In a non-stick saute pan, add 2
T of olive oil and fire to medium - high heat.
Feel free to drizzle an extra
T of olive oil if you desire more moisture.
Designrox, why do vegans only want two
T of olive oil?
On a griddle that has heated over a medium burner, add 1
t of olive oil and 1 teaspoon of the savory garlic spread.
In a blender you will want to combine garlic, tomatoes, 1/2
T of olive oil, and s & p. Blend until smooth.
Reserve any loose florets and place them in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1
T of olive oil, and s & p. Set aside for later.
In an ovenproof skillet, preheat about 1
T of olive oil to medium - high heat.
Add second
T of olive oil to pan over medium heat.
2 c cooked quinoa (I prepare this accoring to package directions but I saute a few T of onion in
a T of olive oil.
Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3
T of olive oil, roast for 20 - 25 min.
Combine quinoa with all ingredients except the 2
t of olive oil.
Not exact matches
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1
T Olive Oil (Divided) 1
T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1
T Dried Oregano 1 1/2
t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2
t Red Wine Vinegar 2 / 3C Pitted Green
Olives, Drained & Sliced Handful
of Chopped Parsley
2
T Lemon juice 1t Maple syrup 1 1/2 T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppe
T Lemon juice 1
t Maple syrup 1 1/2 T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppe
t Maple syrup 1 1/2
T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppe
T Olive oil 1 / 2
t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppe
t Salt 1 1/2
t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppe
t Mild curry powder 1 / 2
t Ground cumin Several grinds of black peppe
t Ground cumin Several grinds
of black pepper
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period
of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2
T olive oil and 1
T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two
of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch
of kale, ribs removed / 2
T Olive oil / Salt & pepper to taste / Grated cheese for top (optional).
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
T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1
T 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
T 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
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
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
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.
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2
t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t fresh lemon juice / 2
t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Worcestershire sauce / 1 1/2
t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Tabasco sauce / 7
t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Dijon mustard / 1/2
t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t paprika / 1/2
t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t dried thyme / 1/2
t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t celery seeds / 1/4
t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t freshly ground black pepper / 5
T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Broa Dissolvify: -2
t yeast -0.5 c + 2
T warm milk (or something else: — RRB --0.75 c. water (at end
of 5 min) Meanwhile, mix up: -1.25 c. yellow cornmeal -2.25 c. flour (unbleached, all purpose)-1.5
t. salt Combine all the above with: -2
T.
olive oil.
small handful
of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2
T smooth peanut butter splash
of hot sauce pinch
of salt and pepper 1/4 -1 / 3
olive oil, I used 1/4 c
1/4 Cup
of any vinegar you like, 1
T mustard, 2
T finely minced shallots, salt & pepper to taste, and 1/2 — 2/3 C
olive oil.
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.
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup
olive oil -1 can chickpeas -2
T tahini -1
T cumin -1
T corriander - juice
of one lemon - salt & pepper
Mix together in a bowl: 2
T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper
T olive oil, 3
T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper
T red wine vinegar, 1
t honey, a pinch of red pepper flakes, salt and pepper
t honey, a pinch
of red pepper flakes, salt and pepper.
Smash one clove
of garlic and heat until just sizzling in an oven - proof frying pan along with 3
T olive oil & 1
T butter.
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 needed
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 needed
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 needed
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 needed.
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
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
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
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
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.
I was a little adventurous and used some artisan balsamic vinegar I had purchased at a specialty store (1
T of vanilla & 1
T of Blackberry ginger) whisked with the
olive oil and the carrots turned out great!
While carrots are steaming, mix together the dressing in a serving bowl: 2
T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
T vinegar, cider, white wine or champagne; 2
T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
T olive oil; 2
t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t dried dill; 1/4
t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t powdered mustard, or 1
t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve
t regular mustard; 1 or 2 cloves
of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.
1/2 400g / 14oz pkg Firm tofu 1 1/2
T Lemon juice 2
T Nutritional yeast 1 / 4
t Salt 1
t Olive Oil 1 Clove
of garlic, minced 1 / 4
t Dried basil (optional)
1C Frozen edamame 1C Frozen peas 1Clove
of garlic, minced 1
T + 1
t Olive oil 1 / 2
T Tahini 1
T Lemon juice 1 / 8
t Salt 1 1/2
T Fresh mint leaves
Finely chop 1 onion and slowly sauté in 2
T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T butter and 1
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1
t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t sea salt to onion mix along with 1/2
t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t turmeric, 1/2
t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t red curry paste (optional), 2
t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups
of chicken stock, 2 - 3 cups
of water (or all water).
Also, only about a
T of oil (I used
olive) as it really doesn'
t need it.
