That feeling lasted through the next day when I decided to get an arugula salad with (literally) only one
tablespoon of olive oil mixed in with lemon.
Not exact matches
Make the dressing by
mixing together 1
tablespoon of olive oil with 1
tablespoon of honey (or maple syrup), salt and pepper.
In the bowl
of a stand
mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1
tablespoon olive oil and salt.
Add another
tablespoon of olive oil to the pesto that you'll be using in your dish and
mix it, then place it in the refrigerator while you assemble and cook your kabobs.
In a large bowl,
mix together 1
tablespoon of the
olive oil, garlic, salt, and pepper.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
I used around two
tablespoons dijon
mixed up with 1/4 cup
olive oil and a bit
of salt and pepper.
-
Mix 2
tablespoons of olive oil with cumin, chili powder, salt and cayenne pepper and rub all
of the chicken breasts.
Mix together the flour, water, salt, cumin, and 1 1/2
tablespoons of the
olive oil.
Mexican Spiced Tomato Sauce: 1
tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons chili powder (I used a
mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
Mix together the turmeric, cayenne pepper, salt, cinnamon, and 1 1/2
tablespoons of the
olive oil together.
While the vegetables are doing their thing,
mix your coconut yogurt, 2
tablespoons of mint, lime juice,
olive oil and 1 pressed garlic clove in a small bowl.
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin
olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Heat a non-stick frying pan with a medium heat and add 1
tablespoon of extra virgin Spanish
olive oil, once the
oil get's hot, add 2 cups
of tightly packed bagged spinach to the pan,
mix with the
oil and add a lid on top, after about 3 minutes, remove the lid,
mix all the spinach and remove from the heat
In a
mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1
tablespoon of olive oil, 1/2 teaspoon
of salt and 1/4 teaspoon
of black pepper.
While they are cooking,
mix up a dressing using a
tablespoon of Pesto Rosso, a drizzle
of balsamic vinegar and a glug
of olive oil, adjusting the quantities to suit your taste.
We had about 12 children and I made the passata by heating 2
tablespoons of extra virgin
olive oil, adding finely chopped garlic and dried
mixed herbs, letting it cook for a couple
of minutes then adding 2 tins
of chopped tomatoes.
In a large
mixing bowl, toss the vegetables with a
tablespoon of olive oil and a big pinch
of salt.
Pour a few
tablespoons of extra virgin
olive oil over the bread and garlic and
mix it all up with your hands.
In a blender or food processor,
mix the onions, 1
tablespoon of olive oil, chickpeas, water, lemon juice, and salt.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2
tablespoons extra virgin
olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder
mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Ingredients 3 - 5 cups greens
of choice (arugula, spring
mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2
tablespoons roasted cashews 2
tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons
olive oil Squeeze
of fresh lemon juice Directions 1.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion
mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Mix lime juice with honey and a few
tablespoons full
of avocado or
olive oil in a small bowl.
To make the butternut squash
mix: heat two
tablespoons of olive oil in a pan, add chopped onion and saute for a 2 - 3 minutes.
Mix together with 2
tablespoons of finely chopped red onion, more or less as you prefer, and sprinkle generously with
olive oil and vinegar.
Mix 3
tablespoons each
of olive oil and creamy peanut butter in a large bowl.
In a large
mixing bowl pour 1
tablespoon of olive oil, all
of the lemon juice and a decent size pinch
of sea salt over the kale.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3
tablespoons extra-virgin
olive oil, divided 4 cups mesclun (
mixed baby salad greens — about 2 ounces)
Mix 1 cup beans (drained and rinsed) with a drizzle
of olive oil, 1/4 teaspoon kosher salt, and 1/2
tablespoon chili powder.
To prepare the dressing whisk together 1/4 cup white vinegar 2/3 cup
olive oil, 2
tablespoons water and 2
tablespoons of the dry
mix.
Then
mix in 2
tablespoons of olive oil and gently stir in the rest
of the ingredients.
In a small bowl, combine 1
tablespoon of the
olive oil, 1
tablespoon of pimentón, salt and peppers, and the parsley and
mix well.
In a large
mixing bowl, add the squash, 2
tablespoons of olive oil, red chili flakes and turmeric, tossing to coat.
ingredients ROASTED GARLIC: 1
tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2
tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten,
mixed with 1
tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)
Shred about 1/8 cup
of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and
mix everything together, now slowly drizzle in about 2 - 3
tablespoons of extra virgin Spanish
olive oil while you continue to
mix, cover with seran wrap and add to the fridge
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup
olive oil 6 cups
mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1 teaspoon
of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and
mix everything together, then slowly pour in 1
tablespoon of extra virgin Spanish
olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable
Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt and pepper Pour in about 3
tablespoons of olive oil or enough to coat bottom of -LCB- Read More
olive oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom
of -LCB- Read More -RCB-
Finely chop the rosemary and thyme and add to the
mix with 3 - 4
tablespoons of olive oil, before tipping out into a large tray and roasting for about 35 minutes.
Pour in the 3
tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4 — 5 minutes, before adding the garlic and herbs and
mixing well.
* If you don't have any parchment paper on hand
mix together 1 cup minus 2
tablespoons of water and add 2
tablespoons of olive oil.
Add 3
tablespoons of olive oil, salt and pepper to taste and
mix well.
1 packet peri peri spice
mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or
mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece
of ginger, chopped 1 lemon, zested 5
tablespoons lemon juice 2
tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon
of fresh lemon juice, 1
tablespoon of extra virgin Spanish
olive oil, season with sea salt and freshly cracked black pepper,
mix everything together until well
mixed, cover with seran wrap and add to the fridge
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
I
mix two
tablespoons of pesto with a
tablespoon or two
of olive oil and drizzle this mixture on top before serving.
Sprinkle the remaining half
tablespoon of Cajun spice, 1
tablespoon of olive oil and salt to taste and give the potatoes a good
mix.
After about 5 minutes add 1 cup
of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4 teaspoon
of white sugar, 1 teaspoon
of sea salt, 1 teaspoon
of dried rosemary, 1/2 teaspoon
of dried parsley, and 1
tablespoon of extra virgin Spanish
olive oil, and
mix everything together for about 3 minutes or until well
mixed
Mix the sweet potatoes and butternut squash in a large bowl with 2 - 3
tablespoons of olive oil or enough to lightly coat each piece.