Sentences with phrase «tablespoon olive»

In large Dutch oven over high heat, brown onion, garlic, celery and bell pepper in remaining tablespoon olive oil until soft (3 minutes).

Place the remaining tablespoon olive oil in a large skillet over medium heat.

Repeat with 1 more tablespoon olive oil and other half of meat, allowing pan to get very hot again first.

When the pasta is cooked, drain and toss immediately with the butternut sauce and the additional tablespoon olive oil.

Spread about 2 1/2 tablespoons olive mixture onto top half of each roll.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.

Toss with a couple tablespoons olive oil, season with salt and pepper.

With about 1/2 hour left in the roasting time, heat the remaining tablespoon olive oil in a skillet on medium high.

Add 1 more tablespoon olive oil; blend (1 - 2 minutes).

Combine pumpkin seeds with remaining tablespoon olive oil and cumin.

- Cooking spray -3 / 4 pound small eggplant such as Fairy Tale or Sicilian (also known as Graffiti or Zebra eggplant)-1 head of garlic -1 / 4 cup chopped onion -1 tablespoon olive oil -2 ounces chevre (I like Vermont Butter & Cheese Creamery and Chavrie)-1 / 2 teaspoon onion powder -1 / 4 teaspoon ground cayenne - Pita chips or vegetables for dipping

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed

1 - 15 ounce can chickpeas 1-1/2 tablespoons olive oil 1/2 teaspoon ground cumin 1-1/2 teaspoons kosher salt 3/4 teaspoon black pepper 1 pint cherry tomatoes, halved 1/2 cup uncooked quinoa, rinsed and drained 1 cup water 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 2 scallions, thinly sliced 2 ounces baby arugula

HERBED BAGUETTE DRESSING Makes 8 Servings Ingredients 2 baguettes, store - bought or homemade4 tablespoons olive oil, divided4 tablespoons Greek Freak Rub, divided3 large onions,...

SHALLOT & POMEGRANATE BRUSSELS SPROUTS Makes 6 - 8 Servings Ingredients 2 tablespoons unsalted butter3 shallots, sliced into rings2 tablespoons olive oil2 pounds Brussels Sprouts, trimmed and...

Acorn Squash Apple Soup Ingredients 1 acorn squash2 Tablespoons olive oil, divided1 medium onion, diced1 large apple, diced2 teaspoons chopped fresh ginger4 cloves garlic, chopped2 cups garbanzo beans1 teaspoon dried thyme1 / 2 teaspoon dried sage4 cups water vegetable broth2 cups apple juiceFreshly - ground salt and pepper to taste Preparation Preheat oven to 375 degrees.

2 bunches curly leaf parsley 1/2 cup bulgur 1 large cucumber 1/2 small red onion juice of 2 lemons several tablespoons olive oil 1/4 tsp cinnamon salt, to taste chopped mint, optional

Combine the roasted sweet potatoes with the quinoa and mix in the feta and julienned basil with an additional half tablespoon olive oil.

1 cup finely chopped red onion 3 tablespoons Sherry vinegar, divided 2 pound cherry or grape tomatoes, halved 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch) 1/2 cup chopped brined green olives plus 2 tablespoons olive brine 2 tablespoons prepared horseradish 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce 1/2 teaspoon celery seeds 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

- Cooking spray -3 / 4 pound small eggplant such as Fairy Tale or Sicilian (also known as Graffiti or Zebra eggplant)-1 head of garlic -1 / 4 cup chopped onion -1 tablespoon olive oil -2 ounces chevre (I like Vermont Butter & Cheese Creamery and Chavrie)-1 / 2 teaspoon onion powder -1 / 4 teaspoon ground cayenne - Pita chips or vegetables for dipping

* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper

AFRICAN - SPICED CAULIFLOWER SOUP Ingredients 2 tablespoons olive -LSB-...]

Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste

Add additional tablespoon olive oil, if desired.

Whisk in 1 1/2 tablespoons olive oil, then let batter stand, covered, at room temperature, for 2 hours.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2 cup vinegar 2 tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallions

3/4 cup Spicy Southwestern peanut butter 2 tablespoons olive oil 1 loaf French or sourdough bread, cut into 1 - inch cubes

for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt

The Chile Dough 1 cup warm water (100 degrees F.) 2 tablespoons olive oil 1 1/2 cups all - purpose flour 1 teaspoon sugar 1 teaspoon yeast 3/4 teaspoon salt 2 teaspoons crushed red chile Freshly ground black pepper

Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil

for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional

1 lb parsnips — peeled and diced into 1 / 2 - inch pieces 3 tablespoons olive oil 3/4 teaspoon sea salt freshly ground black pepper 1 medium yellow onion — diced 2 cloves garlic — minced 1 celery stalk — diced 2 medium Pink Lady or Granny Smith apples — peeled, cored and diced 2 medium or 3 small potatoes 5 cups broth (I used water, the original recipe calls for chicken stock) 1 teaspoon ground coriander minced fresh radishes for garnish

2 small to medium kohlrabi — peeled 4 radishes 1 small carrot — peeled 1 medium apple 2 tablespoons lime juice 2 tablespoons orange juice 2 tablespoons walnut oil (optional, can substitute with olive oil) 2 tablespoons olive oil sea salt and freshly ground black pepper 1 - 2 ripe avocados handful of chopped walnuts chives or dill for garnishing