Sentences with phrase «cup quality olive»

1 cup whole spelt flour 1/4 cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons dried basil 1 cup quartered cherry tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup thinly sliced scallions 1/2 cup grated zucchini 1/4 cup cooked corn kernels (I broiled my cob) 1/4 cup quality olive oil 1/4 cup plain, unsweetened almond milk 1 teaspoon apple cider vinegar

/ / spelt flour tortillas 2 cups whole grain spelt flour 1 teaspoon sea salt 1/2 teaspoon baking powder 1/4 cup quality olive oil 2/3 cups warm water

biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar

Not exact matches

Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt

INGREDIENTS Makes 5 serving 2 cups pre prepped mirepoix (or 2/3 cup each finely diced celery, carrot, white onion) 1 clove crushed garlic 3T olive oil 3 / 4 lb high quality grass...

unrefined sea salt or to taste 1 cup good quality extra-virgin olive oil or avocado oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper

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

Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive Oil 1 Cup Freshly Grated Parmesan Cheese 1 tsp Kosher Salt

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp bakingolive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp bakingOlive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

1/2 cup chopped cilantro 3/4 cup good quality olive oil 6 jalapeño chiles, stemmed, seeded and minced 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 cup barbecue sauce 1/4 cup chopped cilantro for garnish

1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve

2 medium cloves garlic, minced 1 teaspoon fine grain sea salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good - quality white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

Well, I don't own much quality olive oil, and using 1/3 to 1/2 a cup every time I make hummus (which is all the time) is something I can't quite afford.

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

clove garlic, crushed 2 tablespoons good quality olive oil 3/4 teaspoon salt 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup baking mix 3 large eggs

filling quality olive oil, for cooking 1 cup diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary sea salt, to taste 4 to 5 cups chopped, fresh broccoli florets 1 cup cooked navy beans

1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties

1/4 cup of a better quality balsamic vinegar 4 tablespoons of fresh orange juice 1 teaspoon of orange zest 2 teaspoon olive oil Pinch of salt

1 3.5 oz bar 70 % best quality dark chocolate 1/2 teaspoon baking soda 1 teaspoon sea salt (it is ok to substitute kosher salt) 3/4 cup brown sugar 3/4 cup extra virgin olive oil 1 egg?

1 1/4 cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/4 cup plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4 cup Oil Ladi olive oil 1/3 cup quality dark chocolate, chopped

ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro

3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle powder

/ / jalapeno pinto beans 3 cups cooked pinto beans, rinsed and drained 2 tablespoons quality olive oil 1/2 teaspoon sea salt 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1 jalapeno, thinly sliced

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

6 cups packed fresh basil 2 cups fresh arugula 3 to 4 cloves garlic; whole or minced 1/2 cup pine nuts 1/2 cup good quality extra-virgin olive oil 3/4 cup freshly grated Parmesan cheese Kosher salt, to taste

1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea salt & fresh ground pepper high quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)

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

4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns

Wasabi Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)

2 cups pre prepped mirepoix (or 2/3 cup each finely diced celery, carrot, white onion) 1 clove crushed garlic 3T olive oil 3 / 4 lb high quality grass fed beef 1T apple cider vinegar 2T coconut aminos 1/2 bottle white wine (drink the other half while the sun sets on your deck??)

4 tablespoons lactose 1/4 teaspoon bifodobacterium infantis 2 tablespoons good quality cream, preferably raw (not ultrapasteurized) 1/2 teaspoon fermented cod liver oil 1 teaspoon unrefined sunflower oil 1 teaspoon extra virgin olive oil 2 teaspoons coconut oil 2 teaspoons nutritional yeast 2 teaspoons gelatin 1 7/8 cups filtered water 1/4 teaspoon acerola powder

To make a quick batch of pain - relieving mullein oil, get a cup of good - quality, organic olive oil and heat it lightly (just warm it up — don't cook it) in a small saucepan.

1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and more tasty) 1 tbsp good quality oil (I use olive) 1/3 — 1/2 cup warm water pinch of salt Additional buckwheat flour — for rolling and dusting

1 cup chopped mango 1 cup chopped pineapple 1/4 cup chopped red onion 2 tablespoons fresh lime juice 1/2 cup finely chopped cilantro 1/2 cup chopped red pepper 1/3 cup good quality extra virgin olive oil

Dijon mustard 3/4 -1 cup good quality olive oil (Chaffin Family Orchards, Olea, California Olive Ranch, Kirkland Organic or other high qualityolive oil (Chaffin Family Orchards, Olea, California Olive Ranch, Kirkland Organic or other high qualityOlive Ranch, Kirkland Organic or other high quality oil)

1 pound plum tomatoes, peeled and coarsely chopped 1/3 cup sugar 1 1/2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil, use high - quality

2 tbsp finely chopped shallot 1/2 tsp finely chopped garlic 2 tbsp fine - quality aged red - wine vinegar 1 tsp fine - quality balsamic vinegar 3/4 tsp fine sea salt 1/3 cup extra-virgin olive oil pepper