Sentences with phrase «remaining tablespoon olive»

Remove to a plate to rest, toss zucchini with remaining tablespoon olive oil and a pinch of salt and grill for about 2 minutes per side.

With about 1/2 hour left in the roasting time, heat the remaining tablespoon olive oil in a skillet on medium high.

Add remaining tablespoon olive oil, radishes and corn.

Add the remaining tablespoon olive oil to the pot.

Place the remaining tablespoon olive oil in a large skillet over medium heat.

Not exact matches

Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5 - 7 minutes until onion is translucent and beginning to brown.

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

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.

Push the vegetables to one side of the pot and add the remaining tablespoon of olive oil.

Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers.

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.

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

Heat the remaining 3 tablespoons of olive oil in the saucepan over high heat.

Finally, in another medium skillet, heat remaining 1 tablespoon olive oil over medium heat.

Heat the remaining tablespoon of olive oil in your largest skillet over medium heat.

Increase heat to medium - high, and heat remaining 2 tablespoons olive oil in same skillet.

In a small skillet, heat the remaining 2 tablespoons olive oil until just warm.

Place zucchini in a large bowl and drizzle with 1 tablespoon olive oil and remaining 1/4 cup lemon juice.

Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4 tablespoons of olive oil.

Using remaining 2 tablespoons olive oil, brush both sides of each toast with oil.

and spread remaining 2 tablespoons olive oil over the top.

Drizzle cod fillets with remaining 1 1/2 tablespoons olive oil.

In the same skillet, heat the remaining tablespoon of olive oil and add the chorizo sausage and cook over medium heat, breaking into small pieces until cooked through.

Drizzle entire salad with lemon juice and then with remaining 3 tablespoons (best quality, if you have it) extra virgin olive oil.

In a separate pan, heat the remaining 1/2 tablespoon of olive oil, and add the beef crumbles.

Brush crust with remaining 1 tablespoon olive oil and, using your fingerprints, lightly press dents throughout surface to prevent bubbling.

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.

In another skillet preheated to medium - high heat add remaining tablespoon of olive, yellow onion, green pepper, salt and pepper.

While spaghetti is cooking, place remaining 2 tablespoons olive oil in a large sauté pan over medium heat.

In a large skillet, heat remaining 2 tablespoons olive oil over medium - high heat.

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

Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl.

Add remaining 2 tablespoons olive oil to the pot.

Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat.

Over medium heat in a saute pan, heat the remaining Tablespoon of olive oil and add the diced onions.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat.

To same skillet, heat remaining tablespoon of olive oil over medium - high heat.

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

With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified.

Stir in the remaining 6 tablespoons of olive oil.

Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes.

Combine in a food processor with the remaining ingredients, including the remaining 1 tablespoon of olive oil, and puree until smooth.

Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper.

Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tablespoon lemon juice in a small bowl.

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

Add remaining 1/4 cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of water, stirring to combine and cooking for 1 minute more.