Coat with 1/4
cup olive oil and season with salt and pepper.
Not exact matches
1/4
cup extra virgin
olive oil 2 skinless boneless chicken breasts, cleaned
and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian
seasoning 1/2
cup of your favorite bread crumbs Salt
and pepper to taste
2 tablespoons
olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed
and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun
seasoning (depending on the kick you'd like less or more)
-2 medium beets, peeled
and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted
and thinly sliced - micro greens, about a
cup - mint
and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched
and refreshed - salt
and black pepper to
season
2 tablespoons pesto 1 teaspoon italian
seasoning 1/2 teaspoon kosher salt 1 tablespoon
olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced in half lengthwise
and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
In a large bowl or dish add the chicken breasts, 1/4
cup olive oil, lemon juice, garlic, honey, Italian herb
seasoning, 1/2 teaspoon salt
and 1/4 teaspoon black pepper.
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast
and creamy texture) 1/4
cup seasoned rice vinegar 2 tablespoons of Extra Virgin
Olive Oil 1 - 2 Tablespoons of fresh thyme, tarragon
and mint.
What You'll Need: 2 Tbsp Star Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt
and pepper for
seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored
Olive Oil 1 apple, cored
and chopped 1
cup mandarin or regular orange slices 1 fennel bulb, sliced
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)
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
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
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1
cup whole wheat flour
seasoned with salt, pepper, garlic powder
and oregano 1 tablespoon
olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3
cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2
cups whole wheat couscous, cooked chopped basil
and pine nuts, optional
1 tablespoon
olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco
seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder,
and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray
and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed
and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Season with the orange juice, the vinegar,
and the remaining 1/4
cup of
olive oil.
2 pounds boneless fish filets 1/4
cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white
and green parts, chopped 1/4
cup chopped cilantro 2
cups shredded cabbage 1/4
cup mayonnaise 1
cup plain yogurt or sour cream Chili
seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
For orzo 1
cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise
and deseeded 3 tablespoons plus 1 teaspoon
olive oil 3 garlic cloves, peeled
and smashed 1/4 teaspoon kosher salt plus more for cooking water
and seasoning 1/4 teaspoon black pepper plus more for
seasoning 4 ounces goat cheese, crumbled 1/4
cup fresh basil, thinly sliced
Ingredients: 4 6 - ounce salmon fillets (skin on) 1/4
Cup TorchBearer Chipotle BBQ Sauce jar black bean salsa lime wedges to serve Directions: Drizzle the salmon with extra virgin
olive oil and season both sides with salt
and pepper.
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
In a small
cup or bowl whisk together
olive oil, lime juice,
and all spices,
seasoning to taste with additional sea salt.
Shred about 1/8
cup of aged queso Manchego cheese into the mortar,
season with sea salt
and freshly cracked black pepper
and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap
and add to the fridge
Fennel seed
and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml) of the
olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat,
season to taste
and cool.
Filling 2 tablespoons
olive oil 2 tablespoons unsalted butter 1
cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled
and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To
season — kosher or sea salt & ground black pepper
Begin my making the yogurt aioli first, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1
cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish
olive oil into the mortar while you continue to stir, cover the mortar with seran wrap
and add it to the fridge
4 tablespoons extra-virgin
olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian
Seasonings 1 bay leaf 1
cup of water 1
cup red wine Kosher salt
and freshly ground black pepper Parmigiano - Reggiano (grating)
Salad: -1 can chickpeas, drained
and rinsed -2 cloves garlic -1 / 2
cup cashews -1 T taco
seasoning -1 T
olive oil -1 head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)
Stir in
olive oil,
season the mixture lightly with salt
and continue to simmer until the liquid portion of the soup base is reduced to about 8
cups, about 20 minutes.
