I like to add an extra drizzle of olive oil, salt and
pepper over my sliced tomatoes.
Not exact matches
Allow this to cook
over a gentle heat while you de-seed and thinly
slice the red
peppers, thinly
slice the mushrooms and
slice the spring onions on a diagonal.
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black
pepper, plus the onion powder, and toss to coat; sprinkle
over 2 tablespoons of the flour, and again, toss to coat.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice
over ingredients, add salt &
pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Spread however much tomato sauce you like evenly
over the cooked pizza crust; top with mushrooms and half the bell
peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell
peppers and
sliced olives.
To layer a bit more of a mediterranean taste I added some thinly
sliced roasted red bell
pepper left
over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
- When you think the burgers are about done, take them out and place small
slices of
pepper jack
over each patty.
I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly
sliced kale, served
over brown rice, with sauteed crimini mushrooms, bell
peppers and onions — very tasty and filling.
1) Peel and
slice the onions thinly 2) De-seed red bell
pepper and cut into small cubes 3) Saute red bell
pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell
pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture
over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Just saute
peppers and onions and
sliced rare roast beef from the deli counter then when it's all hot, toss it with some of the mayo and put it
over romaine.
When it browns completely on the bottom, remove it from the grill, flip it
over and place the sauce, mozzarella cheese,
peppers, purple onion and
sliced chicken on top
Catlan Chickpeas
over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion,
sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised
pepper to taste
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly
sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black
pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
You can also roast the
pepper over a grill set to high heat, or you can
slice the
pepper in half and roast it under your broiler for 6 to 7 minutes.
What I had intended to do was toss the carrots with olive oil and cumin, salt and
pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice
over it.
Left -
over steamed spinach, a
sliced bell
pepper, cooked brown rice, some shredded chicken.
1 tbsp olive oil 2
slices bacon 1 pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes
over the microplane) salt &
pepper to taste
3) To assemble the toast: Toast your bread, smear a thick layer of pesto on, thinly
slice your avocado and fan
over your toast, and finally place your thinly
sliced tomato on top and sprinkle with salt &
pepper.
Layer avocado, red
pepper, onion and mushrooms
over pesto side of bread
slices, dividing evenly.
Slice breasts crosswise into 1 - inch thick
slices; arrange
over salad greens and serve with red bell
pepper sauce.
Sprinkle the salt and
pepper all
over the chicken
slices.
To make the sandwich, spread the sauce
over the two
slices of bread, lay the
slices of prime rib meat
over one of the
slices, add salt and
pepper to taste, and top with the other bread
slice.
I used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent of 1
sliced red bell
pepper that I had «put up»
over the summer from Wolfe Spring Farm «s CSA.
Pick the leaves off the stalks of the thyme and sage,
slice the garlic and add to the dish, then grate
over the zest of the lemon and season well with salt and
pepper.
Lay half of the
sliced cheese
over chips, then steak, then
peppers and onions.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4
slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black
pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
Quarter the figs,
slice the mozzarella and make a nice arrangement, add leaves of fresh basil, sprinkle some olive oil, balsamic vinegar, salt and
pepper over the dish.
Then we ground some black
pepper over the potatoes, and sprinkled the pizzas with
sliced red onions.
I didn't brush and sprinkle each
slice of pear with the
pepper, but just placed them on the flatbread and drizzled oil and sprinkled
pepper over.
Grilled Shrimp
over Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly
sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced, without seeds 1 medium shallot, thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red
pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
slicedsliced
Lemon -
Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon -
pepper seasoning 8 ounces cremini mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves, thinly
sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt &
pepper
Sprinkle with some salt and
pepper then arrange lemon and lime
slices over the filet.
* 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
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes,
sliced (I used 5 small ones) sprinkle of salt and
pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled
over the tomatoes)
To fry them, just
slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and
pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil
over medium - high heat.
Give each toast a squeeze of lemon, a crack of
pepper, and garnish with some pecorino that you can
slice or grate
over the top.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black
pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Seal the sweet onion and bell
pepper slices in a foil packet (I used two packets), poke some holes in the top, and set
over the heat on the grill for about 20 minutes.
Cut your biscuits in half using a serrated knife, slather garlic butter on one side of the biscuit, place a
slice of tomato, grind black
pepper over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!
Grilled Stone Fruit Gazpacho Grill
sliced peaches, nectarines or plums
over high heat until just barely warmed through, then puree in a blender with some cucumber, red bell
pepper, onion, a dash of sherry vinegar, salt,
pepper and ice.
Slice the bread into 1 cm cubes, add to a bowl with salt,
pepper, and garlic powder, mix together then drizzle
over olive oil and coat well.
Re-heat the cast - iron pan
over high heat and add the onion
slices and Serrano
peppers.
1 cup dried white or red kidney beans, picked
over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper
All you have to do is
slice your tomatoes in half, lay them skin side down on a rack
over a sided baking sheet, and sprinkle with a bit of salt and
pepper.
To make the casserole:
Slice the
peppers into strips and spread
over the bottom of a 9 x 13 or equivalent oven safe dish.
Spread the chorizo mixture
over the
sliced peppers, top with remaining 1/2 cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili
peppers 1 medium onion, peeled and thinly
sliced 1/2 small head of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground
pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Let carrots cool a bit, season with salt and
pepper if needed, then serve
over bagel with cream cheese, dill, chives, onion
slices and caper.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili
peppers (Thai, Indian, or serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles