6 baby new potatoes, washed + quartered 2 tablespoons
quality olive oil salt + pepper to taste 1 garlic clove, grated or minced juice from 1/2 a lemon a handful of fresh parsley, minced 2 tablespoons raw pine nuts
1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon
quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
Not exact matches
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good
quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp
olive oil 1 lime
Salt
Drizzle good
quality Olive Oil on top and sprinkle
salt and fresh cracked black pepper.
unrefined sea
salt or to taste 1 cup good
quality extra-virgin
olive oil or avocado
oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good
quality olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good
Quality Extra Virgin
Olive Oil 1 Cup Freshly Grated Parmesan Cheese 1 tsp Kosher
Salt
It's made with three ingredients: high -
quality tuna,
olive oil and
salt.
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
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher
salt 1 1/2 oz good
quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good -
quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
I used ginger flavored sea
salt,
quality olive oil, and slivered almonds in my soup.
assorted smoked fish assorted gravlax fish jerky fish pate and / or caviar sourdough, bagels and / or crackers fresh dill green and black
olives capers pickles or cornichons savory chutney or jam pickled onions (recipe follows) dijon and whole grain mustard good
quality olive oil sliced cucumbers tomatoes finishing
salt
good
quality extra virgin
olive oil 3 egg whites fine grain sea
salt
1/2 cup chopped cilantro 3/4 cup good
quality olive oil 6 jalapeño chiles, stemmed, seeded and minced 1/2 teaspoon kosher
salt 1/2 teaspoon cracked black pepper 1 cup barbecue sauce 1/4 cup chopped cilantro for garnish
2 medium cloves garlic, minced 1 teaspoon fine grain sea
salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good -
quality white wine vinegar 1/4 cup / 60 ml extra virgin
olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme
A slice of good -
quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin
olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg)
Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
oil
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin
olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4 cup good
quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
clove garlic, crushed 2 tablespoons good
quality olive oil 3/4 teaspoon
salt 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup baking mix 3 large eggs
1-1/2 tablespoons
olive oil 2 large onions, quartered and thinly sliced 3 to 4 cloves garlic, thinly sliced 1 portobello mushroom, stemmed and thinly sliced, optional 1 large sweet potato One 12.3 - ounce package firm silken tofu 1 teaspoon
salt One good -
quality 12 - to 14 - ounce pizza crust Dried basil
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea
salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup
quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
filling
quality olive oil, for cooking 1 cup diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary sea
salt, to taste 4 to 5 cups chopped, fresh broccoli florets 1 cup cooked navy beans
1 tablespoon
olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea
salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons
olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea
salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good
quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea
salt 1 tablespoon
olive oil for frying patties
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks
olive, canola, or vegetable
oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good
quality beef broth, preferably low fat / low
salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
1/4 cup of a better
quality balsamic vinegar 4 tablespoons of fresh orange juice 1 teaspoon of orange zest 2 teaspoon
olive oil Pinch of
salt
1 3.5 oz bar 70 % best
quality dark chocolate 1/2 teaspoon baking soda 1 teaspoon sea
salt (it is ok to substitute kosher
salt) 3/4 cup brown sugar 3/4 cup extra virgin
olive oil 1 egg?
1/2 c. top
quality olive oil 1/3 c. blood orange juice 1 T. whole grain mustard 1 small shallot, very finely minced 2 cloves garlic, very finely minced 1 t. coconut palm sugar (or sub in any sweetener of preference) 1/2 t. cracked black pepper 1 t. fine grain sea
salt 1 T. smoked spanish paprika
1 1/4 cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea
salt 1/4 cup plain almond milk 1 teaspoon apple cider vinegar 2 tablespoons pure maple syrup 1/4 cup
Oil Ladi olive oil 1/3 cup quality dark chocolate, chop
Oil Ladi
olive oil 1/3 cup quality dark chocolate, chop
oil 1/3 cup
quality dark chocolate, chopped
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin
olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good -
quality store - bought salsa Sea
salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea
salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea
salt 1/2 cup chopped fresh cilantro
3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon
quality olive oil 1/4 teaspoon raw honey few pinches of
salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
Drizzle with good
quality extra virgin
olive oil, a squeeze of lemon and season with
salt and pepper.
