Sentences with phrase «olive oil and»

And I've mixed a couple of teaspoons with olive oil and dressed some raw broccoli to soak overnight or my salad tomorrow lunch, I can't wait!

Add the glug of olive oil and all the spices, give the tray a good toss so all the chickpeas get evenly coated in the oil and spices.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.

This recipe calls for salmon fillets, soy sauce, red chili pepper, Swiss chard, ginger syrup, sesame oil, sesame seeds, olive oil and salt and pepper.

Add a scoop of gelato to each glass and drizzle each with 1/2 teaspoon of quality extra-virgin olive oil and 1/2 teaspoon honey.

Another simple way to get greens in, if you can't stomach all the garlic, is to steam or saute them, then with salt, olive oil and lemon juice, to taste, and serve hot... yumm!

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.

Arrange the red onions, eggplant, red peppers and tomatoes on a large baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper.

Whisk together the yogurt, paprika, salt, olive oil and lemon juice until smooth.

Toss the broccoli with some salt, pepper, garlic, and olive oil and you are golden (so are they).

Brush salmon with olive oil and season with salt and pepper.

Add olive oil and pulse until a chunky paste forms.

Drizzle with olive oil and sprinkle with Caribbean Spice Blend.

In a thick bottomed pot add your olive oil and heat over medium.

Top with about 1/2 inch of olive oil and seal tightly.

I have been looking for a good receipe to use on pita chips and I think lightly spaying olive oil and then sprinkling this combination on them before crisping in the oven sounds like a winner.

You might try freezing it without the olive oil and stirring in the olive oil whenever you thaw a batch.

Drizzle generously with olive oil and sprinkle with salt.

Roast the 3 pounds of golden beets (with some olive oil and sea salt) covered, bake at 400 degrees for an hour until tender.

Mmmmmm... Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garlic....

Place the beetroot, eggplant, tahini, olive oil and ground spices in a food processor.

In a medium - sized bowl, mix the chickpea flour, water, olive oil and salt.

Place zucchini in a large bowl and drizzle with 1 tablespoon olive oil and remaining 1/4 cup lemon juice.

Toss with olive oil and then add salt and thyme.

While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons of mint, lime juice, olive oil and 1 pressed garlic clove in a small bowl.

Rub the beet pieces with a little olive oil and place on a roasting tray.

In a large cast iron dutch oven, heat 1 teaspoon of olive oil and sear the chicken pieces until all sides have a brown, crisp sear.

Drizzle a small tray with olive oil and place in the oven to get hot then add the potatoes and cook for about 20 minutes or until golden and crisp.

Drizzle with olive oil and then season with salt and pepper.

To make this truly Italian, you simply have to add that drizzle of quality olive oil and a little honey to finish it off!

While the batter is cooking, make the salad by gently tossing the pear, arugula, olive oil and lemon juice together in a bowl.

Liberal on the olive oil and doubled the beans.

Add 2 tablespoons olive oil and water and stir until fully combined.

Drizzle with olive oil and about 2 tablespoons of the balsamic vinegar.

As much as I love creamy pasta, olive oil and garlic is probably my favorite.

I tossed some cilantro with a bit of olive oil and shoyu / soy sauce, and then pine nuts as the salad component.

Jocelyn just made zucchini noodles with my mandolin, sauteed them in olive oil and schug, topped with a little parmesan.

Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic.

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

All that goodness gets whisked together with some olive oil and salt & pepper for a delicious, homemade salad dressing that only takes five minutes to make!

Fry the sausage in olive oil and set aside to cool.

Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix.

Add extra virgin olive oil and blend until well combined.

Toss the brussels sprouts with a dash of olive oil and a hefty dash of salt and roast in the oven until crispy and brown, about twenty minutes.

Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes.

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15 - 20 minutes on 350 degrees before golden brown.

When the quinoa is cooked, stir in the olive oil and lemon juice.

In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.

Last, drizzle olive oil and garnish with remaining fresh tarragon leaves.