Not exact matches
Once the walnuts and squash are cool, assemble the salad in a large bowl,
finishing it off with the
oil, vinegar,
pepper, and more sea salt.
-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
The olive
oil, salt and
pepper on top
finish off the chickpea flavor beautifully.
All you need to do is drizzle your favorite pieces of salmon with olive
oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and
pepper, and then
finish with a piece of fresh dill.
2 - 3 tablespoons fresh
finishing extra virgin olive
oil 2 juicy lemons 1 teaspoon Kosher salt Fresh ground black
pepper to taste.
The
finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive
oil, salt, and
pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive
oil, salt,
pepper, cumin, and aleppo
pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
I think it starts with the usual,
oil, onion, garlic, add cumin, coriander, crushed
pepper, cook... add chopped tomatoes, fresh or canned, and two tbsp peanut butter, Add your chopped greens, cook covered,
finish with some lemon, salt to taste.
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and
pepper Add boiling water to desired consistency, and
finish with a bit of coconut
oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
I make creamy kidney beans or cannellini beans by cooking them down with the can liquid until thickened then drizzle in good olive
oil while stirring to make an emulsion then
finish them with salt &
pepper.
Finish the pasta with the remaining 1 tbsp olive
oil and season with more salt and
pepper if needed.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and
pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to
finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black
pepper, and a thick
finishing thread of olive
oil.
Whisk in the olive
oil and
finish by seasoning with salt and
pepper.
To
finish the dressing, add tarragon, olive
oil, and black
pepper to the onion mixture and stir with a fork to combine.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive
oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the
finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black
pepper
Garnish with cilantro sprigs, diced cucumber, avocado, roasted
peppers or tomato and
finish with a swirl of avocado
oil and an extra splash of lime juice.
Season to taste with the salt and
pepper and
finish by drizzling the olive
oil over.
My Mom's version, saute the cabbage with onion in olive
oil, then add a tsp of celery seed with chicken broth and braise 30 min and
finish with a tbl of butter (or more:), salt and
pepper to taste.
To make the dip, I followed this recipe from Southern Living pretty closely, but topped the
finished ricotta with a sprinkling of flakey sea salt, fresh thyme, dried oregano, ground
pepper, and a drizzle of olive
oil.
Added mushrooms, carrots, snow peas, broccoli rapini, baby spinach, kale, cilantro, red bell
peppers, ginger, garlic, baklouti green chili
oil, cayenne
pepper, doubled the
finishing sauce.
Repeat the same layering sequence with the remaining ingredients: spread the sauce, cover with bread, drizzle with
oil, season with salt and
pepper and
finish with mozzarella and Parmesan.
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive
oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red
pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive
oil for drizzling the
finished dish - optional * sea salt to taste - optional
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black
pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive
oil while you continue to stir, once
finished cover with seran wrap and add the sauce to the fridge
Ingredients 1 ball pizza dough Olive
oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black
pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for
finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
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 fo
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 fo
Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne
pepper, to taste Whole - grain pita chips for serving
Finish by topping the pie with lemon basil, flaky sea salt, black
pepper and a drizzle of olive
oil.
The recipe below
finishes off the cabbage with a drizzle of olive
oil and dash of red
pepper flakes.
Fold the yogurt through, season with salt and
pepper, and
finish with a drizzle of olive
oil.
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole turmeric root, washed and sliced + a 3 - inch piece of ginger root, washed and sliced + 1/2 t freshly ground black
pepper + 2 t salt + 2 dried chili
peppers + 1 strip dried kombu seaweed + 12 c water for
finishing + juice of 1 lemon + 1/4 c extra virgin coconut
oil
I used regular flour, made my own chefs blend (powdered garlic, dried basil,
pepper, seasoned salt, paprika), added chopped tomatoes, and
finished with butter instead if the grapeseed
oil.
ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive
oil (plus extra for
finishing) 2 yellow onions (peeled, small dice) 3 carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground
pepper (to taste) Butcher's twine
They went in the oven in a single layer on
oiled baking sheets, and once crisp, the chips were
finished with a generous dose of sea salt and
pepper.
1 tbsp coconut
oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne
pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt +
pepper chopped leafy herbs to
finish (parsley, cilantro etc)
I like to make a warm ricotta sauce in a skillet with sautéed garlic, lemon zest, olive
oil and red
pepper flakes, fold in long pasta and arugula (adding some pasta water as needed)
finish with generous amount of black
pepper.
Other Awesome Stuff Eggs (crack sunny side up and close grill cover to help it set) Olive
oil, for
finishing Flaky salt Basil pesto Herb
oil Calabrian chiles Crushed chile flakes Cracked black
pepper Olives Anchovies Steamed clams Honey
Brisket
Finishing Sauce 2 tablespoons vegetable
oil 1 medium yellow onion, minced 4 medium garlic cloves, minced 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1/4 cup brown sugar, packed 3 tablespoons coarse - grain mustard 1 teaspoon celery seed 1/2 teaspoon cracked black
pepper 1/2 teaspoon coarse kosher salt 1 cup ketchup
To
Finish: * 2 Cups cooked farro * 1 medium cucumber, chopped 1 Tablespoon extra virgin olive
oil * 3 ounces chevre (soft goat cheese) 1 Tablespoon balsamic vinegar Salt and
pepper to taste * 1 Medium shallot, peeled & chopped * 2 Cups chopped arugula
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black
pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive
oil, plus extra to
finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
To
finish, drizzle with olive
oil, and season with salt and
pepper, to taste.
Finish with a light drizzle of olive
oil and a sprinkle of salt and
pepper, if you wish.
Season with salt,
pepper and red
pepper flakes and
finish with a quick drizzle of olive
oil.
Serve your grain with cucumber, apricot,
peppers, olives and tomatoes then drizzle with lemon - infused
oil for a mellow
finish
Once just barely tender it gets
finished with a drizzle of good olive
oil and some salt and
pepper.
can white beans, drained and rinsed Pinch of smoked sea salt Pinch of ground black
pepper 3 - to - 4 cups arugula 1/3 cup crumbled feta cheese Arbequina or other
finishing olive
oil for garnish
Raw, paper - thin zucchini slices get marinated in a lemon and garlic - infused olive
oil and are
finished with a sprinkle of salt and
pepper and some freshly chopped basil.