1
cup mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf lettuce Hunks of feta and pita, optional
1/2
cup mixed olives, pitted and coarsely chopped 2 tablespoons za'atar seasoning (oregano, thyme, sesame seeds and salt) Fennel fronds for garnish
Pin It Ingredients (makes 2 servings): 2 cups baby heirloom or cherry tomatoes (300g / 10.6 oz) 2 cups baby mozzarella cheese balls (180g / 6.3 oz) 1/2
cup mixed olives, pitted (60g / 2.2 oz) 2 tbsp red or... Continue Reading →
Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive oil 1
cup mixed olives 1 teaspoon sesame seeds Warm flatbread, for serving
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2
cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml
olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled oats,
mixed into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or
olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3
cup orange juice 2 tablespoons lemon juice 1/4
cup honey
mixed with 1/4
cup olive oil
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup)
mixed fresh herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
In the bowl of a stand
mixer, fitted with a hook attachment, place 1 1/2
cups flour, 1 tablespoon
olive oil and salt.
Mix together adding the juice from 1 1/2 limes, a healthy glug of
olive oil, and a handful of crumbled queso fresco (about half a
cup).
In your
mixing bowl, beat together 2
cups of solid - packed cooked pumpkin, 1
cup sugar, 1
cup brown sugar, 1/2
cup extra virgin
olive oil and 1/2
cup plain applesauce.
In large bowl,
mix together chicken sausage, sautéed vegetables, 1/2 of the tomatoes and
olives and 1
cup of the crumbled feta cheese
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
I used around two tablespoons dijon
mixed up with 1/4
cup olive oil and a bit of salt and pepper.
While it was in the kitchen - aide, I added a little less than 1/4
cup olive oil and let it
mix in.
Mexican Spiced Tomato Sauce: 1 tablespoon
olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a
mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4
cup water
Add the shallot, vinegar,
olive oil, maple syrup, salt and pepper to a Magic Bullet
cup and blend until well
mixed.
Add 1/2
cup of spelt flour and 1/2
cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish
olive, 3 tablespoons of luke warm water and
mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of
mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin
olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately)
mixed Mediterranean
olives (or one type is fine... whatever you like / have on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley, chopped salt and pepper to taste
Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish
olive oil, once the oil get's hot, add 2
cups of tightly packed bagged spinach to the pan,
mix with the oil and add a lid on top, after about 3 minutes, remove the lid,
mix all the spinach and remove from the heat
The ingredients: 392grams white all - purpose flour 2tablespoons yeast 1tablespoons sugar 3teaspoons salt 2cups warm - hot water 1⁄4
cup olive oil Let's bake it:
Mix the yeast, sugar in a hot water and leave it in warm place -LSB-...]
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below)
mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
In small
mixing bowl or large measuring
cup, whisk together the garlic, honey, vinegar,
olive oil and pepper.
I used 1
cup of almond meal and 1/2 coconut flour, honey, I
mixed coconut oil and
olive oil in a 1/4
cup and I added additional egg and half of a banana (plus the rest of your ingredients of course).
~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2
cups of
mixed veggies & edamame ~ 10 shrimp
Olive oil Salt & pepper Soy sauce
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp
olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen
mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls of wide egg noodles (about 2
cups) more or less to your liking.
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw
mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
Ingredients 3 - 5
cups greens of choice (arugula, spring
mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons
olive oil Squeeze of fresh lemon juice Directions 1.
2 boneless, skinless chicken breasts 1/2
cup Italian style bread crumbs 1/2
cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs,
mixed thoroughly 1 tbsp
olive oil, more if needed
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion
mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
3
cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin
olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
extra virgin
olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie
mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin
olive oil in a large soup pot on medium heat.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin
olive oil, divided 4
cups mesclun (
mixed baby salad greens — about 2 ounces)
Mix 1
cup beans (drained and rinsed) with a drizzle of
olive oil, 1/4 teaspoon kosher salt, and 1/2 tablespoon chili powder.
To prepare the dressing whisk together 1/4
cup white vinegar 2/3
cup olive oil, 2 tablespoons water and 2 tablespoons of the dry
mix.
chicken liver — grated or minced 3
cups brown rice — washed to remove starch 6 - 7
cups chicken stock (preferably homemade) 4 T
olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can
mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T
olive oil (again) 3
cups whole milk 3
cups gruyere or gouda cheese — shredded salt and pepper to taste
I
cup naturally vegan cornbread
mix (I use Martha White) 1
cup naturally vegan baking
mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black
olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1/2
cup finely chopped pitted kalamata
olives 1/2
cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2
cup Cabot Plain Greek Yogurt 1/4 teaspoon salt
Mixed salad greens
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons
olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or
mixed berries
Sage Roasted Nuts 2
cups mixed nuts (pecans, walnuts and almonds) 1
cup fresh sage leaves 1 tablespoon
olive oil 1/4 teaspoon and a generous pinch salt
2 lb Yukon gold potatoes (or you can
mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3
cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste
olive oil for brushing
Wet ingredients 160 ml / 2/3
cup buttermilk or plant yogurt 80 ml / 1/3
cup olive oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water)
6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3
Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1
Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin
Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin
olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2
cup coarsely chopped pitted
mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4
cup milk Serving suggestion: tomato salad drizzled with
olive oil Directions In a medium bowl
mix the potatoes, onions, and 1/2 teaspoon salt by hand.
dry pasta 1 tsp
olive oil 1/2
cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning
mix * 1 (15 ounce) can black beans, drained and rinsed 2
cups Enchilada sauce, divided (recipe below) 1
cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2
cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
ingredients ROASTED GARLIC: 1 tablespoon
olive oil 1 head garlic SPINACH DIP: 1/3
cup mayonnaise 1/3
cup cream cheese (softened) 1/4
cup sour cream 1
cup parmigiano - reggiano (freshly grated) 1
cup marinated artichokes (drained, rinsed, chopped) 2
cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten,
mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
Dressing 1/3
cup extra virgin
olive oil 1/2 lemon, juice 2 tsp honey or more to taste sea salt & pepper 1 large handful
mixed fresh dill, parsley and mint