Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon
slices olive oil
For the Eggplant: 2 medium Eggplants, cut lengthwise into 1/2 inch
slices Olive Oil 4 ounces Goat Cheese 4 Kalamata Olives, pitted and minced 1 teaspoon Capers, chopped (I omitted) 2 tablespoons Parsley, chopped
3 cups Fresh Mixed Dark Greens 2 small Blood Oranges 1/4 cup Walnuts 6 Medjool Dates, pitted and quartered 1/4 cup Slivered Celery
Slices Olive Oil Fresh Lemon Juice Salt and Pepper
1 medium eggplant, thinly
sliced Olive oil to drizzle 2 T. butter Quart of cherry tomoatoes (about 3/4 lb.)
For 4 — 6 people 500g skinned and boned chicken thighs 2 medium onions,
sliced Olive oil spray 3 large cloves garlic Thumb sized piece of fresh ginger
Ingredients: 1 large head broccoli, cut into 1 1/2 - inch florets, stems peeled and
sliced Olive oil 1 ruby red grapefruit, peeled and segmented 1 cara cara orange, peeled and segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime
flank steak, cut into 1/2 inch cubes 4 - 6 small yellow potatoes 2 eggs, fried to your liking 1 Hass avocado,
sliced Olive oil Salt and pepper, to taste
Not exact matches
Laddle the soup into serving bowls and top with avocado
slices, lemon zest and a splash of
olive oil.
100 g fresh pea sprouts 5 small roman tomatoes,
sliced 5 small spring onions,
sliced fresh thyme
olive oil salt & pepper
Peel and finely
slice the garlic, then cook it in a glug of
olive oil over a medium heat for a few minutes.
It goes like this: Brushed with
olive oil, thinly
sliced zucchini strips...
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.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml
olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8
slices pickled jalapeño (or other green chili) sea salt
Serve in bowls with a spoonful of cooked rice, some mushroom
slices, fresh parsley,
olive oil, a dollop of yogurt if using, and an avocado toast.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
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
While these cook
slice the mushrooms into pieces and gently stir fry them with
olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Then,
slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of
olive oil and a sprinkling of salt.
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.
1/3 cup Spicy Southwestern Peanut Better 2/3 cup
olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions,
sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more
olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and
sliced them into pieces though.
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!
Peel and finely
slice the onion, then cook this over a gentle heat in a little
olive oil until the onion turns translucent.
My favorite way to enjoy heirloom tomatoes is
sliced and grilled with
olive oil, fresh basil, and garlic.
In a small bowl, combine the cucumber & kiwi
slices, pumpkin seeds, orange juice,
olive oil and shrimp.
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
Cut potatoes and onion into even sized chunks or
slices, toss with minced garlic and
olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
Our garden did great this summer... Our favorite way to eat our tomatoes is
sliced in half, drizzled with really good
olive oil and sprinkled with salt and pepper.
Slice the polenta into small squares, brush with a little
olive oil and place under the grill (broiler) for a few minutes until crisp.
I love baking with
olive oil in recipes, and all the rest of the ingredients, how could anyone resist and it's healthy so we get more
slices, right?
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons
olive oil 1 medium yellow onion, peeled and
sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
Just
slice thinly,
olive oil, salt, pepper and pop in oven?
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.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T
Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green
Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and
sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
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
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can
sliced water chestnuts, drained 1/2 cup
olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
1 tablespoons
olive oil 1 small yellow onion, diced 1 red bell pepper, diced 1 jalapeno pepper, seeded and
sliced (keeps seeds if you want more heat) 3 cloves garlic
I
sliced the garlic up a bit and then put the everything but the
olive oil into my mini food processor and pureed.
Once heated, coat the pan with a thin layer of
olive oil and begin to fry the sausages, counting three
slices per cracker.
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
2 teaspoons
olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly
sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch
slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Sprinkle with 1 tablespoon
olive oil and evenly divide ricotta mixture atop 4 bread
slices.
Whatever fresh vegetables catch my eye are
sliced and diced, tossed with fresh herbs,
olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.
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