BASIL EN ESPAÑOL RECIPE

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EAT-THE-RAINBOW CHOPPED SALAD WITH BASIL & MOZZARELLA ...



Eat-the-Rainbow Chopped Salad with Basil & Mozzarella ... image

This fresh and colorful salad has all of the delicious flavors you love from the classic caprese salad, plus even more healthy veggies. Double this and top each portion with 3 ounces grilled or roasted chicken to take it from a simple side to a quick main dish.

Provided by Carolyn Casner

Categories     Healthy Salad Recipes

Total Time 30 minutes

Number Of Ingredients 12

¼ cup white balsamic vinegar
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 large carrots, diced
1 large yellow bell pepper, diced
2 cups chopped kale
1?¼ cups chopped red cabbage
1 cup quartered grape tomatoes
1 cup mozzarella pearls
½ cup thinly sliced fresh basil
2 scallions, sliced

Steps:

  • Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.

Nutrition Facts : Calories 139.7 calories, CarbohydrateContent 7.8 g, CholesterolContent 10.6 mg, FatContent 10.2 g, FiberContent 1.5 g, ProteinContent 5 g, SaturatedFatContent 2.8 g, SodiumContent 276.2 mg, SugarContent 4 g

BAKED EGGS EN COCOTTE WITH BASIL RECIPE - MAURICIO COULY ...



Baked Eggs en Cocotte with Basil Recipe - Mauricio Couly ... image

These baked eggs topped with melted butter are Piero Incisa della Rocchetta's go-to breakfast. The dish was also a favorite of his grandfather Mario, the founder of Italy's world-famous Sassicaia winery in Tuscany. More Egg Dishes

Provided by Mauricio Couly

Total Time 25 minutes

Yield Makes 8 eggs

Number Of Ingredients 6

8 teaspoons extra-virgin olive oil
8 large eggs
4 tablespoons unsalted butter
Salt and freshly ground pepper
¼ cup chopped basil
Buttered toasted whole wheat or white bread

Steps:

  • Preheat the oven to 350°. Coat the bottoms and sides of eight 4-ounce ramekins with 1 teaspoon of olive oil each. Arrange the ramekins around the sides of a roasting pan and crack 1 egg into each one. Top each egg with 1/2 tablespoon of butter and season with salt and pepper. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
  • Bake the eggs in the oven for about 15 minutes, turning the pan halfway through cooking, until the yolks are runny and the whites are just firm. Garnish the eggs with the chopped basil and serve right away with buttered toast.

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