Sentences with phrase «extra-virgin olive oil salt»

INGREDIENTS 1 large eggplant about 1/2 cup extra-virgin olive oil salt and freshly ground pepper 3 tablespoons pine nuts a large bunch of basil 3 garlic cloves, peeled and crushed 3 tablespoons freshly grated pecorino or Parmesan 1/2 lemon, to serve

Ingredients 4 well - trimmed, 1 inch thick, loin lamb chops, about 4 ounces each 1 garlic clove, halved 1 teaspoon extra-virgin olive oil Salt Freshly ground black pepper 1/4 cup chopped, -LSB-...]

Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued

1 pound grape tomatoes 3 garlic whole cloves, unpeeled 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 4 thyme sprigs 1/2 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Pecorino Romano cheese 1 pound gemelli or fusilli 2 large handfuls of arugula, about 3 cups

1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)

1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of arugula, about 3 cups

2 tablespoons walnuts 2 slices whole - wheat country bread, crusts trimmed off 1 cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan

8 ounces cucumber (about 1 cucumber) 3 ounces green pepper (about 1/2 bell pepper) 1 tablespoon sherry vinegar 1 garlic clove, peeled 3/4 cup Spanish extra-virgin olive oil Salt to taste

Best Kale Chips Recipe Ever 1/2 bunch (4 cups) curly kale, de-stemmed and torn 1 tsp extra-virgin olive oil salt, to taste

3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit

4 cups shredded napa cabbage (about 1/2 medium head) 1 crisp apple, thinly sliced 2 large celery ribs, diced 1/2 cup dried cranberries 1/2 cup pecans 2 ounces goat cheese 1/4 cup extra-virgin olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey

1 garlic clove, minced 1 tablespoon Dijon mustard 1/4 cup raw apple cider vinegar 2 tablespoons fresh lemon juice 1 - 2 tablespoons raw honey, as needed for sweetness 1/3 cup extra-virgin olive oil salt and pepper, to taste

Herb Vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste

1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened

Not exact matches

6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken

Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

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

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

3/4 cup walnut oil, extra-virgin olive oil, or a combination of both 1/4 cup lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon sea salt, or to taste

1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher salt Pinch freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oil

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

canola oil kosher salt and freshly ground black pepper 1 1/2 cups packed fresh basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive oil 1 (10 - 16 oz.)

2 tablespoons orange juice 2 tablespoons red wine vinegar 1 tablespoon honey, preferably chestnut honey 1/4 cup extra-virgin olive oil Sea salt Freshly ground black pepper

3 Delicata squash (about 3 pounds total) Extra-virgin olive oil 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2 cup pine nuts 1 cup crumbled feta cheese

Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

500 g (about 4 cups) whole wheat flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm water

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

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 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional

1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped

1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

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)

spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper

1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced

Extra-virgin olive oil, 6 tablespoons Fresh basil, 1/4 cup (1/3 oz / 10 g) minced Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons Heirloom tomatoes, 10 oz (315 g), cored and chopped (about 11/2 cups / 280 g) Kosher salt and freshly ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each) Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled

1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill

1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley

2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish