Sentences with phrase «remaining olive»

Step 4) Stir the cucumber, herbs, lemon juice, onion, diced tomatoes, pistachios, allspice and remaining olive oil into the warm millet.

Heat the remaining olive oil in a large frying pan over a medium heat.

Rub both sides of each hot toast with the cut sides of the garlic clove and brush with the remaining olive oil.

4 Meanwhile, heat the remaining olive oil in a large pot over medium heat.

Add the remaining olive oil and the sliced onion and cook, stirring occasionally, until the onion is soft and caramelized, about 30 to 40 minutes.

In a large pan, heat the remaining olive oil over medium heat until shimmering.

Meanwhile, heat the remaining olive oil in a skillet over medium heat.

Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar.

WHEN you're ready to serve, pile the muhammara in an attractive bowl and dribble the remaining olive oil over the top.

When completed, drizzle the remaining olive oil over the top and sprinkle with the bread - crumb mixture.

Combine the basil, arugula, walnuts, garlic clove, cheese, and the remaining olive oil in a food processor and puree, adding small amounts of oil as needed to make a thick pesto.

Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well.

Then heat the remaining olive oil in a skillet over medium low heat.

Put the tomatoes and onion rings and garlic in a bowl, pour over the remaining olive oil and drizzle with balsamic vinegar.

Make the kale drizzle: Place the kale leaves, remaining olive oil, lemon zest and juice, and remaining garlic in a blender and process until smooth.

Drizzle with the bird with the remaining olive oil.

Heat the remaining olive oil in a large cast iron skillet, or oven save pan.

Place the chile pepper, garlic, lime juice, and remaining olive oil in a blender or mini food processor and a sprinkle of salt and pepper.

Whisk the remaining olive oil together with the balsamic vinegar and dijon mustard to make the dressing.

In a wide skillet, warm the remaining olive oil over medium - high heat.

While the potatoes are cooking, combine the remaining olive oil and salt in a large bowl and add the mustard, vinegar and lemon juice.

Take out the bell pepper and eggplant and place all ingredients in a blender, including remaining olive oil, Beanfields chips, and nutritional yeast if you are using it.

Toss the vegetables in remaining olive oil and sprinkle with salt.

Combine the remaining olive oil with all the spices except for the salt and pour it into the pot.

Add the remaining olive oil, then add the broccolini and beans, stirring briefly.

Add remaining olive oil to a skillet and cook chicken over medium heat.

To serve, add the lime wedges, drizzle over the remaining olive oil and sprinkle with the dulse flakes.

Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

Add remaining olive oil to pan over medium - high heat.

In the same pot, warm remaining olive oil over medium high heat.

Place spelt berries, radishes and pickling liquid, remaining olive oil, peas, parsley, dill, and feta in a large bowl; toss to combine.

Heat remaining olive oil in a nonstick skillet over medium - high heat.

Place the peppers in a large shallow, ovenproof pan (approx 35 cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil.

Add the salt, pepper, lemon, and remaining olive oil.

Drizzle with remaining olive oil.

In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.

Drizzle any remaining olive oil over top.

Place cooked lamb cutlets on top and add the remaining olive oil and balsamic vinegar.

Once the oil is taking, slowly drizzle in the remaining olive oil, followed by the coconut oil, whisking or pulsing throughout.

Step 5: Dump mixture onto a baking sheet and drizzle the remaining olive oil in the bowl over the potatoes on the baking sheet.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy - bottomed pot over medium - low heat.

Toss potatoes with 1 1/2 teaspoon olive oil, Toss golden beets and kohlrabi and toss red beets separately with remaining olive oil.

Pour the remaining olive oil on the peppers and 1 cup hot water.

Heat remaining olive oil in a large skillet over medium heat.

Whisk the remaining olive oil, salt, pepper and cumin into the juice.

Add remaining olive oil to the skillet and saute peppers and onions until well browned, approximately 2 - 3 minutes.

Heat the remaining olive oil in a large saucepan over medium heat.

Add the remaining olive oil, then add the broccolini and beans, stirring briefly.

Add the cauliflower rice and remaining olive oil and stir until well coated.

Brush tops with remaining olive oil and sprinkle with remaining oregano.