Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved
lemon slices olive oil
Not exact matches
Laddle the soup into serving bowls and top with avocado
slices,
lemon zest and a splash of
olive oil.
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
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
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
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)
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
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
Toss tomatoes, roasted red bell pepper
slices, capers and parsley leaves in a large bowl with the
olive oil,
lemon juice and
lemon zest.
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.
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
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
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-...]
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
FOR THE ZUCCHINI 3 tablespoons fresh
lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
Ingredients 2 large potatoes, peeled, cut into
slices then into quarters a handful of kalamata
olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin
olive oil, to taste a little
lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
2 tablespoons extra virgin
olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh
lemon juice, or to taste
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh
lemon juice
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a
lemon
mixed greens red onion, thinly
sliced radish, thinly
sliced avocado, diced strawberries, chopped blueberries basil, thinly
sliced hemp seeds (optional) extra virgin
olive oil
lemon salt & pepper
1 whole bone - in turkey breast (about 5 lb) 1
lemon,
sliced 1 sm navel orange,
sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp
olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter
3 cups kale, stems removed, shredded 3 carrots, peeled, shaved into ribbons 1/2 red onion, thinly
sliced 2 tbsp
olive oil 1 tbsp
lemon juice salt
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick
slices Unsweetened soy milk 1 tablespoon
olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one
lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional
lemon zest
2 pounds boneless pork
olive oil salt and pepper 1 onion
sliced 4 garlic cloves chopped cheese (I used asadero) pan frances
sliced in half - toasted spinach
slice tomatoes pickled onions (recipe follows) cliantro
lemon dressing (recipe follows)
1 Serrano thinly
sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1
lemon, the juice and the zest 1 glug Extra Virgin
Olive Oil Sea salt Fresh cracked black pepper to taste, optional
and sautéed some
sliced fresh garlic and shrimp in
olive oil, butter, red chile pepper, fresh parsley and a big splash of fresh
lemon juice.
Smashed Avo on Golden Gut Loaf Serves two Two
slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic
sliced 1 tbs
olive oil 1 avocado 1 tbs
lemon juice Pinch of cumin 2 tsp
olive oil 1/2 cup feta (cubed) Extra
olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place
olive oil and fry garlic til golden.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1
lemon Mint leaves for garnish
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.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin
olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1
lemon, cut into 4 wedges 1.
Arrange
slices of salmon on a large plate, squeeze the juice of 1/2 a
lemon on the salmon, top with rucola, then drizzle with the
olive oil (and salt if needed) and top with the flakes of parmesan cheese.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or
olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish
lemon slices for serving
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.
Put the
sliced zucchini in a salad bowl, add the
lemon juice, vinegar,
olive oil, salt, thyme leaves, peppercorns and toss.
3 bunches scallions, trimmed and thinly
sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin
olive oil fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh
lemon juice.
Today I served a warm salad with a thick
slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin
olive oil and
lemon juices... filling and delicious salad!
You just combine
sliced mushrooms with fresh parsley and a combo of
lemon juice and extra virgin
olive oil.
FOR THE CHICKEN 2 cloves garlic, minced Juice of 1
lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin
olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts,
sliced
What I had intended to do was toss the carrots with
olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh
lemon juice over it.
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in
olive oil 2 tbsp
olive oil, plus more for brushing Finely grated zest of 1
lemon, plus 1 tbsp
lemon juice Pinch cayenne pepper 1 small loaf crust bread,
sliced
Juicy bits of orange, grapefruit,
lemon and lime form the base of this vibrant salsa; green -
olive tapenade and
sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.
I cooked a couple of whole Branzino in plenty of
olive oil, seasoned and with
slices of
lemon on the inside of each.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh
lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper —
olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
2 boneless and skinless chicken breasts 8 Tbsp
olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/2 mushrooms
sliced 1/2 cup dry white wine 3 Tbsp
lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley
(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.)
A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato
slices insulating the fish from the heat of the oven and the
olives and
lemon slices emphasizing its bright flavors.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a
lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
I love
slicing it thin and grilling it with a little
olive oil and
lemon (go figure.)
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