Simply heat 1
teaspoon olive oil in a large skillet and add 1 cup raw spinach.
Heat 1
teaspoon olive oil in a medium - small pot over medium - high heat.
Heat 1
teaspoon olive oil in a large (9») oven proof skillet.
Heat 1/2
teaspoon olive oil in a small nonstick skillet over medium - high heat.
Heat remaining 1
teaspoon olive oil in a large nonstick skillet over medium - high heat.
Heat one
teaspoon olive oil in a large nonstick skillet over medium heat (optional for extra crispiness).
Heat 1
teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
Simply heat 1
teaspoon olive oil in a large skillet and add 1 cup raw spinach.
Heat 2
teaspoon olive oil in a large nonstick ovenproof skillet set over medium - high heat.
Heat 1
teaspoon olive oil in a large nonstick skillet over medium - high heat.
Heat 1
teaspoon olive oil in large nonstick skillet over medium - high heat.
Put 2
teaspoons olive oil in a large skillet and heat over medium.
Cook the bacon, vegetables, and mushrooms: Heat 2
teaspoons olive oil in a 4 - 5 quart dutch oven over medium until shimmering.
Heat 2
teaspoons olive oil in a small sauté pan.
Heat the 3
teaspoons olive oil in a small saute pan, add the saffron and saute for 30 seconds.
Heat 2
teaspoons olive oil in a large non-stick skillet.
Meanwhile, combine zest and juice of 1 lemon and 2
teaspoons olive oil in a large bowl; whisk.
Heat 2
teaspoons olive oil in a large sauté pan over medium - high heat; add cutlets, and cook 2 — 3 minutes on each side or until golden and cooked through.
Not exact matches
Drizzle them
in olive oil, salt and 2
teaspoons of cinnamon.
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it
in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half
teaspoon of this wonderful, bold, fruity
olive oil that was half - off at the store (hurray for bargain hunting!).
I took
olive oil with a taste of lemon and I added a
teaspoon of Basil Pesto
in each plate.
Place the squares on a baking dish drizzled with
olive oil, dried herbs, a
teaspoon of paprika and a sprinkling of salt and then bake
in a 190C oven for about 15 - 20 minutes, until deliciously soft.
I thought I'd lose the crispiness, so I steamed them first and then fried them
in just a
teaspoon of
olive oil.
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
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.
Add
in 1/3 cup extra virgin
olive oil, a
teaspoon of vanilla and an egg.
2
teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1
teaspoon dried thyme 1/4
teaspoon dried tarragon 6 cups vegetable broth 1/2
teaspoon salt 1 cup dried small pasta 1
teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
In the meantime, while the mixture is coming to a boil, heat a large saucepan and drizzle with 1
teaspoon olive oil.
In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon
olive oil, maple syrup, cinnamon, nutmeg and 1/4
teaspoon salt.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place
in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
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!
In a small frying pan, heat 1
teaspoon of
olive oil over high heat.
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of
olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few
teaspoons of salt and set aside to dry Finely chop the dried herbs Mix
in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place
in a mason jar and keep close to brighten any meal all winter long
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
Combine ricotta, Parmesan, garlic, 1
teaspoon olive oil, Italian season, salt, and pepper
in a medium bowl.
Transfer to mixing bowl and fold
in ricotta, parmesan, 1
teaspoon olive oil, green onions and lemon zest.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin
olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes
in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
In a large cast iron dutch oven, heat 1
teaspoon of
olive oil and sear the chicken pieces until all sides have a brown, crisp sear.
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 Sesame seeds
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin
Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil
In a blender add the wet ingredients...
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
Brush garlic
oil (warm 2/3 cup
olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme
in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a
teaspoon of the garlic
oil.
In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2
teaspoon of
olive oil.
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
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Ingredients 2 1/2 pounds Brussels sprouts, large one cut
in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons
olive oil 1 tablespoon fish sauce 1
teaspoon kosher salt 1
teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
My sister's mother -
in - law swears by this recipe: 1 apple (green or red) peeled, 2 tablespoons of chopped fresh celery, 1/2
teaspoon of chopped fresh ginger, 1 tablespoon of
olive oil, 1 tablespoon of fresh lime juice.
In a large bowl or dish add the chicken breasts, 1/4 cup
olive oil, lemon juice, garlic, honey, Italian herb seasoning, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of
olive oil, 1/2
teaspoon of salt and 1/4
teaspoon of black pepper.