Dry Vermouth • 1 Bar spoon
green olive juice • 3 - 4 Drops of high quality, fruity olive oil • Rosemary sprig and 1 green olive
Not exact matches
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
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
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
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)
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)
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard
greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste
juice of 1/2 lime
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
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt •
juice from one small lemon • 2 tablespoons
olive oil + extra for garnish • chopped cilantro for garnish • chopped
green serrano for garnish
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon
juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped
green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
3 pounds small new potatoes, diced 2/3 cup
olive oil 1/2 cup fresh lemon
juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup
green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
1 tablespoon extra virgin
olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split
green peas, picked over and rinsed 5 cups water
juice of 1/2 lemon (reserve the zest)
Tabbouleh is a Middle Eastern salad typically made of fine - ground bulgur, parsley, tomatoes,
green onions, mint,
olive oil, and lemon
juice.
Another simple way to get
greens in, if you can't stomach all the garlic, is to steam or saute them, then with salt,
olive oil and lemon
juice, to taste, and serve hot... yumm!
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)
My sister's mother - in - law swears by this recipe: 1 apple (
green or red) peeled, 2 tablespoons of chopped fresh celery, 1/2 teaspoon of chopped fresh ginger, 1 tablespoon of
olive oil, 1 tablespoon of fresh lime
juice.
It's a super delicious salad — a celebration of spring, that features the first
greens of the season — baby tender lettuces,
green garlic, spring onions, cucumbers and radishes, all dressed up in lemon
juice and
olive oil.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer
greens or a bowl of thinly sliced fennel, oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime
juice,
olive oil, salt & pepper.
3 tablespoons extra virgin
olive oil one orange, zest and
juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro
greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
2 Tablespoons
olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2
green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of diced tomatoes w.
juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin
olive oil 2 Tbsp fresh lime
juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion
greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.
2 Tbsp butter, softened 1 Tbsp extra virgin
olive oil 4 tsp finely chopped scallion
greens 1 tsp finely chopped fresh thyme 1/2 tsp fresh lemon
juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of
juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4
green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1/2 cup
olive oil 1/4 shallots, minced 1 tbsp
green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder
juice of one lemon
juice of one orange 1 chicken, cut into parts 2 tbsp butter
3/4 cup French
green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon
juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup
olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
I added
green onion and made my own BBQ dressing my mixing lemon
juice +
olive oil + dijon + my fav bbq sauce + s + p. Yummy!
Ingredients 3 - 5 cups
greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons
olive oil Squeeze of fresh lemon
juice Directions 1.
In a blender, food processor or with a whisk, puree the avocado, lime
juice, maple, salt,
olive oil, and fresh herbs together until you have a creamy,
green spread.
2 cups
green beans, topped & tailed, then halved 2 tbsp extra virgin
olive oil 2 - 3 cloves garlic, crushed
juice of one lemon sea salt & fresh black pepper to taste (optional)
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 p
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 p
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 p
greens with some cooked potato chunks tossed in, and a little
olive oil / lemon
juice / vinegar for flavor, plus salt and plenty of pepper.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon
juice 1/4 cup
olive oil Salt & freshly ground pepper to taste
My salad dressing skills are almost nonexistent as I favour spritzing some fresh lemon
juice and drizzling a bit of
olive oil over my
greens.
Combine
olive oil, lemon
juice, tahini, spices and salt until smooth and pour over the cooled beets, toss and serve alongside fresh
greens with a drizzle of plain yogurt or a few chunks of goat cheese.
(Basically, it is sliced
greens cooked in
olive oil and then combined with cooked pasta, white beans, lots of garlic, salt, pepper and lemon
juice.)
Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint,
green onion, garlic, lemon
juice and
olive oil until completely smooth.
1/3 cup lime
juice (2 limes) 2 TB
olive oil 1/2 tsp salt 1/2 tsp celery seeds 1/8 tsp black pepper Few drops hot pepper sauce 4 salmon steaks (1 1/2 lbs total) 1/4 cup chopped
green onion 1 TB water 2 tsp honey (recipe calls for 1/4 tsp but I didn't think that was enough)
With the machine running, add the
olive oil and lime
juice through the feed tube and puree to a bright
green paste.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin
olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes, sliced in half 1 Cup of golden tomatoes, sliced in half 5 Scallions, chopped (white and
green parts) 1 Cup Parsley, chopped
Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
Other notes: I like to serve this with a
green vegetable, such as
green beans or broccoli, steamed and tossed with a little
olive oil or butter spread and lemon
juice.
Green Tahini Sauce 1/2 cup raw sesame tahini 1/4 cup
olive oil 2 tablespoons freshly squeezed lemon
juice 1 cup cilantro — loosely packed 1 1/2 teaspoons sea salt 1 cup purified water
2 pounds boneless fish filets 1/4 cup
olive oil
Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2
green onions, white and
green parts, chopped 1/4 cup chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
Falafels 1 cup / 150 g
green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon
juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp
olive oil
Autumn Filling coconut oil or
olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the
green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon,
juice
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (
green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed
olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed
olive oil 1/2 lemon,
juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use
olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha
juice of a lime sesame seeds scallions (chopped
green onion)
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
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2
green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large
green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons
olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons
olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded
green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (
juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)