Not exact matches
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced
about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
1 head cauliflower 2 medium onions 1 head garlic (
about 6 - 8 cloves) 3 cups cooked lima beans (
about 2 cans) 2 cups water 2 cups vegetable stock
juice of 1 lemon sea salt to taste
olive oil smoked paprika
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Mix together adding the
juice from 1 1/2 limes, a healthy glug of
olive oil, and a handful of crumbled queso fresco (
about half a cup).
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon
About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a
About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from
about 1/2 a
about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (
about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to
about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Ingredients: 6 lemons / 2/3 cup kosher salt (my lemons were on the small side so I only used
about 1/3 cup) /
Juice from 4 - 5 additional lemons / 2 T
olive oil
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)
Juice and zest of one orange,
about 6 tablespoons 2/3 cup extra virgin
olive oil 1 - 2 teaspoons freshly grated ginger 1 teaspoon cumin salt and pepper to taste
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon
juice,
about 2 medium lemons 1/4 cup
olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (
about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
Persian Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4 roma tomatoes 1 small package mint, or
about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne pepper (or to taste) 1/4 c lime
juice salt to taste
olive oil thyme
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic,
about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (
about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon
juice
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (
about 1 medium eggplant) Salt 4 Tbsp extra-virgin
olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with
juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
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
5 - 6 medium vine - ripened tomatoes (
about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime
juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon
olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped red onion
• 2 tablespoons
olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (
about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon
juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
2 carrots (
about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds
juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin
olive oil 20 gms flat leaf parsley, chopped
There's something soothing
about picturing leaves of kale massaged with
olive oil and lemon
juice.
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar Salt and pepper, to taste
Juice of
about 1/4 a lemon Extra virgin
olive oil
50g flat leave parsley 25g mint leaves 10g tarragon (
about half a bag) A few fresh oregano leaves (
about a third of a bag) 25g coriander (optional) 3 cloves of garlic 1/2 fresh red chilli (optional) 2 tbsp
olive oil 2 tbsp apple cider / red / white wine vinegar
Juice of 2 lemons
1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed orange
juice (
about 2 oranges) zest of 2 oranges 2/3 cup light
olive oil 1/4 cup chopped candied orange peel powdered sugar, optional, for dusting
Dress your salad with a good squeeze of lemon
juice,
about twice as much
olive oil, and a pinch of salt and pepper.
2 tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (
about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the
juice of 1 lemon
olive oil for cooking
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from
about 6 medium ears of corn 2 tablespoons unsalted butter or
olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for
juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Cook the cauliflower
about 5 min, then mush en mix with coriander, garlic, spring onion, lime
juice, tabasco, tomato,
olive oil.
i made it for lunch today but felt it lacked a bit of punch - i added
about 1tbs of sugar and the zest of 2 lemons and the
juice of 1 and a splash of
olive oil - turned out fantastic.
Fresh rosemary, lemon
juice, and
olive oil partner up perfectly for a side dish to just
about any entrée.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (
about 1 pound each) ⅛ cup
olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the
juice ⅛ teaspoon ground chili pepper of choice
2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled
juice of 1/2 lemon (
about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin
olive oil salt and pepper, to taste
1 lb sushi - grade ahi tuna, well chilled 1 large or 2 small bulbs of fennel 1 bunch (
about eight) radishes 1/4 cup fresh lemon
juice 1/2 cup peppery extra-virgin
olive oil sea salt and freshly ground pepper
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup
olive oil 1 teaspoon salt 1/2 lemon,
juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (
about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)
1 (15 - ounce) can chickpeas 1 lemon
juiced (
about 2 tbl) 1/4 cup tahini 2 cloves of garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin
olive oil, plus more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus
• 2 tablespoons
olive oil • 2 tablespoons lime
juice • 1 tablespoons brown sugar • 1 tablespoon fresh ginger, peeled and minced • 2 large firm bananas, peeled and diced (
about 2 cups) • 1/2 cup yellow bell pepper, diced • 1/2 cup green pepper, diced • 1/2 cup red onion, diced • 3 tablespoons fresh minced cilantro • 1 tablespoon Yellowbird Habanero Condiment
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (
about 2 cups) extra virgin
olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime
juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons
olive oil 1/2 lemon,
juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (
about 1 1/2 pound total), trimmed
Put your chick peas in the food processor then add the tahni,
juice from half the lemon and
about a tablespoon of
olive oil.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (
about 2 lbs) 2 tbsp
olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water
juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Meatball ingredients: 2 teaspoons
olive oil 1 medium eggplant, small dice (
about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon
juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (
about one small bunch), or red onion 3 tablespoon capers, rinsed
Juice and zest of one organic lemon 1 cup extra-virgin
olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
In a food processor or blender, combine the
olive oil, tahini and lemon
juice then blend for
about 10 seconds.
2 cups lightly packed baby spinach leaves (
about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon
juice 1 to 2 teaspoons grated lemon peel 1/3 cup
olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp
olive oil 1 small onion, cut into 1 / 4 - inch dice (
about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water
Juice from 1 lime
The Greeks add lemon
juice and
olive oil to just
about everything and it sure does work here.
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin
olive oil 1/4 cup freshly squeezed orange
juice Zest of 1 orange (
about 1 tablespoon) 1 teaspoon vanilla extract
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used
about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons
olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon
juice), plus more to taste
for the strawberry salsa:
about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the
juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of
olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or
olive oil or coconut oil for the pan
Pin It Ingredients: 1/2 medium - sized butternut squash chopped into 1/2 ″ pieces,
about 1.5 cups 1 tablespoon
olive oil 1/4 teaspoon sea salt 3 pieces thick - cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon
juice 1/3 cup... Continue Reading →