Sentences with phrase «of salad oil»

The book contended a «large draught of salad oil» would «float upon the wine which you shall drink, and suppress the spirits from ascending into the brain.»

Not exact matches

Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax oil + sea salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.

Serve with extra tahini on a bed of salad, I like a simple rocket (arugala) and avocado with lots of delicious lime juice and olive oil.

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.

Drizzle the olive oil, apple cider and lime across the salad with a sprinkling of salt.

Italian salad dressing is one of the most versatile dressings made up of 3/4 part oil and 1/4 part vinegar, and then seasoned to your liking with Italian herbs.

Could I use coconut oil instead of salad oils?

Your salad looks delicious with that drizzle of fennel oil, Anne!

1 can tuna, preferably oil - packed (cans of tuna are a miserly 5 ounces these days, so use two cans if you want a salad that is tuna - heavy)

The thick sandwich rolls easily soak up the oil and tangy flavors of the salty olive salad.

For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with olive oil and vinegar, and of course season with salt.

This oil mister is the best way to control the amount of oil you spray on your salad, cookie sheets, and baking pans.

Their Signature Series Extra Virgin Olive Oil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dippiOil, the one I used in this vinaigrette recipe, is a selection of the best varieties of olives and it's the perfect oil to use in any salad dressings and marinades, and even for bread dippioil to use in any salad dressings and marinades, and even for bread dipping.

Oh, I also added a big drizzle of a nice olive oil on top of each bowl and served with salad and garlic bread.

My grandmother used the canned ones and made a simple salad of sliced beets with thinly sliced onions on top and a simple oil and vinegar dressing.

Lightly dressed with olive oil, fresh mint, and a dash of salt and pepper, this salad proves that sometimes less is more.

All are very tasty, but our favorite is this salad made with dino kale, Cara Cara orange, and pepitas with a light dressing of olive oil, lemon juice and honey.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I used half Italian dressing (I like Good Seasoning's Italian Dressing and Newman's Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor.

the best thing i ate in 2010 was a raw kale salad that i made with toasted breadcrumbs, pecorino cheese and lots of lemon juice and love oil.

Tabbouleh is a Middle Eastern salad typically made of fine - ground bulgur, parsley, tomatoes, green onions, mint, olive oil, and lemon juice.

They make a great, quick, oil - free vegan appetiser or snack, or a filling side for a big bowl of green salad.

I tossed some cilantro with a bit of olive oil and shoyu / soy sauce, and then pine nuts as the salad component.

This refreshing, superhealthy salad is one of chef Marcus Samuelsson's favorite ways to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.

And I've mixed a couple of teaspoons with olive oil and dressed some raw broccoli to soak overnight or my salad tomorrow lunch, I can't wait!

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)

Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.

I offer this kale salad discovered at a macrobiotic bed and breakfast brunch at the beach in south Jersey years ago: same greens preparation as Heidi's, quickly steam kale until bright green, cool and toss with whisked olive oil, salad spices, dash of mustard, good vinegar and enjoy cold.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Caesar salad is typically a salad of romaine lettuce, croutons (though I don't always add those), dressed with Parmesan cheese, lemon juice, oil, and egg.

Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

This is exactly how I make a vinaigrette (though I use a higher ratio of acid to oil, because I like mine tangy), and now I'm jonesing for that salad.

These Chickpea Sauerkraut Salad Lunch Wraps are super easy to make, free of oil and gluten, and are perfect for an on - the - go meal!

I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.

These Chickpea Sauerkraut Salad Wraps are super easy to make, free of oil, can easily be made gluten - free, and are perfect for an on - the - go meal.We have been working on an aquafaba recipe recently (coming soon this month), and with that have had a surplus of chickpeas, so we naturally came up with a second recipe that we know you are going to love.

My mom used to make a big batch of raw kale salad with lemon, olive oil, garlic, and bell peppers.

It's a super delicious salad — a celebration of spring, that features the first greens of the season — baby tender lettuces, green garlic, spring onions, cucumbers and radishes, all dressed up in lemon juice and olive oil.

I also made a big batch of my Reina Pepiada (avocado chicken salad) and Perfect Paleo Crackers and brought along some Sa Mai plantain chips (which are cooked in locally - sourced red palm oil).

I was wondering, what do you think of me substituting the olive oil and herbs (for cooking not garnish) with Italian salad dressing / marinade?

If you have both run - of - the - mill (cooking) and salad (or garnish) extra virgin olive oil, use the better (salad or garnish) oil for the end of the salad vinaigrette.

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil.

I normally either use olive oil on it's own, some sort of infused Asian themed dressing or pesto as my salad dressing.

This means the next morning it will still be fresh and delicious for the day and then all it needs is a protein source like a can of tuna in olive oil which I put in my bag and I'll take a lemon with me to work (I work from the local library) and then at lunchtime, I'll dress the salad from there.

If serving as a salad, arrange cubes on a bed of greens and drizzle with olive oil and balsamic reduction.

My friend had made a very simple chickpea, parmesan, lemon and oil salad as well, and when we mixed the two together (as you would, accidentally on purpose in a plate), we realized that what this salad lacked was a bit of crunch.