This salad is wonderful!! I found it on Twitter. @BobbisKozyKtchn tweeted this find from @Shockinglydlish. ( http://www.shockinglydelicious.com/ten-minute-chickpea-salad-with-feta-and-basil-from-herbivoracious/) This salad is super fast to make. I made mine in the morning, and it was perfectly marinated by lunch. I did not add any salt, as I find the feta I use salty enough.
3 (15-ounce) cans organic chickpeas, rinsed and drained
Three-quarters of a red onion, finely diced
1 cucumber, peeled, seeded and finely diced
1 (15 ounce) jar roasted red peppers, coarsely chopped
2 garlic cloves, crushed and minced
5 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
12 ounces feta, crumbled
1 handful fresh basil leaves, torn
Freshly ground pepper
1. In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, garlic, lemon juice and olive oil. Toss well to combine. Add feta and basil and toss to combine.
2. Taste and add salt and peppers needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right away, or refrigerate for up to a few hours.
4. Serves 4-5 as an entree, or more for a side dish.
I love the way my house smells when I make marinara sauce, especially when basil is added. I have taken this recipe from “Giada’s Family Dinners” by Giada De Laurentis. I used my food processor to chop everything up, it makes this recipe super fast and easy to make.
Makes about 1 1/2 quarts (6 cups)
2 (28-ounce) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon sugar
Salt and freshly ground black pepper
1. In a blender, purée the tomatoes with their juice and the basil until almost smooth. Set the tomato purée aside.
2. Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and sauté until very tender, about 12 minutes. Stir in the tomato purée, oregano, and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. ( The sauce can be made 1 day ahead. If storing for future use, cool, then cover and refrigerate. Reward over medium heat before using.)
Another great one! This recipe is taken from “The Italian Way-Cooking with the De Lucas”.
For the dressing:
1/4 teaspoon dried oregano
1/4 cup extra virgin olive oil
juice of 1/2 lemon
salt and pepper to taste
4-5 basil leaves, torn into pieces
3 large tomatoes, each cut into 4 slices
12 bocconcini or 12 slices buffalo mozzeralla cheese
12 fresh basil leaves
1. Combine dressing ingredients and set aside. Arrange tomato slices on a platter. Top each with a bocconcini or a slice of mozzarella, drizzle with dressing, and garnish with fresh basil.
A great way for the kids to eat their vegetables! I used cauliflower. This recipe was taken from The New Food Processor Bible by Norene Gilletz.
2 cloves garlic
2 medium onions, cut in chunks
1 to 2 tbsp olive oil
2 medium carrots, cut in chunks (about 1 cup)
2 medium potatoes, peeled and cut in chunks (about 2 cups)
1 head cauliflower or 1 bunch broccoli, cut into florets (about 8 cups)
6 cups vegetable broth (or 6 cups water plus 2 tbsp instant pareve chicken soup mix)
Salt and pepper to taste
2 tbsp fresh parsley
2 tbsp fresh dill
2 tbsp fresh basil
1. STEEL BLADE: Drop garlic through feed tube while machine is running; process until minced. Add onions and process with 3 or 4 quick on/offs, until coarsely chopped.
2. Heat oil in a large pot on medium-high heat. Add garlic and onions and sauté for 5 minutes, until golden. Add carrots, potatoes and cauliflower or broccoli to pot. Add broth; it should barely cover the vegetables. Season with salt and pepper.
3. Bring to a boil, reduce heat, cover partially and simmer 25 to 30 minutes, stirring occasionally.
4. Remove solids with a slotted spoon and process in batches on the STEEL BLADE together with parsley, dill and basil.
I loved this recipe! It is taken from Cook’s Illustrated “The Best Light Recipe”. A great tip taken from this cookbook suggests to buy firm zucchini with tiny prickly hairs around the stem end as the hairs indicate freshness. If possible, try to pick zucchini that are all the same size, with smooth bright green skin.
This recipe does take a bit of time, but it’s worth it. Leftovers are great heated up the next day too.
4 medium zucchini (about 6 ounces each), stem end removed
Salt and ground black pepper
Vegetable oil spray
1/2 cup panko (Japanese-style bread crumbs)
4 teaspoons extra-virgin olive oil
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 ounces Parmesan cheese, grated (about 1 cup)
1 medium onion, minced
2 teaspoons tomato paste
1 (14.5-ounce) can diced tomatoes
3/4 cup frozen corn, thawed
1/4 cup minced fresh basil leaves
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees. Slice the zucchini in half lengthwise, then use a spoon to scoop out the sides and inner flesh of the zucchini until the thickness of the zucchini measures 1/4 inch.
2. Season the cut sides of the zucchini with salt and pepper and spray with vegetable oil spray. Lay the zucchini halves, cut-side down, on the baking sheet. Roast the zucchini until slightly softened and the skins are wrinkled, about 10 minutes. Remove the zucchini from the oven and flip cut-side up on the baking sheet; set aside. When cool enough to handle, dice 2 of the roasted zucchini halves into 1/4-inch pieces.
3. Meanwhile, combine the bread crumbs and 1 teaspoon of the oil in a 12-inch nonstick skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Stir in 1 teaspoon of the garlic and cook until fragrant, about 30 seconds. Transfer the bread crumbs to a small bowl and let cool slightly; when cool, stir in 6 tablespoons of the Parmesan.
4. Add the onion and 1 teaspoon more oil to the skillet. Cover, return to medium heat, and cook until the onion is softened, 8 to 10 minutes. Stir in the remaining 5 teaspoons garlic and the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomatoes, increase the heat to medium-high, and simmer, uncovered, until the tomato juices have evaporated, about 5 minutes. Transfer the mixture to a large bowl.
5. Stir the corn, diced zucchini, 2 tablespoons of the toasted bread crumbs, remaining 2 teaspoons oil, basil, and remaining 10 tablespoons Parmesan into the cooked tomato mixture. Season with salt and pepper to taste. Divide the mixture evenly between the 6 squash halves on the baking sheet, and pack the filling lightly. Sprinkle evenly with the remaining toasted bread crumbs. Bake until the zucchini halves are heated through and the topping is crisp, 6 to 10 minutes. Serve hot.
PER SERVING: Cal 150; Fat 6g; Sat fat 2g; Chol 5mg; Carb 18g; Protein 8g; Fiber 3g; Sodium 480mg
Super easy after a busy day! This recipe is taken from The Best of Bridge, the Best of the Best and more.
2 cups halved cherry tomatoes
1/2 cup chopped fresh basil
2 garlic cloves
3 tbsp olive oil
salt and pepper to taste
enough rotini or penne for 2
1 cup grated mozzarella cheese
In the morning: Combine tomatoes, basil, garlic, olive oil, salt and pepper. Cover and leave to marinade on the counter.
Dinnertime: Cook the pasta according to package directions. Drain and return to pot. Add marinated veggies (don’t drain) and cheese. Toss, cover. Set aside for 5 minutes, until cheeses melt. Place in your favorite pasta bowl and serve immediately.