Sentences with phrase «sea salt and black pepper»
Season with sea salt and black pepper to your own taste.
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Toss with olive oil and a sprinkle of sea salt and black pepper.
Season with freshly ground sea salt and black pepper.
Top the egg / sausage mixture with sliced tomatoes and sprinkle with more sea salt and black pepper, to taste.
Before serving, add sea salt and black pepper to taste.
Season with coarse sea salt and black pepper if you need to adjust the seasoning and serve.
Sprinkle an ample amount of sea salt and black pepper onto a small plate.
Add the orange zest and juice, coconut sugar, sea salt and black pepper as well.
Sprinkle sea salt and black pepper over the eggs and garnish with fresh herbs, green onion.
Add the lemon juice to taste, season with sea salt and black pepper, then serve.
Season with pinch of sea salt and black pepper and set aside.
Remove from oven and season with a touch more sea salt and black pepper.
Add sea salt and black pepper and allow the mixture to simmer for 3 - 5 minutes.
Turn your Instant Pot to «saute» and allow it to heat up, meanwhile, sprinkle your chicken with sea salt and black pepper on both sides.
I sprinkled on more herbs, flaky sea salt and black pepper for this simple late August meal.
2 cloves garlic, minced 2 teaspoons extra virgin olive oil 8 ounces fresh baby spinach 6 large sea scallops 1/2 teaspoon dried Italian Seasoning 1/4 cup heavy cream or half & half 1/4 cup Parmesan cheese, grated Sea salt and black pepper to taste 1 teaspoon chopped fresh oregano or thyme leaves
To keep the star of the show pristine, cut tomatoes just before serving, and encourage guests to generously sprinkle them with flaky sea salt and black pepper after the tomato is on the bread.
INGREDIENTS 2 lbs baby carrots 3 tablespoons extra-virgin olive oil 5 cloves of garlic, peeled and sliced thinly 2 tablespoons fresh marjoram 2 tablespoons fresh Italian parsley Sea salt and black pepper to taste
2 medium sweet potatoes, peeled and spiralized into thin noodles 3 Tbs extra-virgin olive oil, divided 1 tsp garlic powder sea salt and black pepper to taste 1 egg, beaten 2 grass - fed beef burgers, cooked (either grilled or pan-cooked) 2 thick tomato slices 1/2 cup guacamole a handful of sprouts (I used bok - choy sprouts)
Dressing: 1/4 cup of olive oil Juice of 2 lemons 4 tablespoons water 2 cloves garlic, minced Sea salt and black pepper to taste
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Oven roasted summer carrots & onions 1 lb / 500 g (approx. 8 large) carrots 4 onions, shallots or red onions 2 tbsp olive oil 1 tbsp maple syrup sea salt and black pepper
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water
3 pounds medium plum tomatoes, halved lengthwise 2 cloves garlic, minced 1 tablespoon Italian seasoning 1/4 to 1/2 teaspoon crushed red pepper 1/4 cup plus 1 tablespoon olive or grapeseed oil, divided Sea salt and black pepper, to taste 2 tablespoons sea salt 12 ounces whole wheat or alternative grain pasta, any shape 1 can (14 1/2 ounces) or 1 1/2 cups cooked chickpeas, drained and rinsed 4 cups lightly packed arugula Zest of 1 lemon (plus juice, optional, for serving)
INGREDIENTS 1/4 cup tomato juice 2 ounces vodka 1 tablespoon lemon juice 1/2 teaspoon Sriracha sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon salt - free herbal seasoning mix 1 dash shoyu Sea salt and black pepper, for serving Lemon wedges, for serving Cherry tomatoes, for serving
2 (~ 12 ounce) boneless strip steaks, about 1 1/2 inches in thickness each 2 tablespoons of your favorite cooking oil (I used olive oil) 1 large dried bay leaf, ground 1 tablespoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon smoked paprika 1/4 teaspoon garlic salt Sea salt and black pepper to taste
Roasted mushrooms — Shitake and crimini mushrooms with parsely, extra virgin olive oil, truffle sea salt and black pepper
herb infused olive oil (Regular olive oil works too) Additional sea salt and black pepper to taste
Lemon - Saffron Yogurt Pinch of saffron strands 1 1/2 cups Greek yogurt 2 tbsp extra-virgin olive oil Squeeze of lemon juice Sea salt and black pepper
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
1 (13.5 - ounce) can coconut milk, divided 1 to 2 tablespoons red curry paste 2 tablespoons peanut butter 3 (2 - lobed) kaffir lime leaves 2 tablespoons reduced - sodium tamari 1/4 to 1/2 cup water 5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans) 1 cup sliced red bell pepper Sea salt and black pepper 1/2 cup Thai basil or Genoese basil
Drizzle with the cashew sauce and serve right away (with a few pinches of sea salt and black pepper if needed).
2 tablespoons extra virgin olive oil 2 cups coarsely chopped cauliflower florets 1/2 cup finely chopped onion 3 cloves garlic, crushed 1/4 teaspoon herbs de provence or dried Italian herbs of choice Sea salt and black pepper, to taste 1 cup cherry or grape tomatoes, halved 15 - ounces cooked white beans, rinsed, drained 1/4 to 1/2 cup water, as needed 1/2 cup loosely packed torn fresh basil leaves Hefty splash balsamic vinegar or red wine vinegar
1 lb ground grass - fed beef 2 cups cubed sweet potato or quartered baby reds 2 cups diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
8 slices whole - wheat bread 8 eggs, hard boiled 1/3 cup canola oil mayonnaise 3 tbsp sweet relish 4 stalks celery, chopped 4 large carrots Sea salt and black pepper to taste
This recipe for Paleo Pork Chops is tender and juicy, with fresh rosemary and thyme, seasoned with simple sea salt and black pepper.
Stir in the pinches of smoked sea salt and black pepper.
600g good - quality sausagemeat 1 small onion, finely chopped 50g breadcrumbs 3tbsps chopped oregano 1tbsp chopped thyme, plus extra leaves for sprinkling Sea salt and black pepper Butter or oil for greasing Flour for dusting 500g all - butter puff pastry 150g semi-dried tomatoes, diced Beaten egg for glazing
1 pound whole wheat penne 1 sweet yellow onion, sliced 2 cups peeled, cubed butternut squash 2 cups sliced kale 1/2 cup soft goat cheese 2 tablespoons extra-virgin olive oil Sea salt and black pepper, to taste
agave nectar 1/2 medium shallot, minced Coarse sea salt and black pepper to taste
Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.