• 4 turkey breast steaks * • 2 zucchinis • 4 finger eggplants • 1 small red onion, thinly sliced • 100g Swiss brown mushrooms, trimmed and sliced • 250g cherry tomatoes, cut in half • 1/2 cup
small black olives • 2 lemons, thinly sliced • 1/4 cup flat leaf parsley, roughly chopped • 1/4 cup olive oil
If using
small black olives, you don't need to slice them.
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
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4
small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1
small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons
olive oil 1 teaspoon sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Yogurt sauce 1 cup natural yogurt 1 tbsp
olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1
small clove garlic, peeled and finely chopped salt and
black pepper
Butternut & Kale Filling 1
small butternut squash / pumpkin a drizzle of
olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt &
black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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)
In a
small bowl, whisk the
olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground
black pepper.
Meanwhile, in a
small mixing bowl, combine the pepperoncini,
olives, peppadew peppers, tomato, parsley, garlic and
black pepper.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin
olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2
small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups
black beans, drained & r
black beans, drained & rinsed
at the last half hour, a can of drained
small pitted
black olives.
2 teaspoons
olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh
black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic
black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin
olive oil * Coarse sea salt and finely ground
black pepper
30 ml 1.5 tbls
olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4
small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground
black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
-2 medium beets, peeled and cut into paper thin slices -1
small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and
black pepper to season
250g (about 1 / 2 lb or 4
small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp)
olive oil, divided Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
In a
small blender, combine goat cheese, honey,
olive oil, vinegar, lemon juice, water and season with salt and plenty of freshly ground
black pepper.
Whisk lime juice,
olive oil, salt, spice and
black pepper in a
small dish and pour over vegetables, tossing to evenly coat.
2 Red Peppers 2
small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of
olives (green,
black whatever you prefer) 2 tablespoons of Extra Virgin
Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
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
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground
black pepper 1 cup bleached all - purpose flour 1/2 cup
olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or
small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground
black pepper 1 tablespoon
olive oil 1/4 red onion, cut into a
small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
Classic salad Niçoise generally boasts tuna, hard - boiled eggs, Niçoise
olives (a
small, bold
black olive), tomatoes, baby potatoes, and green beans or, if you're fancy, «haricots verts» (yeah, I'm not sure how to pronounce that one, either).
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick of celery 2 garlic cloves, peeled
olive oil 70g bacon in
small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground
black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
2 cups pineapple cut into
small chunky wedges 1/2
small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea Salt and
black pepper to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup
olive oil (2 tbsp + 2 tsp) 1/2
small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp
black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
optional toppings:
small avocado chunks, grated cheddar cheese, sliced
black olives and cilantro
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2
small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp
olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt
black pepper
olive oil cornmeal Pizza Dough
Lentil Filling: 2 tbsp
olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2
small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh
black pepper
In a
small dish, combine 2 tablespoons of extra virgin
olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage,
black pepper and sea salt.
Easy fish stew own creation 1 tablespoon
olive oil 1
small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the
olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon
olive oil 1
small yellow onion,
small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup
small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground
black pepper, to taste
1 large eggplant, cut into 1/4 - inch - thick rounds
Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into
small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground
black pepper
1
small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon
olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground
black pepper 4 eggs, separated
•
Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2
small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and diced into medium -
small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
2 tbsp
olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1
small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can
black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1
small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin
olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black p
olive oil (I used California
Olive Ranch Miller's Blend) Freshly ground black p
Olive Ranch Miller's Blend) Freshly ground
black pepper
3 (6 - inch) corn tortillas Salt and ground
black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon
olive oil 1
small onion, chopped Chunky tomato salsa
To compliment the Cracked
Black Pepper Salami and Classic Pepperoni, I chose a classic
olive oil and pepper focaccia bread, and sliced it lengthwise, and then cut it into
small 1 Continue Reading...
Toss the beets, cauliflower and shallots in a
small drizzle of extra virgin
olive oil, then sprinkle with sea salt and
black pepper.
1 teaspoon
olive oil 1
small onion, diced
small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans
black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)
3 cups mixed shredded kale & red cabbage 1 carrot cut into very
small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin
olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard
Black pepper to taste A little celtic salt to taste
1 cup fusilli (or any tight spiral pasta) 2 tbsp
olive oil 1
small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh
black pepper to taste
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1
small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 Sweet onion — Diced 1 Carrot — Diced 3 Sticks Celery — Diced 3 - 5 Cloves Garlic — Crushed 3 Cups Chicken Bouillon 2 Italian Chicken sausages — Diced
small 2 Bay Leaves 1 Tbs
Olive Oil Sprinkle of Parmesan Cheese Freshly Ground Sea Salt and
Black Pepper
3 C Dried
Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's
Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped
small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
1/3 cup plus 2 tablespoons extra-virgin
olive oil 1/2 cup chopped cilantro 1/2
small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground
black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced
4 cloves of garlic, peeled 4
small shallots, peeled 1
small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin
olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground
black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
8 ounces (1/2 pound) whole wheat spaghettini 1
small bunch kale, well - washed and deveined 1/2 cup oil - cured
black olives, pitted 1/2 cup pine nuts, toasted zest of 1 lemon