Meanwhile prepared the herbed tahini sauce by combining the last 2
tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley, crushed red pepper, water and a pinch of salt and pepper in a blender or food processor and process until smooth.
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
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
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
To make the croutons, heat 2
tablespoons of
olive oil in a frying pan along with the
garlic and salt
and pepper.
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 croutons
In the same pan (but without the almonds) add 4
tablespoons of
olive oil, crushed
garlic and chilli flakes.
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
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 dri
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 dri
Garlic, peeled
and cut in half
Olive oil for drizzling
Add the
garlic (with the skin on) to a small baking dish
and drizzle with 1
tablespoon of
olive oil.
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.
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
1
tablespoons olive oil 1 small yellow onion, diced 1 red bell pepper, diced 1 jalapeno pepper, seeded
and sliced (keeps seeds if you want more heat) 3 cloves
garlic
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)
Mince
garlic and saute in 1
tablespoon of
olive oil until lightly golden, on medium - low heat, stirring often.
• 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
Whisk in tomatoes, 1 egg, 3
Tablespoons olive oil, sugar, rosemary salt, basil,
and garlic powder thoroughly into yeast mixture.
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
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
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
tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2
garlic cloves, chopped One 14 oz can of black beans, rinsed
and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
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.
Soup 2
tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small
garlic cloves, peeled
and smashed 1
tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste
1 onion, peeled
and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded
and chopped 2
tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
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
* 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
Recipe
and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or
olive oil — 3
tablespoons Butternut squash — 4 cups of 1 / 2 - inch cubes of butternut squash
Garlic — 2.5
tablespoons, minced Apple cider vinegar — 2
tablespoons Maple syrup — 1
tablespoon Garam masala -LSB-...]
In a blender place avocado, pine nuts, parsley,
garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt
and pepper
and 2
tablespoons olive oil.
Recipe
and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1
tablespoon, substitute with light
olive oil Yellow onion — 1 cup, diced
Garlic — 1
tablespoons, minced Carrots — 1 cup, -LSB-...]
2 anchovy fillets 1
garlic clove, finely minced 2
tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2
tablespoons Dijon mustard 1
tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed
and thinly cut crosswise 1 apple, cored
and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Recipe
and photo by Emma Frisch Prep Time: 2 minutes Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety
and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1 cup
Olive oil — 2
tablespoons Lemon juice — 1
tablespoon fresh squeezed lemon juice
Garlic — 3 - 4 minced Sea salt ---LSB-...]
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
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2
tablespoons chopped oregano 2
tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing
and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove
garlic, crushed Salt
and pepper to taste
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
In a large skillet, heat 2
tablespoons olive oil over medium - low heat; add the
garlic and sauté for 1 to 2 minutes, or just until the
garlic is fragrant but not browned.
Made this with a honey ginger glaze: 1
tablespoon each soy sauce, honey, melted butter
and grated ginger, 1/2
tablespoon each
olive oil and toasted sesame
oil and 1large clove of minced
garlic.
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)
Add 2
tablespoons olive oil, the anchovies, chili flake,
and garlic cloves,
and cook for 1 - 2 minutes, or until the anchovies have begun to melt
and the
garlic smells fragrant.
In a large stockpot, sweat onions
and garlic until translucent, soft
and fragrant in about 2
tablespoon olive oil on low heat.
3 - 4 boneless, skinless chicken breasts Salt
and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2
tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water S
tablespoons olive oil 2 cloves
garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3
Tablespoons water S
Tablespoons water Sesame seeds
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.
2 Red Peppers 2 small red onions 1 large clove of
garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of
olives (green, black whatever you prefer) 2
tablespoons of Extra Virgin
Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt
and pepper to season to taste
* 1 cup cilantro leaves
and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2
Tablespoons, divided * 2
Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves
garlic * 1 teaspoon salt
2
tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled
and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2
tablespoons fresh lemon juice, or to taste