I'm going to try this on so many different things, including just dunking
olive bread in it.
Not exact matches
The Romans thus acquired
in their African colonies provisions and
olives enough to continue living «on
bread, wine, and pleasure»
in the city of Rome.
In pseudo-Clementine literature Peter is depicted as a vegetarian who ate only
bread and
olives or Jesus as a confirmed vegetarian.
For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and springs flowing forth
in valleys and hills; a land of wheat and barley and vines and figs and pomegranates; a land of
olives, of oil and honey; a land
in which thou shalt eat
bread without want, thou shalt lack nothing
in it; a land whose stones are iron, and out of whose hills thou canst dig copper (Deut.
For the lord your God is bringing you
in to a good land, a land of brooks of water, of fountains and springs, flowing forth
in valleys and hills, a land of wheat and barley, of vines, and fig trees and pomegranates, a land of
olive trees and honey, a land
in which you will eat
bread without scarcity
in which you will lack nothing, a land whose stones are iron and out of whose hills you can dig copper.
Serve
in bowls and arrange
bread cubes, shaved Parmesan cheese and a drizzle of
olive oil over each.
In the summer, it's all about the slow - roasted tomatoes, eggplants and peppers served with some sort of
bread, herbs, greens and good
olive oil.
Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live
in London and the food I like the most is Catalan,
in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty
bread with tomato and
olive oil and could go on.
You just take some fresh
bread, brush it lightly with
olive oil, and bake it
in the oven.
I made it on my home - made wheat
bread, spread the queso on cold, then fried the sammie
in a pan with
olive oil.
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 dipping.
Just take some pita
bread, cut it into wedges, brush with
olive oil, sprinkle with salt, spread
in a single layer on a baking sheet and toast
in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.
To toast pita
bread, cut the pita
bread into triangles, brush with
olive oil and toast for 10 minutes
in a 375 °F oven, turning them over half - way through the cooking.
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
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic,
olive oil, water and salt and blend
in a blender 3) Garnish with paprika powder and serve with pita
bread, tortilla chips, toast, etc..
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.
In a small bowl, add the cubed
bread, drizzle with
olive oil and add the chopped sage and rosemary.
Combine the breadcrumbs,
olive oil, Parmesan cheese, parsley, salt and pepper
in a bowl and toss together, ensuring the
bread cubes are evenly coated with the seasonings.
First you take a thick slice of a good, rustic
bread and brown it
in some
olive oil.
In a large bowl, mix together then
bread, tomatoes, artichokes,
olives, mozzarella and basil.
Feta
in the oven, a gooey block of feta cheese warmed
in the oven with tomatoes and
olive oil, was a new favorite we'd shared with a bottle of wine and pita
bread.
These are boneless center cut pork chops stuffed with prosciutto and cheese, coated
in extra virgin
olive oil and
bread crumbs and baked for 20 minutes.
While the
bread cubes are cooking, warm 1 tablespoon
olive oil
in a medium fry pan.
Toast
bread crumbs
in remaining
olive oil
in a small skillet over medium - low heat.
ATK's test cooks continue to develop recipes that explore new ground; exciting new recipes include tuna braised
in olive oil, brown
bread, and granola.
Licking her wounds
in Surrey, the girl's French sister -
in - law and her grandmother taught her how to make pissaladiére, a wonder of caramelised onion, anchovies and
olives on a pizza
bread.
Two decades later, and now unable to tolerate even the smallest amount of gluten
in my diet, I dream of the whole wheat walnut
bread, sourdough baguettes, and incomparable rosemary /
olive foccacia.
I've loved the
olive oil
in the rosemary chocolate chunk cake and look forward to the nuance it gives the banana
bread!
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut
in half 1 carrot, peeled and cut
in quarters 1 stalk celery, cut
in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old
bread 1 clove garlic, smashed Extra virgin
olive oil Salt Pepper
I have a very «green'tasting
olive oil that I'm using at the moment, and I wonder what it would be like
in this banana
bread?
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
Place slices of
bread on baking sheet, spray with
olive oil cooking spray and sprinkle with sea salt; broil slices
in oven about 2 minutes on each side or until golden brown.
You just might find me sitting
in a corner with
bread, bowls of
olive oil, za'atar, and hummus and eating it all until I explode.
In a large bowl, combine the
bread,
olive oil, 1/2 tsp.
HS: Hi Alexis, I typically tear rustic day old
bread into bite - sized pieces, toss it with a few glugs of
olive oil, then spread out on a baking sheet
in a single layer.
In the Lebanese cuisine, it's being used with sesame seeds and
olive oil to create spreads for flat
breads.
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
-- 125 g rolled oats, soaked
in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat
bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper —
olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
Beautifully poached shrimp are marinated
in lemon and
olive oil and paired with grilled
bread, diced tomato, and avocado
in this Shrimp Crostini.
Ingredients 1 cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast
in a jar) 1 tsp fine sea salt 1 tbsp
olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat
bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed
5) Mix together the
olive oil, garlic, rosemary and salt and pepper and spread over the
bread and use your fingers to push
in to the
bread.
It's salad, but with a ton of
olive oil - coated, toasted
bread tossed with vegetables —
in this instance, snap peas, green beans, radicchio, and a hefty serving of herbs.
1/2 cup
bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin
olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut
in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling
For the breadcrumb top, cut your
bread in to cubes and spray with
olive oil and coat with mustard powder.
Meanwhile, toss the
bread cubes
in a little
olive oil (sounding familiar?)
It's the perfect dish for a quick and healthy weeknight dinner — and is great served with a green salad and some crusty Italian
bread (dipped
in Colavita
olive oil and vinegar of course!)
Then, good old supermarket red wine vinegar and it was just right),
olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the
bread softens a little
in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!
I served these with roasted brussels sprouts and cauliflower (simply roast them
in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French
bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut
in wedges 1 small onion, cut
in wedges and separated 4 Italian frying chiles, cut
in half, stems and seeds removed Extra-virgin
olive oil 2 to 3 pieces of pita
bread, cut
in half, optional
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.