Not exact matches
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a
couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
And I've mixed a
couple of teaspoons with
olive oil and dressed some raw broccoli to soak overnight or my salad tomorrow lunch, I can't wait!
Sprinkle with a
couple teaspoons of sugar, a pinch
of salt, and drizzle
of olive oil.
If you don't have lemon
oil you can substitute with a tablespoon
of extra virgin
olive oil and a
couple of teaspoons of lemon juice.
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a
couple of tablespoons
of olive oil, 1/4
teaspoon red pepper flakes, 1/2
teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
In the meantime, since you probably still have some
of this soup on hand, you can improve the flavor by doing a sauté
of onions and garlic in a little
olive oil; add a
couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper,
of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls
of baby spinach or arugula.
1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a
couple big pinches
of red pepper flakes 1/3 cup extra-virgin
olive oil 1
teaspoon fresh thyme 1/8
teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted
If attempting to avoid indulging in too many calories this Thanksgiving holiday, just skip the dressing or enjoy with a
couple of teaspoons of raw
olive oil.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1
teaspoon of baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish
olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a
couple of minutes and form the dough into a ball
for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed basil, roughly chopped 2 tablespoons
of extra virgin
olive oil + a
couple of tablespoons for frying 2 tablespoons
of chickpea flour 1
teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons
of mayo (vegan or regular, etc) 1 tablespoon
of lemon juice 2 tablespoons
of minced tarragon a pinch or two salt METHOD Make the fritters:
Using a muffin tin, place each head into its own section and drizzle a
couple of teaspoons of olive oil over each.
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left on a
couple tablespoons
of extra virgin
olive oil 1/2
teaspoon of cumin 1/4
teaspoon of ground coriander 1/4 - 1/2
teaspoon of sea salt freshly ground black pepper
Ingredients: 1 aubergine (eggplant) 1 clove
of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch
of fresh flat - leaf parsley 1 tablespoon extra virgin
olive oil 1/2 lemon 1/2
teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a
couple of times with a knife, then roast on a baking sheet or in a pan for 45 minutes... Read More»
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left on a
couple tablespoons
of extra virgin
olive oil 1/2
teaspoon of cumin 1/4
teaspoon of ground coriander 1/4 - 1/2
teaspoon of sea salt freshly ground black pepper