Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata
olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt &
black pepper fresh aragula, put it
on after the pizza has been in the oven
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground
black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish
olive oil
on top of the parchment paper, then start adding the
slices of potatoes
on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish
olive oil
on top of the potatoes, season them with sea salt and a hint of freshly cracked
black pepper and them to the oven
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
slices
Barley Tomato Salad 1 lb tomatoes
on the vine 1/4 cup
olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup
olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground
black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup
olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons
olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly
on a bias) Kosher salt and freshly ground
black pepper (to taste)
Some perennial favorites are ~ Open faced (Jersey diner style) tuna melts
on a baguette with
black olives, tomato
slices and green onions with
sliced avocados and a side salad.
For the beans: 1 tablespoon extra virgin
olive oil 1/3 cup thinly
sliced shallots 4 cloves garlic, minced Several dashes fresh
black pepper 1/2 teaspoon salt 1/2 pound of asparagus,
sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin
olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt
Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread
on a plate (processed about 3 - 4 large Italian bread
slices) Vegetable oil
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp
olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup
black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing
on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
1 tablespoon
olive oil 1 large leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground
black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained
on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Ingredients: 2 tablespoons
olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly
sliced 4 garlic cloves, thickly
sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon
black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the
olive oil in large saute pan set
on high heat until sizzling, about 2 minutes.
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin -
on) 2 tablespoons all - purpose flour 2 tablespoons
olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground
black pepper (to taste)
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons
olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground
black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
ingredients GRILLED CHICKEN SANDWICH
ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons
olive oil 8
slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground
black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly
sliced)
Ingredients 1 ounce dried mushrooms * 4 Tbsp
olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins
on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon
black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to use fresh mushrooms instead, use about 5 - 6 ounces, thickly
slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.
1 tablespoon extra-virgin
olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon
black pepper 2 bone - in, skin -
on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4
slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice
Line the
slices of sweet potatoes in a single layer
on a cutting board and brush the tops of them with some extra virgin Spanish
olive oil, then season with sea salt and freshly cracked
black pepper, then dust them off with some smoked paprika and a sprinkle of dried thyme
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin
on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL
black pepper 1 Tbsp 15 mL
olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly
sliced Directions: Place the potatoes
on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
Garnish with
black olives,
sliced hard - boiled egg, feta cheese, or a
slice of corn
on the cob.
If desired, add a couple of
black olives sliced into 4 or 5 pieces.Microwave uncovered
on high for 1 minute 45 seconds.
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four
slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending
on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of
black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded
Olive oil 1/4 -1 / 2 teaspoon fresh ground
black pepper 1 teaspoon Maya Natural Sea SaltTM
Instead of salmon, you may get mackerel,
black bass, or — my new favorite — fatty, full - flavored scup; when it's
sliced thin and topped with spicy Tuscan
olive oil and chiles, you'll wonder why it's not
on every menu.
Ingredients: 1 tablespoon
olive oil 1 (14 - ounce) package Hillshire Farm Smoked Sausage,
sliced on the diagonal, 1/2 - inch thick 1 pound grape tomatoes 1 (15 - ounce) can chickpeas (garbanzos), drained 1 clove garlic, minced 1/2 cup fresh cilantro leaves Salt and freshly ground
black pepper to taste 3 cups cooked couscous
1 tablespoon
olive oil 1 large yellow onion, halved lengthwise, cut in thick
slices 3 large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground
black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in large chunks
Toss the eggplant
slices with
olive oil and
black pepper and spread the
slices out
on a baking sheet, taking care that the
slices aren't overlapping.
1 tablespoon
olive oil 1 large yellow onion, halved lengthwise, cut in thick
slices 3 large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground
black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in large chunks
CRACKER STACKER Stack thin -
sliced fresh mozzarella cheese
on Pepperidge Farm Harvest Wheat Crackers with ripe
sliced Roma tomatoes seasoned with
olive oil, fresh ground
black pepper and kosher salt.
4 bone - in, skin -
on chicken thighs, about 2 pounds Salt and freshly ground
black pepper 2 tablespoons
olive oil, divided 1 large lemon, cut into 8 wedges, seeded 2 large yellow onions, thinly
sliced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 cup chicken stock 1 (3 - inch) cinnamon stick 20 pitted green
olives
1/4 cup
olive oil 3 large sweet yellow onions, thinly
sliced 3 fresh rosemary sprigs 1 - 2 teaspoons maple syrup, depending
on sweetness of onions Salt and freshly ground
black pepper, to taste
i rolled out the cream cheese, seasoned it and put thinly
sliced green onions and chives
on one roll and finely diced green and
black olives on the second.
1/4 cup extra virgin
olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread,
sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground
black pepper
The two pepperoni pieces have «1/2»
on the backs, the four green pepper
slices read «1/4», and the eight
black olive slices state «1/8».
8 bone - in, skin -
on chicken thighs (about 3 pounds) 1 teaspoon flaky sea salt 2 teaspoons ghee or extra virgin
olive oil Freshly ground
black pepper 1 lemon (preferably organic) 3 shallots, halved and thinly
sliced 1 pint figs, finely chopped
1 lb organic asparagus, prepped and
sliced on the diagonal into 2 inch pieces 1/4 cup organic, unsalted butter 1 Tbsp
olive oil 2 cups fresh mushrooms,
sliced 2 Tbsp unsweetened organic Dijon mustard 1/4 tsp fresh ground
black pepper 2 cloves garlic, minced Sea salt, to taste
On any given day, my fridge is filled with bowls of pre-
sliced apples (soaked in a little citric acid to prevent browning), grapes,
sliced strawberries, cut up cantaloupe and watermelon, pre-torn salad greens,
sliced cucumbers, green peppers, hard boiled eggs, pre-baked bacon,
black olives and even a nice big bowl of brown rice.
Monday 22/9/15 (Yesterday) Smoothie bowl (raspberries, blueberries, banana, honey, coconut, rawnola) Cashews / Macadamia (small handful)
Black coffee Baby spinach, tomato,
olives, fetta cheese, cucumber, balsamic + Tuna Goji berry ball (dates, almonds, goji berries, coconut, chia seeds, honey, cacao powder) Coconut / Almond
slice (phil's bar minus the egg white powder as still
on order) Apple Roast lamb + roasted onion, garlic, beetroot, zucchini, carrot (roasted in
olive oil + butter) 3 squares dark chocolate (90 %) English breakfast tea with milk
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons
olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked
black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending
on level of desired spiciness)
Toss salad just before serving, adjust seasonings, then arrange orange
slices and
black olives on top.