Place the fish in a broiler pan; brush with
remaining teaspoon olive oil.
Spoon dip into a wide bowl, drizzle with
remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas.
In a small skillet, heat
the remaining teaspoon olive oil over medium.
Not exact matches
Sprinkle with
remaining 1/4
teaspoon each salt and pepper; drizzle with
remaining 2 tablespoons
olive oil, and top with feta and pistachios.
In a medium mixing bowl, combine asparagus, lemon zest, 1/2
teaspoon salt and the
remaining olive oil.
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.
and drizzle in the
remaining 2
teaspoons of
olive oil on the empty side.
Toss the potatoes and garlic cloves in 2 tablespoons
olive oil and
remaining teaspoon of salt.
Combine the mushrooms, 2
teaspoons olive oil,
remaining salt, and rosemary.
Add 1
teaspoon each of salt and pepper and
remaining olive oil to the chicken wings and mix well.
Lift out the dough and pour the
remaining teaspoon of
olive oil into the bottom of the bowl and spread to coat the interior with your fingers.
Add the
remaining 4
teaspoons of
olive oil to the pasta along with the lemon juice and stir to coat the pasta.
Pour
remaining teaspoon of
olive oil into a mixing bowl and spread with your fingers.
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 bread crumbs, Italian seasoning, salt & pepper and
remaining teaspoon of
olive oil.
Add the
remaining 2
teaspoons olive oil to pan, and swirl to coat.
Meanwhile, heat
remaining 2
teaspoons of
olive oil in a small sauté pan over medium - high heat.
Brush the top of the polenta with a little
olive oil and sprinkle with the
remaining 1/4
teaspoon chili powder.
For the vinaigrette, whisk together the
remaining olive oil, lemon juice, 1/2
teaspoon salt, 1/4
teaspoon pepper and chives.
In a large bowl, combine the lemon juice,
olive oil, garlic, and
remaining 1/2
teaspoon of salt.
Coat the pan with
remaining 2
teaspoons of
olive oil and pour in the batter so that it covers the entire bottom of the pan.
Step 6In a separate small skillet, heat the
remaining 2
teaspoons of
olive oil over medium heat.
Using the same large bowl, whisk the
remaining 3 Tablespoons of
olive oil with the lemon zest, the
remaining 1 Tablespoon of lemon juice, mustard and 1
teaspoon of the spice mix.
Tuck the asparagus around the fillets and drizzle them with the
remaining teaspoon of
olive oil.
In a small bowl, add the finely chopped cucumber, the
remaining 1/2
teaspoon of salt, the smoked paprika and
olive oil and stir to combine.
In a large bowl, combine the squash with the
remaining one tablespoon of
olive oil, the
remaining 1/2
teaspoon salt and the
remaining 1/4
teaspoon pepper and toss to coat.
Lightly
oil a large bowl with the
remaining 1
teaspoon olive oil.
While vegetables are roasting, whisk together the
remaining 2 tablespoons
olive oil, 1
teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.
Step 3In a small skillet, heat the
remaining 1
teaspoon of
olive oil over medium heat.
In a medium bowl, add the
remaining apple slices, season with
remaining tablespoon of
olive oil, salt and pepper, and the
remaining 1/2
teaspoon of coriander.
Push the potato mixture aside to form a clear spot in the center and pour in the
remaining 1
teaspoon olive oil.
On a heavy baking sheet or roasting pan, drizzle a little
olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with
remaining 2
teaspoons oil, sprinkle with 1/2
teaspoon salt, and mix together well with your hands, coating all pieces of cauliflower.
Heat the
remaining 1
teaspoon of
olive oil in the same saucepan, and add the onions, carrots, oregano, crushed red pepper, 1/4
teaspoon pepper and ⅛
teaspoon salt.
Add the
remaining 2
teaspoons of
olive oil and the scallops and cook until golden brown, about 3 1/2 minutes.
Add the pumpkin seeds, panko crumbs, and
remaining 2
teaspoons extra virgin
olive oil to a food processor; process by pulsing about 10 quick times.
Combine the chopped tomatoes, sliced basil, minced garlic and the
remaining 1/2
teaspoon of
olive oil in a bowl and add salt and pepper to taste.
While falafel patties are baking, rinse out the blender and add the edamame, lemon zest,
remaining lemon juice,
remaining minced garlic,
remaining 1/4 cup of parsley, 1/4
teaspoon salt, 1/2
teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of
olive oil.
Drizzle with the
remaining teaspoon of
olive oil and sprinkle with the pistachio and tomatillo pieces.
Shape into a ball, rub with
remaining teaspoon of
olive oil, and invert bowl over the top.
In a small mixing bowl, combine the parsley, chives, lemon juice, red pepper flakes and
remaining 1
teaspoon of
olive oil.
Rub the outside skin of the chicken with the
remaining 2 tablespoons of softened butter and 1/2
teaspoon olive oil.
Transfer mixture to blender and add lemon zest and juice, basil, 1/4 avocado, and
remaining 1
teaspoon olive oil.
Whisk in
olive oil, vinegar, lemon juice, black pepper, sugar,
remaining 1/4
teaspoon salt, and
remaining 1/8
teaspoon white pepper, and whisk well to combine.
In a large skillet heat the
remaining 1/2
teaspoon of
olive oil on medium high heat.
In a high - speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers, coconut sugar, the
remaining tablespoon of
olive oil, sea salt, and
remaining 1⁄8
teaspoon of pepper.
In a bowl whisk together the
remaining 1/3 cup
olive oil, chipotle chile pepper in adobo, 1/2
teaspoon chili powder, cumin and a good pinch of salt + pepper.
In a medium bowl, whisk the
remaining 1 tablespoon
olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and 1/2
teaspoon salt.
In a blender, combine the reserved cooked onions,
remaining 1
teaspoon of
olive oil, nutritional yeast, almond milk, salt, and pepper.
While the tofu and vegetables are baking, heat the
remaining 1
teaspoon of
olive oil in a large skillet over medium - high heat.
To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar,
olive oil, sugar, salt, pepper, and the
remaining teaspoon of dry mustard.