PINEAPPLE, BASIL, AND CUCUMBER
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
Nutrition Facts : Calories 85 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 141 g
PINEAPPLE AND BASIL SORBET
I had an ice pop with this combination at the Pecan Street Festival in Austin, Texas, and thought it was the most amazing flavor! I recreated the recipe at home--who knew basil paired so well with pineapple?! An alternative is after blending everything, pour into ice pop molds and enjoy!
Provided by Ckandi007
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 9h20m
Yield 16
Number Of Ingredients 4
Steps:
- Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
- Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 11.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 9.9 g
PINEAPPLE WITH BASIL
Steps:
- Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat
PINEAPPLE, HAM & BASIL PIZZA
This is an adopted recipe that I found to be an incredible blend of flavors. The basil is so fresh with the sweetness of the pineapple and saltiness of the feta and ham. I used a refrigerated pizza crust, but homemade would just make it better.
Provided by Ms B.
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Use a well-seasoned heavy cast iron skillet, at least 12" in diameter.
- Preheat oven to 450 F (very HOT).
- Toss grated mozzarella cheese with 2 tablespoons olive oil.
- Drizzle 2 tablespoons olive oil into skillet.
- Press dough into pan.
- Spread mozzarella over crust then follow in this order with: pineapple, ham, basil, walnuts, feta.
- Drizzle remaining 1 tablespoon of olive oil on top.
- Put into very hot preheated oven - bake for about 20 minutes.
- Use a spatula to lift edge of crust to check that it is golden and crisp.
- Remove when done to your liking, transfer to platter, slice and serve.
PINEAPPLE-BASIL SMOOTHIE
I'm not sure that I would order this just based on the name. But believe me, you'll be pleased by this herbal concoction. Pineapple has so much sweetness and flavor on its own, and it marries well with the peppery, anisy basil. Very little else is required (no banana in this smoothie). I like to use kefir, but yogurt will work too. Pistachios and chia seeds bulk up the drink nicely, and the pistachios contribute to the pale green color.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, shakes and smoothies
Time 2m
Yield 1 generous serving
Number Of Ingredients 7
Steps:
- Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve.
SEARED SCALLOPS WITH BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
GRILLED PINEAPPLE WITH BASIL
Nice as dessert or as a breakfast/lunch dish. Make sure that the pineapple is ripe. Best eaten warm, but can also be served cold.
Provided by Is This Really Nece
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the pineapple and cut it lengthwise in slices of circa 1 cm.
- Grill the slices until golden brown.
- Whip the mascarpone with the honey and lemon juice.
- Cut the basil into thin ribbons and mix with the icing sugar.
- DIstribute the pineapple over four plates, and garnish with the mascarpone mixture and the sugar/basil mixture.
Nutrition Facts : Calories 104.6, Fat 0.3, Sodium 2.5, Carbohydrate 26.9, Fiber 2.7, Sugar 21.4, Protein 1.3
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