Not exact matches
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
3Heat 2 - 3
tablespoons of Colavita
Extra Virgin olive oil in saucepan
on your stove top over medium - low heat.
For the beans: 1
tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound
of asparagus, sliced
on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
A slice
of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1
Tablespoon onion, chopped very fine 1
Tablespoon chopped parsley 1 egg 1
Tablespoon extra virgin olive oil 3
Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread
on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
oil
1/3 cup
of walnuts 2 cups or raw kale destemmed 2
tablespoons of nutritional yeast +
extra to sprinkle
on top 2
tablespoons of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin olive oil 1 teaspoon
of white miso paste (optional but adds a bang
of flavour) salt to season
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
10 tomatoes
on the vine 1
tablespoon extra virgin olive oil 1 yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2 teaspoons dried oregano salt and pepper shredded mozzarella cheese chopped fresh herb
of your choice
Begin by making the marinara sauce first, finely mince 2 cloves
of garlic, then heat a small sauce pan with a medium heat and add 2
tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot, add the minced garlics, mix with the
oil and cook for about 30 seconds, then add 1 cup
of tomato puree, 1/2 teaspoon
on dried parsley, 1/2 teaspoon
of dried oregano, 1/4 teaspoon
of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
Using a spoon push down
on the potato mixture until you reach a mashed potato texture, then add 1 cup
of Greek yogurt, 1
tablespoon of extra virgin Spanish
olive oil, 1/2 teaspoon
of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down
on the garlic until you form a paste, then add 1 cup
of Greek yogurt, 1/2 teaspoon
of lemon juice, 1/2 teaspoon
of dried parsley, season with a generous pinch
of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1
tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap and add to the fridge
Squeeze about 1/2 teaspoon
of fresh lemon juice
on the salad and then drizzle 2
tablespoons of extra virgin Spanish
olive oil, season again with a kiss
of sea salt and freshly cracked black pepper and top
of the salad with some freshly chopped basil
Thinly slice 2 cloves
of garlic and pan fry them
on a small non-stick frying pan with about 1
tablespoon of extra virgin Spanish
olive oil until the get a golden color, but there not burned, transfer the garlic chips
on top
of the salad, and the drizzle the salad with some
extra virgin Spanish
olive oil
Grilled salmon or trout with umami relish * (Brush
olive oil on the skin - side
of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1
tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1
tablespoon soy sauce or tamari and 2
tablespoons extra virgin olive oil.
While it's blending, gradually pour in the
extra virgin olive oil until amalgamated before thinning out with a few
tablespoons of water, depending
on how thick you prefer it.
4 large ears corn
on the cob, shucked and silk removed 2
tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left
on a couple
tablespoons of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
Ingredients: 1 aubergine (eggplant) 1 clove
of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch
of fresh flat - leaf parsley 1
tablespoon extra virgin olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a couple
of times with a knife, then roast
on a baking sheet or in a pan for 45 minutes... Read More»
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left
on a couple
tablespoons of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper