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
Not exact matches
Note: I drizzled the remaining
olive oil from the sauté pan over the tomatoes and garnished them with
additional chopped parsley.
1 tablespoon virgin
olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup
chopped onion 3/4 cup
chopped celery 1/2 teaspoon salt
Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins
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
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
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin
olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely
chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus,
additional for serving) 1/4 cup fresh parsley,
chopped
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
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry powder,
additional bay leaves fresh from the tree, a tomato
chopped, 1 can of roasted red tomatoes (diced), turmeric, extra carrot, celery and garlic sautéed in a combo of coconut
oil /
olive oil.
Add an
additional 2 tsp
olive oil and the
chopped red kale.
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin
olive oil 1/4 teaspoon fine sea salt, or more to taste 1/8 teaspoon pepper 2 teaspoons
chopped fresh Italian parsley, basil, or a combination
Additional chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)
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
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 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
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.
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)
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
2 tablespoons
olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely
chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of
additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
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.
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes
chopped, liquid reserved 2 tablespoons extra virgin
olive oil 6 medium garlic cloves, crushed 1 large onion,
chopped 2 chipotle peppers in adobo sauce,
chopped, plus 1
additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch
chopped fresh cilantro leaves
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.
2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons
olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely
chopped 1 1/2 cups walnuts, coarsely
chopped 1/2 cup
chopped fresh cilantro, plus
additional for garnish Romaine lettuce leaves Additional chopp
additional for garnish Romaine lettuce leaves
Additional chopp
Additional chopped walnuts