Blend until smooth and creamy, adding
more sea salt and pepper if desired.
Add
more sea salt and pepper to taste.
Add the remaining ingredients, including
more sea salt and pepper, and bring to a boil.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded
and roughly chopped 1 medium cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or
more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon
sea salt large handful fresh basil leaves, plus
more for garnish
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or
more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a
more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Once the walnuts
and squash are cool, assemble the salad in a large bowl, finishing it off with the oil, vinegar,
pepper,
and more sea salt.
Line a baking tray with parchment paper
and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit
more of extra virgin Spanish olive oil on top of the potatoes, season them with
sea salt and a hint of freshly cracked black
pepper and them to the oven
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)
30 ml 1.5 tbls olive oil (+
more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
* 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
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled
and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black
pepper (use less for a barely detectable bite,
more if you'd like it
more present) Pinch of
sea salt
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced
and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or
more sprinkled
sea salt and freshly ground black
pepper, to taste
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes
Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil,
more if needed
extra virgin olive oil, plus
more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored
and sliced 3 cloves garlic, chopped
sea salt and pepper, as needed 1 small butternut squash, peeled, seeded
and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus
more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
3 cups filtered water, plus
more for mixing 3 1/4 ounces
sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried red chile
peppers, split in half
and seeds discarded Assorted starter vegetables
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus
more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon
sea salt, plus
more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight
and cooked for about 20 minutes, until soft, drained
and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill
and parsley — optional
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus
more to taste (if you love garlic) * pinch of ground cayenne
pepper — optional *
sea salt and freshly ground
pepper to taste
Garlic cloves (5 - 10, or
more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock
and 1/2 clam juice, bottled
Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
Sea salt and freshly ground black
pepper — where to buy
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails
sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
Dressing 1/3 cup extra virgin olive oil 1/2 lemon, juice 2 tsp honey or
more to taste
sea salt &
pepper 1 large handful mixed fresh dill, parsley
and mint
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or
more 1 cup meat of fresh young Thai coconut 1/2 cup purified water 1/2 cup coconut oil roasted garlic cloves — to taste
sea salt and freshly ground black
pepper — to taste
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight
and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon
sea salt, plus
more to taste Freshly ground
pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus
more to taste
sea salt and pepper to taste
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off,
and sliced lengthwise in half * 1 tbsp butter, preferably organic
and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a few
more if they are very small
and you love them) anchovy fillets (optional) *
Sea salt and freshly ground black
pepper
Golden - Crusted Brussels Sprouts --------------------- 24 small brussels sprouts 1 tablespoon extra-virgin olive oil, plus
more for rubbing
sea salt and freshly ground black
pepper 1/4 cup grated gouda
Serves 2 - 3 or
more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine
sea salt and freshly ground black
pepper extra virgin olive oil
Vinaigrette 1 cup extra virgin olive oil 1/4 cup red wine vinegar (or
more to taste) 3 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon smoky Spanish paprika To season: Kosher or
sea salt and ground black
pepper
1 tbsp extra virgin olive oil +
more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled
and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg
Sea salt & black
pepper, to taste
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly grated black
pepper, to taste 1/4 cup shaved parmesan cheese, plus
more for serving Chopped fresh parsley or basil, for serving
I sprinkled on
more herbs, flaky
sea salt and black
pepper for this simple late August meal.
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell
peppers, cored, seeded,
and finely diced 1/2 of a green bell
pepper, optional — adds a little
more color
and another depth of flavor 2 tomatoes, halved, seeded,
and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce
Sea salt and freshly ground black
pepper, to taste
Stir in the soy sauce
and season with
sea salt, black
pepper and the lemon juice, adding
more to taste.
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane
and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white
and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic
Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined
and unfiltered extra virgin olive oil
2 cups spelt flour plus
more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus
more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded
and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
1 medium tomato, cored
and cut into quarters 1 small cucumber, peeled
and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or
more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or
sea salt Freshly ground black
pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks,
and one basil leaf.
Added a little
more seasoning (cumin,
sea salt,
pepper, chile powder, dash of garlic
salt, minced garlic)
and then let simmer for about an hour on low hit.
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled
and diced small (no
more than 1/2 inch) 2 medium / large carrots, peeled
and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (
more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon
sea salt (or to taste) 1/8 teaspoon black
pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
* 2 large egg yolks, preferably organic
and free - range * 1 whole egg, preferably organic
and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus
more for a garnish, if desired * course
sea salt and freshly ground black
pepper
Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed
and chopped (~ 1/4 cup) 1/4 teaspoon fine grain
sea salt, plus
more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh
pepper to taste
1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed
and chopped 1 teaspoon
sea salt (plus
more for seasoning the meat) 1/2 teaspoon freshly ground black
pepper (plus
more for seasoning the meat) 2 pounds top round lamb
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher
salt (I used fine
sea salt) * 1/4 teaspoon black
pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled
and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus
more for topping
Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go
and add
more if needed) 1 teaspoon mayo
Sea salt (to taste) Black
pepper (to taste)
Sauté the onion
and jalapeño 4 - 5 minutes until translucent, adding a pinch of
sea salt and pepper, then stir in garlic
and cook 2
more minutes.
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed
and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon
sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black
pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus
more for garnish, optional)
After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with
sea salt and freshly cracked black
pepper and mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it with the rest of the ingredients
and then add 1 cup of water into the sauce pan, season with a little
more sea salt and turn up the fire to a high heat
Increase heat to medium - high; add one
more tablespoon of oil then add shrimp, red
pepper flakes, Old Bay seasoning
and sea salt; sauté together stirring constantly until shrimp are opaque, about 2 - 3 minutes.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus
more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell
pepper, seeded
and diced 1 green bell
pepper, seeded
and diced 1 handful sugar snap peas, strings
and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon
sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined
and peeled 1/2 pound bay scallops, rinsed
and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra
sea salt, as needed for seasoning
1 lb medium - size yellow potatoes, such as Yukon Gold, peeled
and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus
more for drizzling Fine
sea salt Freshly ground black
pepper
Place biscuits on a parchment - lined baking sheet
and brush with remaining 1 tablespoon heavy cream; sprinkle with
sea salt and more pepper.
Curried Tomato
and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp
sea salt (+
more to taste) Black
pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained
and rinsed) Flaky
sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)