Sentences with phrase «sea salt and pepper as»

Taste and adjust sea salt and pepper as needed.

1/2 cup peas (optional) 2 bay leaves 2 Tbsp chopped parsley 2 Tbsp apple cider vinegar 2 - 3 cups green beans (if desired) Sea Salt and pepper as desired

3 Add sea salt and pepper as desired.

Not exact matches

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

There's also sea salt, pepper, and just a tiny bit of cinnamon as a nod to the apples that are in these pork chops» future.

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste

A sprinkling of sea salt (none other will do) and cracked black pepper (again none other will do) is a MUST as it helps brings out the slight charness (yes I am aware that is not a real word!)

extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.

This highly nutritious certified organic sea vegetable can be used in soups, bone broths, chowders, fish dishes, salads, when baking or steaming vegetables, miso soups and added to other seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.

Add sea salt and freshly ground black pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic and plenty of fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.

Ingredients (serves 4) 2 tablespoons vegetable oil 1 large onion, peeled and chopped 400g Carnaroli rice 1 glass white wine 2.5 litres chicken, fish or vegetable stock, as appropriate 80g butter * 110g grated Parmesan or Gran Padano * sea salt ground back pepper

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

3/4 to 1 pound fish fillets (thinner fillets such as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)

Think of it as a lovely cheese plate in yogurt form, with the figs adding sweetness and crunch, while the sea salt and pepper tie the whole experience together.

Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine sea salt and freshly ground black pepper extra virgin olive oil

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

Speaking of, I tend to stay busy and move pretty quickly in general, so to achieve the deeply charred sprouts that I favor as efficiently as possible, I crank the oven to 500 degrees and roast theshaved sprouts on a sheet pan with a lip — very lightly spritzed wirh olive oil and sprinkled with sea salt and pepper — for 15 minutes, stirring after every 5.

Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1 large navel orange, finely grated zest and juice 1 tablespoon coarse / Country Dijon mustard To season: kosher or sea salt and ground black pepper

Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce

Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)

Add the orange zest and juice, coconut sugar, sea salt and black pepper as well.

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper

Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds

Many companies are combining sea salt with other spices — such as spicy red pepper, basil and oregano, and yellow curry — to make salting as flavorful as possible.

Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced

Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)

for the topping 2 large fennel bulbs — sliced into 1 / 4 - inch (6 mm) thick slices, fronds reserved 1 tablespoon olive oil sea salt and pepper to taste about 4 - 5 small to medium sized apples, such as Pink Lady, Honey Crisp or Granny Smith ground cinnamon — to taste

Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish

water, more as needed minced cilantro, optional sea salt and pepper to taste

1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

1 cup celery, cut in thick matchsticks 1-1/2 cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or large pieces, lightly toasted and slivered 1/2 cup seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio cups

Istrian pršut is made of skinned pork leg, which is dry - salted with sea salt and seasoned with natural spices such as pepper and garlic, and sometimes bay leaves and rosemary.

Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped Water Spices Directions: - In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggies!

ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4 teaspoon each of spices such as ground mustard, Chinese five - spice powder, ground allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional Scoop out the zucchini seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment of a food processor (or grate by hand).

This recipe for Paleo Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgiving side!

Chicken Liver Pâté 1/4 c. butter 2 tablespoons bacon fat (optional, otherwise use extra butter) 1 large onion, finely sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2 pound chicken livers, rinsed and patted dry 1 sprig rosemary, finely minced 1 sprig fresh thyme, finely minced 1 sprig fresh oregano, finely minced 1 teaspoon sea salt 1 teaspoon black pepper extra butter as needed

The filling As wide and varied colourful selection of vegetables including greens, fruits, herbs, Chinese spices, turmeric, Himalayan sea salt, pepper.

1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper

You can be creative by adding a variety of ingredients such as sea salt, cracked pepper, diced ham, bacon bits, shredded cheeses, diced vegetables and fresh herbs.

8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)

I could always make my own but I don't always have time so... the one I have lists ingredients as tomato pulp (tomatoes, citric acid), carrots, bell pepper, olive oil, zucchini, onion, sea salt, eggplant and basil.

DRESSING 1/4 cup / 60 ml full - fat plain yogurt Juice of 1/2 lime, plus more as needed 2 tbsp finely chopped assorted fresh herbs 1 tbsp hazelnut oil 1 tbsp extra-virgin olive oil Fine sea salt and freshly ground pepper