Pour
the other tablespoon of olive oil on top and season both pans with salt and pepper.
Use
the other tablespoon of olive oil to coat a cast iron or non-stick, oven safe, skillet.
place an oven - safe * medium (10 - inch) skillet on it and add
the other tablespoon of olive oil to the pan.
Over medium - low heat, heat
the other tablespoon of olive oil.
Add
the other tablespoon of olive oil to the pan along with the two types of onions and peppers.
Add
the other tablespoon of olive oil.
In a small saucepan, heat
the other tablespoon of olive oil.
Pour
the other tablespoon of olive oil on top and season both pans with salt and pepper.
Not exact matches
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
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
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove
of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful
of olives (green, black whatever you prefer) 2
tablespoons of Extra Virgin
Olive Oil handful
of chopped basil Splash
of Balsamic Vinegar Thyme, Rosemary, Oregano or
other herbs that take your fancy Salt and pepper to season to taste
Heat the
other half
tablespoon of olive oil in your non-stick pan (or whichever pan you're using for the kale).
Ingredients 1
tablespoon butter (or
olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or
other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or
other condiment
of your choice) 1/4 cup grated (or shredded) cheddar cheese (or
other cheese
of your choice)
Repeat with the
other half and another
tablespoon of olive oil, if needed.
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.
2
tablespoons extra virgin
olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2
tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or
other coffee liqueur
1/2 cup
olive oil (or
other oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as cooked quinoa is already salted)
White Crab Mushrooms and Bok Choy 1 bunch
of baby bock choy or several leaves
of regular bock choy — thinly sliced 1 package
of White Crab mushrooms or any
other kind you like — separated 1
tablespoon olive oil sea salt and freshly ground black pepper to taste
5 ears
of corn in husks 5
tablespoons diced morels (or
other wild mushrooms, rehydrated if dried) 1/4 cup
olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Ingredients 1/2 pkg
of 16oz Mafalde * pasta or any
other pasta
of your choice 1 Hass avocado 1/2 lemon 1
tablespoon olive oil 1/4 cup
of chopped onions 4 cloves
of garlic, chopped 1/4 cup
of cilantro leaves 1 large Roma tomato, chopped Salt to taste
8 Beets (any color or a rainbow
of colors) 6 carrots (any color or a rainbow
of colors) 2 parsnips (or
other root vegetable) 4 turnips or rutabagas (or 2
of each) 2 red onions or white onions or two
of each 4 stalks
of celery 1 bulb
of peeled garlic 1
Tablespoon of dried Herbes de Provence 2
Tablespoons of olive oil, optional
For the filling: 4 tbsp
olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2
tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or
other stout
Ingredients 2
tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the
others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt
Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
Melt the
other tablespoon of butter with the
olive oil in a large skillet over medium heat.
1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the
other 2 cloves minced 1 sprig
of rosemary (optional) 1
tablespoon lemon juice 5
tablespoons olive oil 1 cup
of edamame (if frozen, prepare according to package) 1 bunch
of kale or tuscan kale, center ribs removed 1/2 cup
of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)
Ingredients 4 Tilapia filets, skin removed 1
tablespoon BBQ seasoning or
other seasoning
of your choice 1
tablespoon olive oil 1 bunch
of rainbow chard, chopped up 3 large cloves
of garlic, finely minced 1
tablespoon extra virgin
olive oil Pinch
of salt
1/2 cup diced toasted hazelnuts (or
other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin
olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
Hold the tomatoes, but add all
other veggies to the same pan along with a
tablespoon or so
of olive oil.
3
tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1
tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2
tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2
tablespoons sugar 5
tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or
other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
8 cups cauliflower florets, chopped into bite - size pieces 2 heads
of garlic, broken into cloves, skin left on and root end trimmed 6
tablespoons good
olive oil plus 1 - 2 extra teaspoons finishing
olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6
tablespoons pepitas [buy them already roasted and salted at Whole Foods or
other high - end grocery store] 2 - 3
tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Flip the potatoes
other and drizzle evenly with the remaining
tablespoon of olive oil.