1/3 c each fresh basil and parsley, chopped (keep out 1
T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T for garnish) 1/2
t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2
T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T for top
of dish) 3 cloves garlic, minced 3
T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T red wine vinegar 2
T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T Dijon mustard 1/3 c Extra-virgin
olive oil Kosher salt; Freshly - ground Pepper; 1/8
t crushed red pepper Cherry Tomatoes for garnis
t crushed red pepper Cherry Tomatoes for garnish
Ingredients: 2
T olive oil / 2 - 3 ripe tomatoes, cut into quarters / Handful
of green beans, cut into bite - sized pieces / 5 - 6 small new potatoes, cut in half or quarters / 4 oz.
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 immediately
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 immediately
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 immediately.
2
T olive oil 2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T olive oil 2
T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T apple cider vinegar 2
T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T orange juice 1
T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
T maple syrup 1/4
t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?
t garlic powder (or 1 crushed clove
of garlic) salt and pepper to taste (maybe 1/2
t salt?
t salt?)
Black Pepper Shrimp and Dipping Sauce serves 6 - 8 as an appetizer serves 4 as part
of a main dish (see citrus marinade for more details) 1/2 c fresh lemon juice 1/2 c
olive oil 1 1/2
t kosher salt 3 cloves garlic
2 lbs beef chuck roast, trimmed
of large sections
of fat and cut into 1 inch chunks
olive, canola, or vegetable
oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don'
t recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2
of a 6 oz can
of tomato paste, about 2 rounded
T 2 bay leaves
Ingredients & Directions: 2 hard - boiled and finely chopped eggs, 3
T lemon juice, 1 finely chopped clove
of garlic, 1/3 — 1/2 C
olive oil, 1
T maple syrup / Drizzle
olive oil into juice and garlic while whisking steadily / When slightly thickened add maple syrup and mix / Add finely chopped eggs, pinches
of salt & pepper and whisk again / Taste and add more or less
of any ingredient.
Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2
T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds
T olive oil 2
t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds
t fennel seeds 3
T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds
T butter 1 cup sliced onions (I used a couple
of shallots too) 1
T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds
T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn'
t have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds
t have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3
T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort
of fell apart at this point.
1.5 - 2 lb
of mussels and clams 2
T olive oil 1 large shallot, chopped finely 2 cloves garlic, minced 1/2 C white wine 1 C Pernod or other anise liquor 2
T fresh parsley, roughly chopped salt & pepper
• 2
T tomato paste • 1/3 bottle of red wine • 2 t flour • olive oil • 2 lamb shanks • sea salt • black pepper, freshly groun
T tomato paste • 1/3 bottle
of red wine • 2
t flour • olive oil • 2 lamb shanks • sea salt • black pepper, freshly groun
t flour •
olive oil • 2 lamb shanks • sea salt • black pepper, freshly ground
Perhaps I should have cooked them a little less, but it didn'
t matter / In a small, ovenproof pan, heat 1
t olive oil, add 1/3 C pumpkin seeds and a pinch
of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most
of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl
of quinoa.
Cover with
olive oil, a few spritzes
of liquid smoke (max 1/2
t) and a pinch
of salt.
Ingredients: 1 or 2 eggs for each serving / 1 large bunch
of kale / 1 -2
T olive oil / 1 clove garlic, chopped (optional) / grated cheese / sea salt & freshly grated pepper.
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful
of mint leaves, finely chopped 2 handfuls
of parsley, finely chopped 1 lemon, zested & juiced 1
T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher sal
T cider vinegar 1
t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher sal
t dijon mustard 3
T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher sal
T olive oil 3 cloves garlic, minced 1
t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher sal
t honey or agave syrup 1
t cumin 1/2 t aleppo pepper a large pinch of kosher sal
t cumin 1/2
t aleppo pepper a large pinch of kosher sal
t aleppo pepper a large pinch
of kosher salt
Directions: Bring the 6 cups
of broth to a bare simmer in a large pot / In another large pan melt 2
T of the butter and 2
T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer
of shallots, melt 2
T butter on low heat with 1
T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs
of fresh thyme, and a sprinkle
of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1
T olive oil and remaining 1
T butter to the mix.
7 - 10 leaves
of kale (preferably lacinato, but curly will work) handful
of some kind
of nut (I've been using almonds) 1 carrot 1/2 avocado 1
t ginger, minced 1 clove garlic, minced 1 T miso paste 2 t tahini 2 T lemon juice 2 T olive oil soy sauce to tast
t ginger, minced 1 clove garlic, minced 1
T miso paste 2 t tahini 2 T lemon juice 2 T olive oil soy sauce to tast
T miso paste 2
t tahini 2 T lemon juice 2 T olive oil soy sauce to tast
t tahini 2
T lemon juice 2 T olive oil soy sauce to tast
T lemon juice 2
T olive oil soy sauce to tast
T olive oil soy sauce to taste