1 medium head cauliflower, cut in 1 inch
pieces Olive oil Salt 3 ounces thinly sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano cheese, plus extra for serving Freshly ground black pepper
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small
pieces and simmer them down to a sauce in a saucepan with a little
olive oil, 3 tablespoons of tomato puree,
salt, dried herbs and a squeeze of lime.
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny
pieces 1/3 cup chia or flax seeds pinch of
salt 1 cup boiling purified water 2 tablespoons
olive oil
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small
pieces and place them in a tray with lots of
olive oil plus the chilli flakes,
salt and pepper.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size
pieces
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch
piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea
salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
Place the fish
pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero,
salt,
olive oil, and oregano.
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 (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
piecespieces
While these cook slice the mushrooms into
pieces and gently stir fry them with
olive oil,
salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more
olive oil and a spinkling of rosemary and
salt — before you cook them you'll need to peel them and sliced them into
pieces though.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the
olive oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm
pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small
piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1»
pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
1/2 cup dried navy beans 1 Tbsp
olive oil 3 oz pancetta, cut into 1/4 - inch
pieces 1 stalk celery, cut into 1/4 - inch
pieces 2 carrots, peeled and cut into 1/4 - inch
pieces 1 onion, cut into 1/2 - inch
pieces 2 leeks, cut into 1/2 - inch
pieces 2 red potatoes, unpeeled, cut into 1/2 - inch
pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long
Salt and pepper to taste
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 taste
Cut the bread into bite - sized
pieces (or use a cookie cutter), brush with a bit of
olive oil and sprinkle with a tiny bit of
salt.
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
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a
piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp)
olive oil, divided
Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″)
pieces 2 Tbsp pumpkin seeds, toasted
Slide the socca out of the pan onto a cutting board, slice into
pieces, then shower it with coarse
salt, pepper, and a drizzle of
olive oil.
8 whole Beef Short Ribs Kosher
Salt Pepper To Taste 1/4 cups All - purpose Flour 6
pieces Pancetta, diced 2 tbsp
Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
6 ounces sourdough bread, torn into rough
pieces 3 tablespoons
olive oil 1 teaspoon kosher
salt plus more for serving 1 teaspoon black pepper pus more for serving 1/2 lb.
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
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.
10 - 12 chicken
pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin
olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean
olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped
salt and pepper to taste
1
piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin
olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea
salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
1 pound dried black beans 8 cups water 2 Tbsp
olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6 slices of good - quality bacon, chopped into 1 inch
pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish
Salt & pepper to taste 1/2 tsp baking soda
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black
olives 1 cup marinated mozzarella, cut in 1/2 inch
pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon
salt 1/2 teaspoon black pepper
To serve to toddlers, keep some of the chicken and a few
pieces of potato separate from the ones tossed with the harissa mixture, and instead drizzle them with
olive oil and a small sprinkling of
salt and pepper.
1/2 cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon coarse
salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin
olive oil 2 organic boneless, skinless chicken breasts, halved (4
pieces total)
In a pan, with 3 spoonfuls of
olive oil, add the cauliflower, carrots, paprika, chopped onion, a tiny
piece of
salt and pepper and remove until roasting.
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch
pieces (about 1 medium eggplant)
Salt 4 Tbsp extra-virgin
olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch
pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch
pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch
pieces 1 cup shredded fresh basil
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch
pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin
olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled
olive oil 70g bacon in small cubes 500g round steak in bite sized
pieces 1 tablespoon all purpose flour
salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″
pieces Salt 1/6 cup
olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
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.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons
olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled
pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea
salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
FOR FISH 6 (5 - to 6 - oz)
pieces skinless tilapia fillet or farm - raised striped bass fillets with skin
Salt and pepper, to taste 1/4 cup flour 2 tablespoons
olive oil
For the Tacos small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized
pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp
olive oil 1/2 tsp cumin pinch kosher
salt
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4
pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin
olive oil Salt Pepper
Easy fish stew own creation 1 tablespoon
olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped
salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the
olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish
pieces without breaking them.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin
olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea
salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6
pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in
olive oil until golden brown 1 1/2 tsp minced fresh rosemary
1 large eggplant, cut into 1/4 - inch - thick rounds
Olive oil, for brushing the grill pan 1 cup
oil - packed sun - dried tomatoes, plus 2 tablespoons of their
oil 1/2 cup bocconcini packed in
oil 6 fresh basil leaves, torn into small
pieces 3 tablespoons balsamic vinegar Kosher
salt and freshly ground black pepper
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick
pieces 1 zucchini, sliced lengthwise into 1/2» thick
pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick
pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp
olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp
salt Freshly ground black pepper
I had actually baked a couple of nice big
pieces of cod in
olive oil, a little garlic, and
salt and pepper the night before.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame
oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size
pieces 2 teaspoons extra virgin
olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons finely chopped parsley
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea
salt and fresh ground black pepper to taste Extra virgin
olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four
pieces with seeds removed 1 white onion cut four
pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
250 g peeled potatoes 1 large zucchini, cleaned and cut into
pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin
olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 small shallot, chopped 1 tablespoon raspberry wine vinegar * 2/3 cup walnut halves or
pieces 6 ounces fresh raspberries 1/4 teaspoon sea
salt, or more to taste 1/4 cup plus 2 tablespoons extra virgin
olive oil
Place the bulbs on a
piece of aluminum foil and drizzle each with some
olive oil and a generous sprinkling of sea
salt and ground pepper.
• 2 tablespoons
olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch
pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea
salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish