Sentences with phrase «tomatoes and basil from»

I just added fresh tomatoes and basil from the garden in addition to the chicken and whole wheat pasta.

I picked the cherry tomatoes and basil from my garden, and picked up the yellow beans at my favorite local farm stand.

freshly picked cherry tomatoes and basil from the garden today, spilling out of a harvest basket

I use tomatoes and basil from my garden.

Not exact matches

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

This creative and completely raw meal will fill you up and satisfy you differently from the sweeter recipes, with tomatoes, dates, lime juice, olive oil, fresh basil, lots of herbs, spiralized zucchini, and raw cashew cheese.

Soft and chewy 100 % whole wheat sandwich / burger buns exploding with flavor from the diced tomatoes, rosemary, and basil mixed into the dough.

The buns are soft, fluffy, and bursting with flavor from the tomatoes, rosemary, and basil.

The best part was that I used the tomatoes and eggplant and oregano from my garden — and also threw in some basil because I still have tons of it on hand.

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

We had green, red and orange bell peppers, yellow squash, asparagus, Roma tomatoes and carrots plus fresh parsley, basil and oregano from our herb garden.

Top cheese with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato juices from the sheet pan you can drizzle over sandwiches).

Tomatoes and basil always remind me of summer because I get them fresh from the garden when I go home.

Spaghetti squash topped with tomato - basil sauce and sauteed spinach, served with a roasted chicken patty from Trader Joe's on the side.

To make, simply combine all ingredients from the second list (tomato sauce, olives, capers, basil, and salt & pepper) into a saucepan and let it simmer for 15 + minutes while you're preparing the fritters.

Grab some tomatoes, basil and shallots from your farmers market and make this immediately.

:) 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.

And it's really fun to have tomatoes, chilies, all kind of herbs like basil, mint, celery, parsley, curry leaves directly from your very own garden!

To up the nutrition (and the color), I added oven - roasted cherry tomatoes and fresh basil from the garden.

Serve immediately, drizzled with balsamic reduction from the pan and garnished with basil and cherry tomato if desired.

+ Spaghetti Pomodoro, spaghetti with fresh tomato, basil and garlic marinara sauce — 220 B + Classic Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind sauce, peanuts, sprouts — 150 B + Almost Raw Pad Thai, more healthful re-interpretation of this classic Thai dish made from raw papaya «noodles — 180 B + Khao Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B

I had a variety of cherry tomatoes from my brother in law's garden and basil growing in my herb garden.

The mock meatballs are made from meaty sun - dried tomatoes, carrots, pumpkin seeds, flax seed, red bell pepper, and flavors such as onion, garlic, basil, cumin, and...

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

Made this spaghetti for dinner tonight with some tomatoes from our garden and some store - bought, with basil from our window sill... It was gorgeous!

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

Restaurant - style Chicken: Mix together either 3 tbsp sundried tomato puree or basil pesto with 1 sm teacup of crispy breadcrumbs (Tesco does them in a tub), 4 tbsp freshly grated Parmesan cheese (or 6 tbsp other hard cheese), 1 tbsp olive oil and lemon zest from 1/2 lemon.

A friend just gave me lots of tomatoes and Thai basil from his mom's garden.

Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced

With four flavors to choose from, including tomato basil, garlic onion, garden vegetable, and spicy marinara, the DHA - and Omega 3 - fortified pasta sauces will not only bring the brand to a wider audience, it will also further enhance LiDestri Food and Beverage's national presence.

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)

The bright burst of flavor from the tomato pairs perfectly with the creamy mozzarella and fresh basil.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

Top your risotto with some of that tomato confit & a drizzle of the oil from it, fresh basil, and vegan parmesan shreds (thanks to follow your heart), alongside some of the grilled bread.

To be specific, we have our eye on this bucatini pie made from 4 different cheeses and dressed with mini meatballs in a tomato sauce (seasoned with dried basil, oregano and italian seasoning).

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine

Lately I'm enjoying fresh cherry tomatoes, basil and garlic from the garden (basil and garlic from the garden, it's too early for tomatoes obviously).

I prefer it savory, with a bunch of leafy goodness, avocado (palta) and some meat... (best mix arugula + basil + avocado + some tiny tomatoes from my garden) Greetings from Chile

The inspiration for this roasted tomato pasta salad comes from those tomatoes, and of course the classic Italian caprese salad, a layered combination of fresh tomato and buffalo mozzarella slices with basil and a drizzle of good balsamic vinegar.

Remove from heat; stir in tomatoes, basil and cheese.

It's loaded with all the flavors of traditional caprese salad — sweet tomatoes, perky basil, and a salty, savoryness from the herbed almond cheese.

And for other tomatoey goodness from around the web why not check out goat cheese crostini with tomato and vanilla jelly from Franglais Kitchen, dehydrating tomatoes from The Hedgecombers, garden tomato salad with olives, Greek basil and sumac from Family Friends Food, galayet bandora from Little Sunny Kitchen and slow roasted tomato and garlic soup from Elizabeth's Kitchen DiaAnd for other tomatoey goodness from around the web why not check out goat cheese crostini with tomato and vanilla jelly from Franglais Kitchen, dehydrating tomatoes from The Hedgecombers, garden tomato salad with olives, Greek basil and sumac from Family Friends Food, galayet bandora from Little Sunny Kitchen and slow roasted tomato and garlic soup from Elizabeth's Kitchen Diaand vanilla jelly from Franglais Kitchen, dehydrating tomatoes from The Hedgecombers, garden tomato salad with olives, Greek basil and sumac from Family Friends Food, galayet bandora from Little Sunny Kitchen and slow roasted tomato and garlic soup from Elizabeth's Kitchen Diaand sumac from Family Friends Food, galayet bandora from Little Sunny Kitchen and slow roasted tomato and garlic soup from Elizabeth's Kitchen Diaand slow roasted tomato and garlic soup from Elizabeth's Kitchen Diaand garlic soup from Elizabeth's Kitchen Diary.

Penne Pasta: Once you've found your favorite gluten - free pasta it's business as usual, and you can cook up recipes like this tomato, feta, and basil pasta dish from our archives.

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

* 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)

In a small bowl, combine virgin olive oil, flavored oil from a jar of sun - dried tomatoes, sea salt and minced basil.

From The Author: «Fresh tomatoes and basil slathered with melty cheese, and layered on a crescent roll crust ~ the perfect versatile savory little treat.

Mine came out a tad watery, but meh, it still tasted amazing, from the bright tomato sauce, to the cheesy basil gooeyness and the mozzarella, you GOT TA get the fresh kind, it really makes a difference.

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.