Our master blender combines specific olive varieties selected for their light flavours and delicate aromas together with cold pressed
roasted onion oil.
Not exact matches
It has this lovely green tint and it looks — but most importantly — tastes amazing with caramelized red
onions,
roasted red peppers and olive
oil.
2 tablespoons butter 1 medium
onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles,
roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
4 tomatoes,
roasted and peeled and chopped 1 cup chopped
onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced
onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn
oil
The company's Marathon Chicken Burgers, for example, are made with «freshly ground chicken seasoned to perfection with feta cheese, spinach,
roasted red peppers,
onions, olive
oil, herbs and spices.»
1 small
onion, chopped 1 garlic clove, minced 1 tablespoon vegetable
oil 1 to 1 1/2 cups chopped green New Mexico chile,
roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water
Take chana sattu in a bowl and add fried
onion, green chilies,
roasted cumin powder, salt, 2 tsp
oil, lemon juice and 1/2 cup water and mix well.
Take brown chickpeas sattu in a bowl and add fried
onion, green chilies,
roasted cumin powder, salt,
oil, lemon juice and water and mix well.
Right now I'm obsessed with
roasted zucchini and tomatoes with garlic,
onion, olive
oil and red pepper flakes, then sprinkled with fresh basil and parmesan.
In
roasting pan or baking dish, toss together red peppers, sweet potatoes,
onion, garlic,
oil, Italian seasoning, salt and pepper.
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive
oil 1/2 large
onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1
roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
Heat
oil in the pan and add the chopped
onion and
roast it until it becomes golden brown.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped
onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut
oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive
oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already
roasted and cubed half an
onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
oil from jar 1/2 small
onion, sliced (1/2 cup) 1 jarred
roasted red pepper, drained and cut into strips (1/4 cup) 1/2 tsp.
Put the
onion quarters and shallot halves in a
roasting pan with two tablespoons of olive
oil, a good pinch of salt and a couple of grinds of black pepper and toss together gently.
In a very large
roasting pan, toss the kale, potatoes and
onion with the olive
oil.
2 Red Peppers 2 small red
onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready
roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive
Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
For this recipe, the carrots are
roasted to bring out their extra sweetness, and the
onions are sauteed in a mixture of coconut
oil and tahini.
In a pan, with 3 spoonfuls of olive
oil, add the cauliflower, carrots, paprika, chopped
onion, a tiny piece of salt and pepper and remove until
roasting.
The foods:
Roasted mixed veggies (asparagus, red
onion, carrots, sweet potatoes tossed with avocado
oil, fresh herbs and balsamic vinegar)
1 large yellow
onion 2 celery stalks 1 large carrot 2 tablespoons olive
oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole
roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black pepper to serve
Start with sweet potatoes, which are in season, beautiful and cheap, and
roast them with red
onion and olive
oil.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive
oil (2 tbsp + 2 tsp) 1/2 small red
onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
I am very sure my kids all got the «deep fried potato gene» from me, but we also love them oven
roasted with olive
oil and rosemary, mashed, fried (fried potatoes and
onions are the only way I made it though all my pregnancies — there is no accounting for cravings!)
The finished plate is a bed of
roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive
oil, salt, and pepper, and
roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with
onions and garlic, in olive
oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
5 lbs fresh fava beans, blanched and double shelled 1 large
roasted red pepper, chopped 1 small red
onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive
oil 1 tbsp red wine vinegar Salt & pepper to taste
Toss the squash and the
onions with remaining harissa, mixed with 2 tbsp
oil (sunflower, vegetable or olive is fine), and some seasoning in a large
roasting tin.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive
oil 1 medium
onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Korean Style Tacos For the
Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C
Roast 2 - 3 lb bear (or beef)
roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil black pepper 3 - 5 C
roast 1/2 C soy sauce 4 green
onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame
oil black pepper 3 - 5 C water
Ingredients:
ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered canola
oil, natural vegetarian flavors, shoyu soy sauce (water, non-genetically engineered soybeans, wheat, salt, culture), non-genetically engineered corn starch, white bean flour, garbanzo bean flour, lemon juice from concentrate,
onion, carrots, celery, salt, calcium lactate from beets.
Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb
Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato -
Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Drizzle on some olive
oil and salt, mix well and
roast the vegetables for about 15 mins for the
onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped
onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive
oil 4 whole wheat buns, toasted 1/4 c chopped
roasted red bell peppers 1/4 c watercress
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive
oil, plus extra if needed * 1/2 large
onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper,
roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
7 to 8 pound
roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive
oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white
onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
String them onto skewers in the following order — red bellpeper, mushroom,
Onion repeat this once.Place them on the barbecue and
roast, basting with
oil in between.
~ 0.5 kg (~ 1 lb) of Left over
roast beef ~ 1 lunchbox of rice 4 eggs 1
onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive
oil Salt & pepper Soy sauce
Dinner was leftover vegan cheesy broccoli casserole with leftover whole
roasted brussels sprouts, zucchini,
onions, and peppers (with a side of Argan
oil shampoo, of course).
• while the potatoes are
roasting, heat 2 tablespoons of olive
oil in a saute pan and cook the
onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.
I did change it a little: I used much more chilli powder and fried a bit of
onion with the chicken, salted the avocado, made my own
roasted pepper (just put a whole red bell pepper on an
oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
1 medium
onion, finely chopped 1 tablespoons vegetable
oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic,
roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive
Oil 3 Pkgs Button Mushrooms, chopped 2 Red
Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
1 TB of unrefined coconut
oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of
onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover
roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
1 tablespoon olive
oil 1 medium
onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
On a rimmed baking sheet, toss the cauliflower,
onion, sage,
oil, and 1/4 tsp each salt and pepper;
roast for 15 minutes.
Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and
onion in an
oiled roasting pan, and
roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during
roasting process.
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small
onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive
oil for
roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
2) Toss the sliced
onions and fennel with olive
oil and salt and pepper and place on a
roasting sheet.
Ingredients -2 tablespoons
oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium
onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire
roasted with green chilies!