1/4 cup olive oil (I used a chilli - infused one to give the salad a bit of a kick) 1/4 cup lemon juice 1 tsp honey 2 cloves garlic, crushed a couple of grinds of
sea salt Pinch cracked black pepper
Not exact matches
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil
Pinch of crushed red pepper flakes
Sea salt and fresh
cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy mustard
pinch of cayenne pepper
pinch of
sea salt freshly
cracked black pepper
You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds
Pinch of
sea salt flakes
Cracked pepper
1/4 cup EV olive oil 1/2 lemon, freshly squeezed
pinch of cayenne pepper
pinch sea salt freshly
cracked black pepper
Season 12 jumbo shrimp that have been peeled and deveined with
sea salt, freshly
cracked black pepper and a
pinch of smoked paprika
Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, a
pinch of
sea salt, some freshly
cracked black pepper, and mash together with the olive mixture
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with
sea salt, freshly
cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous
pinch of
sea salt and freshly
cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
Season with a
pinch of white sugar, a generous
pinch of
sea salt and some freshly
cracked black pepper
Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire and add 1 tablespoon of extra virgin Spanish olive oil to the pan, a
pinch of fresh parsley, and then season the sauce with
sea salt and freshly
cracked black pepper and mix everything together
Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous
pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with
sea salt and freshly
cracked pepper, and toss everything together
Once the oil get's hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a
pinch of white sugar, season with
sea salt and freshly
cracked black pepper, mix everything together, and lower the fire to a LOW heat
Savory: Sprinkle with a good
pinch of
sea salt,
cracked black pepper, garlic powder, and dried herbs like basil.
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous
pinch of
sea salt and freshly
cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
Finely mince 2 cloves of garlic and add them to the pan, mix with the oil and then add 1 cup of tomato puree, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried parsley, 1/2 teaspoon of
sea salt, a
pinch of white sugar and some freshly
cracked black pepper, mix everthing together and lower the fire to a LOW heat
Now add 1 cup of diced tomatoes to the pan, a
pinch of white sugar, a generous
pinch of
sea salt, some freshly
cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat
Next add 1 teaspoon of dried thyme, a generous
pinch of freshly chopped chives, season with
sea salt and freshly
cracked black pepper, and mix it all together
Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with
sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous
pinch of
sea salt and a hint of freshly
cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple
pinches of
sea salt freshly
cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese
1 tb dried oregano
pinch of
sea salt and
crack of freshly ground black pepper 3 organic eggs, beaten (or for vegans measure 1/4 cup of chia seeds into a bowl and add 3/4 cup of fresh filtered water.
Recipe by: Bluebird Grain Farms Servings: 4 Ingredients: 1 Cup Bluebird Grain Farms
Cracked Farro Porridge 1
Pinch sea or kosher
salt 1/2 Teaspoon cardamom 3 Cups whole milk 1/2 Cup sugar 1/2 Teaspoon vanilla 1/2 Cup cream 1 Teaspoon rosewater * Optional 1/4 Cup roasted pistachios, chopped (roast for 6 minutes at 325 degrees) Method: Place... Continued
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon
sea salt and fresh
cracked pepper to taste
Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Swiss Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon
sea salt Fresh
cracked black pepper to taste
Pinch of cayenne pepper 1/4 cup crumbled goat cheese (optional)
for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple
pinches of
sea salt freshly
cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese