4 baking potatoes, washed and dried Olive
oil Coarse salt Fresh cracked black pepper Granulated garlic
Whole Living, May 2012 Yield Serves 6 Add to Shopping List Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive
oil Coarse salt and ground black pepper 1 tablespoon fresh thyme leaves 2 cloves garlic, thinly sliced 6 large eggs Directions Heat oven to 400 degrees.
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive
oil Coarse salt Freshly ground black pepper
Pin It Serves: serves 4 - 6 Ingredients: 1/2 cup Balsamic Vinegar 3 tablespoons Brown Sugar 2 large chicken breasts 2 tablespoons Olive
Oil Coarse Salt, to taste Coarse Ground Pepper, to taste 3 large Heirloom Tomatoes, thickly sliced 1 large Ball... Continue Reading →
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed
oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
Not exact matches
They fry the pods in
oil for just 2 - 3 minutes, drain and sprinkle them with
coarse salt.
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive
oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon
coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
It's dressed very simply with a good drizzle of olive
oil and a sprinkle of
coarse salt and pepper.
Pour remaining olive
oil evenly over bread and sprinkle with a light dusting of
coarse sea
salt, rosemary, and freshly cracked pepper.
The bread is made with fresh rosemary,
coarse sea
salt, cracked pepper, and olive
oil.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil *
Coarse sea
salt and finely ground black pepper
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive
oil 1 pound whole wheat penne pasta
Coarse salt and freshly ground pepper
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts
coarse salt and fresh black pepper Marinade: zest and juice of one lemon 1/4 cup 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.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive
oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking
Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
I picked up some new crop California Asparagus at the local grocer to grill with a drizzle of olive
oil, cracked pepper, and a small amount of
coarse salt.
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
2 tablespoons olive
oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive
oil, divided 1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon
coarse sea
salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons
oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive
oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon
Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive
oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk
Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
Make a
coarse paste with almonds, garlic,
salt, paprika and olive
oil in a food processor or blender.
1/2 cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon
coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive
oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant)
Salt 4 Tbsp extra-virgin olive
oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped
coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
In an attempt to scrub the crazy huge amount of peeling skin off, I gave him a little bit of coconut
oil and some
coarse sea
salt and had him scrub hard for a few minutes, before washing it off.
3 Delicata squash (about 3 pounds total) Extra-virgin olive
oil 1/4 teaspoon
coarse salt 1/4 teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2 cup pine nuts 1 cup crumbled feta cheese
You will need a head of garlic, a pinch of
coarse salt, about a teaspoon of olive
oil, and a large square of aluminum foil.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive
oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea
salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c
coarse fresh bread crumbs, fried in olive
oil until golden brown 1 1/2 tsp minced fresh rosemary
1 head garlic Extra-virgin olive
oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera
Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled
Coarse salt 1 tin sardines in olive
oil 2 tbsp olive
oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced
Organic Brown Rice Flour, Filtered Water, Organic Millet Flour (A blend of
coarse and fine), Organic Agave, Organic Tapioca Flour, Fresh Yeast, Safflower
Oil, Organic Chia Seeds, Vegetable Gum (Xanthan, Cellulose), Sea
Salt.
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp
salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut
oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries
Coarse sugar for sprinkling
Pulse together the toasted nuts, roasted red pepper, garlic, olive
oil, lemon and
salt and pepper in a food processor, until you have a
coarse purée.
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive
oil (or coconut
oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp
coarse sea
salt 8 free range eggs
* 2 tablespoons organic butter * 1 tablespoon olive
oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional *
Coarse sea
salt and freshly ground pepper
Fresh picked radishes layered on a chewy hunk of buttered bread, drizzled with fruity olive
oil and a sprinkle of
coarse salt.
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea
salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored
oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon
coarse sugar (like turbinado), for sprinkling
Brush with olive
oil and season with
coarse kosher
salt and freshly ground black pepper.
12 large dry - packed sea scallops, about two ounces each Extra virgin olive
oil Coarse kosher
salt Freshly ground Tellicherry black pepper
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive
oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred
Coarse kosher
salt and freshly ground black pepper to taste
french potato salad 2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper cup olive
oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice,
oil,
salt and pepper until you get a
coarse vinaigrette.
Dressing 4 tbsp Dijon mustard, preferably
coarse grained 3 tsp honey juice from 1 medium sized lemon 3 tbsp apple cider vinegar 4 tbsp olive
oil sea
salt & black pepper
1 tbsp cold pressed coconut
oil, ghee or olive
oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp
coarse sea
salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Drizzle with
oil, sprinkle with some fennel seeds and
coarse salt.
1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon
coarse kosher
salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable
oil for deep frying
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed
oil sea
salt and black pepper, to taste
1 (2 - pound) whole flounder 1 teaspoon
coarse kosher
salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable
oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water
Ingredients: Epsom
salt (or
coarse salt crystals), olive
oil, lemon or lime juice, lavender or other herbs (optional)