8 baking potatoes 1/2 Cup Parmesan Cheese 1/4 Cup Minced Onion 4 - 5 Cloves of garlic minced Juice from 1/2
lemon Olive Oil Salt Pepper Fresh Rosemary Italian Seasoning
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of
olive or walnut
oil, Dijon mustard,
lemon juice, honey and
salt / pepper.
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed
lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed
lemon,
salt and two tablespoons of
olive oil.
Drizzle with 2 tbsp
olive oil,
lemon and
salt and massage the flavor into the leaves.
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
Once cooled; add the fennel to the deep bottom dish, along with the juice of one
lemon, drained raisins, a drizzling of
olive oil, the cooked quinoa and a sprinkling of
salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.
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
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1
lemon sea
salt to taste
olive oil smoked paprika
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
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 crou
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 crou
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 crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Place the fish pieces in a shallow glass pan and toss with the
lemon juice, garlic, habanero,
salt,
olive oil, and oregano.
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.
Yogurt sauce 1 cup natural yogurt 1 tbsp
olive oil 2 tbsp
lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped
salt and black pepper
Peel and de-stone the avocados, then add the flesh to a food processor with the
lemon juice,
olive oil and lots of
salt and pepper.
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin
olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon
lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
Drizzle with the
olive oil,
lemon and season with Maldon
salt and freshly ground cracked black pepper.
1 tablespoon
oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata
olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon
lemon zest
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)
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.
Fish: 1 cup flour 1 teaspoon garlic powder
Salt and pepper 4 large eggs 1
lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
Rub
olive oil over hens and season with
lemon pepper and kosher
salt.
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup
lemon juice (1 1/2 — 2
lemons) 2 - 3 cloves garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for garnish
Make salad dressing: Combine 1/4 cup
lemon juice, 1/2 cup
olive oil, mashed garlic pulp (use one or two cloves) and
salt and pepper to taste.
In a medium - sized bowl, mix the
lemon (or lime) juice,
olive oil, and
salt.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of
lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons
lemon juice, freshly squeezed a bit of freshly ground black pepper
Combine chickpeas, tahini, garlic,
lemon juice, sea
salt and
olive oil in a blender or food processor.
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)
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.
Prepare the herb sauce by finely chopping the mint, dill, and chive, whisking together in a bowl with the
olive oil, sea
salt, and
lemon juice.
Add the spinach, garlic, paprika, cumin, cinnamon, nutmeg,
salt, black pepper, cayenne pepper,
lemon juice and
olive oil to a blender or food processor.
Ingredients: 6
lemons / 2/3 cup kosher
salt (my
lemons were on the small side so I only used about 1/3 cup) / Juice from 4 - 5 additional
lemons / 2 T
olive oil
olive oil, fresh juice of 1
lemon,
salt (not that much, the grana is quite salty itself), black pepper and here you go!
* 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
• 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
Add the
lemon juice, drizzle with the
olive oil, sesame
oil and rice vinegar, then sprinkle with whole sea
salt and fresh black pepper to taste.
I roasted them with extra virgin
olive oil,
salt, and fresh
lemon juice, and I couldn't srop eating them!
To make dressing, whisk garlic,
olive oil, balsamic vinegar, maple syrup,
lemon juice,
salt and pepper in a small bowl until smooth.
In a small bowl, whisk together the
olive oil,
lemon juice,
lemon zest, apple cider vinegar,
salt and pepper.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher
salt 1 tablespoon
olive oil 1 tablespoon
lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts coarse
salt and fresh black pepper Marinade: zest and juice of one
lemon 1/4 cup
olive oil...
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
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil,
olive oil,
lemon, dried mushrooms, sea
salt, black pepper, red chili pepper flakes and 3 tablespoons water.
In a blender place avocado, pine nuts, parsley, garlic,
lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of
salt and pepper and 2 tablespoons
olive oil.
Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini,
lemon juice,
olive oil, coconut sugar, garlic, red pepper flakes,
salt and herbs (if using).
Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small
lemon, cleaned and cut into thin slices
lemon juice, to taste extra virgin
olive oil, to taste whole sea
salt, just enough to taste rice malt -LSB-...]
In a small blender, combine goat cheese, honey,
olive oil, vinegar,
lemon juice, water and season with
salt and plenty of freshly ground black pepper.
Hummus is a Levantine Arab dip made of chickpeas, blended with tahini,
olive oil,
lemon juice,
salt and garlic.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon
lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher
salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced