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.
Peel and finely
slice the onion, then cook this
over a gentle heat in a little
olive oil until the onion turns translucent.
Spread however much tomato sauce you like evenly
over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and
sliced olives.
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)
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)
Step # 5: Brush the
olive oil / melted coconut oil / or melted butter evenly
over the tops of the
slices, then sprinkle with your seasonings of choice.
Arrange the turkey, bacon, tomato, and
sliced hard boiled egg decoratively
over the greens and garnish the salad with the kalamata
olives and the blue cheese.
Can't you see this being a hunger - busting hit a a pool party or picnic — as people get hungry, they can just swing
over to the pita bar and prepare their own meal with a selection of hummus flavors, array of veggies and assortment of toppings like feta cheese,
olive slices or tatziki sauce.
Layer the lemon
slices evenly
over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of
olive oil
over the top.
Drizzle good
olive oil
over each
slice.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon
olive oil 70g diced chorizo 1/2 large onion, thinly
sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
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.
1 tbsp
olive oil 2
slices bacon 1 pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes
over the microplane) salt & pepper to taste
Mist the
olive oil
over the zucchini
slices, sprinkle the spice blend
over the zucchini
slices, and bake for 40 minutes.
In a medium frying pan
over medium - high heat, heat
olive oil and add
sliced onions.
Preheat the oven to 450 degrees F. Heat 1/4 cup of the
olive oil in a large skillet
over medium heat, and fry the bread
slices in it, cooking them on both sides.
Slice the onion into rings and then drizzle
olive oil
over all the veggies.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little
olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add
sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan
over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great
Olive magazine 4
slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
Quarter the figs,
slice the mozzarella and make a nice arrangement, add leaves of fresh basil, sprinkle some
olive oil, balsamic vinegar, salt and pepper
over the dish.
* 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
Meanwhile, heat about an inch deep of
olive oil in a deep, heavy skillet
over medium - high heat and fry the potato
slices until browned but not cooked through.
I like to add an extra drizzle of
olive oil, salt and pepper
over my
sliced tomatoes.
Then spoon a little bottled pizza sauce
over each muffin, scatter with some
olive slices and bake for 14 minutes.
METHOD In a large skillet
over low heat, combine the
olive oil and garlic (thinly
sliced or minced) and let it get warm and fragrant (1 minute).
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons
olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Layer the baking sheet with the squash
slices, coat with the
olive oil and spread the sugar evenly
over the
slices.
Beets with
Olive Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium
Olive Oil, Garlic & Parsley
Slice beets and heat
olive oil in well seasoned saute pan over medium
olive oil in well seasoned saute pan
over medium heat.
To assemble the cheese pockets, add 2
slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough
over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough
over the toppings and seal with a fork, brush some extra virgin Spanish
olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes
Spoon the other half of the pico de gallo in an even layer
over the cotija cheese, followed by the
sliced black
olives, then pickled jalapenos (optional) and finally the
sliced green onion.
Slice the bread into 1 cm cubes, add to a bowl with salt, pepper, and garlic powder, mix together then drizzle
over olive oil and coat well.
1 pkg frozen Spinach & Artichoke Dip 2 cups
sliced fresh mushrooms 1 small shallot chopped fine 2 tsp Extra Virgin
Olive Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left
over cornish game hen -LRB-...
Slice on the diagonal and serve
over a bed of sautéed fennel (with
olive oil and wine) or paired with vegetables and a salad.
Start by sautéing a few
sliced cloves of garlic in
olive oil
over medium - low heat in a soup pot or Dutch oven.
While the potatoes are baking,
slice and sauté the mushrooms in 1 Tbsp
olive oil
over medium - low heat for 8 - 10 minutes.
To grill the onion
slices, lightly brush them with
olive oil and sauté
over medium - high heat, 2 minutes per side.
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin
olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Ingredients 1 tablespoon
olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat
olive oil in large, nonstick saucepan
over medium heat.
Sprinkle
sliced black
olives and a few
slices of fresh jalapeno
over the top of the top of the pico de gallo.
Slice the potatoes and beets into roughly similar
slices, lay on a baking tray with the carrots, and pour
over the
olive oil.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin
olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Any leftover dukkah can be used to coat fish before roasting, mixed with
olive oil for a quick dip for flatbread or, how I use it most often: For lunch, sprinkled
over a bowl of quickly fried rice and
sliced avocado.
Brush the bread
slices with the
olive oil on both sides then mash one clove of garlic from the roasted chicken on each
slices of bread and spread like butter all
over the bread.
Not only is it delicious, it's heart - healthy — it's made with almond milk and
olive oil, grates beautifully
over ya beans `n'tacos and
slices up a treat in a sandwich toastie with some fresh organic wholemeal bread.
Bake It: Put some
olive oil on your hands and carefully massage some oil all
over each
slice.
Slice the chicken breast into bite - sized pieces and sautee in a skillet
over high heat, with a Tbsp of
olive oil.
In medium skillet,
over medium heat, add
olive oil and grill al fresco ® Sundried Tomato Chicken Sausage, remove from pan, and
slice into 1/4» pieces.
Sauté shrimp with last shallot and
sliced garlic and
olive oil for 2 minutes, flip
over and cook for 1 minute.
260 calories per
slice Heat up 1 tablespoon of
olive oil in a skillet
over medium heat.
At the least, I always like to
slice some fennel or red onion super thin and spread that
over the pizza BEFORE it goes in the oven with a drizzle of good
olive oil and sea salt.