Sentences with phrase «torn basil leaves»

Top with oven roasted tomatoes, torn basil leaves, and additional chili flakes.

Cover each portion of noodles with a generous serving of broth and garnish with hand - torn basil leaves.

Chop the cherry tomatoes in half and place in an ovenproof dish with the torn basil leaves.

I used 1 room temp egg, 3/4 c. light olive oil, 1/4 cup organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!!

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.

Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.

Skewer the rosemary, alternating with cherry tomatoes, torn basil leaves and mozzarella balls.

Bring soup back up to a simmer to warm it up and serve topped with croutons (recipe below), torn basil leaves, and a drizzle of olive oil.

Drizzle with a little olive oil; garnish with pepper and torn basil leaves.

«My new favorite pasta «sauce» is sun - dried tomatoes processed with their oil, cracked black pepper, Maldon salt, the juice of a Meyer lemon, and torn basil leaves.

Let it rest a few minutes, top the cheese with fresh torn basil leaves, and slice.

Then add the garnish — a step you definitely don't want to miss because it's probably the best part — a shower of torn dill sprigs, torn basil leaves, and crumbled feta cheese.

Gently toss to combine and serve with torn basil leaves.

Transfer the contents of the baking sheet to a large bowl and toss with the mozzarella balls, parsley leaves and torn basil leaves.

Dunk the doughnuts and then decorate with sprinkles or torn basil leaves!

Add the Burrata on top and garnish with torn basil leaves.

The easiest and one of the most delicious ways to use it, however, is dressed on pasta garnished with torn basil leaves and an extra drizzle of olive oil.

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 in some juicy tomato and fresh torn basil leaves and you're good to go.

Then tear the basil leaves into the pan.

Roughly tear the basil leaves and add them to the pot.

Slice or tear the basil leaves and add to the tomatoes and cheese.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Tear the basil leaves with your hands over the bowls and serve with remaining lime.

Tear basil leaves into pieces and sprinkle them onto the tortillas.

Top with the halloumi, then roughly tear the basil leaves and scatter over.

1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt

Not exact matches

Tear all the basil leaves off their stems, juice the lemons and peel the garlic.

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.

I also added some torn - up basil leaves.

Tear up a bunch of extra basil leaves to toss in at the moment of serving because basil turns dark while chilling and you'll want your presentation to be pretty... the newly blended in basil will perk up your presentation; and who doesn't like extra basil in Caprese Salad anyway?

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.

Tear in the basil leaves and season with salt and pepper

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

Before serving, toss the salad and tear and sprinkle the basil leaves and prosciutto over the top.

2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained

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

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.

Take a leaf or two of basil and tear it into very small pieces; add it to the sauce.

Slice the basil chiffonade and tear the arugula leaves into small pieces.

After pouring soup into bowls top with torn fresh basil leaves

* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2 teaspoon ground turmeric * 8 basil leaves, torn or 1 teaspoon dried basil * 1 teaspoon dried oregano

3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red pepper flakes Sea salt, to taste 4 fresh basil leaves, torn into bits

2 tablespoons olive oil, divided 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound ground Italian sausage 1/2 onion, chopped 1/2 red and 1/2 orange pepper, chopped 1 - 2 cups fresh baby spinach leaves A few fresh basil leaves, torn

2 ounces Parmesan cheese (1/4 cup shredded) 2 ounces Provolone cheese (1/4 cup shredded) 1 1/2 cups ricotta cheese 1 egg Sea salt and freshly ground pepper A few fresh basil leaves, torn

◾ 3 tablespoons minced onion ◾ 2 garlic cloves, peeled & minced ◾ 6 leaves fresh basil, torn ◾ Pinch of dried oregano ◾ Salt and pepper to taste

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)

Choose bright bunches of basil without blemishes, cuts, or torn leaves.

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)