Ingredients 4 well - trimmed, 1 inch thick, loin lamb chops, about 4 ounces each 1 garlic clove, halved 1 teaspoon extra-virgin
olive oil Salt Freshly ground black pepper 1/4 cup chopped, -LSB-...]
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin
olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea
salt 1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons
freshly squeezed orange juice
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and
freshly ground black pepper
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon
freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup
olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup
freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
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
Drizzle with the
olive oil, lemon and season with Maldon
salt and
freshly ground cracked black 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)
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
In a small bowl, whisk the
olive oil, honey and white balsamic vinegar together and season with kosher
salt and
freshly ground black pepper.
Pour remaining
olive oil evenly over bread and sprinkle with a light dusting of coarse sea
salt, rosemary, and
freshly cracked pepper.
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish
olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish
olive oil on top of the potatoes, season them with sea
salt and a hint of
freshly cracked black pepper and them to the oven
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.
Spread the vegetables out on a baking sheet, drizzle or spray with
olive oil, scatter lots of minced garlic all over and
freshly crack some black pepper and sea
salt all over everything.
1 cup (7 oz / 220 g) black rice
Salt and
freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
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
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp
freshly squeezed lemon juice 2 Tbsp
olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
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
unrefined sea
salt or to taste 1 cup good quality extra-virgin
olive oil or avocado
oil 2 cups white wine (or homemade chicken broth)
Freshly ground pepper
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan,
freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup
freshly grated Parmesan cheese 3 Tbsp extra-virgin
olive oil 1 pound whole wheat penne pasta Coarse
salt and
freshly ground pepper
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or
olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table
salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
salt 1 teaspoon ground cinnamon 1/4 teaspoon
freshly grated nutmeg Pinch of ground cloves
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
In a small blender, combine goat cheese, honey,
olive oil, vinegar, lemon juice, water and season with
salt and plenty of
freshly ground black pepper.
Small round potatoes (new potatoes, yukon golds, etc)
Olive oil Kosher
salt Freshly ground pepper Herbs
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon
freshly ground black pepper 1/8 teaspoon kosher
salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
2 medium leeks 1 tablespoon butter 2 tablespoons
olive oil 1 tablespoon water 1/2 teaspoon
salt, or more according to your taste few twists of
freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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-...]
2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat
Olive oil, for brushing chickens
Salt and
freshly ground pepper Special Equipment: rotisserie rod ADD CHECKED ITEMS TO GROCERY LIST Directions Watch how to make this recipe.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated
salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of
freshly grated nutmeg a tablespoon of
olive oil, for greasing the baking pan
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin
Olive Oil 1 Cup
Freshly Grated Parmesan Cheese 1 tsp Kosher
Salt
butter or extra virgin
olive oil 1/2 c. peeled and sliced shallots
salt and
freshly ground black pepper 15 jarred chestnuts 1 lb.
MAKE THE DRESSING: Pit and peel avocado, add water,
olive oil, lime juice, cumin, a pinch of
salt and
freshly ground black pepper and process with an immersion blender until smooth.
In the same pan, heat the rest of the
olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher
salt and
freshly ground black pepper.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup
olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1 tablespoon
olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons
olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup
freshly chopped basil
Juice and zest of one orange, about 6 tablespoons 2/3 cup extra virgin
olive oil 1 - 2 teaspoons
freshly grated ginger 1 teaspoon cumin
salt and pepper to taste
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup
olive oil 1/4 tsp kosher
salt 1/4 tsp
freshly ground white pepper
Filling: 2 red bell peppers 11 tbsp
olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
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
extra virgin
olive oil Pinches of crushed red chili pepper flakes, kosher
salt and
freshly ground black pepper 2 tbs.
Ingredients 2 cups plain yogurt 1/2 large onion 1/3 cup
olive oil salt &
freshly ground pepper 1 cup cilantro -LSB-...]
2 boneless, skinless chicken breasts 1/4 cup extra virgin
olive oil 2 tablespoons
freshly squeezed lemon juice 1/2 teaspoon Kosher
salt 1/4 teaspoon
freshly ground black pepper
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn
olive oil kosher
salt and
freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard Pinch kosher
salt Pinch
freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin
olive oil
I took the super simple route and cooked the onion low and slow in just a bit of
olive oil seasoned with kosher
salt and
freshly ground black pepper.
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
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons
olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher
salt and
freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
Prepare the dressing: mix lemon juice,
olive oil, white wine vinegar and a pinch of
salt and
freshly grounded pepper.