Sentences with phrase «using tomatoes and basil»

She's using tomatoes and basil only for the bruschetta, which is a good idea considering the delicate flavor of the fish.

I use tomatoes and basil from my garden.

Not exact matches

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.

I used to be all about the «Philly Cheesesteak» pizzas with thinly sliced steak, but I have to say now I'm a sucker for a good fresh tomato, basil and mozzarella pie — a classic, for a very good reason!

I would probably use this pasta in a pasta salad or a yummy summer pasta dish with fresh cherry tomatoes and basil!

Using a prepared tomato basil sauce as a base makes this extra fast, while adding the bacon, shallots and onions gives it more flavor than you would find in most store - bought sauces.

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.

For this recipe I used plain tomato sauce, to which I added garlic, onion, parsley, salt, pepper, oregano and basil.

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.

This batch is one she whipped up using fresh basil and tomatoes out of the garden.

Enjoy the mozzarella with garden - fresh tomatoes and fresh basil, or use the ricotta as a topping for crostini.

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.

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions.

:) 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.

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun - dried tomatoes and red pepper flakes to add lots of flavor!

These include tomatoes, basil, and olives and you have the choice of using parmesan if you're allowing yourself to have it.

btw, not sure if you're using pre-made sauce, but if so, homemade sauce is way tastier, cheaper and super simple (just olive oil, tomato paste, garlic, basil, rosemary, oregano, s + p, maybe some water)

It uses up some of the abundance of tomatoes and basil we have growing in our yard.

, tomatoes (this recipes uses canned and can be enjoyed all year round), fresh mozzarella cheese, and fresh basil leaves.

1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce fresh herbs for topping such as basil or fresh thyme (I used thyme)

I will be using the simple pizza dough recipe for my base, covered in a fresh home made tomato and chili sauce, topped with sun dried tomatoes, mozzarella cheese and home made basil pesto.

This spread could be used in all sorts of ways: topped with fresh tomatoes and a bit of basil, or even fresh plums or cherries with fresh tarragon.

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).

I used assorted cherry tomatoes and extra olives and basil.

To make this salad extra appealing, use a spiralizer or a mandoline or a very sharp knife to slice it very thinly and combine it with other late - summer garden goodness like tomatoes, basil, and green onions.

Toppings: cheese (I used an Italian cheese blend) meat (optional - I used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)

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

I used to like all sorts of fully loaded pizzas before I went to Italy, but once there, you realise that all you need is excellent tomatoes, excellent buffalo mozarella and fresh basil.

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.

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe].

I modified your recipe by adding fresh basil and I used sliced tomatoes instead of tomato sauce.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil.

Also it is winter and I did not have fresh basil or great tomatoes... used dried oregano and canned good quality plum tomatoes - stil tasted great!

1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned

«Nobody is going to convince me that using tomato paste and adding water and sugar is better than using fresh - packed tomatoes, fresh basil and extra virgin olive oil.

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

* 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)

We've got tons of flavor inside using tomatoes and fresh basil.

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

In addition to tomatoes, corn and basil, we're throwing some zucchini and bell pepper in the mix to use up all of those summer veggies.

So very versatile, I've used these sauces to top pasta, homemade pizzas using toasted bread, basil oil drizzled on tomatoes and tomato sauce over fresh mozzarella.

While the sauce is simmering, make the meatballs: In a large bowl stir together the onion, garlic, breadcrumbs, parsley, basil, Parmesan, tomato paste, ketchup (if using), egg, salt, and pepper.

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon dried basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese, shredded Lots of salt and pepper, to taste

The Italians were using farro alongside cherry tomatoes and basil (with the occasional introduction of cheese or local olives), but the seasons changed while I was away, and after a survey of the farmer's market on Saturday, I knew a butternut squash recipe was in the cards.