Sentences with phrase «remaining olive oil and salt»

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

After 40 minutes, toss together the broccoli with the remaining olive oil and salt, and place on a pan in the oven.

Add the grapefruit juice, the remaining olive oil and salt and toss.

Not exact matches

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.

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.

Toss with remaining 2 tablespoons olive oil and season with salt and pepper.

In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Combine drained tomatoes, remaining 2 tablespoons olive oil, basil, garlic, salt and pepper in small bowl.

Make the soup: Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios.

Drizzle the potatoes with remaining olive oil, season with salt and pepper.

Place the remaining olive oil, vinegar, honey, dijon mustard, salt and cooled roasted shallots in a blender and blend until smooth.

In a medium mixing bowl, combine asparagus, lemon zest, 1/2 teaspoon salt and the remaining olive oil.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

extra virgin olive oil, toasted walnuts, remaining 1/2 lemon juice and zest, and freshly ground salt and pepper.

Whisk together tahini, water, remaining 4 tablespoons lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl.

Toss with the remaining olive oil, season with salt and pepper and roast for 20 minutes flipping the vegetables halfway through.

Combine this in a large bowl with the lentils, the remaining parsley and lemon juice, the olive oil and salt and pepper to taste.

Add the turkey, seasonings, mustard, remaining olive oil, bread crumbs and salt and pepper.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

Meanwhile in a blender combine the remaining olive oil, olives, apple cider vinegar and pinch of salt and pepper.

In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate - high heat until golden.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

In another large piece of foil, add the gold beets and top with the remaining olive oil, salt and pepper.

Combine the mushrooms, 2 teaspoons olive oil, remaining salt, and rosemary.

Finish the pasta with the remaining 1 tbsp olive oil and season with more salt and pepper if needed.

Add 1 teaspoon each of salt and pepper and remaining olive oil to the chicken wings and mix well.

In a separate, medium - sized bowl combine the onion, tomato, jalapeño, remaining lime juice, cilantro, olive oil, salt and pepper.

(Reserve remaining greens for another use — they're a delicious side dish sautéed in olive oil with a little salt and pepper.)

Sprinkle with salt and drizzle with remaining lemon juice and 1 tsp olive oil.

Add remaining ingredients, roasted red peppers, apple cider vinegar, garlic, olive, oil, tahini, smoked paprika and salt.

Add garlic to edamame and peas and add remaining olive oil, tahini, lemon juice and salt.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

-- Drizzle with olive oil, squeeze the juice from the remaining blood orange over the salad and generously sprinkle finishing salt over the top.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper.

Mix in the asparagus, remaining olive oil (add more olive oil if needed), and remaining salt.

In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well.

Toss black beans with remaining 1/2 tsp olive oil, cumin, paprika, and another sprinkle of salt and spread on the other half of the baking sheet.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Add the peas, mint, walnuts, garlic, zest and juice of the lemon, remaining 2 tablespoons of olive oil, miso paste and salt to a small food processor and pulse until you have a thick pesto.

In a large bowl, toss together quinoa, tomatoes, cucumbers red onion and basil with remaining 2 tablespoons olive oil, balsamic vinegar and remaining salt and pepper.

On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, season with salt and pepper and drizzle with a little olive oil.

olive oil, salt, tomatoes, parsley and the remaining 1/2 cup walnuts.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper.

Sprinkle the remaining half tablespoon of Cajun spice, 1 tablespoon of olive oil and salt to taste and give the potatoes a good mix.

Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil.

For the vinaigrette, whisk together the remaining olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and chives.