Slice olive into 1/8 inch thick «eyes.»
Place
sliced olives into its eye sockets.
Not exact matches
Laddle the soup
into serving bowls and top with avocado
slices, lemon zest and a splash of
olive oil.
Start by washing, deseeding and cutting the acorn squash
into slices — you can keep the seeds and roast them with
olive oil for a nice snack.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
While these cook
slice the mushrooms
into pieces and gently stir fry them with
olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Then,
slice the tomatoes
into eighths and the zucchini
into thin half moons, placing them
into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of
olive oil and a sprinkling of salt.
Start by
slicing the sweet potatoes
into cubes, drizzling them in
olive oil and cinnamon and baking them at 190C for about 45 minutes, until they are beautifully soft and squishy.
1/3 cup Spicy Southwestern Peanut Better 2/3 cup
olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions,
sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more
olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and
sliced them
into pieces though.
Grease the bottom of a baking tray with
olive oil and place the aubergine
slices onto it, drizzle a little more
olive oil onto them plus some salt and pepper and then put the tray
into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut
into slices on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
Cut potatoes and onion
into even sized chunks or
slices, toss with minced garlic and
olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
Slice the polenta
into small squares, brush with a little
olive oil and place under the grill (broiler) for a few minutes until crisp.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T
Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green
Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green
olives; using a small spoon, push the vegetables down
into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut
slice the tart.
2 lbs yukon gold potatoes, cut
into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
I
sliced the garlic up a bit and then put the everything but the
olive oil
into my mini food processor and pureed.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut
into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut
into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
Halloumi Cheese — cut
into tiny 1/4 inch cubes Drizzle of Extra Virgin
Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
-2 medium beets, peeled and cut
into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Ingredients: 2 T
olive oil / 1 large onion, thinly
sliced / 2 garlic cloves, thinly
sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green
olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut
into thin
slices.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon
olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut
into very thin
slices 1 very small lemon, cleaned and cut
into thin
slices lemon juice, to taste extra virgin
olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise
into 1 / 2 - inch - thick
slices
Shrimp 2 Tbsp
olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Slide the socca out of the pan onto a cutting board,
slice into pieces, then shower it with coarse salt, pepper, and a drizzle of
olive oil.
Ingredients 2 large potatoes, peeled, cut
into slices then
into quarters a handful of kalamata
olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin
olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin
olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped
into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
2 tablespoons
olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Ingredients: 1 medium onion,
sliced thin 1 large zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons of
olive oil Sprinkle of garlic powder Salt to taste Vegan Parmesan, as much as you like!
2 sweet potatoes,
sliced into 1/4 inch thick rounds
Olive oil Jerk seasoning (recommended: Dizzy Pig Jamaican Firewalk) Kosher salt
Filling: 2 red bell peppers 11 tbsp
olive oil, divided 1 small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut
into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with
olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1 pound dried black beans 8 cups water 2 Tbsp
olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6
slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or
slices 4 tablespoons extra virgin
olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
1 rustic baguette, cut
into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black
olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
3 cups kale, stems removed, shredded 3 carrots, peeled, shaved
into ribbons 1/2 red onion, thinly
sliced 2 tbsp
olive oil 1 tbsp lemon juice salt
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick
slices Unsweetened soy milk 1 tablespoon
olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon
olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided
into 2/3 cup and 1 cup
While onions cool,
slice bread
into thick
slices (1 to 1.5 inch thick) and brush both sides with
olive oil
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup
olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin
olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
2 cups pineapple cut
into small chunky wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut
into 1/2 ″ pieces Salt 1/6 cup
olive oil (2 tbsp + 2 tsp) 1/2 small red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
The finished plate is a bed of roasted sweet potato
slices (
slice the sweet potatoes
into rounds, toss them in
olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in
olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion,
sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp
olive oil 1 tbsp red wine vinegar Salt & pepper to taste