Combine chilled quinoa with cucumber, feta, vinegar and
oil in your serving bowl.
Not exact matches
Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive
oil over each.
Place
in a
serving bowl, add olive
oil, lemon juice and zest.
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine, garlic and extra virgin olive
oil; Bone -
In Veal Parm Chop oven - baked with provolone and mozzarella and
served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a
bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
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.
1) Sift the flour into a mixing
bowl 2) Add the salt to the flour, mixing together 3) Add the olive
oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before
serving
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a large
bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
To make two
servings, combine 1 tablespoon each of sesame
oil, Sriracha, and soy sauce
in a small
bowl and set aside.
Turn the heat off and
serve in individual
bowls with extra drizzle of sriracha, sesame
oil and sesame seeds.
Serve the cream of broccoli soup
in bowls and garnish with coarsely chopped toasted peanuts and a drizzle of extra-virgin olive
oil.
In large
serving bowl, add the kale, half of lemon juice, a drizzle of
oil and a little kosher salt.
Serve in a nice
bowl, sprinkle some chili powder and / or olive
oil on top and enjoy the Sweet Potato Hummus with my Nutty Crackers or some raw vegetables such as bell pepper, carrot sticks, or broccoli florets.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive
oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable
oil 2 wholemeal pittas Salt and black pepper Method
In a
bowl mix two...
extra virgin olive
oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a
serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
• if you so desire, add some heavy cream (I didn't and it was still delicious) •
serve in individual
bowls and sprinkle with chives and a drizzle of good olive
oil.
Making the salad: Mix cooked chickpeas, cooked wheat berries, roasted aubergine, tomatoes, parsley, olive
oil, lemon juice and Za'atar
in a large
serving bowl.
Serve the soup
in bowls with a couple of spoonfuls topping, a good drizzle of olive
oil and a few leaves of fresh thyme.
In a
serving bowl, whisk together the olive
oil and lemon juice.
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower
oil, plus 2 tablespoons 7 eggs 1/4 cup milk
Serving suggestion: tomato salad drizzled with olive
oil Directions
In a medium
bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
- Place the halved tomatoes into a
bowl, and add
in the cilantro, the lemon or lime juice, a pinch of two of salt and a drizzle of olive
oil; toss all ingredients together, and keep
in fridge until ready to
serve.
Serve in a small
bowl and top with a drizzle of pumpkin
oil and a sprinkle of extra pumpkin seeds.
While carrots are steaming, mix together the dressing
in a
serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive
oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into
serving bowl with the dressing / Stir
in parsley when ready to
serve.
Method: Roughly chop all veggies Combine with
oil, salt and pepper
in a large mixing
bowl Massage each piece to coat evenly
in olive
oil Roast at 400 degrees for 40 - 50 minutes
Serve, smile and enjoy the favorites of fall.
Add them to the batch
in the
bowl, stir
in the vinegar, sesame
oil, and salt, and
serve immediately.
You can achieve a similar effect by pan frying the rice
in a bit of
oil before
serving it up
in your
bowls.
Adjust seasonings and olive
oil as needed, then
serve in individual
bowls.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute
Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut
oil (I used Skinny Fat) Directions: Mix all the ingredients together
in a
bowl then move to two mugs or ramekins.
Serve in bowls or over soft polenta, topping each
serving with a generous drizzle of olive
oil and a few drops of sherry vinegar.
Serves 4 4 tablespoons olive
oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a small
bowl, whisk together 2 tablespoons olive
oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
For any Mexican cravings, I turned to making my own healthy burrito
bowls at home
in order to cut the calories of chain Mexican restaurants.The best part about making these Mexican inspired dishes at home is that you can use your imagination and incorporate any type of protein, rice, beans, and toppings that you desire.To make sure I'm getting my
serving of healthy fats, I used a little coconut
oil when sautéing my -LSB-...]
Serve in individual
bowls with some raw veggies (I added chopped tomato, green pepper and cucumber), extra virgin olive
oil and black pepper on top (optional).
In a large
serving bowl, whisk the yolks, Parmesan, olive
oil, black pepper and reserved guanciale fat.
Serve the eggplant dip
in a
bowl topped with a drizzle of extra virgin olive
oil and the chopped mint leaves along with whole grain crackers.
Serve in bowls topped with sesame seeds, cilantro, lime juice, and a drizzle of olive
oil.
I added green garlic sautéed with chopped kale & mustard greens
in olive
oil to the
bowls before
serving, and topped off with beans — they are quite «meaty» and yummy... and this recipe of Heidi's is awesome, will be doing it soon!
Stir
in tahini, transfer to a
serving bowl and top with a little bit of olive
oil.
In a large heat proof
serving bowl, toss the roasted veggies and cooked spelt berries with a drizzle of cold pressed olive
oil, about a teaspoon or two of pure maple syrup, and a squeeze of fresh lemon juice.
Stir
in olive
oil, parsley, ladle into
bowls, drizzle with tahini sauce, and
serve.
In a large
serving bowl, combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive
oil; season with salt and pepper, and toss gently.
To
serve, toss any lettuces with a bit of the chive
oil and arrange
in individual
bowls (or on a family - style platter).
Tomatoe Green pepper A little bit of olive
oil on top once its
served in the individual
bowl
Mix everything
in a
bowl drizzle with a grassy Extra Virgin Olive
Oil, squeeze those citruses, season with Sea Salt, chill for a few minutes before is ready to
serve.
Serve in bowls with a drizzle of olive
oil and fresh chopped Italian parsley and a basket of crusty French bread.
SERVING: Arrange
in bowls and sprinkle generously with parmesan cheese and black pepper and a little drizzle of extra virgin olive
oil if you're feeling fancy!
Whisk olive
oil, lime juice, maple syrup, brown rice vinegar, hot sauce, and soy sauce
in a
serving bowl.
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive
oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of salt and red pepper flakes.
They are wonderful
served alone
in a
bowl with an extra drizzle of olive
oil but their addition to Minestrone Soup is a Italian tradition.
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
In a large
bowl (this can be the
bowl you plan to
serve the salad
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
in, whisk mustard, garlic, apricot preserves,
oil, and vinegar, and season with salt and pepper).
Serve the soup
in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive
oil.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6
servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive
oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables
in a
bowl and drizzle with olive
oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).