Drizzle good olive
oil over each slice.
Not exact matches
Peel and finely
slice the garlic, then cook it in a glug of olive
oil over a medium heat for a few minutes.
Peel and finely
slice the onion, then cook this
over a gentle heat in a little olive
oil until the onion turns translucent.
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
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)
Then place the veggie
sliced into a large bowl and pour the
oil and salt
over the top.
Meanwhile,
over high heat pour coconut
oil in a large saute pan and caramelize kiwi
slices.
Pour the sauce and chili
oil over glass noodle salad together with the
sliced onions and toss it well.
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)
In a large dutch oven or heavy duty stock pot
over medium heat melt the butter and
oil and add the
sliced onions.
Sprinkle a bit of salt
over slices and the spray with more cooking
oil.
Step # 5: Brush the olive
oil / melted coconut
oil / or melted butter evenly
over the tops of the
slices, then sprinkle with your seasonings of choice.
Heat
oil and butter
over medium - high heat in a skillet until shimmering, then add the
sliced garlic and cook while stirring constantly, about 1 minute.
Layer the lemon
slices evenly
over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive
oil over the top.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive
oil 70g diced chorizo 1/2 large onion, thinly
sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the
oil in a large nonstick frying pan
over high heat.
While it soaks, heat the coconut
oil over medium - high heat in a large nonstick pan and add your
sliced apples.
What I had intended to do was toss the carrots with olive
oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice
over it.
1 tbsp olive
oil 2
slices bacon 1 pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes
over the microplane) salt & pepper to taste
Mist the olive
oil over the zucchini
slices, sprinkle the spice blend
over the zucchini
slices, and bake for 40 minutes.
In a medium frying pan
over medium - high heat, heat olive
oil and add
sliced onions.
I whisked Matcha Japanese green tea powder into grapeseed
oil, freshly squeezed orange juice, honey, sea salt and water for a lovely salad dressing served
over mixed greens, orange
slices and goat cheese.
Heat the
oil in a large saucepan
over medium high heat and fry eggplant
slices in batches, on both sides, until golden brown.
Then I scattered
sliced strawberries (dressed in maple syrup and coconut
oil) all
over the top along with some chopped hazelnuts.
Preheat the oven to 450 degrees F. Heat 1/4 cup of the olive
oil in a large skillet
over medium heat, and fry the bread
slices in it, cooking them on both sides.
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
Slice the onion into rings and then drizzle olive
oil over all the veggies.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive
oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add
sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan
over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Remove from heat and serve
over rice garnished with the thinly
sliced green onions, sesame seeds, and a small drizzle of toasted sesame
oil, if desired.
Quarter the figs,
slice the mozzarella and make a nice arrangement, add leaves of fresh basil, sprinkle some olive
oil, balsamic vinegar, salt and pepper
over the dish.
I didn't brush and sprinkle each
slice of pear with the pepper, but just placed them on the flatbread and drizzled
oil and sprinkled pepper
over.
Heat a large skillet with coconut
oil over medium high heat and
slice the bread in to 1 inch thick bread
slices and set aside.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive
oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering
over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Peel and
slice the onions, add to a large pan with the cooking
oil and a little water or stock
over high heat.
Meanwhile, heat about an inch deep of olive
oil in a deep, heavy skillet
over medium - high heat and fry the potato
slices until browned but not cooked through.
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little
oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more
oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them
over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce
over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
Place onion
slices and
oil into large saucepan
over medium - low heat.
I like to add an extra drizzle of olive
oil, salt and pepper
over my
sliced tomatoes.
To fry them, just
slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola
oil over medium - high heat.
In a large wok or skillet
over medium - high heat, saute the
sliced onion in 2 tablespoons of peanut
oil until translucent; about 3 minutes.
METHOD In a large skillet
over low heat, combine the olive
oil and garlic (thinly
sliced or minced) and let it get warm and fragrant (1 minute).
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive
oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive
oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Layer the baking sheet with the squash
slices, coat with the olive
oil and spread the sugar evenly
over the
slices.
Beets with Olive
Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium he
Oil, Garlic & Parsley
Slice beets and heat olive
oil in well seasoned saute pan over medium he
oil in well seasoned saute pan
over medium heat.
To assemble the cheese pockets, add 2
slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough
over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough
over the toppings and seal with a fork, brush some extra virgin Spanish olive
oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes
Heat the
oil in a skillet (preferably non-stick), and cook the tofu
slices over a medium - low flame until golden brown and crispy on one side.
Slice the bread into 1 cm cubes, add to a bowl with salt, pepper, and garlic powder, mix together then drizzle
over olive
oil and coat well.
2 — Place your
sliced tomatoes into a bowl, (or you can lace them directly on to your baking tray), drizzle with
oil, sprinkle
over your seasonings and toss to coat.
1 pkg frozen Spinach & Artichoke Dip 2 cups
sliced fresh mushrooms 1 small shallot chopped fine 2 tsp Extra Virgin Olive
Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left
over cornish game hen -LRB-...
Slice on the diagonal and serve
over a bed of sautéed fennel (with olive
oil and wine) or paired with vegetables and a salad.
Coat the tomato
slices in the cornmeal mixture, then fry
over medium heat in the
oil until golden on both sides.