Sentences with phrase «drizzle of olive oil if»

A drizzle of olive oil if you're making pizza, perhaps, a handful of oats or wheatgerm for flavour, nuts and seeds or dried fruit for texture.

Taste, then add more salt or pepper to taste, as well as a drizzle of olive oil if desired.

Garnish with sliced red onion, parsley, scallions, and a drizzle of olive oil if desired.

Garnish it with a sprinkle of paprika and a drizzle of olive oil if you like.

It's best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions over the top, along with chopped parsley or cilantro and a fresh drizzle of olive oil if you like.

If you used sun - dried tomatoes that aren't oil cured, you can also add an extra drizzle of olive oil if you'd like.

Add salt and pepper as needed and a drizzle of olive oil if it is dry.

Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it.

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

If serving as a salad, arrange cubes on a bed of greens and drizzle with olive oil and balsamic reduction.

Sprinkle on the breadcrumbs and the pistachios, and some extra cheese if you like, and top with another drizzle of dried tomato oil or extra virgin olive oil.

Heat pan grill to hot and keep temperature relatively high, place sliced bread and turn till toasted, remove and if desired rub with a clean glove of garlic, sprinkle with salt and drizzle with olive oil.

Arrange slices of salmon on a large plate, squeeze the juice of 1/2 a lemon on the salmon, top with rucola, then drizzle with the olive oil (and salt if needed) and top with the flakes of parmesan cheese.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

• if you so desire, add some heavy cream (I didn't and it was still delicious) • serve in individual bowls and sprinkle with chives and a drizzle of good olive oil.

If you are serving it out of the fridge, pop it into the microwave for 30 seconds or so, just to take the chill off, then drizzle with some extra virgin olive oil and serve.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

If you don't have a kitchen brush, just drizzle the olive oil and smooth over with the backside of a spoon.

When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

Tuck in some bay leaves, peppercorns, and a cinnamon stick if you'd like and drizzle in the 1 Tablespoon of olive oil.

But if you enjoy some extra heat, feel free to add a sprinkle of crushed red pepper flakes to the hummus or drizzle with additional olive oil before serving.

Place brussels sprouts, red bell peppers, asparagus and carrots on the same baking sheet and drizzle with olive oil and a dash of salt if desired.

If you'd like much larger pieces of the butternut, I would recommend starting them before the chicken (so the chicken doesn't overcook), or even better, roasting them with a drizzle of olive oil in the oven.

* If you do not have roasted garlic on hand, take a whole head of garlic drizzled in olive oil and wrap it in aluminum foil.

I like this dressed with just a drizzle of olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer.

Add some fresh rosemary to the batter and serve it with vanilla crème anglaise and a drizzle of good olive oil and a pinch of flaky sea salt, if you want to get really fancy.

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

Garnish with a drizzle of olive oil, fresh cracked pepper, and wild onion blooms, if available.

Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desired.

Add them to your serving bowls, with a drizzle of garlic olive oil, if you wish and top with a ladle - full of the mushroom bolognese.

Drizzle with more olive oil and add some of the pasta cooking liquid if it seems dry.

If you're worried about extra fat, you could leave out the tablespoon of olive oil to drizzle over the top, but I would encourage you to splurge.

Remove the broccoli form the oven and immediately drizzle with remaining tablespoon of olive oil and lemon juice (If using, can sprinkle grated cheese over the tops).

Toss together to combine and serve, drizzling each bowl with a little olive oil and a sprinkling of Parmesan cheese if desired.

After tossing with pasta (see note), add the capers if using and toss through, season to taste with additional salt and pepper, and garnish with toasted pine nuts and a drizzle of extra virgin olive oil if desired.

for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil

If there is any side at all on offer it will be plain steamed rice that basically cooks itself in the rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic vinegar drizzled over the top.

Fold in a generous drizzle of extra virgin olive oil and serve with fresh basil or parsley, if desired.

Serve hot, topped if desired with a drizzle of olive oil, and a generous sprinkling of za'atar.

If desired, garnish with a drizzle of olive oil and chopped fresh cilantro.

SERVING: Arrange in bowls and sprinkle generously with parmesan cheese and black pepper and a little drizzle of extra virgin olive oil if you're feeling fancy!

To serve, ladle into a bowl then add cooked pasta, if using, an extra drizzle of olive oil and a sprinkle of basil leaves and grated parmesan cheese.

cooked cannellini beans 1/4 cup olive oil + 1 teaspoon to drizzle 1 head of garlic 1 teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2 teaspoon smoked sea salt (substitute regular salt if necessary) 1 teaspoon ice cold water 1 teaspoon pine nuts (optional) 1/2 teaspoon paprika (optional)

If the dip isn't as creamy as you'd like, add a drizzle of olive oil.

Serve with a drizzle of olive oil and a sprinkle of red pepper flakes or fresh herbs or black pepper if desired.

If desired, garnish with a drizzle of olive oil.