Not exact matches
Then place all the veg with the basil
leaves into a sauce pan,
adding the
olive oil, salt and pepper.
Then
add in the avocado,
olive oil, lime, mint
leaves and salt — blend again.
Tear the kale
leaves off their stems into small pieces and
add them to a frying pan with a little
olive oil.
I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did
add olive oil to the sauce and
left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!
Add the Brussels sprouts
leaves to a bowl and toss them with the
olive oil, garlic, salt, and ground black pepper.
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the
olive oil, and just the 1/2 tsp of rubbed sage
leaves and I
added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
for the lentils: a few tablespoons of
olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to
add a bay
leaf, or a sprig of rosemary, depending on how flavorful your broth is)
Add the basil
leaves, broccoli,
olive oil and pulse to combine.
Add 1 onion, 150g mushrooms and 20 grams flat
leaf parsley to the mixing bowl, with 20g
olive oil.
Heat the
olive oil in a soup pot over medium high heat
Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay
leaf.
It's an explosion of fresh flavors, with an
added layer of textures and sustenance from the Kalamata
olives, and boiled eggs,
left from the morning egg fight.
I changed a couple things... wasn't in the mood for onions so
left that out... and
added shredded chicken I had marinated in italian seasonings and
olive oil and balsamic vinegar....
Add the
olive oil, onion, parsnips, celery, potato, and bay
leaves to the slow cooker.
In a blender
add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote
leaves, parsley
leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin
olive oil, and blend well for about 3 - 4 minutes until pureed.
6 Meanwhile, in a casserole pour the coconut milk and
leave it boil, then
add the rest of the cauliflower and the beetroot to the boiling coconut milk as well as one tablespoon of
olive oil,
leave it boil for 10 minutes.
If you are making this ahead for lunch for work, you can
leave the lemon juice and
olive oil out, and pack it on the side, then just
add it when you're ready to eat.
Then sauté some garlic in
olive oil in a large wide pan, and
add the cleaned, drained, and dried spinach
leaves to the pan.
Mix the lemon juice,
olive oil and crushed garlic before
adding the bay
leaves, freshly chopped oregano, salt and pepper.
Put the sliced zucchini in a salad bowl,
add the lemon juice, vinegar,
olive oil, salt, thyme
leaves, peppercorns and toss.
Add some crumbled goat cheese and chiffonade several
leaves of basil (just a fancy way of saying roll them up and then cut into thin strips) Dress with a vinaigrette of balsamic vinegar (white balsamic is a nice change) and
olive oil.
Variations:
Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green
olives for the kalamata
olives; top with shredded fresh basil
leaves.
If making a vegan version with silken tofu - replace the mayo with 1/2 a package silken tofu (about 6 ounces),
leave out the water and
add 2 tablespoons
olive oil.
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
Cook until soft, about 10 minutes /
Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chopped tomatoes and cook about 5 minutes /
Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes /
Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more
olive oil and saute chard stems until tender /
Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add zucchini and beans, salt well and saute a few minutes, just until tender /
Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chard
leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
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
Gently crush the rosemary
leaves with your hand, and
add them to a small bowl with the
olive oil.
Add olive oil and salt and toss until nuts and
leaves are well coated.
Directions: Trim the outer
leaves and stems from brussels sprouts /
Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or
olive oil in a large skillet,
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and
add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high,
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Add butter, basil
leaves and a drizzle of
olive oil.
Add lemon zest, bay
leaves,
olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes.
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.
Slice them up and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like),
add some sliced garlic (I used 3 or 4 cloves), some fresh thyme
leaves (from 2 - 3 sprigs), and drizzle with some
olive oil (I am pretty liberal with my drizzles).
While cooking,
add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil
leaves and 1 peeled crushed garlic clove in food processor with a little
olive oil and chili flake and S&P.
Gently crush
leaves of rosemary with your fingers and
add to the
olive oil.
In a large bowl place lemon juice and
olive oil and stir then massage it into kale
leaves adding a pinch or two of sea salt.
Quarter the figs, slice the mozzarella and make a nice arrangement,
add leaves of fresh basil, sprinkle some
olive oil, balsamic vinegar, salt and pepper over the dish.
Add in honey, red onion,
olive oil - braised garlic and flat
leaf parsley, and blend til it's smooth.
In a blender,
add the sundried tomatoes, tomato, garlic, basil
leaves (saving a few), date, lemon juice and 1 tbsp
olive oil and blend until fairly smooth.
Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if
leaving the bacon out of the salad, cook your red onion in a couple of tablespoons of
olive oil instead).
For
added flavor, try stirring in pitted kalamata
olives, roasted red peppers or fresh herbs like flat -
leaf parsley or chives.
Once the onion mixture has cooked for 20 minutes, remove the bay
leaf, and
add it to a high speed blender along with the
olive oil.
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.
In a mixing bowl,
add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary
leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon
olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Very similar...
add a tonne of chopped flat
leaf parsley, mint, dill, a chopped onion, lots of
olive oil, salt, pepper, and a couple of tbsp of tomato paste to rinsed (but uncooked) short grain rice (you can also use basmati).
Add the red kale
leaves to a baking sheet and toss with 1 tsp
olive oil.
Finely dice 10 fresh basil
leaves and
add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next
add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish
olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and
add it to the fridge
extra-virgin
olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay
leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional —
adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat -
leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
Add a drizzle of olive oil, add stems and cook for 3 - 4 minutes, add minced garlic, cook for another minute, then chard leav
Add a drizzle of
olive oil,
add stems and cook for 3 - 4 minutes, add minced garlic, cook for another minute, then chard leav
add stems and cook for 3 - 4 minutes,
add minced garlic, cook for another minute, then chard leav
add minced garlic, cook for another minute, then chard
leaves.
In a food processor or heavy - duty blender (like a Vitamix),
add roasted beets, chevre, balsamic vinegar, mint
leaves, pine nuts, and 3 tablespoons
olive oil.
It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon of chopped onion in virgin
olive oil, then I
add a handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it,
adding a shredded basil
leaf.