Finely mince 1 clove of garlic
and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1
cup of Greek yogurt
and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap
and add to the fridge
1 tablespoon
olive oil 1 large leek, light green
and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian
seasoning Kosher salt
and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin
and drained on paper towels 2
cups shredded cheddar cheese 3 eggs, beaten
Vinaigrette 1
cup extra virgin
olive oil 1/4
cup red wine vinegar (or more to taste) 3 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon smoky Spanish paprika To
season: Kosher or sea salt
and ground black pepper
2 teaspoons
olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or
seasoned) 2
cups vegetable broth 1/2 teaspoon salt Juice
and zest of 1/2 a lemon Lots of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed
and drained)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin)
and cubed to make 3
cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise
and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt
and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons
olive oil for 2 - 3 minutes over medium - high heat,
seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley
and a tiny pinch of Old Bay
seasoning per bowl
To make the yogurt aioli, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1
cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley,
season with sea salt
and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover the mortar with seran wrap
and add it to the fridge
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu
season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2
cup olive oil (add slowly till you get the right texture) 1/2
cup red wine vinegar water a needed
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1
cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4
cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4
cup fresh parsley, chopped 2 tsp
olive oil kosher salt
and fresh pepper Nonstick cooking spray or
olive oil for cooking 1 batch Tzatziki sauce (recipe below)
Whisk yogurt, lemon juice,
and remaining 1/4
cup olive oil in a small bowl;
season with salt
and set yogurt sauce aside.
Tofu Scramble with Mushrooms
and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon
olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan
seasoning 1/2 teaspoon fine sea salt 1
cup chopped fresh kale leaves
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot, add the minced garlics, mix with the
oil and cook for about 30 seconds, then add 1
cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar,
season with sea salt
and freshly cracked black pepper, mix everything together
and lower the fire to a LOW heat
Finely mince 1 clove of garlic, add it to a mortar
and pound it with a pestle until you form a paste, then add 1
cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to stir, once finished cover with seran wrap
and add the sauce to the fridge
Drizzle with the half
cup of
olive oil and season with salt
and pepper.
Olive oil 2
cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained
and rinsed well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1
cup bread crumbs (
seasoned)
Add
olives, capers, reserved lemon zest,
and 3/4
cup oil;
season with salt
and pepper
and toss to combine.
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper
and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the minced garlic
and minced cayenne pepper, mix with the
oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2
cups of tomato puree,
season with sea salt, freshly cracked black pepper, a pinch of white sugar
and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4
cup of white wine, mix it all together
and lower the fire to a LOW heat
Ingredients 1 - lb rigatoni Garlic powder Italian
seasoning Salt
and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp
olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2
cup chicken stock 1/2
cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt
and pepper to taste 1/2
cup heavy cream * Parmesan cheese
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar
and using a pestle pound down on the garlic until you form a paste, then add 1
cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley,
season with a generous pinch of sea salt
and freshly cracked black pepper,
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap
and add to the fridge
2 tbsp
olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper
and 21 - spice
seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed
and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Grab a 6 - inch diameter circular baking pan, line it with parchment paper
and add the balls of dough in a single layer, then brush the dough with some extra virgin Spanish
olive oil,
season with sea salt
and a sprinkle of garlic powder, shred in about 1
cup of Manchego cheese
and top off with some thinly sliced Spanish
olives
3 tablespoons
olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3
cups total) 1 tablespoon coriander seeds 2 peppers (1 red
and 1 yellow), halved lengthwise, seeded,
and cut into strips 3/8 ″ / 1 cm wide (3
cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2
cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for
seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3
cup chopped cilantro
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4
cup vegetable
oil (I used
olive oil) * 1 large eggplant, peeled
and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled
and sliced (omit for vegan) * 1
cup pre-
seasoned tahini (sesame paste, also known as tehina or tahina) or 1
cup plain tahini
seasoned with 1 clove minced garlic
and lemon juice to taste) 1/2
cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2
cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit
and serve as a salad for gluten - free)
Sauté onions,
seasoned with 1/4 teaspoon each salt
and pepper in 1/4
cup olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.
1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed
and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted
and drained well 1 tbsp Italian
seasoning 1 large eggplant, end removed, sliced thin lengthwise
Olive oil or olive oil spray 2 cups spaghetti
Olive oil or
olive oil spray 2 cups spaghetti
olive oil spray 2
cups spaghetti sauce
1 16 - ounce can chickpeas, rinsed
and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed
and drained (or 2
cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture
and ease of flipping) 1⁄8
cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style
seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons
olive oil, divided Dipping sauce: barbecue sauce, ketchup,
and / or sweet mustard (optional)