Ingredients Extra virgin
olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or
other corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132
of book) 1/2 cup (125 ml) verjuice (page 141
of book) 2
tablespoons sherry vinegar (page 141
of book) Zest
of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2
tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139
of book), to serve Method.
In a large soup pot, heat the
other 2
tablespoons of olive oil over medium heat, and add the onion, shallot, and garlic.
6
tablespoons extra-virgin
olive oil 4 cloves garlic, thinly sliced 3 pounds broccoli, cut into spears 1 cup Frascati or
other dry white wine 1
tablespoon hot red pepper flakes Grated zest
of 1 lemon Grated zest
of 1 orange
Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon
olive or
other vegetable
oil 1/2 cup walnut halves 2
tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or
other vegetable
oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon
olive or
other vegetable
oil 1/2 cup walnut halves 2
tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or
other vegetable
oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
4 large portobello mushroom caps (5 to 6 inches across) 2
tablespoons olive oil, plus more to
oil the pan 1
tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or
other bread 4
tablespoons dressing
of your choice Lettuce, tomato slices, avocado slices (optional)
200 grams
of spaghettini, or
other long, thin pasta that you have on hand 3
tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Raw pumpkin seeds 1
tablespoon olive oil sprinkle
of cayenne pepper 1/2 teaspoon ground cumin (or any
other spices that you like Kosher salt and black pepper
SEASONING VARIATIONS: A dash
of liquid smoke (for «smoked» almond ricotta); dried oregano or
other Italian herbs; ground black pepper; 2 - 3
tablespoons olive oil (also creates a richer texture)
Repeat with 1 more
tablespoon olive oil and
other half
of meat, allowing pan to get very hot again first.
Ingredients 180 g mezze maniche kamut pasta or
other short pasta water and whole sea salt, just enough to cook the pasta 3
tablespoons extra virgin
olive oil 1 large carrot, peeled and more or less finely chopped 2 cloves
of garlic, peeled and more or less finely chopped a pinch
of whole sea salt -LSB-...]
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3
tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1
tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch
of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1
tablespoon coconut
oil or
olive oil (optional) 2 teaspoons wheat - free tamari or
other soy sauce, or to taste (optional) 1
tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
250 puy or beluga lentils 1
tablespoon coconut or
olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice
of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin
olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin
olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or
other whole grain lime wedges
1/4 cup buttermilk 2/3 cups greek yogurt 1
tablespoon white wine or champagne vinegar 3
tablespoons minced Vidalia or
other sweet onion 1 small clove garlic, minced and mashed with a pinch
of salt 2 teaspoons fresh dill, minced 1/4 cup extra virgin
olive oil salt and freshly ground pepper to taste.
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or
other goat's) cheese * freshly ground black pepper * a generous drizzle
of aged balsamic vinegar * about 1
tablespoon of your best
olive oil
approx 1/2 lb
of grenadier fillet (or
other white fish would also work) 1/2
tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can
of diced tomatoes 1
tablespoon capers 4 - 6 kalamata
olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful
of basil leaves (or
other green herb would be good, too)
pesto 1/2 big bunch
of mustard greens (4 cups
of moderately packed leaves, ish) 1/2 cup pecans 1/2 cup parmesan /
other hard cheese OR a handful
of nutritional yeast + few more pecans 1 - 2 cloves garlic, peeled 1/2 cup
olive oil lemon juice (optional — and I always opt for a few
tablespoons) salt and pepper to taste (plenty!)
Ingredients for the dough: 225 g white wheat flour 150 g active white wheat flour sourdough starter 100 g walnut milk (or any
other milk of your choice) 1 tablespoon rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple sauce 1 tablespoon rum 1 tablespoon honey Other: 10 ice cubes for steam during the
other milk
of your choice) 1
tablespoon rum 1
tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g
of butter and 2
tablespoons of lemon peel infused
olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple sauce 1
tablespoon rum 1
tablespoon honey
Other: 10 ice cubes for steam during the
Other: 10 ice cubes for steam during the bake
3
tablespoons extra virgin
olive oil 1
tablespoon apple cider vinegar (or balsamic, apple cider, rice, sherry, or
other wine vinegar) 3 drops
of Lemon essential
oil Salt and Pepper to taste