Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown.
In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese with basil and sun-dried tomatoes, kalamata olives, and red bell pepper. Season with garlic salt, and drizzle with balsamic vinegar and extra-virgin olive oil. Allow to sit about 15 minutes, and toss again just before serving.
ion slices, then sprinkle with salt and pepper.
Pesto Directions:
Put basil leaves and garlic in bowl
owl. Stir in the spinach, pesto, garlic, salt, pepper, half
eat to low, add fresh basil leaves, and salt and pepper
00b0F. Line a baking tray with parchment paper. Place 2 tsp
he zucchini, eggplant and peppers with black pepper and marinate in
Fill a pot with water and bring it to
oth sides with 1 tablespoon of the oil, the garlic, basil and
heet tray. Trim the outline with scissors and set aside.
Combine cream cheese and pesto until well blended.
Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.
f olive oil and season with salt and pepper.
Place
ixing bowl, toss zucchini shreds with salt, mixing well. Let them
Remove to a plate lined with a paper towel to drain
he basil oil, place basil in a large heatproof bowl and cover with
b>basil and olive oil in a blender and puree. Season with salt
mall sauce pan, mix pesto sauce mix with the oil and milk
he walnut dressing, whisk vinegar with a pinch salt until dissolved
Heat oil in a large non-stick frying pan over medium heat. Add mushrooms, garlic, and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan.
Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.
Preheat oven to 350\u00b0F.
Combine breadcrumbs, cheese and parsley. Toss chicken in flour to coat, shaking off excess. Dip in beaten eggs then coat in breadcrumbs. Place on oiled baking trays and bake for 20 mins, or browned lightly and cooked through.
Meanwhile, to make the basil dressing, in a blender or food processor, blend basil, olive oil, lemon juice and garlic until combined.
Serve chicken on a bed of endive and arugula. Drizzle with basil dressing.