Ingredients (4 Servings) 400g Broccoli 400g Sweet Potato 3 Cloves Garlic
Olive Oil Salt Fresh Black Pepper 500g Beef Steak 300g Mushrooms 250g Low Fat Cream Cooking Instructions Preheat oven to 200 °C (390 °F).
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin
olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin
olive oil Salt Fresh ground pepper
Not exact matches
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup
fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
100 g
fresh pea sprouts 5 small roman tomatoes, sliced 5 small spring onions, sliced
fresh thyme
olive oil salt & pepper
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp
fresh or 1 tsp dried oregano
salt & black pepper
I added some
fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with
olive oil, sprinkled on some pumpkin seeds and put a touch of
salt and pepper over the top.
Add in the juice of half a lime,
olive oil, chopped
fresh red chilli (to taste), chopped coriander and a pinch of
salt, then mix it all together.
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece
fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas —
fresh or frozen and thawed sea
salt to taste 1/2 lemon — juice handful of
fresh basil — torn, optional
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup)
fresh parsley 1 bunch (20 g / 1 cup)
fresh coriander / cilantro 1/3 cup / 80 ml
olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea
salt
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped
olive oil juice of 1 lemon 2 sprigs
fresh rosemary
salt and pepper — to taste 6 cups steeped Yerba mate tea
Cover the bottom of a roasting pan or baking tray in
olive oil and place the tomatoes, peppers with the garlic,
fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more
olive oil on top.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed
fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml
olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea
salt flakes
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut
oil 2 sprigs
fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
6
fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin
olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
Powerful Puttanesca Topping 3 cups chopped
fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise
olives 1 tablespoon chopped
fresh basil 2 teaspoons crushed red chile Garlic
salt 1 cup grated parmigiano reggiano or pecorino romano cheese
Olive oil
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
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1/2 cup onion chopped 1/4 cup
olive oil (I use less) 1
fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped
Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and garlic in
olive oil until clear and tender.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1
fresh black truffle, about 1 ounce, or 1 ounce grated truffle in
olive oil [see Chef's Note] 2 tablespoons unsalted butter, room temperature 1 tablespoon unsalted butter, melted Gray
salt and freshly ground black pepper, to taste
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)
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon
salt, divided
Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Just a big juicy heirloom, maldon
salt, cracked pepper and drizzle of
olive oil, with or without
fresh basil.
Black Beans filling 2 tablespoons refined coconut
oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced
fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea
salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
No recipe needed — just cube whatever good bread you have around, toss with a little
olive oil,
salt, pepper, garlic powder, and a bunch of
fresh thyme leaves.
INGREDIENTS 1 / 4C
olive / avocado / coconut
oil 1T raw honey 2 eggs 1/2 tsp pink
salt 1C almond flour 1/2 tsp baking powder 1T coconut flour 1 / 4C almond milk Extras: 1 / 2C
fresh grilled organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar
Drizzle good quality
Olive Oil on top and sprinkle
salt and
fresh cracked black pepper.
2 teaspoons
olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big pinch dried thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
Whatever
fresh vegetables catch my eye are sliced and diced, tossed with
fresh herbs,
olive oil, parmesan cheese,
salt & pepper before heading to the oven to feel the caramelized love.
I love homemade pizza and I love getting creative with toppings, but nothing beats
fresh mozzarella and
fresh basil with some
olive oil, garlic
salt and parmesean.
2 vine - ripened tomatoes
Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped
fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup
olive oil Directions Preheat oven to 400 degrees F.
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture,
salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar,
salt), organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk,
salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin
olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper
The bread is made with
fresh rosemary, coarse sea
salt, cracked pepper, and
olive oil.
Top everything with a little more
olive oil,
fresh parmesan and
salt and pepper.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon
olive oil 1 teaspoon kosher
salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced
fresh basil 1/4 cup shredded Italian cheese blend
The original recipe is
fresh mozzarella, tomatoes and basil with a few good turns of sea
salt with a lush drizzle of
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
Simply drizzled with
olive oil, sprinkled with
salt and tossed with
fresh garlic and basil, these roasted tomatoes will become a delicious new favorite when married with spaghetti.
1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon
olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons
fresh basil, chopped Freshly grated parmigiano - reggianno
Lightly dressed with
olive oil,
fresh mint, and a dash of
salt and pepper, this salad proves that sometimes less is more.
30 ml 1.5 tbls
olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp
fresh rosemary leaves, chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin
olive oil -1 1/2 teaspoons baking powder -1 tsp
salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like
fresh rosemary and thyme!
olive oil,
fresh juice of 1 lemon,
salt (not that much, the grana is quite salty itself), black pepper and here you go!
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup
fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
Add the lemon juice, drizzle with the
olive oil, sesame
oil and rice vinegar, then sprinkle with whole sea
salt and
fresh black pepper to taste.
I roasted them with extra virgin
olive oil,
salt, and
fresh lemon juice, and I couldn't srop eating them!
1 cup of
fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of garlic 1/4 teaspoon of
salt pepper 1/4 cup of
olive oil 1/4 cup of water
Ingredients200 g GMO - free, plain tofu 1 large handful
fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt syrup 1 pinch whole sea
salt roughly 120 ml extra virgin
olive oil Makes 2 servings (16 - 20 cubes).