Add the onion, pepper and
a few big pinches of salt and sauté until onion is translucent.
(HS note: At this point I folded in
a few big pinches of salt as well).
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and
a few big pinches of salt in a food processor.
Not exact matches
Then add a
few big handfuls
of greens and a
pinch of salt.
In a medium bowl toss the potato wedges with the olive oil, a
few big pinches of sea
salt and five or six cranks
of the pepper grinder.
Place the onions and vinegar in a sealable container with a
big pinch of salt and refrigerate overnight or for a
few hours.
Mix together a
big splash
of olive oil, a spoonful
of brown sugar, and a
few pinches of salt.
Clean out that same
big skillet, add a bit more butter or oil, and over medium - high heat saute the mushrooms, shallots and thyme along with a
few pinches of salt and pepper.
In a medium bowl, toss together the sprouts, oil, thyme sprigs, and a
big pinch of coarse
salt and a
few grinds
of pepper.
While the couscous is cooking, in a large frying pan saute the onion and garlic in a
few tablespoons
of olive oil and a
big pinch of salt.
Throw in a
big pinch of salt, a
few cracks
of black pepper, 3/4 cup olive oil, and stir it all up.
Add the onions, garlic, and a
big pinch of salt, and saute until softened (just a
few minutes).
Add a
big pinch of salt and a
few cracks
of black pepper.
In a
big bowl, mix cubed turnips and sweet potatoes with 1 tbsp coconut oil, maple syrup and a
few pinches of salt.