Heat a frying pan on the stove and add
a few teaspoons of olive oil.
Heat a frying pan on the stove and add
a few teaspoons of olive oil.
Heat
a few teaspoons of olive oil in a large skillet.
Form patties 1/3 cup at a time and fry over medium heat in
a few teaspoons of olive oil, about 2 - 3 minutes on each side, or until browned.
To make it even creamier, you can add
a few teaspoons of olive oil or Earth Balance (a non-dairy butter).
Toss peppers and garlic with just
a few teaspoons of olive oil and sprinkle with a little salt and pepper.
Not exact matches
Drizzle a
teaspoon of olive oil and a tablespoon
of white wine over the camembert, add on a
few sprigs
of thyme.
Roasted garlic and summer herb salt blend: Harvest the last
of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves
of garlic with a drizzle
of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a
few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
2 medium leeks 1 tablespoon butter 2 tablespoons
olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste
few twists
of freshly ground pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
**** 1/2
teaspoon anise seeds toasted 1/4
teaspoon cumin seeds toasted 6 peppercorns 1
teaspoon kosher salt A
few drizzles
of extra virgin
olive oil
Coconut Bacon: 2 tablespoons
olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4
teaspoon smoked paprika scant 1/2
teaspoon smoked salt a
few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin
olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a
few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
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.
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
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
Toss veggies in a medium size bowl with a light drizzle
of a
teaspoon or two
of olive oil, and give them a
few dashes
of salt and pepper.
1 tub ricotta 250g cherry tomatoes 1
teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A
few handfuls
of fresh basil leaves Black pepper
stuffing 1/2 bunch
of Andy Boy broccoli rabe 1/2 cup dry quinoa (soaked for 6 to 8 hours) 1 cup filtered water 1 cup cooked cannellini beans 1 tablespoon extra virgin
olive oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2
teaspoon dried basil 1/2
teaspoon fine sea salt a
few dashes black pepper
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
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a
few fresh parsley leaves, cleaned and chopped 1
teaspoon truffle paté (a paté
of black summer truffle in
olive oil, with no added ingredients) hazelnut
oil, to taste whole sea salt, just enough to -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a
few pinches
of dried, powdered ginger 2 tablespoons extra virgin
olive oil 1 - 2
teaspoons coriander -LSB-...]
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
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2
teaspoons quality
olive oil 1
teaspoon cucumber balsamic (or white balsamic) 1/2
teaspoon pure maple syrup 1/4
teaspoon sea salt
few dashes
of black pepper 1/8 to 1/4
teaspoon chipotle powder
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-...]
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup
olive oil 1/4 to 1/2
teaspoon salt to taste
few dashes
of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced cucumber
Toss in a
teaspoon of olive oil, and a
few pinches
of sea salt and black pepper.
Add the rosemary,
olive oil, 1/2
teaspoon salt, and a
few grinds
of pepper, and toss until the potatoes are evenly coated.
Cook in a frying pan on med - high heat with about a
teaspoon of the
olive oil, a
few dashes
of salt and two dashes
of pepper till the veggies are softened, and the meat is cooked through.
2 cups white quinoa, rinsed well 4 scant cups water 1
teaspoon salt a
few splashes
of extra virgin
olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
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 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata
olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh basil a
few tablespoons
of olive oil 1/2 cup dry white wine 1/2
teaspoon crushed red pepper flakes Good pinch Kosher salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
A
few grinds
of fresh black pepper 1/4
teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin
olive oil (or just a
few glugs) Juice
of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A
few sprigs
of fresh thyme and some chopped parsley A splash
of EVOO, sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!
In a small bowl, whisk together the champagne vinegar, pressed garlic, 1/4 cup
of the
olive oil, 1/4
teaspoon salt, and a
few good turns
of pepper.
In a small bowl or jar, combine the
olive oil, pomegranate molasses, garlic, 1
teaspoon of sumac, dried mint and kosher salt and a
few grinds
of freshly ground black pepper.
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced
Few gratings
of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4
teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4
teaspoon table salt or more to taste 1/2
teaspoon baking powder
Olive oil for frying
In a bowl combine 1/4 cup lemon juice, 2 tablespoons
olive oil, 1/2
teaspoon garlic powder, 1/2
teaspoon onion powder, 2 sprigs chopped rosemary, 2 sprigs chopped thyme leaves, a pinch
of kosher salt, and a
few grinds
of fresh pepper.
Ingredients For the cake 150 g semi-whole wheat flour 150 g millet flour a pinch
of whole sea salt half a
teaspoon cream
of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond milk 100 ml extra virgin
olive oil 170 g rice malt syrup a
few pinches
of vanilla powder For the -LSB-...]
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
Ingredients: 2 tablespoons extra-virgin
olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a
few cups
of water and a
few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a
few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Add a
few drops
of peppermint essential
oil to two
teaspoons of warm
olive oil and gently massage your neck with the mixture.
dressing: 1 tablespoon
olive oil, 1 tablespoon balsamic vinegar, 1
teaspoon dijon mustard, a
few leaves
of fresh basil, 1/8
teaspoon each
of salt and pepper
Toss the veggies into the skillet and if it seems a tad too dry, drizzle with a
few teaspoons more
of extra-virgin
olive oil.
Melt 50g
of butter and a
few slugs
of olive oil in a frying pan, add four chopped shallots, one
teaspoon of cumin and one
teaspoon of chilli flakes, plus one sliced garlic clove.