2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
Not exact matches
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of
basil,
chopped 1 tsp dijon mustard 2 tsp sherry vinegar small
splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled
Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving
Chopped fresh parsley or
basil, for serving
A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few sprigs of fresh thyme and some
chopped parsley A
splash of EVOO, sherry vinegar and freshly
chopped herbs (I like to use fresh
basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!
I added a bit of
chopped basil and a
splash of tequila to the marinade mix, put the chicken in it before work, and cooked when I came home.
1 block frozen puff pasty, defrosted according to directions 1 small bunch
basil, finely
chopped 6 or 7 cherry or grape tomatoes, finely
chopped 1 garlic clove, finely
chopped salt and pepper to taste
Splash of extra virgin olive oil