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
Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper
slices,
olives, asparagus, green beans, and grilled zucchini
on a large platter.
To assemble, arrange the portobellos caps
on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (
sliced),
olives, if using, and red onion.
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
Place
on the other baking sheet with the
sliced onions and toss with
olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.
On top of the
olive salad add two ounces of fresh mozzarella cheese, then 2 - 3
slices of eggplant, two ounces of provolone, 2 - 3 more
slices of eggplant, and finally, another 2 tablespoons of the
olive salad.
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.
I piled my Hillshire Farm ® Thin
Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and
Sliced Honey Ham
on to the Pepperidge Farm ® bread with some
sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and
sliced Gouda cheese, then instead of brushing my bread with
olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise
on it to make it crispy and brown.
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
Place
slices on parchment paper lined baking sheets and brush each
slice lightly with
olive oil.
Of course the first (and essential) step in a braise is to get that nice crust
on the meat, but instead of using a canola or
olive oil, I browned up a few
slices of bacon, and used the rendered fat to get the job done.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin
olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean
olives (or one type is fine... whatever you like / have
on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Arrange sweet potato
slices on a parchment paper - lined baking sheet, drizzle with
olive oil, and toss with cayenne and chili powder.
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 basil
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)
It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent garlic, fruity
olive oil, and sweet balsamic vinegar, piled
on top of toasted
slices of baguette, and finished with a blanket of melted fresh mozzarella.
You can also use
olive oil to grease your cookie sheet and brush lightly
on eggplant
slices.
Drizzle some
olive oil
on the beet
slices, season with salt and pepper, and rub it around until they are coated.
Place the foil
on a baking sheet, sprinkle the beets with salt and pepper, add the garlic
slices and drizzle with a little
olive oil.
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.
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.
Lightly brush baguette
slices with
olive oil
on both sides.
2 pounds organic carrots with tops
on 1 pound
sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin
olive oil Salt and pepper
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have
on hand — salami,
olives, sautéed mushrooms and onions, chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh
sliced Anaheim peppers, and cherry tomatoes
on a creamy, cheesy base.
Place the Strong Roots spinach bites and garlic sweet potatoes
on a tray and bake them in the oven for To make the tofu scramble heat up 1 tablespoon of
olive oil and add the finely
sliced onion.
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
Arrange
slices of salmon
on a large plate, squeeze the juice of 1/2 a lemon
on the salmon, top with rucola, then drizzle with the
olive oil (and salt if needed) and top with the flakes of parmesan cheese.
Spread a bit of mayo
on the top
slice of focaccia, and using a toothpick pierce through an
olive and secure through the top of the sandwich.
Place
slices of bread
on baking sheet, spray with
olive oil cooking spray and sprinkle with sea salt; broil
slices in oven about 2 minutes
on each side or until golden brown.
He
slices it, sautes it in a little
olive oil and serves it
on top of crostini spread with teleme.
I take the long shaped yellow squash and
slice them thinly with the skin
on, melt butter, I use Smart Balance margarine w /
olive oil kind, in a large skillet..
What I had intended to do was toss the carrots with
olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice over it.
Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green -
olive tapenade and
sliced red onion add extra zestiness, which makes this salsa so good
on everything from fish to avocado.
I cooked a couple of whole Branzino in plenty of
olive oil, seasoned and with
slices of lemon
on the inside of each.
This dish depends
on a base of
sliced polenta, fried in
olive oil until it is crispy outside and creamy and warm inside.
Meanwhile, place the carrots, yam,
sliced radishes and brussels sprouts
on another rimmed baking sheet and drizzle with
olive oil.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly
sliced, onion, pepper and mushrooms and a drizzle of
olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook
on medium for approximately 10 minutes.
Lay the eggplant
slices on the baking sheets and brush or spray the tops with
olive oil.
Slice 4 sweet potatoes in half lengthwise, rub with 3 tablespoons
olive oil, and place cut side down
on a second rimmed baking sheet.
Drizzle the squash
slices with
olive oil and toss to coat
on both sides.
Pasta Caprese is a twist
on Insalata Caprese, a simple Italian salad of
sliced ripe tomato, fresh mozzarella, and basil that has been drizzled with
olive oil and seasoned with salt.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
2) Toss the
sliced onions and fennel with
olive oil and salt and pepper and place
on a roasting sheet.
Next time, I will probably use a thicker
slice of bread and drizzle a bit of
olive oil
on the crouton as well.
Roasted Root Vegetable Bread Salad Extra-Virgin
Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2 leeks, washed and
sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
Toss the
sliced squash with the 1 / 2T
olive oil and season to taste, spread
on a baking sheet and roast for approx 20 minutes, depending
on size of pieces.
Ingredients: 1 medium sweet potato per person,
sliced lengthwise into quarters and then halved or quartered again depending
on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T
olive oil per potato