1 clove garlic, minced or pressed 1 teaspoon ground ginger 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons lemon juice 2
tablespoons salad oil 1 tablespoon instant minced onion 1/4 teaspoon black pepper
Not exact matches
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
1 boneless skinless chicken breast 2
tablespoons olive
oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2
tablespoons sliced black olives 2
tablespoons chopped pepperoncini 2
tablespoons grated parmesan cheese 3
tablespoons Caesar dressing (for the
salad) 2
tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Deconstructed Hummus
Salad 1 garlic clove, minced 3
tablespoons extra virgin olive
oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Drizzle the
salad with the last
tablespoons of olive
oil, lemon juice and extra salt and pepper, if it needs it.
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2
tablespoons olive
oil 1 (1 - ounce) package Ranch Seasoning and
Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2
tablespoons chopped fresh parsley leaves
Drizzle entire
salad with lemon juice and then with remaining 3
tablespoons (best quality, if you have it) extra virgin olive
oil.
Chickpea and chorizo warm
salad own creation, inspired by several recipes 1 teaspoon olive
oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2
tablespoons sherry handful of fresh parsley leaves Heat the
oil in a large nonstick frying pan over high heat.
Fresh cucumbers
salad Ingredients: 1 fresh cucumber salt, and pepper 1
tablespoon of vinegar 1
tablespoon of olive
oil 1 clove minced garlic finely chopped leaves of dill for garnish Preparation: Wash the cucumber and -LSB-...]
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1
tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive
oil — serving:
salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3
tablespoons extra-virgin olive
oil, divided 4 cups mesclun (mixed baby
salad greens — about 2 ounces)
Ingredients 1 cup cracked farro porridge 1/2 cup Greek yogurt 1 large egg 3
tablespoons fresh chives, minced 2 cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste Olive
Oil 2 to 3 bunches of fresh
salad greens, washed and ready to serve Method... Continued
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2
tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other
salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Summer Squash Herb
Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2
tablespoons olive
oil 1
tablespoon white onion (optional)-- minced 1
tablespoon fresh oregano — minced 1
tablespoon fresh basil — minced 1
tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
Lemon Plum
Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw honey 1
tablespoon poppy seeds, or more to taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1
tablespoon macadamia nut
oil (optional)
french potato
salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and ground pepper cup olive
oil 3
tablespoons Dijon mustard 2
tablespoons sherry vinegar 1 small shallot, minced
tablespoons) 3 tablesp
Barley Tomato
Salad 1 lb tomatoes on the vine 1/4 cup olive
oil, plus more for drizzling cherry tomatoes 1
tablespoon balsamic vinegar 1
tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3
tablespoons chopped mint leaves handful basil leaves — torn about 2
tablespoons each minced dill and parsley — optional
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2
tablespoons sunflower
oil, plus 2
tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato
salad drizzled with olive
oil Directions In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
ingredients EGG
SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2
tablespoons warm water 2 teaspoons lemon juice 1
tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable
oil 1/2 cup chives (roughly chopped)
carrot parsley
salad 2 medium carrots, shredded with a box grater 1/2 cup parsley leaves finely chopped 1
tablespoon cold pressed flax
oil 2 teaspoons apple cider vinegar salt to taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive
oil (plus 2
tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2
tablespoons rosemary leaves (finely chopped) 2
tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE
SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive
oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Whisk 1 - 2
tablespoons olive
oil, 1 teaspoon lemon juice, and 3
tablespoons roasted garlic herb sauce together to make a
salad dressing.
2 acorn squash • Olive
oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2
tablespoons fresh cilantro, chopped, divided use 1
tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro
Salad (recipe below)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT
SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive
oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
-LSB-...] Cucumber & Carrot Noodle Thai
Salad Ingredients: Dressing 3
tablespoons olive
oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) **
Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (about 2
tablespoons) of homemade dressing (made with extra virgin olive
oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
Salad: 6 large ears fresh corn, husks and silk removed 2
tablespoons extra-virgin olive
oil 1 large or 2 medium red bell peppers 4 green onions, green and white parts, sliced
For
salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1
tablespoon olive
oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
Here's what we had in the
salad: 500 g cabbage 5 cm piece of leek, cut in small pieces 3 teaspoons dried dill 3 - 4 teaspoons apple cider vinegar 1
tablespoon canola
oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]
Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon out of the
salad, cook your red onion in a couple of
tablespoons of olive
oil instead).
