2
tbsp chopped basil 1 tbsp chopped chives 1 tbsp lemon juice 1/2 cup mayonnaise (preferably canola - based) Preheat the broiler.
Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced mozzarella cheese (about 3/4 c), 2
Tbsp chopped basil, and 1/4 tsp salt.
Not exact matches
2 c strawberries,
chopped 7
tbsp reduced - fat cream cheese 3
tbsp sour cream 1
tbsp chopped fresh
basil ⅛ tsp each salt ⅛ tsp pepper
In a large bowl, combine all the ingredients for the meatballs — ground chicken breast, breadcrumbs, minced garlic, 1 egg, 2 tablespoons
chopped basil (reserve 1
tbsp for later!)
2 cups water 1 cup quinoa 2 cup
chopped Italian parsley 1/2 cup
chopped scallions 2 medium tomatoes
chopped 2
tbsp chopped fresh mint 1 minced garlic clove 1
tbsp chopped fresh
basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper
I added about 1/2
tbsp of sesame oil and a
tbsp each of
chopped purple
basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.
Sweet and Hot Pepper Tofu, Asian - Style 1
Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1
Tbsp chili garlic sauce 2 tsp sugar 1
Tbsp oil 1
Tbsp ginger, minced 1
Tbsp garlic, minced 1
Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3
Tbsp thai
basil,
chopped
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4
Tbsp extra-virgin olive oil 1 large onion,
chopped 1 pound russet potatoes, peeled and
chopped into 1 / 2 - inch pieces 2
Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and
chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh
basil
Pestata 1/3 cup
chopped fresh
basil 1/3 cup fresh oregano leaves 6 garlic cloves, minced 2
Tbsp extra-virgin olive oil 1/4 tsp red pepper flakes
1
tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 tsp dried
basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes,
chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly
chopped 6 tsp
basil pesto
3 1/2 cups fresh corn kernels 1/3 cup
chopped shallots 1
Tbsp butter 1 tsp minced garlic 1/4 cup fresh
basil leaves,
chopped
fresh
basil,
chopped (or fresh mint) 1/3 cup extra virgin olive oil 2
Tbsp.
1
Tbsp butter 1 sm onion,
chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3
Tbsp chopped fresh
basil, chives, or parsley (optional)
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.
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1
Tbsp chopped garlic 1
Tbsp chopped fresh
basil or 1 tsp dried 1
Tbsp chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2
Tbsp olive oil 1
Tbsp balsamic vinegar 1 garlic clove, minced 1
Tbsp chopped fresh Italian parsley 1
Tbsp chopped fresh
basil 1 tsp finely
chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
Whisk together 1
Tbsp pure maple syrup, 2 tsp sherry or white wine vinegar, and 1
Tbsp chopped fresh
basil in large bowl.
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.
2
tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
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
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2
tbsp mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely
chopped
Pomodoro Sauce 1 onion 2 cloves of garlic 2
tbsp olive oil 3 x 400 g / 14 oz cans of
chopped tomatoes 1 handful fresh
basil or 2 tsp dried sea salt freshly ground black pepper
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery,
chopped small 1/2 — 1 red pepper,
chopped small 1/2 onion,
chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy
Basil pesto (1 cup
basil leaves, 1 - 2
Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
INGREDIENTS 1
tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion,
chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes,
chopped 1 cup carrots, sliced thin 1
tbsp fresh
basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
Place 2/3 cup loosely packed
basil leaves, 2
TBSP pine nuts, 1 peeled garlic clove, 1/4 tsp salt and 1/8 pepper in a food processor» pulse utnil
chopped.
1
tbsp vegetable oil 2 cloves garlic,
chopped 1/2 lb ground chicken or turkey 1
tbsp sugar 1
tbsp soy sauce 1/2
tbsp fish sauce juice of one lime 1/2 red bell pepper,
chopped 1 cup broccoli handful of fresh
basil leaves handful of bean sprouts
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup
chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried
basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup
chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1
tbsp fresh lemon juice
Vegetable filling — 2
tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion,
chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry
basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions 1 - 2
Tbsp avocado oil or any high heat cooking oil of your choice
4 tomatoes, seeded and diced 1/3 cup
chopped fresh
basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1
Tbsp balsamic vinegar 1
Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread, toasted and sliced
avocado tartare ingredients: 1 small red onion, small dice 2
tbsp capers, minced 3 sprigs of
basil,
chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado
-LSB-...] pepper 2
tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh
basil 2
tbsp of date paste or 1
tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for -LSB-...]
-LSB-...] cloves 2
tbsp of
chopped fresh
basil 3
tbsp of coconut aminos (soy sauce replacement) 2 - 3
tbsp of date paste or 1 - 1 1/2
tbsp of honey 1/2
tbsp of fresh finely shredded ginger 2
tbsp of sesame oil 1
tbsp of -LSB-...]
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions... Read more →
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1
tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2
tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh
basil 2
tbsp of date paste or 1
tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
can diced tomatoes 1 tsp
basil 1 tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1
tbsp canola oil 1/4 cup
chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2
Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely
chopped 1 clove garlic, finely
chopped 1
Tbsp finely
chopped basil 1 tsp finely
chopped oregano
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2
Tbsp fresh
basil,
chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2
Tbsp red wine vinegar 2
Tbsp olive oil 1
Tbsp stone ground mustard salt to taste
Herb Sour Cream Recipe: - 1 1/2 cups sour cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2
tbsp fresh thyme - 2
tbsp fresh
basil - 1
tbsp chopped garlic
olive oil 1 onion,
chopped 1 red or green bell pepper,
chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried
basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2
tbsp Bragg's Amino Acids 1 c pecans,
chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
Sauce 3/4 can
chopped tomatoes 1 tsp
basil 1 tsp oregano Pinch salt 1 tsp xiteyol 1
tbsp tomato puree 2 garlic cloves diced Half onion thinly diced and
chopped
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
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1
Tbsp kosher salt (scant 1/2 tsp if using table salt) 2
Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3
Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp
chopped fresh
basil leaves (1 tsp dried
basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)
Ingredients 3
Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried
basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2
Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely
chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
3
tbsp red wine vinegar 2 tsp Dijon mustard 2 cloves garlic, finely
chopped 1 tsp salt 1/2 tsp pepper 1/3 cup extra virgin olive oil 1/4 cup
chopped fresh parsley 2
tbsp julienne - cut fresh
basil
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2
tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2
tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup
chopped green onion 1/4 cup
chopped bell pepper 2
tbsp julienne - cut fresh
basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2
tbsp olive oil 3
tbsp balsamic vinegar 1
tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2
tbsp dried oregano A good pinch of sea salt and black pepper 280g wholewheat spaghetti 4
tbsp fresh
basil,
chopped
Sauce: 1
Tbsp olive oil 2 cloves garlic, minced 2 tsp fresh
basil,
chopped 1 tsp fresh oregano,
chopped 1/4 tsp fennel seeds 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp red pepper flakes 1 (28 - ounce) can plum tomatoes, coarsely crushed 1
Tbsp dry red wine 1 tsp sugar
While they're roasting,
chop up 3 carrots, 3 celery shoots, 1
tbsp of fresh
basil and 1 onion.
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes,
chopped 2 zucchinis,
chopped 2 tsp ground ginger 3
tbsp chili powder 1
tbsp cumin 1 1/2 tsp
basil 1 tsp oregano 1 tsp salt 1/2 tsp black pepper 1
tbsp cacao powder (optional) 1/4 tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black pepper