Evenly distribute some tomato slices, a tablespoon
of sliced olives and crumbled feta over top of the chicken and pop it in the oven to bake for 20 minutes or so.
Love the addition
of sliced olives so SO much.
Not exact matches
Laddle the soup into serving bowls and top with avocado
slices, lemon zest and a splash
of olive oil.
Peel and finely
slice the garlic, then cook it in a glug
of olive oil over a medium heat for a few minutes.
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
Serve in bowls with a spoonful
of cooked rice, some mushroom
slices, fresh parsley,
olive oil, a dollop
of yogurt if using, and an avocado toast.
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
While these cook
slice the mushrooms into pieces and gently stir fry them with
olive oil, salt, two teaspoons
of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
At the moment your roasted squash,
olive (though without the
olives) avocado and rocket salad, (for anyone who wants to try it page 145
of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.
Then,
slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful
of torn
of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle
of olive oil and a sprinkling
of salt.
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more
olive oil and a spinkling
of rosemary and salt — before you cook them you'll need to peel them and
sliced them into pieces though.
Grease the bottom
of a baking tray with
olive oil and place the aubergine
slices onto it, drizzle a little more
olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
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)
I love baking with
olive oil in recipes, and all the rest
of the ingredients, how could anyone resist and it's healthy so we get more
slices, right?
Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4
of the mozzarella cheese, followed by the cooked ground beef, the rest
of the bell peppers and
sliced olives.
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T
Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green
Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful
of Chopped Parsley
Layer 3/4's
of your roasted vegetables and all
of the sun - dried tomatoes and green
olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut
slice the tart.
Roughly 1/2 cup each
of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
9 cups
of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can
sliced water chestnuts, drained 1/2 cup
olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
On top
of the
olive salad add two ounces
of fresh mozzarella cheese, then 2 - 3
slices of eggplant, two ounces
of provolone, 2 - 3 more
slices of eggplant, and finally, another 2 tablespoons
of the
olive salad.
Once heated, coat the pan with a thin layer
of olive oil and begin to fry the sausages, counting three
slices per cracker.
In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin
olive oil, topped with a few
sliced olives, a handful
of fresh herbs and maybe a few pine nuts sprinkled on top.
I piled my Hillshire Farm ® Thin
Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and
Sliced Honey Ham on to the Pepperidge Farm ® bread with some
sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and
sliced Gouda cheese, then instead
of brushing my bread with
olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and brown.
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
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
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
We plated our Healthy Buffalo Chicken between 2 pieces
of toast along with some fresh arugula, apple
slices, and a drizzle
of olive oil.
Instead, he would eat sandwiches made with thick
slices of homemade bread, piled with a variety
of cured meat, cheese, pickled peppers,
olives, or just about any other type
of vegetable.
Use an
olive oil sprayer to spray the cookie sheet, place down the
sliced brussel sprouts, then spray the back
of them again with the
olive oil sprayer.
Erin made this chunky Greek salad with tomato halves,
slices of cucumber, whole
olives and feta cheese scattered throughout.
Halloumi Cheese — cut into tiny 1/4 inch cubes Drizzle
of Extra Virgin
Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any
of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
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.
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
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.
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
Brush both sides
of the sweet potato
slices with
olive oil.
Slide the socca out
of the pan onto a cutting board,
slice into pieces, then shower it with coarse salt, pepper, and a drizzle
of olive oil.
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-...]
INGREDIENTS 1 small onion, chopped 8 oz
sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp
olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
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)
Of course the first (and essential) step in a braise is to get that nice crust on the meat, but instead of using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job don
Of course the first (and essential) step in a braise is to get that nice crust on the meat, but instead
of using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job don
of using a canola or
olive oil, I browned up a few
slices of bacon, and used the rendered fat to get the job don
of bacon, and used the rendered fat to get the job done.
for the cat face — savory:
sliced grape tomatoes for the ears, a piece
of olive or nut for the nose, a
sliced olive for the eyes, shredded carrots for the whiskers.
Mmmmmm... Garlic rubbed toasted
slices of baguette topped with a mix
of slow roasted grape tomatos,
sliced black
olives, capers, fresh basil, and fresh mozzarella, all blended with a really good
olive oil and some
of the roasted garlic....
1 sweet potato, very thinly
sliced 1 teaspoon
Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
Top with the other
slice of bread, then brush both sides with
olive oil.
1 cup
of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms,
sliced 1 / 3 - inch thick 1 cup
of sake 1 tablespoon extra virgin
olive oil 1 tablespoon unsalted butter
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon
olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons
olive oil 8 ounces fresh mozzarella -
sliced 4 peaches - thinly
sliced 1/2 cup freshly chopped basil