Add olive oil tasting to your agenda in Downtown Napa.
Not exact matches
Add half the peas to a food processor with 4 tablespoons of
olive oil, juice of 1 lime, some salt and pepper to
taste and blend to a puree
Add in the juice of half a lime,
olive oil, chopped fresh red chilli (to
taste), chopped coriander and a pinch of salt, then mix it all together.
I took
olive oil with a
taste of lemon and I
added a teaspoon of Basil Pesto in each plate.
Add ghee or
olive oil to
taste.
Put all remaining ingredients into a food processor
adding olive oil slowly and mix seasoning to
taste
In a medium nonstick skillet, sauté garlic and scallions in
olive oil over medium heat for about 3 minutes;
add zucchini, salt and pepper to
taste and cook about 4 - 5 minutes.
Season the hummus with kosher salt to
taste, drizzle with
olive oil, and
add another pinch of paprika on top.
Add the lemon juice, drizzle with the
olive oil, sesame
oil and rice vinegar, then sprinkle with whole sea salt and fresh black pepper to
taste.
Appetizers Sundried Tomato Hummus from Robyn of
Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil
Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of
Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon,
add more to
taste if needed) 1 tablespoon water salt, to
taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft,
adding salt to
taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the
olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish
Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way
1 cup quinoa, 2 tsp
olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to
taste - I didn't
add it) Add olive oil to pan and heat, add garlic and cook until fragra
add it)
Add olive oil to pan and heat, add garlic and cook until fragra
Add olive oil to pan and heat,
add garlic and cook until fragra
add garlic and cook until fragrant.
Method: Heat a large pot with a «good glug» of
olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the garlic and red onion
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry,
add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add a splash of wine and continue to cook When the onions are translucent,
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors
Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the tomato sauce and cook for about 15 minutes
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir,
taste and adjust as needed
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to
taste / Cook together for another 10 minutes / Good stuff.
Add up to 1/4 cup of olive oil, to your taste and texture preferences — the more oil you add, the silkier the pâté will
Add up to 1/4 cup of
olive oil, to your
taste and texture preferences — the more
oil you
add, the silkier the pâté will
add, the silkier the pâté will be.
Add additional
olive oil, if desired, to adjust consistency to
taste.
Slowly whisk in the
olive oil and
add salt and pepper, to
taste.
Add a little more
olive oil, sprinkle with salt to
taste.
I don't think they
taste eggy but if you want to
add different flavor to them you can spray the tops of them, after they come out of the oven, with
olive oil and put a little garlic salt or rosemary on them.
Dress it lavishly —
add more
olive oil and vinegar to
taste.
The blend of a quality
olive oil and vinegar will get your
taste buds going without
adding more sugar to our diets.
Taste and adjust the seasoning,
adding more
olive oil if needed, then set the salad aside to rest for at least 1 hour and up to 3 hours before serving, tossing occasionally.
What's in it: 2 Tablespoons
olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to
taste
Dressing: 2 tbsp
olive or pumpkin
oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to
add some salt to
taste
For the Almond Parmesan: 1/2 cup raw almonds 1 / 4cup nutritional yeast sea salt to
taste 1teaspoon
olive oil 1teaspoon of white miso paste (optional but
add an extra cheesy / salty flavour)
Followed the recipe, end result in the processor was a perfect consistency, it was beautiful with the dill
added in... and then I
tasted it: / I bought a store brand light
tasting olive oil and maybe that's the problem, but yuck.
Ingredients: 2 tablespoons
olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to
taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but
adds a depth of flavour) Pasta of your choice — I have used linguine
In a medium frying pan
add Italian sausage (casing removed and chopped) and fry until starting to brown,
add thinly sliced, onion, pepper and mushrooms and a drizzle of
olive oil, 1/2 teaspoon oregano, basil, salt and pepper to
taste, cook on medium for approximately 10 minutes.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to
taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky,
add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to
taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to
taste
Ingredients & Directions: Combine 2 T finely minced shallot, 1 — 2 t mustard, 4 — 5 T lemon juice, 1/4 — 1/3 C
olive oil — personal
taste determines how much or little of lemon and mustard are added / Whisk or shake until emulsified / Taste and adjust seasoning as ne
taste determines how much or little of lemon and mustard are
added / Whisk or shake until emulsified /
Taste and adjust seasoning as ne
Taste and adjust seasoning as needed.
Sauce - 4 medium vine tomatoes, quartered - 1/2 onion chopped - 3 garlic cloves - 2 tablespoons chopped fresh cilantro (we always
add a little more)- 1 teaspoon
olive oil - 1 teaspoon ground cumin - salt to
taste
The pine nuts are the main fatty
taste with the
olive oil added in to smooth it out.
After I cut up the kale I
added some
olive oil and «massaged» it with my hands which I've heard releases the bitter
taste sometimes associated with Kale.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to
taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat
olive oil and
add onions, sauté until translucent.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the
olive oil in a small saucepan over medium heat,
add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to
taste and cool.
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T
olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to
taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven /
Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.
Heat the
olive oil in a medium size pot, sauté the garlic and chilli,
add the tinned tomatoes, stir and
add dried herbs, salt and black pepper to
taste.
Sometimes I get kale that is a thicker variety and while it
tastes the same, it requires a little longer cooking and a little more
olive oil added to the processor to make the mixture the right spreadable consistency.
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp
olive oil Salt and pepper to
taste For a vegetarian option
add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
Add 3 tablespoons of
olive oil, salt and pepper to
taste and mix well.
If the hummus looks or
tastes too thick
add some more
olive oil for a nuttier flavor, some more lemon juice if you prefer a lemony flavor, or some water if you just want a thinner hummus.
Taste the dressing and adjust the seasonings,
adding more miso, honey or a splash of
olive oil, if you like.
Drizzle with
olive oil;
add additional salt and pepper to
taste, if desired.
1) Combine basil leaves, nuts,
olive oil, water and garlic in a food processor and pulse until you can a thick sauce (if too thick,
add 1 teaspoon of water at a time until it reaches desired consistency) 2) Add salt to tas
add 1 teaspoon of water at a time until it reaches desired consistency) 2)
Add salt to tas
Add salt to
taste.
Add extra
olive oil and salt to
taste.
1/2 cup balsamic vinegar (I used a lite balsamic) 3 to 4 tablespoons honey (
add 3 and
taste) 2 tablespoons
olive oil 1 tablespoons Dijon mustard Salt and freshly ground black pepper (to taste) Oil for pan sear
oil 1 tablespoons Dijon mustard Salt and freshly ground black pepper (to
taste)
Oil for pan sear
Oil for pan searing
My Mom's version, saute the cabbage with onion in
olive oil, then
add a tsp of celery seed with chicken broth and braise 30 min and finish with a tbl of butter (or more:), salt and pepper to
taste.
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor /
Add a couple of tablespoons of
olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to
taste / Process and adjust flavorings to suit yourself.
Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl /
Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C
olive oil, whisking constantly until dressing begins to thicken and emulsify /
Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
Taste /
Add another squeeze of lemon or more
olive oil if needed / Refrigerate if not using immediately.