Ingredients For the
salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3
tablespoons extra virgin olive
oil 2
tablespoons -LSB-...]
Use this paste to create a creamy dressing sans cream, like the one the brothers use on their arugula
salad: one cup olive
oil, one
tablespoon apple cider vinegar, half a
tablespoon mustard and one
tablespoon puréed shallot confit.
I use very little olive
oil in my
salads, and dress the
salad simply by squeezing the limes over the
salad, seasoning it with salt and pepper, then adding just a
tablespoon or two of olive
oil as I toss the
salad.
For the Potato
Salad 2 pounds small white potatoes, diced Salt 3 - 4
tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2
tablespoons white wine vinegar 3
tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round
tablespoons Dijon mustard 1 scant
tablespoon extra-virgin olive
oil (EVOO) 2 teaspoons Worcestershire sauce 2 round
tablespoons pickle relish 2
tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2
tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2
tablespoons butter
Makes about 6 Cups
Salad ® Bluebird Grain Farms Ingredients: 1 Cup Potlach Pilaf 1 Teaspoon whole cumin seeds 2
Tablespoons finely chopped shallot 1
Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large pinch fresh cracked black pepper 2
Tablespoons olive
oil 1
Tablespoon mayonnaise 1 Cup cooked garbanzo beans 1... Continued
Basque Barbecue Leg of Lamb Basque Barbecue Leg of Lamb 1 6 to 7 pound leg of lamb or 1 whole lamb MARINADE: 4
tablespoons salt 1 teaspoon pepper 5 cloves garlic, put through press 1/2
salad oil or pure cottonseed
oil 2 large lemons, juiced The day before, mix all marinade ingredients.
Pin It Ingredients for 2 servings: • 1/3 melon • 1 cup blackberries or blueberries • arugula with corn
salad • 80 g feta cheese • 1 teaspoon extra virgin olive
oil Honey ginger sauce: • 2
tablespoons honey •... Continue Reading →
Ingredients:
Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1
tablespoon extra-virgin olive
oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
For
salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2
tablespoons extra virgin olive
oil Zest and juice of one large organic lemon 1
tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
Kale and Roasted Squash Quinoa
Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1
tablespoon olive
oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans
If
salad is not moist enough, add more olive
oil by
tablespoon.
BBQ Pork
Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8 cup salad oil): In a blender, combine all ingredients except
Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2
Tablespoons balsamic vinegar, 2
Tablespoons honey, 1/2
Tablespoon Dijon - style mustard, 2
Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8 cup
salad oil): In a blender, combine all ingredients except
salad oil): In a blender, combine all ingredients except
oil.
Salad and Dressing: 1 large head butter lettuce 1 medium orange 1/3 cup pomegranate arils (seeds) 1
tablespoon sherry vinegar 1
tablespoon fresh orange juice 3
tablespoons extra virgin olive
oil Fine sea salt and freshly ground black pepper
For tomato
salad 1
tablespoon olive
oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup assorted red and yellow cherry tomatoes, quartered 1
tablespoon basil, roughly chopped
Add 2
tablespoons oil, sprinkle with salt and pepper, and toss to coat the
salad; taste and adjust the seasoning.
Fresh Corn Tomato
Salad Recipe Directions 3
tablespoons white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive
oil Recipe: Steamed Cabbage with Dijon Butter Drizzle Steamed Cabbage with Dijon Butter Drizzle Serves 4.
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
Mozzarella, Tomato and Avocado
Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2
tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive
oil salt and pepper baguette - optional.
ingredients PORK MEDALLIONS: 3
tablespoons olive
oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2
tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT
SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2
tablespoons sherry vinegar (divided) 1
tablespoon Dijon mustard 1/4 cup olive
oil 2 heads endive (cored, thinly sliced) 2
tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6
tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
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