I used
sliced olives for his eyes and Braided Pretzel Twists for his legs (I used 8, but you can use 7 for authenticity!)
for the cat face — savory: sliced grape tomatoes for the ears, a piece of olive or nut for the nose,
a sliced olive for the eyes, shredded carrots for the whiskers.
Not exact matches
Peel and finely
slice the garlic, then cook it in a glug of
olive oil over a medium heat
for a few minutes.
Start by washing, deseeding and cutting the acorn squash into
slices — you can keep the seeds and roast them with
olive oil
for a nice snack.
Raw Onion Bread 1/2 lb yellow onions —
sliced 1 cup raw sunflower seeds — soaked
for 1 hour 1/4 cup nama shoyu 1/4 cup
olive oil 1 cup flax seeds — ground in a coffee grinder
At the moment your roasted squash,
olive (though without the
olives) avocado and rocket salad, (
for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.
Start by
slicing the sweet potatoes into cubes, drizzling them in
olive oil and cinnamon and baking them at 190C
for about 45 minutes, until they are beautifully soft and squishy.
Grease the bottom of a baking tray with
olive oil and place the aubergine
slices onto it, drizzle a little more
olive oil onto them plus some salt and pepper and then put the tray into the oven
for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
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)
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into
slices on the diagonal Garlic, peeled and cut in half
Olive oil
for drizzling
Slice the polenta into small squares, brush with a little
olive oil and place under the grill (broiler)
for a few minutes until crisp.
Roughly 1/2 cup each of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil
for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
In fact, this crust has so much flavor on its own that I think it would make
for a fantastic light meal simply drizzled with some good extra virgin
olive oil, topped with a few
sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4
slices provolone cheese
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes
for sprinkling
1 boneless skinless chicken breast 2 tablespoons
olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons
sliced black
olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking
for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of
olive oil Mushroom Filling -
olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin
olive oil (plus more
for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
2 tablespoons extra virgin
olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of
olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon
olive oil plus more
for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon
olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons
olive oil 8 ounces fresh mozzarella -
sliced 4 peaches - thinly
sliced 1/2 cup freshly chopped basil
One more thing, I tossed my
sliced veggies in
olive oil, salt and garlic powder, I have a slight garlic obsession, not just
for it's flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease.
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Add
sliced mushrooms (add another 1 tablespoon
olive oil if needed) and saute
for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with
olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel
for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1 pound dried black beans 8 cups water 2 Tbsp
olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black
olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly
sliced, plus extra
for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese
for serving
mmhmmm,
sliced, a little
olive oil, s & p, 425 in an oven
for 15 - 20 min until they've browned a bit and are crazy delicious.
For the pintos: 2 teaspoons
olive oil 1 small onion, thinly
sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality
olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly
sliced red onion 6 oz halloumi cheese,
sliced 2 tablespoons pistachios, shelled fresh thyme,
for garnish
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing
for summer greens or a bowl of thinly
sliced fennel, oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice,
olive oil, salt & pepper.
For a crowd - pleasing appetizer, use mixed
olives to make a tasty tapenade and serve the spread with crackers and
sliced bread.
For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black
olives, diced red pepper,
sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin
olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley,
for garnish
For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes,
sliced black
olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
I've always made my socca pancakes a little thicker than recipes tend to call and have always felt that giving it a little heft makes it a delicious vehicle
for sliced veggies, some salty roughly chopped
olives, or a little mashed avocado.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
For a savory snack, try hummus on toast with
sliced red pepper, a little chopped green onion, toasted sunflower seeds, a drizzle of
olive oil, and a dash of salt and pepper.
Smashed Avo on Golden Gut Loaf Serves two Two
slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic
sliced 1 tbs
olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp
olive oil 1/2 cup feta (cubed) Extra
olive oil
for drizzling Coriander or flat leaf parsley to serve In a small frying pan place
olive oil and fry garlic til golden.
The finished plate is a bed of roasted sweet potato
slices (
slice the sweet potatoes into rounds, toss them in
olive oil, salt, and pepper, and roast them
for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in
olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion,
sliced into thin slivers 1 cup cooked kale (I blanched mine
for 1 minute, drained, and cooled in an ice bath) 2 tbsp
olive oil 1 tbsp red wine vinegar Salt & pepper to taste
Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly
sliced veggies,
olives and seasonings, and drizzle with
olive oil before baking
for a few minutes in a hot oven.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
Cover and cook on high
for 4 hours adding fresh herbs and
sliced olives during the last 15 minutes of cooking.
Heat a large skillet on medium heat, add 2 tablespoons
olive oil, add
sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat
for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.