Make the dressing: Place all ingredients aside
from olive oil and salt and pepper in a small bowl and mix together.
Make the hummus: Place all ingredients aside
from olive oil and salt and pepper in a food processor.
However, I dehydrated kohlrabi leaves with different coatings, starting
from olive oil and salt and ending with cashew cheese sauce.
Not exact matches
Researchers looked at aspects of previously agreed - upon standards for healthy eating, including high intakes of vegetables, fruit, nuts, whole grains; healthy fats like those
from fish
and olive oil;
and low intakes of red
and processed meats, sugary beverages like soda
and juice,
and trans fats
and salt.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated
from stems, stems chopped, leaves torn into bite - size pieces
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
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
Lately I've been eating a lot of salad turnips
from the local farm — they are great raw, with a squeeze of lemon juice, some
salt, pepper
and light drizzle of
olive oil.
3 medium striped beets 1 pie crust recipe (this one is
from my book
and it has quinoa flour
and almond flour) 2 tablespoons
olive oil 1 medium yellow onion, peeled
and sliced 1/2 teaspoon fine sea
salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern
and Arabic food dip or spread made
from cooked, mashed chickpeas blended with tahini,
olive oil, lemon juice,
salt and garlic.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine
from Trader Joe's), or ribeye •
Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered
and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out
and reserved for dipping • 4 slices provolone cheese
For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor
from the spices, I usually dress this salad with
olive oil and vinegar,
and of course season with
salt.
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
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Remove
from the heat
and stir in the honey, apple cider vinegar,
olive oil, cayenne (if using),
salt and pepper.
* 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
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly
and will benefit
from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of
olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted
and tender remove
from heat,
salt lightly
and set aside.
* 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
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled
and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half
and half hot sauce, optional 1/2 tsp parsley
Ingredients for soup: Turkey broth
and meat
from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T
Olive oil /
Salt & pepper to taste / Grated cheese for top (optional).
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
5 large eggs 1 cup egg whites 3/4 teaspoon kosher
salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to t
salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons
olive oil, divided 8 ounces turkey sausage, removed
from the casing
and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed
Salt and pepper to t
Salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted
from Sainsburys) a handful of
olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin
Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy
Salt and pepper to season to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white
and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher
salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles
from the market or 2 - 12 oz packages
from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
To serve to toddlers, keep some of the chicken
and a few pieces of potato separate
from the ones tossed with the harissa mixture,
and instead drizzle them with
olive oil and a small sprinkling of
salt and pepper.
* 2 pounds duck legs (~ 4 duck legs) * leaves
from large bunch cilantro * 2 cups water * 1 Tablespoon
olive or vegetable
oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded
and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice *
salt and pepper to taste
Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made
from white whole wheat flour, yeast,
olive oil,
salt,
and ice water.
For the avocado pesto: 1 ripe avocado Juice
from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons
olive oil 1/4 cup water (more as needed to thin sauce)
Salt and pepper to taste
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled
olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
This area in the region of Liguria is known for pesto — a sauce made
from basil leaves, garlic,
salt,
olive oil, pine nuts
and pecorino cheese.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions
and 6 cloves of garlic / Saute quietly in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock
and simmer together with 1 T finely chopped rosemary
and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no
salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere
from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with
salt (start w / 1 teaspoon)
and pepper to taste / Cook together for another 10 minutes / Good stuff.
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away
from the center stem) 1 tablespoon
olive oil 1/4 cup garlic butter (see below) Sea
salt and fresh ground black pepper
2 cups (300 g) cooked chickpeas, rinsed
and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed)
salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons
olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest
from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
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.
These are the ingredients you'll need to make this spinach artichoke dip recipe
from scratch: fresh garlic,
olive oil, a one - pound package of fresh spinach leaves, 1/2 teaspoon of red pepper flakes,
salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese,
and lemon juice.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled
and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce
from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice
from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is
from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in,
and a little
olive oil / lemon juice / vinegar for flavor, plus
salt and plenty of pepper.
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of
salt and pepper 1/4 cup
olive oil 3 tablespoons adobo sauce,
from a can of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Cook until soft, about 10 minutes / Add chopped tomatoes
and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans
and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes
and cook until beans
and potatoes are tender / In a large skillet heat more
olive oil and saute chard stems until tender / Add zucchini
and beans,
salt well
and saute a few minutes, just until tender / Add chard leaves,
salt again
and saute until wilted / Remove the cheese rind
from the tomato soup base
and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese,
salt and pepper
and if you have it, a big piece of burrata is absolutely divine.
Directions: Trim the outer leaves
and stems
from brussels sprouts / Add to a pot of
salted, boiling water
and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters,
and set aside / Melt butter or
olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon
from the skillet
and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned,
and season with
salt / Turn to medium high, add the brussels sprouts
and apples to the onion mix, cook
and toss for several minutes, until sprouts
and apples begin to brown / Return sautéed bacon to the pan, check for seasoning
and serve.
1 tablespoon
olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon
salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs
and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Summer Squash Herb Salad (Adapted
from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained,
and chopped 2 tablespoons
olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon
salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
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
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut
from about 6 medium ears of corn 2 tablespoons unsalted butter or
olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded
and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half
and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher
salt TT pepper, freshly ground
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp
olive oil 2 limes, juice (start with the juice
from 1 lime
and adjust to your taste) sea
salt & black pepper
Dressing 2 tbsp cold - pressed
olive oil or cold - pressed rapeseed
oil 2 tbsp lemon juice
and zest
from half an organic lemon 2 tbsp honey, preferable unheated a pinch sea
salt & black pepper
ingredients PORK CHOPS WITH SAUSAGE
AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to tas
AND PEPPERS 1/4 cup
olive oil (divided) 1/2 pound sweet Italian sausage (removed
from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher
salt and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons
olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher
salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed
from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup
olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
* 2 tablespoons
olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan
from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil
and parsley) * Himalayan or sea
salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)