basil Archives - Page 3 of 3

pistachio and garnet sweet potato risotto

by Jackie Newgent | October 22, 2015 | 4 Comments

Food Day is October 24! The focus for this year’s Food Day is Toward a Greener Diet. So celebrate real food and say “cheers” to eating less meat and enjoying more whole plant-based foods; it’s better for you, the animals, and our environment. Here’s a tip: If you’re not already doing so, pick at least three specific days each week to go meatless, beginning on Meatless Monday. Mark it on your e-calendar so you don’t forget! Already doing that? Keep going, one day at a time, until most or all of your meals are meat free. Small changes toward a greener diet absolutely do add up. This recipe is just one small step to help you do just that. But that’s...

vegan spinach and hemp seed pesto

by Jackie Newgent | December 4, 2014 | 3 Comments

I like to start the day off with a great big spoonful of Hemp Hearts to help kick off my protein intake for the day. They’ve got 10 grams of protein in a 3-tablespoon serving! But I don’t stop there. I really love the cool little seeds for their taste and texture in so many recipes. So here’s my newest creation … a pesto that tastes luscious, but provides far fewer calories than the original. It’s vegan. But if you’re a little bit more of a traditionalist, you can just stir a little bit of grated Parmesan cheese into the finished pesto recipe. To add to the newness of it all, I whirled this up in the food processor bowl...

berry, basil, and baby romaine salad

by Jackie Newgent | March 27, 2014 | 0 Comments

(Click on photo for full-size image!) Makes 4 servings: 2 cups each If you didn’t already know, I have a new cookbook, The With or Without Meat Cookbook! To give you a little taste, here’s a freebie recipe from it. Please let me know what you think of the book. In the meantime, I hope you enjoy this salad! When berries are in season in spring and summer, this stunning berry-bursting salad will be sure to strike your fancy. Luckily, you can make it all year long using frozen berries, too. Adorned with fresh basil, dressed in a perky lemon-berry vinaigrette dressing, and accented with natural almonds and more berries, it’ll actually seem a bit fancy, too. The bonus: it’s...

pistachio pesto hummus spread

by Jackie Newgent | August 27, 2012 | 4 Comments

Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!

creamy tomato & avocado squash casarecce

by Jackie Newgent | August 4, 2012 | 1 Comment

Makes 4 servings: 1 1/2 rounded cups each Comfort food isn’t just for wintertime. So here’s some summer comfort for you. Your family and friends will feel they’re getting treated like royalty when served this pasta recipe. That’s because this isn’t just any pasta dish. It’s decadent from a just-right amount of cream. And casarecce along with stewed heirloom tomatoes and avocado squash truly make it extra special. Avocado squash is lime-green-colored summer squash that’s named after its shape … an avocado, of course. Casarecce is a slightly twisted noodle that holds superbly onto sauces. But go ahead and try this sumptuous seasonal recipe with any other favorite pasta shape, like farfalle, gemelli, or rotini. It’ll be your crowning—and comforting—achievement...

basil

As Seen In

Connect with Jackie: