In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with
a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.
Not exact matches
Peel and finely
slice the garlic, then cook it in a glug of
olive oil over a medium heat for a
few minutes.
Cut potatoes and onion into even sized chunks or
slices, toss with minced garlic and
olive oil, a
few chopped fresh herbs if desired, and seal foil tightly.
Slice the polenta into small squares, brush with a little
olive oil and place under the grill (broiler) for a
few minutes until crisp.
Ingredients 2 large potatoes, peeled, cut into
slices then into quarters a handful of kalamata
olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin
olive oil, to taste a little lemon juice a little rice or apple vinegar a
few pinches of nori flakes freshly -LSB-...]
Of course the first (and essential) step in a braise is to get that nice crust on the meat, but instead of using a canola or
olive oil, I browned up a
few slices of bacon, and used the rendered fat to get the job done.
Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly
sliced veggies,
olives and seasonings, and drizzle with
olive oil before baking for a
few minutes in a hot oven.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin
olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a
few basil leaves for garnish,
sliced (optional)
Peel 4 medium potatoes (or whatever is needed to make about 4 cups),
slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly
slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a
few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons
olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper
Few sprigs fresh thyme Salt and pepper
Few tablespoons soft goat cheese, for serving
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
optional:
slice a
few extra
olives, place
olive slices on top of loaf, and sprinkle loaf with a some rolled oats, this is simply for presentation.
2 tablespoons
olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A
few dashes of fresh black pepper 1/2 cup
sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
4
slices sourdough bread extra-virgin
olive oil 4 ounces Brie cheese, thinly
sliced 3 or 4 ounces semisweet chocolate chips a
few large basil leaves, thinly
sliced
2 tablespoons
olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a
few slices) 2 cups kale or collards,
sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus more to taste sea salt and pepper to taste
Try adding a
few thinly
sliced red onions with the arugula, or perhaps your favourite salad dressing in lieu of
olive oil (I use pear & blue cheese vinaigrette).
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons
olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a
few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a
few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c.
olive oil Salt and black pepper to taste 3/4 c. white vinegar 3 T. sugar A
few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly
sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
Drizzle some
olive oil in a pan and cook the
sliced mushrooms on medium heat for a
few minutes until lightly browned and softened.
All you need to make your own delicious, healthy vegan sandwich at home are a
few slices of your favorite sandwich bread, an avocado, sweet potato, a
few beets, a cucumber, hummus,
olive oil, cumin and curry powder.
Start by sautéing a
few sliced cloves of garlic in
olive oil over medium - low heat in a soup pot or Dutch oven.
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick
slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped
Few rockets leaves to sprinkle on top
Olive oil for roasting and frying
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a
few pinches fine grain sea salt 1 small bulb of fennel, trimmed and
sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of
olive oil
4 venison burgers 1 teaspoon
olive oil 4 ciabatta rolls or wholemeal rolls, halved A
few handfuls of mixed salad leaves 1 small red onion, thinly
sliced 2 ripe avocados, halved and each half
sliced into 4 A full flavoured relish
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp
olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A
few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps dried mint 6 cups water lemon
slices Method Peel and chop tomato finely, chop parsley and coriander finely.
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp
olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato,
sliced thinly crosswise a
few thin
slices of red onion Instructions: Heat grill on medium.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can
slice them in half or leave a
few whole), drizzle with
olive oil and balsamic vinegar, and add the sprig of rosemary.
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
4
sliced Field Roast Italian sausages 1 lb uncooked rigatoni pasta 1 thin
sliced sweet yellow onion 2 cloves minced garlic 1 pint halved cherry tomatoes 1 cup pitted and halved kalamata
olives 1/2 cup
olive oil 1/2 cup balsamic vinegar
Few sprigs fresh parsley Salt and pepper to taste
Sprinkle
sliced black
olives and a
few slices of fresh jalapeno over the top of the top of the pico de gallo.
I made this last night but made a
few adjustments - I used regular kale and
sliced it very thinly, then sauteed it with garlic and very little
olive oil, just to take the bite off.
So, I baked my first GF loaf for them just yesterday, adding just a
few sliced black
olives.
Lightly toss the
slices in a drizzle of
olive oil and a
few pinches of salt and pepper.
Ingredients a small fennel bulb, cleaned and cut into thin
slices or shaved a
few endive leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red beet, cleaned and cut into two halves and then into
slices 5 - 6 tablespoons extra virgin
olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
I used jalapeno cream cheese (still low carb) and added a
few sliced up kalamata
olives and a
few large chunks of feta chesse.
When I started to get tofu - curious a
few years back, I would just brush thin tofu
slices with
olive oil and grill them in my panini press.
1 avocado (small), diced 1 tomato (medium), diced (I also added a tiny yellow tomato for color) 1/8 onion, chopped 1/4 cup cucumber, cored and
sliced A
few sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp
olive oil 1 tsp balsamic vinegar Salt Pepper
Spread some of the
olive oil mayo on each
slice, then begin at the bottom with
sliced cucumber, two pieces of tempeh, a
few jalapeño
slices, a forkful of the fermented pickles, and a
few fresh cilantro leaves.
Heat a
few glugs of
olive oil in a pan over medium heat, and once it's nice and shiny, add 2
slices of country or sourdough bread.
Mix a serve of Easy Mince with about the same amount of leftover cooked brown rice and a
few sliced black
olives.
1 small serving soba noodles 1 or 2 playing - card sized
slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a
few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion
olive or vegetable oil.
2 tsp
Olive Oil A
few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned,
sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Roughly chop the onions and
olives, thinly
slice the tomatoes and garlic, and chiffonade the basil (reserving a
few tablespoons for serving).
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin
olive oil 1 large red onion, halved and
sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a
few sprigs for serving 1.
We had a
few slices of bread and a handful of
olives left over.
You can eat this labneh dip anytime for breakfast, lunch or dinner — with a
few extras — some
olives, watermelon,
slices of tomato, cumber and red onion it becomes a simple summertime feast.
1 teaspoon
olive oil 1 scant cup thinly
sliced shallots 6 cloves garlic, thinly
sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A
few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula
whenever i think fresh tomato, i'm reminded of these gorgeous heirlooms picked from the garden, served w burrata, basil, and
olive oil over a
few slices of lettuce.
Spread about 2 to 3 teaspoons of pizza sauce in the center of each round, then top with pepperoni and a
few slices of ripe
olive, chopped onion or bell pepper, or a combination.
First sauté
sliced mushrooms and fresh spinach in
olive oil for a
few minutes.