The only other seasoning added to the dish was
some extra sea salt and pepper.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container
extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground black
pepper
Line a baking tray with parchment paper
and drizzle a little
extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of
extra virgin Spanish olive oil on top of the potatoes, season them with
sea salt and a hint of freshly cracked black
pepper and them to the oven
2 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled
and smashed 1/2 teaspoon fine grain
sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon
extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1 lemon, the juice
and the zest 1 glug
Extra Virgin Olive Oil
Sea salt Fresh cracked black
pepper to taste, optional
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig of Thyme
Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar
Sea salt and fresh ground
pepper to taste.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves
and torn with your fingers 3 - 4 good drizzles of a grassy
and peppery
Extra Virgin Olive Oil the juice of one large lime the juice of half an orange
Sea Salt and black
pepper to taste
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed
and drained 150 g quinoa, washed under cold running water half a red
pepper, cleaned
and cut into cubes half a yellow
pepper, cleaned
and cuto into cubes 8 - 10 cherry tomatoes, cleaned
and cut into quarters 1 carrot, cleaned
and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned
and finely chopped a handful of fresh basil, cleaned
and finely chopped
extra virgin olive oil, to taste whole
sea salt, just enought to taste
In a small dish, combine 2 tablespoons of
extra virgin olive oil with a teaspoon of thyme leaves, parsley
and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black
pepper and sea salt.
1 medium cauliflower (about 2 pounds) 1/4 c
extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed
and peeled Maldon or other flaky
sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus
extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
1/2 teaspoon toasted saffron threads
salt and pepper 1/2 pound
sea scallops 1/2 pound medium shrimp 1/3 cup
extra virgin olive oil 6 garlic cloves, chopped 1 teaspoon crushed red
pepper 3 cups whole canned tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed
and drained freshly chopped parsley 1 pound Dreamfields spaghetti
I then put
extra virgin olive oil on all my vegetables which I seasoned with garlic, onion,
sea salt,
and ground black
pepper to taste.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh ground black
pepper to taste
Extra virgin olive oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast +
extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of
sea salt and pepper
Toss the beets, cauliflower
and shallots in a small drizzle of
extra virgin olive oil, then sprinkle with
sea salt and black
pepper.
Ingredients 3 - 4 tablespoons
extra virgin olive oil half a shallot, peeled
and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole
sea salt, just enough to taste freshly ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled
and diced fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
3 bunches scallions, trimmed
and thinly sliced 1 small serrano chile
pepper, deveined, seeded
and minced (opt) 1/2 cup / 120 ml
extra virgin olive oil fine grain
sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh lemon juice.
3 tablespoons
extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly ground black
pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
I think I added a tad
extra sea salt and some
extra cayenne
pepper but it really wasn't overly spicy.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored
and sliced 3 cloves garlic, chopped
sea salt and pepper, as needed 1 small butternut squash, peeled, seeded
and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
4 cups fingerling, yukon gold,
and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup
extra virgin olive oil 2 teaspoons
sea salt or kosher
salt 1 teaspoon freshly ground
pepper 3 tablespoons fresh rosemary, chopped
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml
extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
This highly nutritious certified organic
sea vegetable can be used in soups, bone broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups
and added to other seasonings such as
salt and pepper grinders, to add valuable
and important
extra nutrition
and flavour.
coconut oil 1 medium sweet potato, peeled
and finely diced 1 cup tender greens, roughly chopped 1/3 cup grated white cheddar cheese 4
extra large eggs
sea salt and pepper
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp
sea salt and black
pepper 6 tbsp coconut oil (a little
extra for the tart pan) 6 tbsp ice cold water
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
Drizzle 4 fresh salmon fillets with a kiss of
extra virgin Spanish olive oil
and some fresh lemon juice, then season each fillet with
sea salt and freshly cracked black
pepper
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
6Drizzle some Colavita
Extra Virgin olive oil over the top, and sprinkle with a little sea salt, freshly ground black pepper and an extra squeeze of lemon j
Extra Virgin olive oil over the top,
and sprinkle with a little
sea salt, freshly ground black
pepper and an
extra squeeze of lemon j
extra squeeze of lemon juice.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled
and mashed 1/4 cup
extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon
sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black
pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted
and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
1/4 cup / 60 ml
extra virgin olive oil 4 cups thinly sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped fine grain
sea salt lots of freshly ground black
pepper zest
and juice of one lemon 1/3 cup / 2 oz grated Parmesan
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight
and drained 1 tablespoon
extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon
sea salt, plus more to taste Freshly ground
pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
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
Sweet Corn
and Radish Saute 2 tablespoons
extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell
pepper, chopped (1 cup) 1 jalapeno chile
pepper, seeded
and finely chopped 8 large radishes, halved
and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine
sea salt Freshly ground black
pepper
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
Ingredients 2 beets, cleaned
and cut into pieces the juice of 2 oranges a few pinches of whole
sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black
pepper, to -LSB-...]
Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine
sea salt and freshly ground black
pepper extra virgin olive oil
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
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed
and drained 200 g soy yogurt, unsweetened, unflavoured
and GMO - free 2 tablespoons
extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole
sea salt, just enough to taste 1 small cucumber, cleaned
and diced 1 long green
pepper, cleaned
and diced a large handful pf fresh parsley, cleaned
and finely chopped 1 small garlic clove, peeled
and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white
pepper, to taste
My dressing is also simple, using a good
extra virgin olive oil, sherry vinegar,
sea salt and freshly ground black
pepper.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons
extra virgin olive oil half a onion, peeled
and finely chopped 1 carrot, cleaned
and finely chopped a pinch of whole
sea salt a small head of radicchio, chopped 250 g seitan, minced a handful of fresh parsley, cleaned
and finely chopped freshly ground black
pepper, to -LSB-...]
1 tbsp
extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled
and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg
Sea salt & black
pepper, to taste
jalapeno lime dressing 1 - 2 pickled jalapenos, finely chopped the juice of 2 medium limes 2 - 3 tablespoons
extra virgin olive oil 2 tablespoons finely chopped chives fine
sea salt and freshly ground black
pepper
This Bumble Bee SuperFresh ® Tilapia has ground black
pepper, fresh garlic,
sea salt and extra virgin olive oil — making every flaky bite fantastic!
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon
sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup
extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard
salt and lemon to taste Pecorino cheese for garnish, optional
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste 1/2 Tbsp
extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained
and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano
Finely dice 10 fresh basil leaves
and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano,
sea salt and freshly cracked black
pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of
extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap
and add it to the fridge
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
extra large leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass
Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil