1. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
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    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  3. parmesan garlic chicken.

    ediblebites:

    this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.

    parmesan garlic chicken

    4 boneless, skinless chicken breasts
    1 tsp. olive oil
    4 T white wine (cooking, or a dry wine preferred)
    1/4 tsp. salt
    4 garlic cloves, minced
    1 tsp. basil
    1/2 tsp. parsley
    1/4 C parmesan cheese
    1 C brown rice, uncooked
    1 1/4 C chicken broth

    lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.

    in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving. 

    we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.

     
  4. alexkpace:

    Happy Sunday, guys. I hope you’ve all enjoyed your extra hour today.

    I’m the proud owner of Kathryn Budig’s new book, and this weekend, I decided to try a variation of her raw tomato soup recipe.

    What you’ll need:
    2-3 tomatoes
    1 jalapeño
    1/2 small onion
    1 cup of basil
    Garlic (2-3 cloves)
    1/2 cup water
    1/3 cup olive oil
    Salt and pepper

    What you’ll need to do:
    Using a food processor (or blender), combine all ingredients until it reaches your preferred consistency. Budig’s recipe is raw, but I prefer mine cooked, so I heated it up in a medium saucepan. Serve with crackers and a smile.

     
  5. image: Download

    lusis:

first time making basil eggplant! (Taken with Instagram)
i wrote down my mom’s recipe in traditional characters, han yu pin yin, and english, lol
塔香茄子
oil, lots of oil, enough to deep fry eggplant
eggplant, sliced
1 stalk of green onion, chopped
1 clove of garlic, minced
1 tbsp soy sauce
1 tbsp water
1 pinch of sugar
(ginger and vinegar optional)
BASIL!
a hugeass pan
chop, slice, mince ingredients
combine soy sauce, water, and sugar in small bowl
heat pan, wait until oil is jumping, then add the eggplants all at once
wait until eggplants are soft, then remove
add green onions and garlic; stir
pour in soy sauce
add eggplants
add basil
eat over rice! 

    lusis:

    first time making basil eggplant! (Taken with Instagram)

    i wrote down my mom’s recipe in traditional characters, han yu pin yin, and english, lol

    塔香茄子

    • oil, lots of oil, enough to deep fry eggplant
    • eggplant, sliced
    • 1 stalk of green onion, chopped
    • 1 clove of garlic, minced
    • 1 tbsp soy sauce
    • 1 tbsp water
    • 1 pinch of sugar
    • (ginger and vinegar optional)
    • BASIL!
    • a hugeass pan
    1. chop, slice, mince ingredients
    2. combine soy sauce, water, and sugar in small bowl
    3. heat pan, wait until oil is jumping, then add the eggplants all at once
    4. wait until eggplants are soft, then remove
    5. add green onions and garlic; stir
    6. pour in soy sauce
    7. add eggplants
    8. add basil
    9. eat over rice! 
     
  6. veganfoody:

Antipasti-stuffed LoafSub the cheese for Daiya wedges to make this extra yummy.

    veganfoody:

    Antipasti-stuffed Loaf
    Sub the cheese for Daiya wedges to make this extra yummy.

     
  7. Scalloped Potatoes with Sun-Dried Tomato Pesto

    nom-enclature:

    • 3 pounds Yukon Gold potatoes
    • 1 cup Sun-Dried Tomato Pesto
    • Salt and freshly ground black pepper
    • 2 cups (8 ounces) shredded sharp cheddar cheese
    • 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
    • 1 cup chicken broth or canned low-sodium broth, heated to boiling
    • 2 tablespoons chopped fresh parsley
    • 2 cups sun-dried tomatoes packed in oil, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup packed fresh basil leaves
    • 1/4 cup packed fresh parsley leaves
    • 2 cloves garlic, crushed under a knife and peeled
    • Freshly ground pepper, to taste
    Steps:
    1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
    2. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
    3. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
    4. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
    5. Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
    I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.

     
  8. losing-every-extra-pound:

20 Summer Smoothie RecipesWatermelon FrostyGrapefruit Pink SmoothieStrawberry Lemonade FrostyPinkie Sweet Pomegranate SmoothieCitrus FrostyPeaches and Cream SmoothieFresh Orange Juice SmoothiePeachy Hemp Protein SmoothiePeachy Lychee DaiquiriCalm Chamomile SmoothiePina Avocado SmoothieKiwi Basil SmoothieBlue Acai SmoothieBlueberry Kickstart SmoothieBerry-Cado SmoothieStrawberry Banana SmoothieBlueberry Coconut Water FrostyDark and Frosty Acai SmoothieAlmond Butter ShakeChocolate Chai Shake
     
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    rungmasti:

Baked Tomato Pasta
1/4 c olive oil
1 1/2 pounds cherry tomatoes
1/2 c bread crumbs
1/4 c freshly grated parmesan cheese
1/4 c freshly grated pecorino cheese
2 garlic cloves, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 pound bowtie pasta (or your favorite shape)
5-6 leaves basil, thinly sliced into strips
Preheat oven to 400°F. Pour half of the olive oil into a 13″x9″ baking dish and spread evenly along the bottoms and sides with your fingers or a pastry brush.  Wash cherry tomatoes and pat dry. Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish. Fit in as many tomatoes as you can.
In a small bowl, combine bread crumbs, cheeses, and garlic and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle salt & pepper over the tomatoes and bread crumb mixture, and finally, drizzle the remaining olive oil over the top. Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.
Once the baking dish is in the oven, bring a large pot of water to a boil. Add pasta and cook to al denté. Ideally, the pasta should be drained immediately before or after the baking dish is removed from the oven. Once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices. Pour the drained pasta into the baking dish and stir well.
To slice the basil, stack the leaves together and roll up lengthwise. Then, chop the roll in pieces about 1/8″ wide. Fluff the basil gently with your finger tips and sprinkle over the pasta and tomatoes.
Serve with additional parmesan cheese as a garnish. This dish also makes fantastic leftovers! 

    rungmasti:

    Baked Tomato Pasta

    • 1/4 c olive oil
    • 1 1/2 pounds cherry tomatoes
    • 1/2 c bread crumbs
    • 1/4 c freshly grated parmesan cheese
    • 1/4 c freshly grated pecorino cheese
    • 2 garlic cloves, finely chopped
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1 pound bowtie pasta (or your favorite shape)
    • 5-6 leaves basil, thinly sliced into strips

    Preheat oven to 400°F. Pour half of the olive oil into a 13″x9″ baking dish and spread evenly along the bottoms and sides with your fingers or a pastry brush.  Wash cherry tomatoes and pat dry. Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish. Fit in as many tomatoes as you can.

    In a small bowl, combine bread crumbs, cheeses, and garlic and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle salt & pepper over the tomatoes and bread crumb mixture, and finally, drizzle the remaining olive oil over the top. Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.

    Once the baking dish is in the oven, bring a large pot of water to a boil. Add pasta and cook to al denté. Ideally, the pasta should be drained immediately before or after the baking dish is removed from the oven. Once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices. Pour the drained pasta into the baking dish and stir well.

    To slice the basil, stack the leaves together and roll up lengthwise. Then, chop the roll in pieces about 1/8″ wide. Fluff the basil gently with your finger tips and sprinkle over the pasta and tomatoes.

    Serve with additional parmesan cheese as a garnish. This dish also makes fantastic leftovers! 

     
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    veganrecipecollection:

(via Thai Basil Tofu | Hot from my oven)