Add 1/2
tablespoon olive oil into a large skillet on medium heat and sauté the minced garlic over low heat until softened and fragrant but not browned, about 2 minutes.
Wipe out stand mixer bowl, drizzle remaining 1/2
Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.
Not exact matches
3/4 cup Spicy Southwestern peanut butter 2
tablespoons olive oil 1 loaf French or sourdough bread, cut
into 1 - inch cubes
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.
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
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.
4 avocados, just turning soft, not fully ripe 1 medium mango, cut
into 1 / 2 - inch cubes 1/2 pound strawberries, cut
into 1 / 2 - inch cubes 1
tablespoon balsamic vinegar 1/3 cup orange juice 2
tablespoons lemon juice 1/4 cup honey mixed with 1/4 cup
olive oil
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
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
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
Whisk in tomatoes, 1 egg, 3
Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly
into yeast mixture.
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
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
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
Put chicken
into a dish two pieces at a time and drizzle with 1
tablespoons olive oil.
1 package potato Gnocchi 3 large tomatoes, cut
into 1 inch chunks 2 large garlic cloves, minced 1 1/2
Tablespoon olive oil salt pepper couple shakes red pepper flakes 2 - 3
Tablespoons fresh basil, chopped Freshly grated parmigiano - reggianno
4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut
into 1/4 - inch rounds 1/2 cup extra virgin
olive oil 1 large white onion, minced (I used my mini chopper) 2
tablespoons extra virgin
olive oil
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!
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 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.
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
FOR THE ZUCCHINI 3
tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise
into 1 / 2 - inch - thick slices
Ingredients: 1 pound spinach leaves, tough and long stems removed 1
tablespoon extra-virgin
olive oil (plus more for drizzling) 3 cloves garlic, minced 1
tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped
into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
6 ounces sourdough bread, torn
into rough pieces 3
tablespoons olive oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper pus more for serving 1/2 lb.
1 pound kale, washed, stemmed, and cut
into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a
tablespoon of
olive oil, for greasing the baking pan
Whisk 1
tablespoon of
olive oil into the reserved pasta cooking water to blend well.
Swirl 1 1/2
tablespoons of
olive oil into the pan, coating the bottom, then pour the socca batter
into the pan, swirling until the batter reaches the edges of the pan.
Ingredients: 1 medium onion, sliced thin 1 large zucchini, sliced
into thin discs 5 small - medium potatoes, sliced
into thin discs 2
Tablespoons of
olive oil Sprinkle of garlic powder Salt to taste Vegan Parmesan, as much as you like!
1 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3
tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4
tablespoons extra virgin
olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
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
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2
tablespoons grated Parmesan cheese
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin
olive oil 2 zucchini, cleaned and cut
into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan butter 1
tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
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
In the same skillet, heat the remaining
tablespoon of
olive oil and add the chorizo sausage and cook over medium heat, breaking
into small pieces until cooked through.
3/4 cup flour 3
tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced
into medallions 1/4 cup extra virgin
olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3
tablespoons extra virgin
olive oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
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
* 2
tablespoons butter * 2
tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut
into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Place all ingredients (except the last 2
tablespoons of
olive oil, which will be streamed in later),
into a small food processor or mini chopper.
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1
Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1
Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked
into bite sized pieces.
Ingredients: 2
tablespoons extra virgin
olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
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.
Once the dish is completely cooked, I highly recommend that you add 3
tablespoons of high quality
olive oil to stir
into the final dish, off heat.
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