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup
olive or grapeseed
oil Pesto 4 cloves garlic 1/2 cup good
olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good -
quality green
olives, such as Cerignola, pitted 1 scant tablespoon capers
Salt to taste
Dress the salad simply with the best
quality extra virgin
olive oil, course sea
salt, and freshly cracked pepper.
For the pantry: good
quality salt, a pepper grinder, some red pepper flakes, a few dried herbs such as oregano, sage, etc., ground cayenne pepper, good
quality olive oil, good
quality stable
oil (for sauteeing), dried pasta, legumes, organic chicken stock, canned tomatoes and tomato paste, jar pasta sauce (pref.
But they take the extra step to source ultra-local veggies, meats, and spices and use the best
quality olive oil and
salt I've ever had at a restaurant.
Ready Pasta is fully cooked pasta made with 3 simple ingredients: extra virgin
olive oil, a pinch of sea
salt, and the same
quality Barilla pasta we've come to expect.
Ingredients 1 1/3 pounds good -
quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons
olive oil 3/4 teaspoon
salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick slices sharp white cheddar Condiments: mayo, mustard, ketchup, sliced pickles
make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons
quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea
salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle powder
the others light drizzle of
quality olive oil for veggies
salt and pepper for veggies 1 — 8 ounce package of pasta, I used this one
Half head of red cabbage, sliced thin using a mandolin slicer or food processor 2 tablespoons good
quality extra virgin
olive oil + more if needed 1 to 2 teaspoons red wine vinegar
Salt and pepper
For the dressing: 1 lemon, juiced 2 tablespoons extra virgin
olive oil 2 teaspoons good
quality maple syrup
Salt Fresh ground pepper Cayenne pepper
/ / jalapeno pinto beans 3 cups cooked pinto beans, rinsed and drained 2 tablespoons
quality olive oil 1/2 teaspoon sea
salt 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1 jalapeno, thinly sliced
/ / spelt flour tortillas 2 cups whole grain spelt flour 1 teaspoon sea
salt 1/2 teaspoon baking powder 1/4 cup
quality olive oil 2/3 cups warm water
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon
salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best
quality extra-virgin
olive oil plus more for
oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata
olives 1/2 cup chopped fresh basil
1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good -
quality extra-virgin
olive oil, plus more for drizzling Fine sea
salt Freshly ground black pepper
These are the simple items needed to make creamy roasted garlic hummus at home: canned chickpeas (garbanzo beans), baking soda (for removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon juice, high -
quality virgin
olive oil, chickpea liquid from the can, roasted garlic cloves, cumin, paprika,
salt to taste, freshly - ground black pepper to taste.
Filling: 5 tablespoons extra virgin
olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon
salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high -
quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon
salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
1 tablespoon Greek extra virgin
olive oil 200g best
quality canned tomatoes (chopped) 1/4 teaspoon dried oregano 1/4 teaspoon dried mint 2 eggs 1 tablespoon feta cheese
salt & pepper
6 cups packed fresh basil 2 cups fresh arugula 3 to 4 cloves garlic; whole or minced 1/2 cup pine nuts 1/2 cup good
quality extra-virgin
olive oil 3/4 cup freshly grated Parmesan cheese Kosher
salt, to taste
1 1/2 lbs wild mushrooms (chanterelle, shiitake, oyster, porcini etc) 3 tbsp
olive oil 3 cloves garlic, rough chopped 1/2 tsp red pepper flakes 1 tbsp lemon zest 1 tbsp tarragon 3 tbsp fresh Italian / flat - leaf parsley, rough chopped 1 tbsp lemon juice sea
salt & fresh ground pepper high
quality olive oil, to garnish 1/4 cup toasted pine nuts, to garnish (optional)