Sentences with phrase «remaining olive oil»
2 Heat remaining olive oil in a large frying pan over medium - high heat.
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After about 15 minutes of roasting, heat remaining olive oil in a 6 - quart or larger pot over medium heat.
In a large saucepan, heat remaining olive oil over medium heat.
Add remaining olive oil then add onions, cooking for about five minutes or until starting to soften.
In a large skillet, heat remaining olive oil until warm.
Meanwhile, pour remaining olive oil in a medium - sized saucepan.
Pour the chickpeas and the pan's remaining olive oil into a bowl and mix in the herbs.
In small bowl combine remaining olive oil, chives, tomatoes, mozzarella, lemon juice and cooked garlic and thyme.
In the same pot, warm remaining olive oil over medium high heat.
Brush tops with remaining olive oil and sprinkle with remaining oregano.
Add remaining olive oil and rice, stir and cook until rice is coated, about 4 minutes.
Slowly whisk remaining olive oil in cup into lemon - juice mixture.
Meanwhile, in a stock pot or large saucepan, heat remaining olive oil over medium heat.
Meanwhile, heat remaining olive oil (enough to lightly cover bottom of the pan) over medium heat in a medium saucepan.
Grill the mushrooms, zucchini, bell peppers, and onion, brushing with remaining olive oil as needed, so the vegetables do not dry out.
Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar.
Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.
To remaining olive oil mixture in bowl, add grape tomato halves, corn kernels and onions.
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.
Add remaining olive oil to mixture.
Step 4) Stir the cucumber, herbs, lemon juice, onion, diced tomatoes, pistachios, allspice and remaining olive oil into the warm millet.
Toast bread crumbs in remaining olive oil in a small skillet over medium - low heat.
Pour remaining olive oil in stove.
Heat remaining olive oil in skillet.
Heat the remaining olive oil in the skillet, add one garlic clove, fry it for 30 seconds, just to flavor the oil, then add the spinach and stir to combine.
Brush tops of dough with remaining olive oil and top the sliced pear, goat cheese, rosemary, coarse sugar and coarse sea salt evenly over the dough.
Brush with the remaining olive oil and place on a parchment lined baking sheet.
Add kale to the large mixing bowl and toss with remaining olive oil and salt.
Add dates and red onion mixture, the remaining olive oil, the lemon juice, and another pinch of salt.
Make the soup: Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.
Heat the remaining olive oil and cook the second batch of shrimp.
Oil a 9 - or 10 - inch (23 cm) pan with the remaining olive oil and heat the pan in the oven.
Brush tops with remaining olive oil.
Drizzle the exposed potatoes with the remaining olive oil.
Meanwhile, mix together the remaining olive oil and butter.
Drizzle the potatoes with remaining olive oil, season with salt and pepper.
Meanwhile, make pesto: In food processor combine garlic, almonds, lemon juice, basil and remaining olive oil; process until almost smooth.
Toss in the white balsamic vinegar and the remaining olive oil.
While spaghetti is cooking, sauté onion and carrots in remaining olive oil.
Stir in the remaining olive oil and lemon juice.
Place the remaining olive oil, vinegar, honey, dijon mustard, salt and cooled roasted shallots in a blender and blend until smooth.
Allow the wine to reduce a bit, add the remaining olive oil, parmesan cheese, reserved garlic, pine nuts and cooked pasta.
In a medium mixing bowl, combine asparagus, lemon zest, 1/2 teaspoon salt and the remaining olive oil.
Meanwhile, heat the remaining olive oil in a separate pan over medium heat and fry the tofu.