2 large chopped onions 2 — 4 teaspoons chopped
fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
Not exact matches
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves
garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup
fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove
garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp
fresh or 1 tsp dried oregano salt & black pepper
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece
fresh ginger root — peeled and minced 1 - 2
garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of
fresh basil — torn, optional
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup)
fresh parsley 1 bunch (20 g / 1 cup)
fresh coriander / cilantro 1/3 cup / 80 ml
olive oil 1/2 lemon, juice 1 tiny clove
garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves
garlic — chopped
olive oil juice of 1 lemon 2 sprigs
fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
Cover the bottom of a roasting pan or baking tray in
olive oil and place the tomatoes, peppers with the
garlic,
fresh rosemary, dried thyme, bay leaves, salt and a drizzle more
olive oil on top.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2
fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed
fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove
garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut
oil 2 sprigs
fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves
garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Powerful Puttanesca Topping 3 cups chopped
fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise
olives 1 tablespoon chopped
fresh basil 2 teaspoons crushed red chile
Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese
Olive oil
1 - 2 tbsp
olive oil or coconut
oil 1 red onion, peeled and finely chopped 1 clove
garlic, peeled and finely chopped 20 wrinkly black
olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped
fresh mint 2 tbsp finely chopped
fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin
olive oil, balsamic or cider vinegar, and finely chopped
fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.
I sautéed some
garlic, shallot and
fresh ginger in a tiny bit of
olive oil before I added in the rest of the ingredients.
This tender and juicy boneless pork roast is coated in a delicious rub made with extra virgin
olive oil,
garlic and
fresh herbs.
My favorite way to enjoy heirloom tomatoes is sliced and grilled with
olive oil,
fresh basil, and
garlic.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
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.
1 baguette, halved lengthwise (6 ″) 1
garlic clove, cut in half 2 T. extra-virgin
olive oil (Basil infused if you have it) 1 large ripe tomato 2 T. parmesan Cheese, grated 1 T.
fresh basil
Then to top things off, a homemade chimichurri sauce using
fresh parsley,
garlic,
olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.
1/2 cup onion chopped 1/4 cup
olive oil (I use less) 1
fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and
garlic in
olive oil until clear and tender.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves
garlic 2 tsp dry or 2 inches
fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Right now I'm obsessed with roasted zucchini and tomatoes with
garlic, onion,
olive oil and red pepper flakes, then sprinkled with
fresh basil and parmesan.
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
No recipe needed — just cube whatever good bread you have around, toss with a little
olive oil, salt, pepper,
garlic powder, and a bunch of
fresh thyme leaves.
2 teaspoons
olive oil 3 cloves
garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves
garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
I love homemade pizza and I love getting creative with toppings, but nothing beats
fresh mozzarella and
fresh basil with some
olive oil,
garlic salt and parmesean.
2 vine - ripened tomatoes Salt 1/2 cup bread crumbs 1 clove
garlic, minced 1/4 cup finely chopped
fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup
olive oil Directions Preheat oven to 400 degrees F.
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin
olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic
garlic, grain vinegar, ground mustard seeds, spices, black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1
garlic clove, finely grated 2 tablespoons thinly sliced
fresh basil 1/4 cup shredded Italian cheese blend
Simply drizzled with
olive oil, sprinkled with salt and tossed with
fresh garlic and basil, these roasted tomatoes will become a delicious new favorite when married with spaghetti.
1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large
garlic cloves, minced 1 1/2 Tablespoon
olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons
fresh basil, chopped Freshly grated parmigiano - reggianno
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the
garlic, add chopped
fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
2 chicken seitan cutlets pepper 1 Tbsp chili
oil 2 cloves
garlic, crushed 1/4 cup kalamata
olives, pitted and coarsely chopped 1/4 cup green
olives, pitted and coarsely chopped 2 Tbsp chopped
fresh parsley 3/4 tsp capers 1/3 cup white wine
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
half a
garlic clove, peeled a handful of
fresh basil, cleaned 2 handfuls of shelled hazelnuts 2 tablespoons nutritional yeast flakes 2 tablespoons wholemeal breadcrumbs 1 tablespoon extra virgin
olive oil
1 cup of
fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of
garlic 1/4 teaspoon of salt pepper 1/4 cup of
olive oil 1/4 cup of water
Ingredients200 g GMO - free, plain tofu 1 large handful
fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2
garlic cloves 1 teaspoon rice malt syrup 1 pinch whole sea salt roughly 120 ml extra virgin
olive oil Makes 2 servings (16 - 20 cubes).
Ingredients: 2 T
olive oil / 1 large onion, thinly sliced / 2
garlic cloves, thinly sliced / 1T
fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green
olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.
Sun - dried tomatoes,
garlic, Parmesan cheese,
fresh basil leaves, pine nuts, some red pepper flakes, and
olive oil to hold it all together.
Sauté some
fresh minced
garlic (I used 3 cloves) and minced shallots or onion (I used one very large shallot) in
olive oil.
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL
olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves
garlic minced grated
fresh Parmesan cheese, to top
Add the
garlic, onion, vinegar,
olive oil, a pinch of sea salt, and some torn
fresh basil.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the
garlic, add chopped
fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.
For this particular dressing I used
garlic,
olive oil, lemon juice,
fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetness.
Recipe and photo by Emma Frisch Prep Time: 2 minutes Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1 cup
Olive oil — 2 tablespoons Lemon juice — 1 tablespoon
fresh squeezed lemon juice
Garlic — 3 - 4 minced Sea salt ---LSB-...]
2 medium
garlic cloves, minced salt & pepper 3 tablespoons minced basil leaves, divided 1 3 - to 3 1/2 - pound chicken, butterflied (see instructions here) 1 tablespoon
olive oil 1 shallot, minced 2 tablespoons
fresh lemon juice (approx 1/2 lemon) 1/2 cup chicken broth 1 tablespoon butter
Shrimp 2 Tbsp
olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove
garlic, minced 1 1/2 tsp chopped
fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk