Sentences with phrase «tbsp olive oil salt»

Ingredients 2 sole filets 2 slices salmon filet (1 1/2 oz each) 1 1/2 oz small raw shrimp, peeled and deveined 4 tbsp lemon juice 1/2 baguette 3 tbsp herb butter 4 plum tomatoes 3 tbsp olive oil Salt and freshly ground pepper 1/2 cup crème fraîche 1 Cut sole, salmon and shrimp pieces in half and sprinkle with lemon juice.

12 ounces mushrooms, sliced 4 ounces firm tofu, diced into small cubes 1 clove of garlic, minced 1 sprig of rosemary, leaves finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2 sprigs of thyme (optional)

Winter Quinoa Salad 1/2 lb brussels sprouts, chopped 1 bunch of curly kale, chopped 2 cups of cooked quinoa 1 lemon, juiced 2 tbsp olive oil Salt and pepper Pomegranate seeds to garnish

salmon fillets with skin 1 - 2 tbsp olive oil salt & pepper Equipment: A non-stick oven safe frying pan, at least 9 inches in diameter to fit both fillets

Ingredients 3 ears organic corn, cooked 15 - 20 cherry tomatoes, quartered 1/4 c packed fresh basil, chopped 1 TBSP olive oil Salt & Pepper, to taste

1 cup uncooked barley 2 large cobs of corn, shucked and rinsed 2 large tomatoes, diced, or a pint of cherry tomatoes sliced in half 1/2 red onion, finely diced 2 cups mixed seasonal greens, sliced or chopped Juice of 1 lime (about 2 - 3 Tbsp) 1 Tbsp honey 3 Tbsp olive oil salt and pepper

Ingredients (makes 6) 4 steaks (3 cm thick) 1 tbsp Balsamic Glaze 5 tbsp olive oil Salt and pepper 2 cloves garlic, sliced thinly 1 tbsp rosemary leaves 6 handfuls of rocket 6 — 8 tomatoes, cut into wedges 2 just - ripe avocados 2 roasted red peppers, sliced 2 spring onions, sliced thinly 4 handfuls blanched snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice

Nutrition Facts Ingredients 1 medium cucumber 7oz (200g) plain Greek yogurt 2 garlic cloves 1 tbsp olive oil salt, pepper and paprika 1 tsp white wine vinegar (optional) Instructions 1 Cut cucumber in half lengthwise, use a spoon to scrape out the seeds (discard these) then grate it.

Nutrition Facts Ingredients 1 medium eggplant 1 lb (450g) ground pork two small tomatoes small onion garlic clove 7 oz (200g) shredded cheese 2 tps (30g) plain yogurt 2 egg yolks 2 tbsp olive oil salt and pepper Instructions 1 Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.

pieces 1/2 cup thinly sliced radish 1/4 cup thinly sliced basil 1/2 cup frozen whole kernel corn, thawed juice from 1 lemon 3 tbsp olive oil salt and pepper

2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty white bread 2 tbsp pesto

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut into cubes 1 tbsp olive oil salt and pepper 3/4 cup light coconut milk 1 tsp crushed red pepper flakes

1 Tbsp butter 1 Tbsp brown sugar 2 Tbsp Dijon mustard 1 Tbsp honey 1 Tbsp soy sauce 1/2 Tbsp olive oil salt and black peper to taste 4 salmon fillets (6 ounces each)

Not exact matches

20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper

Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves.

2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt

Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas.

2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk

Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

Dough: 1 cup / 2, 4 dl lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup / 6 dl spelt flour (we used light) 2 tbsp olive oil

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

1 can (or 2 cups cooked) chickpeas, drained and rinsed 1 tbsp olive oil 2 tbsp maple syrup 1 tsp cinnamon salt pinch cayenne pepper

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for garnish

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice of 1/2 lime

(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

3 lbs beets 3 Tbsp olive oil 1 medium onion diced 2 Tbsp butter Salt and pepper 1 litre of vegetable stock

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted

Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (if using).

2 tbsp white wine vinegar 1 large clove garlic, crushed pinch each salt and pepper 1 tbsp olive oil 2 tbsp mayonnaise

8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice

Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.

2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

16 ozs black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and sliced) 1 tsp cumin salt (taste) ground pepper (taste)

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp bakingolive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp bakingOlive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

about 10 fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive oil 1 small white onion, diced 1 - 2 garlic cloves 1 1/2 tsp Italian Seasoning salt and pepper

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive oil 1/2 cup water