#basilbliss

[fulcherdepp]

In this vegan take on a classic dish, garlic and basil are mixed with soft yellow squash and juicy cherry tomatoes. Nutritional yeast gives it a cheesy taste without the dairy, making it a healthy and filling dish that can be served any time.

Ingredients: 4 medium yellow squash, sliced. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 pint cherry tomatoes, halved. 1/4 cup vegetable broth. Salt and pepper, to taste. 2 tablespoons nutritional yeast. 2 tablespoons chopped fresh basil.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sliced yellow squash and cook until slightly softened, about 5 minutes. Stir in cherry tomatoes and vegetable broth. Season with salt and pepper. Cover and cook until vegetables are tender, about 5-7 minutes. Sprinkle with nutritional yeast and chopped basil before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Barb Round

[lizarecipes]

homemade tomato soup with fresh tomatoes

On a sun-drenched afternoon, the garden offered its vibrant bounty—ripe, juicy tomatoes bursting with flavor. With a swirl of basil and a pinch of salt, I transformed these garden gems into a velvety tomato soup that warmed both body and soul, perfect for dipping crusty bread. Each spoonful was a taste of summer, a reminder that the best meals are often the simplest ones.

Click here to view the full recipe for homemade tomato soup with fresh tomatoes ✨

[mikkuma]

This Fancy Schmancy Grilled Cheese recipe will help you make the best grilled cheese ever. Sharp cheddar and gouda cheeses are mixed together in this tasty take on a classic comfort food. You can add prosciutto, fresh basil, and Dijon mustard if you like.

Ingredients: 2 slices of artisan bread. 2-3 tablespoons of high-quality butter. 2-3 slices of sharp cheddar cheese. 2-3 slices of gouda cheese. 1-2 slices of prosciutto optional. 1-2 slices of tomato optional. 1-2 slices of red onion optional. Fresh basil leaves optional. Dijon mustard optional.

Instructions: Preheat a non-stick skillet or griddle over medium-low heat. Spread a generous amount of butter on one side of each bread slice. Place a slice of cheddar cheese and gouda cheese on the unbuttered side of one bread slice. If desired, add prosciutto, tomato slices, red onion, fresh basil leaves, and a drizzle of Dijon mustard on top of the cheese. Place the second bread slice on top, buttered side facing outwards. Carefully place the sandwich in the preheated skillet or griddle. Grill for 3-4 minutes on each side or until the bread is golden brown, and the cheese is melty and gooey. Remove the sandwich from the skillet, let it cool for a minute, and then slice it in half diagonally. Serve your Fancy Schmancy Grilled Cheese hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Emyo

[andywestface]

A refreshing and zesty cocktail featuring the tanginess of grapefruit, the warmth of ginger, and the freshness of basil.

Ingredients: 2 oz ginger-infused vodka. 4 oz grapefruit juice. 2-3 basil leaves. Club soda.

Instructions: In a shaker, muddle basil leaves with ginger-infused vodka. Add grapefruit juice to the shaker and shake well with ice. Strain the mixture into a glass filled with ice. Top off with club soda. Garnish with a basil leaf or grapefruit wedge, if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Music Man of Steel

[runthealleys]

A refreshing and flavorful salad that combines the earthy taste of asparagus with the sweetness of cherry tomatoes and the aromatic basil. Perfect for a light lunch or as a side dish for dinner.

Ingredients: 1 cup couscous. 1 1/4 cups water. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, torn. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional.

Instructions: In a saucepan, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. While the couscous is cooking, blanch the asparagus in boiling water for 2-3 minutes until crisp-tender. Drain and plunge into ice water to stop the cooking process. Drain again. In a large bowl, combine the cooked couscous, blanched asparagus, cherry tomatoes, and torn basil leaves. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine. If desired, sprinkle grated Parmesan cheese over the top of the salad before serving. Serve immediately or refrigerate until ready to serve. Enjoy your Asparagus Tomato Basil Couscous Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

moanalua elementary school

[lewd-zko]

Tomato Basil Soup is a healthy, flavorful soup packed with the goodness of fresh tomatoes and aromatic basil. It's a comforting dish perfect for any time of the year.

Ingredients: 6 ripe tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves. 4 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, saut until fragrant. Add diced tomatoes and cook until they start to soften, about 5 minutes. Pour in vegetable broth and bring to a simmer. Add fresh basil leaves and season with salt and pepper. Let the soup simmer for 15-20 minutes to allow flavors to meld. Using an immersion blender, blend the soup until smooth. Serve hot, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Compagnie compost

[unidentifiedsfm]

This creamy cashew pesto dip is bursting with flavor and perfect for parties or as a snack. The richness of cashews combined with the freshness of basil creates a delightful dip that pairs well with a variety of snacks.

Ingredients: 1 cup cashews, toasted. 2 cups fresh basil leaves. 3 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Toasted cashews, basil leaves, garlic, and Parmesan cheese should all be put in a food processor and mixed together. To make rough chops, pulse the food. Slowly add the olive oil to the food processor while it's running until the sauce is smooth. Salt and pepper should be added. Pulse until nothing is left out. Move the pesto cashew dip to a bowl for serving. You can eat it with crackers, bread, or vegetable sticks of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

ESOL

[cic2019]

Where did the summer go? I sense that Madame Frost is waiting in the wings. As she waits, I decided that harvesting the last basil of the season was a good idea. You never know when Madam Frost might make a run for it.. and then that basil is history. Believe it or not, a few leaves are tinged with the signs of a small touch of frost. I planted this trial basil in a container by the front door, pinching it for salad and nibbling. It reminded me to take time and eat, as I lived my dream of writing a book...or two. My kitchen smells so good right now. Do you dream? What is your quick edible go to while living your dream? #herbsincontainers #basilbliss #alwaysthinkingaboutthegarden #herbs #livingthewritersdream #theurbangarden #allthingsbeautiful (at Prince George's County, Maryland) https://www.instagram.com/p/CVyvDVbrw1d/?utm_medium=tumblr