Not exact matches
Otherwise, season with
additional salt and pepper to your liking
and drizzle the top with a tiny bit of
olive oil.
Toss veggies with
olive oil,
salt, pepper
and any
additional herbs or seasonings.
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
Season with
salt and pepper
and drizzle with
additional olive oil.
Sprinkle with
salt and pepper, then drizzle an
additional coating of
olive oil over the exposed flesh of the potatoes.
Drizzle with a little more
olive oil and sprinkle with
additional salt before serving if desired.
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp
olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed
and cooked according to package directions 3/4 tsp
salt 1 lg egg, beaten 1 c fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until ground, or an
additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
ingredients SPAGHETTI POMODORO 1/4 cup
olive oil (plus
additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher
salt and freshly ground pepper (to taste) butcher's twine
In a small cup or bowl whisk together
olive oil, lime juice,
and all spices, seasoning to taste with
additional sea
salt.
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin
olive oil 2 medium onions, halved lengthwise
and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or
additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper
Drizzle with
additional olive oil and sprinkle with sea
salt, if desired.
1 - 2 tablespoons
olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled
and cubed 1» length of fresh ginger, peeled
and grated 1 fresh habanero, stem
and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon
salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
6 small sugar pumpkins extra virgin
olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp
olive oil 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 parsnips, peeled, cored,
and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus
additional for decorating) 1 egg + 1 tbsp water, for eggwash
Drizzle with
olive oil; add
additional salt and pepper to taste, if desired.
1 cup whole - wheat orzo pasta 3 ears corn, shucked
and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup
olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon
salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper
and additional salt to taste
Also I used half the broth to avoid runniness, upped the
salt a bit, used 2 serrano peppers seeds
and all, maybe 1/2 cup of cilantro, bacon fat instead of
olive oil and some fresh garlic
and when it was done
and still in the pan gave it an
additional squeeze of lime juice.
herb infused
olive oil (Regular
olive oil works too)
Additional sea
salt and black pepper to taste
Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic
salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other
additional toppings of your choice * Many people have commented
and said that the amount of cheese can be reduced by half,
and still taste just as good!
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp
salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp
olive oil 1/2 red onion, diced 1 celery stalked, diced
and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing,
additional hot sauce for serving
After tossing with pasta (see note), add the capers if using
and toss through, season to taste with
additional salt and pepper,
and garnish with toasted pine nuts
and a drizzle of extra virgin
olive oil if desired.
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed
and dried)
olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea
salt (plus
additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)
ingredients SAUSAGE - STUFFED MUSHROOMS 16 extra-large white mushrooms (caps
and stems separated) 5 tablespoons
olive oil (divided) 3/4 pound hot Italian sausage (casings removed) 1/2 yellow onion (peeled, minced) 2 garlic cloves (minced) 1/4 cup red wine 2/3 cup panko bread crumbs 1/2 cup cream cheese (softened) 1/3 cup Parmigiano - Reggiano (grated, plus
additional to garnish) Kosher
salt and freshly ground black pepper
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix
and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon
salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola
oil (or
olive oil)
Additional water, about 1/4 — 1/3 cup Canola
oil for the pan Banana, Blueberries, other fruit, optional
1 1/4 pounds Chicken Breasts, boneless
and skinless
Salt and Pepper 3 tablespoons
Olive Oil 1/3 cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2 cup Dry White Wine (such as sauvignon blanc) 3/4 cup Chicken Broth 2 tablespoons Butter
Additional Lemon Wedges, for garnish
Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots
Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon
salt 1/2 teaspoon pepper Dried parsley
and additional goat cheese for topping, if desired
Season with
salt, pepper,
and additional vinegar or
olive oil, to taste.
2 cloves garlic 3 cups bread flour 2 1/2 tsp active dry yeast -LRB-.25 oz) 2 tsp sugar 1 tsp
salt 2 tbsp
olive oil 1 cup water 1 tbsp fresh rosemary, chopped
additional olive oil and coarse
salt
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon
salt, plus
additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons
olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of
salt and red pepper flakes.
Dip in a leaf to test seasoning
and add more
salt and pepper, if desired, or thin with
additional olive oil if you prefer a thinner vinaigrette.
After rising brush dough with 1 tbsp
additional olive oil and sprinkle with coarse
salt.
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup
olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus
additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher
salt and freshly ground black pepper (to taste)
Sprinkle with
salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens,
and drizzle with
additional olive oil before serving, if you like.
For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded
and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted
and diced to about 1/4» 1 tablespoon chervil leaves, plus
additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus
additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin
olive oil, divided, plus
additional for garnish Sea
salt crystals
1 large eggplant
Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled
and sliced 1/4 teaspoon red chile flakes (add more for
additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed Chopped fresh coriander
and mint, for garnish
Salt to taste
Drizzle with soy
and teriyaki sauce
and a bit more extra virgin
olive oil, add
additional salt and pepper to taste.
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp
olive oil 1/2 tsp celtic sea
salt optional; pinch of cayenne pepper Method Combine above ingredients in blender
and combine til creamy
and smooth, adding 1 - 2 tbsp
additional water for consistency only if needed.
olive oil, then toss
and season with
additional salt and pepper to taste.
Drizzle with
additional olive oil and sprinkle with sea
salt, if desired.
1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use
and more tasty) 1 tbsp good quality
oil (I use
olive) 1/3 — 1/2 cup warm water pinch of
salt Additional buckwheat flour — for rolling
and dusting
Dip in a leaf to test seasoning
and add more
salt and pepper, if desired, or thin with
additional olive oil if you prefer a thinner vinaigrette.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon
salt, plus
additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons
olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of
salt and red pepper flakes.
Combine three tablespoons of ground ocean growth (easily accessible at wellbeing stores), one - fourth container of ocean
salt and additional extra virgin
olive oil,
and a couple of drops of any sort of essential
oil.
3 tablespoons extra-virgin
olive oil, plus
additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off
and seeds removed Sea
salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed
and grated 1/2 pound zucchini, trimmed
and grated 3 tablespoons finely chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.