Sentences with phrase «sea salt and black pepper over»

Not exact matches

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

Then I made a rub of sea salt, black pepper, sugar, rosemary, and parsley and rubbed it all over the roast.

Sprinkle the meat lightly all over with sea salt and freshly ground black pepper.

6Drizzle some Colavita Extra Virgin olive oil over the top, and sprinkle with a little sea salt, freshly ground black pepper and an extra squeeze of lemon juice.

Then I poked it with my finger to make wells, sprinkled with sea salt and black pepper, pressed a few kalamata olives here and there in the dough, and spread the onions over it all.

Sprinkle with kosher or sea salt and grind black pepper over top.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Crack black pepper and sprinkle a little sea salt over each fritter.

Rub the inside of each acorn squash with a little olive oil and sprinkle generously all over with sea salt, red pepper flakes, freshly cracked black pepper and cumin.

Drizzle over some olive oil, add a squeeze of lemon juice, and season well with sea salt and black pepper.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

In a large sauce pot over medium - high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.

Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.

Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over medium heat.

Drizzle with olive oil and sprinkle sea salt, black pepper, and red pepper flakes evenly over them.

Another option: stick with green beans, but sauté them over low heat in extra virgin olive oil and season with sea salt and black pepper.

Add several pinches of sea salt and black pepper, and pour over your choice of a head of Romaine lettuce or several large handfuls mixed greens.

Drizzle any remaining marinade over top, and garnish with a little sea salt, black pepper, and fresh mint.

In a medium sauce pan, over medium heat, combine heavy cream, Parmesan cheese, Dijon mustard, garlic, sea salt and black pepper.

Over the plants, I put Japanese shirataki noodles (they're zero calories and zero carbohydrates) that I have sauteed — along with one can of sardines — in fennel seeds, olive oil, sea salt, black pepper, cayenne and turmeric.