Pour chilled TILL Vodka and
olive juice into a shaker with ice and shake vigorously.
Not exact matches
A few hours before you make this dish cut the fennel
into thin strips, place these in a bowl with the
juice of 1 squeezed lemon, salt and two tablespoons of
olive oil.
4 avocados, just turning soft, not fully ripe 1 medium mango, cut
into 1 / 2 - inch cubes 1/2 pound strawberries, cut
into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3 cup orange
juice 2 tablespoons lemon
juice 1/4 cup honey mixed with 1/4 cup
olive oil
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
Cooking the right way around — pick what looks good and fresh at the market, and turn it
into a simple salad with nothing more than great
olive oil and lemon
juice to lift the flavours.
While the dough is pre-baking, add the avocado, Greek yogurt, jalapeno pepper, cilantro, garlic, lime
juice and
olive oil
into a small food processor.
The marinated beef / chicken is grilled alongside red peppers and onions (which are splashed with
olive oil and lime
juice) and then stuffed
into homemade (recipe on the way) corn tortillas.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
2 tbsp
olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut
into thin strips 1/4 tsp each salt and pepper, more to taste
juice of 1/2 lime
Add beans, water and all ingredients except for
olive oil and lemon
juice into pot or pressure cooker and bring to a boil.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon
olive oil 1 tablespoon lemon
juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut
into very thin slices 1 very small lemon, cleaned and cut
into thin slices lemon
juice, to taste extra virgin
olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]
FOR THE ZUCCHINI 3 tablespoons fresh lemon
juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise
into 1 / 2 - inch - thick slices
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-...]
Add
olive oil, salt and pepper to lemon
juice in the bowl and, using your hands, massage the mixture
into all surfaces of the chicken.
The imported Italian mozzarella will «cream»
into the pasta along with the
juices of the tomatoes and the
olive oil and balsamic vinegar.
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) 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)
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4 tablespoons extra virgin
olive oil, and some more to serve
juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
3 cups kale, stems removed, shredded 3 carrots, peeled, shaved
into ribbons 1/2 red onion, thinly sliced 2 tbsp
olive oil 1 tbsp lemon
juice salt
3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise
into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin
olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (with
juice)
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
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
2 cups pineapple cut
into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the
juice of one large lime the
juice of half an orange Sea Salt and black pepper to taste
Place
into a plater and squeeze the lime
juice, add salt and
olive oil.
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin
olive oil 2 Tbsp fresh lime
juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut
into 4 wedges 1.
Lemon
juice and
olive oil deepen the flavor and turn these
into vegetable candy.
1 large yellow onion, chopped a splash of
olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange
juice 1 1/2 cup cauliflower, trimmed
into small trees 2 cup kale or chard, destemmed and cut
into thin ribbons
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of
juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1/2 cup
olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder
juice of one lemon
juice of one orange 1 chicken, cut
into parts 2 tbsp butter
Grated zest of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin
olive oil 2 tablespoons toasted sesame oil
• 2 tablespoons
olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut •
into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon
juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
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
Massaged with
olive oil and lemon
juice, kale softens
into submission.
2 tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
lamb or pork tenderloin, cut
into chunks peppers, onions, or any other vegetables you would like, cut
into chunks
Juice of 1 - 2 lemons 1/4 cup
olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced
into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream -
juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Grated zest of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon
juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin
olive oil 2 tablespoons toasted sesame oil
1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons
olive oil, divided 1 - inch piece fresh ginger, peeled and cut
into coins 2 large lemons, zest and
juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup
olive oil 2 tablespoons lemon
juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons
olive oil 1/2 cup vermicelli, broken
into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Combine the
olive oil, lime
juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine
into a smooth liquid.
Autumn Filling coconut oil or
olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut
into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon,
juice
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality
olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon
juice optional: micro greens, to serve
2 1/2 pounds Yukon gold or red potatoes, cut
into chunks 3 to 3 1/2 tablespoons extra-virgin
olive oil 2 1/2 to 3 tablespoons freshly squeezed lemon
juice 1 to 3 tablespoons fresh rosemary, chopped 1/2 teaspoon sea salt Freshly ground black pepper, to taste
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon
olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime
juice 2 tablespoons fresh cilantro leaves
- 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.
Fabulous breaded chicken tenders start out with a simple marinade: boneless skinless chicken breasts cut
into strips, sea salt, freshly - ground black pepper, garlic powder, lemon
juice, and
olive oil.
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped
into florets * 6 cloves of garlic, unpeeled * 4 tablespoons
olive oil - I used blood orange
olive oil, but you could use any fruity
olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon
juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange
juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup
olive oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)