Place a rack in the center of the oven and preheat to 350 degrees F. Toss raw macadamia nuts in 1
tablespoon olive oil and salt and pepper and roast for 12 to 14 minutes, until golden brown and fragrant.
In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1
tablespoon olive oil and salt.
Preheat oven to 375 F. Combine pumpkin seeds with 2
tablespoons olive oil and salt in a medium bowl, mix to coat.
Not exact matches
2
tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2
tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled
and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
My favourite way to do it is to chop 3 large tomatoes, one red pepper
and half a jalapeño pepper into really small pieces
and simmer them down to a sauce in a saucepan with a little
olive oil, 3
tablespoons of tomato puree,
salt, dried herbs
and a squeeze of lime.
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)
To make the croutons, heat 2
tablespoons of
olive oil in a frying pan along with the garlic
and salt and pepper.
A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon,
salt and two
tablespoons of
olive oil.
Add half the peas to a food processor with 4
tablespoons of
olive oil, juice of 1 lime, some
salt and pepper to taste
and blend to a puree
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
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
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 crou
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 crou
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 crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Next, sauté the spinach — simply place it in a frying pan with a little
olive oil,
salt, pepper
and a heaped
tablespoon of tahini.
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
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2
tablespoons extra-virgin
olive oil 2
tablespoons Greek yogurt 1
tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
Make the dressing by mixing together 1
tablespoon of
olive oil with 1
tablespoon of honey (or maple syrup),
salt and pepper.
1 store bought pizza dough 1
tablespoon olive oil 1 cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3
tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded
salt and pepper to taste
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
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
Toss in the greens, garlic
and zest, along with 2
tablespoons of extra virgin
olive oil, 1/3 cup of milk,
and a half teaspoon each of
salt & pepper.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in
olive oil [see Chef's Note] 2
tablespoons unsalted butter, room temperature 1
tablespoon unsalted butter, melted Gray
salt and freshly ground black pepper, to taste
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
Heat 1
tablespoon olive oil in a large skillet,
and cook boneless skinless chicken thighs (seasoned with
salt and pepper) on one side for 5 minutes:
2
tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled
and diced 1 medium Bartlett pear, peeled, cored
and diced 1 medium Yukon gold potato, peeled
and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea
salt (or to taste)
• 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
Toss with remaining 2
tablespoons olive oil and season with
salt and pepper.
Toss the vegetables with 1
tablespoon olive oil, 1/2 teaspoon
salt and 1/4 teaspoon pepper.
Whisk in tomatoes, 1 egg, 3
Tablespoons olive oil, sugar, rosemary
salt, basil,
and garlic powder thoroughly into yeast mixture.
In a small bowl, place the remaining three
tablespoons olive oil, vinegar, honey
salt, pepper, cumin
and cinnamon.
In a large bowl, mix together 1
tablespoon of the
olive oil, garlic,
salt,
and pepper.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
In a large mixing bowl, toss butternut squash, apples
and chickpeas with 1
tablespoon olive oil, maple syrup, cinnamon, nutmeg
and 1/4 teaspoon
salt.
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme
salt and pepper 1
tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2
tablespoons chopped parsley rice to serve
Add 2
tablespoons olive oil, 2
tablespoons parmesan cheese
and a pinch of
salt and pepper.
1 cup (7 oz / 220 g) black rice
Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions
and chile flakes for sprinkling
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded
and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1
tablespoon olive oil 1 teaspoon kosher
salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2
tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
* 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
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of
tablespoons of
olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted
and tender remove from heat,
salt lightly
and set aside.
2
tablespoons extra virgin
olive oil 2 carrots, peeled
and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water
Salt and pepper, for seasoning
Combine drained tomatoes, remaining 2
tablespoons olive oil, basil, garlic,
salt and pepper in small bowl.
Sprinkle with remaining 1/4 teaspoon each
salt and pepper; drizzle with remaining 2
tablespoons olive oil,
and top with feta
and pistachios.
Combine 2
Tablespoons olive oil, maple syrup, cinnamon,
salt,
and pepper in a small bowl.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1
tablespoon extra virgin
olive oil -1 1/2 teaspoons baking powder -1 tsp
salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary
and thyme!
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
FOR THE LAMB SAUCE 1 large onion, diced 1
tablespoon olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled
and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
I used around two
tablespoons dijon mixed up with 1/4 cup
olive oil and a bit of
salt and pepper.
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled
and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
I measured out 1/4 cup
olive oil, 1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged, using only the leaves), 1
tablespoon salt,
and threw it all into a blender.