Add 2
more tablespoons of olive oil to the pan, let it get hot (you can increase the heat to medium high as long as you keep an eye on it so the olive oil doesn't burn), and then add the sliced onion and a pinch salt.
If the mixture is too dry and you're having trouble blending it, add a few
more tablespoons of olive oil to help things along.
Add 2
more tablespoons of the olive oil to the pot and cook the zucchini until golden but not completely tender, 2 to 4 minutes.
Not exact matches
Pour a bit
of olive oil over the tomatoes, no
more than 1
tablespoon.
2
tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or
more)
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or
more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons of olive oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
* 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
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for
more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling -
olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
2 medium leeks 1
tablespoon butter 2
tablespoons olive oil 1
tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme —
more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
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)
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin
olive oil, and some
more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to taste), plus
more for garnish * 1 teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
I ended up using 10
tablespoons of olive oil because I wanted a
more liquid sauce.
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1 lemon 1 teaspoon extra virgin
olive oil 1 heaping
tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus
more to taste
In the same frying pan herbs were sautéed, add 2 - 3
tablespoons more of olive oil; over medium low heat, toss and stir celery for 8 - 10 minutes until bright green.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few
more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Mix together with 2
tablespoons of finely chopped red onion,
more or less as you prefer, and sprinkle generously with
olive oil and vinegar.
2
tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
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
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
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2 tsp salt (
more to taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin
olive oil - 2
tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
1 acorn squash 1 - 2
tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or
more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2
tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or
more cashew cream
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3
tablespoons olive oil 2
tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5
tablespoons minced fresh parsley, plus
more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
Add a
tablespoon or two
of beans,
olives, avocado and cheese and squeeze
more lemon juice over, together with
olive oil (even though it's optional here).
If needed, add a few
more tablespoons of avocado, or
olive oil and toss.
Add remaining 1/4 cup
of olive oil to the pan, along with the red wine vinegar, remaining
tablespoon of Dijon mustard, honey, and 2
tablespoons of water, stirring to combine and cooking for 1 minute
more.
* 1 head
of California endive (I used red), ends trimmed off and chopped * 1 big handful
of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2
tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces
of naturally smoked wild smoked, chopped * 1 - 2
tablespoons of finely chopped red onion * 2
tablespoons avocado
oil or
olive oil, plus
more to taste * freshly ground black pepper
Slowly add in 1 - 2
more tablespoons of extra-virgin
olive oil if a creamier texture is desired.
If too thick add
more olive oil or a few
tablespoons of water.
Pile on
more avocado for a refreshing, yet hearty, high - fat meal, and drizzle an extra
tablespoon or two
of fresh
olive oil over the salmon to kick up the fat content another notch!
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
1 - 2
tablespoons olive oil 1
tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
2 cloves garlic, peeled 1 cup
of fresh spinach leaves 1/2 cup
of fresh basil leaves Zest from one lemon Juice from one lemon 3
tablespoons of olive oil (you may need
more) 1/3 cup
of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata
olives 2
tablespoons tomato paste 2 sprigs fresh rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3
tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus
more for serving 1 handful baby arugula 1 cup roasted tomatoes 1
tablespoon fresh chives
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt and pepper Pour in about 3
tablespoons of olive oil or enough to coat bottom of -LCB- Read More
olive oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom
of -LCB- Read
More -RCB-
Here's a quick version
of what I'm thinking, if you can't wait and want to experiment right away: I'd omit the garlic, reduce the salt to a pinch, reduce the lemon juice to around one
Tablespoon, and replace the
olive oil with a
more neutral
oil.
1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4 cup tahini 2 cloves
of garlic 3
tablespoons of the pickle (cornichon liquid) 2
tablespoons extra-virgin
olive oil, plus
more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus
Add a
tablespoon of olive oil, or
more to coat your pan, and add onion and celery (if using).
3
tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3
tablespoon +
more if you need it
olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2
tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3
tablespoon apple cider vinegar
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus
more for garnish) 2
tablespoons olive oil 1/2 lemon, juiced zest
of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed
If you like just use 1
tablespoon of olive oil instead
of two and perhaps less chicken and
more veggies.
* 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
3
Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1
Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt,
more to taste 1/4 Teaspoon ground black pepper Pinch
of chili powder or cayenne pepper,
more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus
more to taste * 1
tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus
more to taste
Drizzle with a
tablespoon more of olive oil and serve.
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1
tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2
tablespoons reduced fat Vegenaise 1
tablespoon extra virgin
olive oil 1
tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4
tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1
tablespoon chopped fresh dill, or
more to taste 1
tablespoon chopped fresh parsley 1
tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty
of freshly ground black pepper
Add the tahini, the cumin, and 1/2 cup
olive oil, and pulse to create a dip, adding
more tablespoons of cooking liquid as you go as necessary to make a smooth paste.
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