I often like to roast brussels sprouts with
some good olive oil and salt and pepper, but this recipe came about after a little inspiration from a picture I saw somewhere online.
Once just barely tender it gets finished with a drizzle of
good olive oil and some salt and pepper.
While the veggies are still hot, drizzle them with
a good olive oil and salt and pepper (it's okay to use oil with a lower smoke point here, because the vegetables are done cooking).
Not exact matches
On the night in question, the steaks were prepared as they show
best: rare for strip loins, medium - rare for rib steaks,
and no seasonings save for
olive oil,
salt and pepper.
I added some fresh cherry tomatoes on the side as
well as a baked sweet potato, which I drizzled with
olive oil, sprinkled on some pumpkin seeds
and put a touch of
salt and pepper over the top.
Place them in a baking tray with a
good drizzle of
olive oil,
salt and pepper.
Stir together the
olive oil, balsamic vinegar, mixed herbs, garlic,
salt and pepper —
and using your hands, mix through the vegetables to ensure they all get a
good coating.
Place these in a deep baking dish with a sprinkling of
olive oil,
salt, cinnamon
and rosemary — stirring everything
well with your hands to ensure that all sides of each cube is coated in deliciousness.
Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas
and drizzle in
olive oil, a pinch of cumin,
salt and pepper — using your hands to ensure they all get a
good coating.
Drizzle over some
olive oil, a sprinkle of cumin,
salt and pepper
and give it all a really
good mix to make sure everything is coated.
Next prepare your sweet corn
and pine nuts by spreading them out on a baking tray
and mixing with a
good drizzle of
olive oil and a sprinkle of
salt.
Place the wedges on a baking tray with the cinnamon, paprika
and dried herbs plus a sprinkling of
salt and a drizzling of
olive oil and mix
well so that everything is coated.
Place both in a baking tray with the fennel seeds, cumin seeds, a
good glug of
olive oil and lots of
salt and pepper, then roast in the oven for 30 minutes.
I think it tastes
best cut into little cubes
and roasted with
salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft
and tender that it just melts - in - you - mouth.
Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas
and a
good drizzle of
olive oil,
salt and pepper — give everything a really
good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the
olive oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball,
and knead
well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces
and roll them long enough
and evenly 8) Place the pin - shaped dough on a
well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is
well cooked) 10) Allow to cool for 5 minutes before serving
Our garden did great this summer... Our favorite way to eat our tomatoes is sliced in half, drizzled with really
good olive oil and sprinkled with
salt and pepper.
It's dressed very simply with a
good drizzle of
olive oil and a sprinkle of coarse
salt and pepper.
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.
Drizzle
good quality
Olive Oil on top
and sprinkle
salt and fresh cracked black pepper.
The original recipe is fresh mozzarella, tomatoes
and basil with a few
good turns of sea
salt with a lush drizzle of
olive oil.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained
well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp
olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
4 to 6 big handfuls of mixed salad greens, washed
and dried 2 cups farro, rinsed
and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest
and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup
good quality
olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
3) In a large bowl, combine the cauliflower with the almond meal, flour,
olive oil,
salt, baking powder,
and pepper mixing
well with your hands to combine.
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
Put the onion quarters
and shallot halves in a roasting pan with two tablespoons of
olive oil, a
good pinch of
salt and a couple of grinds of black pepper
and toss together gently.
Add
olive oil, both flours,
salt, parmesan, basil
and sun - dried tomatoes,
and combine
well.
Not many meals smell as
good as a delicious pan frying with sweet peppers,
olive oil, fresh parsley
and salt and pepper.
Add the shallot, vinegar,
olive oil, maple syrup,
salt and pepper to a Magic Bullet cup
and blend until
well mixed.
2) Add the basil,
olive oil, cider vinegar, lemon juice
and salt and pepper
and mix
well with your hands.
By loading these bad boys up with kosher
salt, herbs,
and olive oil, they really are The
BEST EVER Salty Herbed Smashed Red Potatoes.
Season the steak with the kosher
salt and pepper
and cook in the
olive oil over medium - high heat until
well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water
salt, to taste 1 15 - oz can chickpeas, rinsed
and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale
and used that as
well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Action step: Treat yourself to a great big salad at least once a day, drizzled with extra virgin
olive oil, coconut
oil, or ghee for
better vitamin absorption
and sprinkled with mineral - rich sea
salt for iodine
and more.
One more thing, I tossed my sliced veggies in
olive oil,
salt and garlic powder, I have a slight garlic obsession, not just for it's flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs as
well as helping to fight against cardiovascular disease.
But there's nothing
better than keepin» it simple with some
salt, pepper,
and olive oil —
and then letting the grill do its thang.
Drizzle a
good amount of
olive oil on them
and sprinkle
salt and pepper on top.
In a large bowl, combine the butternut squash, garlic, allspice,
olive oil,
and a
good pinch or two of
salt.
Ingredients: Fine durum flour,
olive oil, tofutti
better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean
and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan
and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono
and diglycerides, citric acid, sea
salt.)
Put all the
olive oil, vinegar, water,
salt and pepper into a pot
and head up to boil once it start boiling turn it off
and pour over your salad
and mix
well.
Also I think it would be
better to massage the kale with
salt and olive oil before add the dressing.
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher
salt 1 1/2 oz
good quality
olive oil 3 endives, leaves separated 4 cooked beets, peeled
and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns,
salt, 1 to 1 1/2 cups of chicken stock
and a drizzle of extra virgin
olive oil,
and blend
well for about 3 - 4 minutes until pureed.
Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total)
salt and pepper 3 tablespoons
olive oil 1/2 cup chicken stock 1/2 cup coconut milk,
well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender
and halved daikon sprouts for garnish
Transfer the cauliflower to a large bowl
and toss
well with the
olive oil, zest of the orange, caraway, garlic,
and sea
salt.
Place chickpeas on a rimmed baking sheet
and toss with 1 tablespoon lemon juice, the
olive oil,
salt + pepper until
well coated.
< 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.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves
and torn with your fingers 3 - 4
good drizzles of a grassy
and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea
Salt and black pepper to taste
Method: Heat a large pot with a «
good glug» of
olive oil Add the garlic
and red onion Add the oregano
and cumin
and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine
and continue to cook When the onions are translucent, add the chili flakes, cayenne
and cinnamon, stir to incorporate all flavors Add the tomato sauce
and cook for about 15 minutes Add the fresh tomato, mushrooms
and beans Bring to a boil
and then simmer for 20 minutes
Salt and pepper
and turn off heat Stir, taste
and adjust as needed
Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves
and smoked
salt and then drizzle a
good coating of
olive oil over the top.