Sentences with phrase «of olive you've»

Add all ingredients to Magic Bullet with two big glugs of olive oil.

Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the skillet, about 45 seconds per side.

Heat 1 tablespoon of olive oil in a 10 - inch cast - iron skillet over medium - high heat.

Add second T of olive oil to pan over medium heat.

I've also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?)

Add a dash of olive oil to the almonds and microwave for two minutes.

Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth.

The olive oil whipped ricotta can be eaten alone on a cracker with an extra drizzle of olive oil or layered with beet berry sauce.

But I thought I'd add a little summer flair by simply topping those filets with some tomatoes, fresh mozzarella and basil, then finishing it off with a drizzle of olive oil and reduced balsamic vinegar.

Drizzle with a one tablespoon of olive oil and use your hands to evenly rub the oil on the tomatoes.

To give filling a crispy top, drizzle tops of stuffed potatoes with a small amount of olive oil, and place potatoes under broiler for 2 to 3 minutes.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

We plated our Healthy Buffalo Chicken between 2 pieces of toast along with some fresh arugula, apple slices, and a drizzle of olive oil.

2 c cooked quinoa (I prepare this accoring to package directions but I saute a few T of onion in a T of olive oil.

Preheat the stainless pan for 2 minutes, add 1 tbsp of olive oil.

In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil.

Add a thin layer of olive oil to the pan, and cook seitan until lightly browned, about two minutes on each side.

Cook the Chicken: In the same pan used to pickle the onion, heat a thin layer of olive oil on medium - high until hot.

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.

While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat.

5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers.

The fish basically poaches in a very shallow pool of olive oil, protected from the heat by the oil below and a paste of herbs on top.

The original recipe is fresh mozzarella, tomatoes and basil with a few good turns of sea salt with a lush drizzle of olive oil.

Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it.

Put a baking paper in a pizza baking form or on a baking tray, grease it with a drop of olive oil and spread the mixture.

In a pressure cooker over medium - high heat or an Instant Pot set to sauté, heat one tablespoon of the olive oil.

Add in the 2 tablespoons of olive oil while the machine is still running.

Cut the bread into bite - sized pieces (or use a cookie cutter), brush with a bit of olive oil and sprinkle with a tiny bit of salt.

Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat.

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

The shelled shrimp are tossed in a simple mixture of olive oil, oregano, salt and pepper, and sautéed briefly in a skillet.

I toss them with about 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning.

Add 1 tablespoon of olive oil to a sauté pan over medium heat.

Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

Add the squash to a sheet pan and drizzle on a tablespoon or so of olive oil.

Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20 - 25 min.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper.

Push the vegetables to one side of the pot and add the remaining tablespoon of olive oil.

Brush the top of each tater tot with a small amount of olive oil and sprinkle with salt.

Add 2 - 3 tablespoons of the olive salad to the bottom half of each roll.

Bring a saucepan to medium heat with a bit of olive oil.

Add about 1/2 cup of the olive oil (or more) depending on how smooth the flow is.

Brush a large bowl with a generous amount of olive oil.

Store the leftovers in a small, airtight container with a thin layer of olive oil covering the top.

Once heated, coat the pan with a thin layer of olive oil and begin to fry the sausages, counting three slices per cracker.

Purée everything, top with some paprika and a swirl of olive oil and voilà, you're done!

Just a big juicy heirloom, maldon salt, cracked pepper and drizzle of olive oil, with or without fresh basil.

Score the eggplant with a cross-hatch pattern, then drizzle 1 tablespoon of olive oil slowly over each half, allowing the eggplant to absorb it.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.