Sentences with phrase «tomatoes and basil on»

I added fresh cherry tomatoes and basil on top of individual servings for an added freshness.

I love tomato and basil on everything during the summer, so I would gobble this right up.

Not exact matches

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

My favorite tomato appetizer is without question a heirloom tomato, basil and mozzarella salad with a sprinkle of sea salt and balsamic vinegar with some yummy crusty bread on the side.

Place your tomatoes on top of the crackers, top with mini bocconcini, a drizzle of balsamic vinegar, and finish with basil leaves.

Combine sugar, basil, salt and pepper and sprinkle a little mixture on each tomato slice.

Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or... BTW your tomato cups look amazing!

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

Thick, creamy homemade ricotta cheese is layered thick on French bread slices and topped with fresh tomatoes and basil.

And, while I'm a super big fan of bruschetta as an appetizer < — I mean c» mon, we're talking about fresh tomato, basil, mozzarella, and balsamic vinegar on a thick slice of baguetAnd, while I'm a super big fan of bruschetta as an appetizer < — I mean c» mon, we're talking about fresh tomato, basil, mozzarella, and balsamic vinegar on a thick slice of baguetand balsamic vinegar on a thick slice of baguette.

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.

On our recent trip to Tuscany, we ate our weight in tomatoes, basil, and mozzarella.

I can not eat cow dairy so i substituted a tomato basil goat cheese crumble on top after baking mine in a separate baking dish and it was great!

It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.

I've also been working on my tan while doing my farm share work, and loving the first rounds of summer produce showing up, like zucchini, basil, and even a few tomatoes.

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

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit more zing, and quinoa for added thickness.

Nice thick slices of fresh mozzarella, perfect slices of red tomato and fresh basil on top of a delicious crust.

I decided on a basil vinaigrette and tomatoes and heart of palm as mix - ins, which was a decision based on using up some leftover ingredients.

You can always add more depending on your taste but a basic sauce needs just three things — tomatoes, basil and garlic.

Made with fresh tomatoes, garlic, lemon, olive oil, basil, capers and sea salt... it is heaven on a plate.

My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with chopped tomatoes and fresh basil with a ball of fresh mozzarella cheese on the side.

It involves tomatoes, cashews, garlic, and basil Check it out on the blog now at www.produceonparade.com!

But this one is a little more savory on the taste buds with goat cheese, sweet seasonal tomatoes, greens, onion and basil.

It's not even officially summer yet but I'm all about tomatoes, basil and either Mozzarella and ricotta on everything!

The «crust» is a riff on the popular cauliflower crust, this one made with pumpkin (or winter squash) slathered with a basil - spinach nut sauce, and topped with vibrant cherry tomatoes or other seasonal veg.

Add roma tomatoes, chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook on medium high heat about 3 minutes, until spinach wilts slightly.

Add egg on top of the tomatoes and garnish with basil.

Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.

Layer tomatoes, cheese, basil, and cooked zucchini on a medium platter — either in a straight line or in a circle.

This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.

In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).

Posted in Appetizer, Bread / Yeast, Cheese, Side Dish, Tarts and Pies, Tomato, Vegetable, Vegetarian, tagged Appetizer, basil, cherry tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&Tomato, Vegetable, Vegetarian, tagged Appetizer, basil, cherry tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&tomato, goat cheese, homegrown tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments&tomato, Side Dish, summer recipes, tart, tomatoes, Vegetarian on July 27, 2010 13 Comments»

I used more olives, tomatoes and basil so it could be spooned over fish on the plate.

I used a little basil and a Japanese eggplant (since the size was more compatible), and I threw a little bit of the tomato puree, garlic, onions and herbs on top of the slices, as well.

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.

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

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.

I also served this on top of parmesan couscous with some chopped tomatoes and basil.

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.

I love fresh mozzarella, great tomatoes and fresh basil on a plate.

You assemble the cheese, tomatoes, diced red onion, sugar snap pea and basil mixture ahead of time, and when it's dinner time, you boil the pasta, drain it, and toss it right on top.

It's the perfect combination of rich tomato sauce, tomato chunks and basil on a thin gluten - free pizza crust.

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

Ø Gar - Lucky Arugula Burger — Bold flavors abound on this half - pound burger topped with housemade garlic basil mayonnaise, arugula, tomato, Pepper Jack cheese, Applewood smoked bacon, crispy fried onions and Sriracha 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

I recently made a sun - dried tomato basil pesto which is my new favorite, and I'll be posting the recipe on the blog soon!

I toasted up some whole grain bread, spread on some veganaise, layered the thinly sliced tomatoes, sprinkled on some fresh cut basil and gave a healthy dosing of Himalayian Pink Salt.

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).

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......