoc cham sauce.
Layer the
basil leaves on top of the mozarella
slices.
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.
8 plum tomatoes 2 Tbsp rice vinegar 2 tsp olive oil 2 bay
leaves 1 lg clove garlic, minced 1 1/2 tsp minced fresh thyme or
basil 1/2
sliced baguette
For the
basil, add about 6 - 8 medium
leaves that have been
sliced or torn into small pieces.
Slice or tear the
basil leaves and add to the tomatoes and cheese.
fresh lime juice 1 loose cup chopped fresh coriander
leaves and stems 1/4 cup fresh
basil OTHER: 2 kaffir lime
leaves, OR substitute 1 bay
leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh
basil, roughly chopped 2 - 3 Tbsp.
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)
* To
slice basil, chiffonade them by stacking the
leaves on top of each other, roll them up like a cigar, starting at one end
slice the «cigar» crosswise in thin
slices.
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly
sliced — 4 spring onions,
sliced — 6 - 8 fresh
basil leaves, chopped — a small bunch of coriander, chopped — salt
Top with the tomato
slices and sprinkle with Maldon salt and
basil leaves.
dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms,
sliced 2 cups baby spinach
leaves 10 — 12
leaves of fresh
basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
1 baguette,
sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries,
sliced 2 tablespoons balsamic vinegar 1/3 cup fresh
basil leaves, chopped
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro
leaves (I used
basil because I had beautiful
basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4
slices of lime — to serve
Roly Poly offers sandwich options including unique and original combinations such as the
basil cashew chicken sandwich, which combines fresh
basil chicken salad, crunchy cashews, green
leaf lettuce, roma plum tomatoes, fresh
sliced avocado, alfalfa sprouts and Thai hot sauce.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint
leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh
basil leaves * 1 handful of fresh cilantro
leaves * 1 handful of fresh parsley
leaves * 2 medium cloves of garlic,
sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
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)
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano,
basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce
leaves Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
1 pound linguine 1 bunch fresh
basil (reserve some
leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or
sliced sun - dried tomatoes (optional)
1 package extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon juice 2 tablespoons brown rice syrup 1 teaspoon herbes de Provence 6
leaves fresh
basil, thinly
sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
4 - 6
basil leaves, stacked, rolled lengthwise, and thinly
sliced crosswise (or 1/4 teaspoon dried
basil), plus additional for garnishing
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled,
sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh
basil leaves (finely chopped) 2 teaspoons lemon zest
Place a few
basil leaves on each bottom
slice.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh
basil leaves or parsley Whole fresh
basil leaves (for garnish)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large
leaves of fresh
basil, chiffonaded
4
slices sourdough bread extra-virgin olive oil 4 ounces Brie cheese, thinly
sliced 3 or 4 ounces semisweet chocolate chips a few large
basil leaves, thinly
sliced
Quarter the figs,
slice the mozzarella and make a nice arrangement, add
leaves of fresh
basil, sprinkle some olive oil, balsamic vinegar, salt and pepper over the dish.
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
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly
sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme
leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat
leaf parsley 2 tablespoons torn
basil leaves Lemon wedges
Add on
sliced tomatoes, mozzarella and
basil leaves.
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.