Drizzle the fruit and cheese with honey and olive oil, then garnish with thyme leaves or
torn basil for a sweet - spicy - fresh combination that has mind - blowing complexity in every bite.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh
basil —
torn, optional
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil,
for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh
basil leaves,
torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
For the
basil, add about 6 - 8 medium leaves that have been sliced or
torn into small pieces.
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
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
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
You'll need 80 gm (1/2 cup) pine nuts 3 cups (firmly packed)
basil 80 gm pecorino, finely grated 200 ml olive oil, plus extra
for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2 cups (loosely packed) mint, coarsely
torn 1 cup (loosely packed) flat - leaf parsley, coarsely
torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional),
torn Method 01 Preheat oven to 180C.
For the salad 1/4 cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4 cup (1/4 ounce / 7 grams) fresh opal
basil leaves,
torn 1 Serrano chile, cut into paper - thin rings 1/4 cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette
Add the fish sauce, brown sugar, salt,
torn Thai
basil, lime juice, lemongrass stalk and chilies, and simmer
for ten minutes.
Serving options include a drizzle of really nice, flavorful olive oil, a sprinkle of red pepper flakes, a few
torn basil leaves, and crusty bread
for dipping or topping.
For the salad: 1 head chicory,
torn into pieces 1 head radicchio,
torn into pieces 1 vine - ripened tomato, thinly sliced seedless hot house cucumber, thinly sliced 1 stalk celery, thinly sliced cup freshly chopped flat - leaf parsley or tarragon cup freshly chopped
basil 1 teaspoon toasted sesame seeds or 1 teaspoon ground flaxseeds or cup toasted pumpkin seeds