Toss sliced eggplant and zucchini
slices in olive oil, salt and pepper.
For a really rich version, Bugialli says that frying the bread
slices in olive oil «works very well».
I absolutely adore the rich sweet flavor that comes from slowly cooking onion
slices in olive oil until the slices are browned, tender and caramelized.
Coat the eggplant
slices in olive oil (or cooking spray) and broil on a baking sheet until golden brown on both sides, about 10 - 15 minutes.
I absolutely adore the rich sweet flavor that comes from slowly cooking onion
slices in olive oil...
Toss green tomato
slices in olive oil and Old Bay seasoning.
Fry
the slices in olive oil.
Coat potato
slices in olive oil and generously sprinkle with seasoning rub and kosher salt.
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.
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
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.
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
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.
Peel and finely
slice the onion, then cook this over a gentle heat
in a little
olive oil until the onion turns translucent.
In a small bowl, combine the cucumber & kiwi
slices, pumpkin seeds, orange juice,
olive oil and shrimp.
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
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.
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?
Just
slice thinly,
olive oil, salt, pepper and pop
in oven?
Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green
olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just
in one layer
in the middle when you cut
slice the tart.
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.
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
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
(You can also add
in some
sliced olives, or diced onion or bell pepper.)
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place
in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
Toss tomatoes, roasted red bell pepper
slices, capers and parsley leaves
in a large bowl with the
olive oil, lemon juice and lemon zest.
Toss
sliced onions with
olive oil and then place
in the pan stirring often to heat and soften through.
In a large bowl add the lettuce,
sliced black
olives, pepperoncini, and parmesan cheese.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon
olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
Toss
slices in Yellowbird Sauce and
olive oil to lightly coat.
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.
Place your
sliced potatoes
in a large bowl and coat with
olive oil.
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
Combine the rutabaga
slices in a medium mixing bowl with
olive oil, salt and pepper.
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.
Meant to mention that I put very thinly
sliced garlic, a sprinkle of dried thyme, salt and sugar, along with a drizzle of balsamic vinegar when I roast them (
in addition to the
olive oil).
Filling: 2 red bell peppers 11 tbsp
olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
First you take a thick
slice of a good, rustic bread and brown it
in some
olive oil.
Another option they might like is beet chips — thinly
sliced (a mandolin slicer helps BIG TIME), drizzled with
olive oil and salt, and baked
in a single layer until crispy.
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 whole bone -
in turkey breast (about 5 lb) 1 lemon,
sliced 1 sm navel orange,
sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp
olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter
Sprinkle
in olive oil, garlic
slices, salt and pepper.
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.
2 pounds boneless pork
olive oil salt and pepper 1 onion
sliced 4 garlic cloves chopped cheese (I used asadero) pan frances
sliced in half - toasted spinach
slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
Ingredients: 3 tablespoons
olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots,
sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
Ingredients To Try: Salami smile Parsley hair
Olives Eyes Cherry tomato nose (
sliced in half) Lettuce Hair Bell Pepper smile Apple
slice smile Carrot
slice eyes, and cheeks
9 ounces frozen green beans, thawed
in colander, drained and patted dry 1 tablespoon
olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings
in a can, divided into 2/3 cup and 1 cup
Take a good glug of
olive oil and gently fry a medium onion with a small clove of crushed garlic, I see some
slicing of garlic
in recipes but I prefer the good, intense garlic taste that crushing gives a dish.