Add the cooked sorghum and drizzle with 2
teaspoons olive oil and season with 1/4 teaspoon of salt.
Place the onion wedges in a medium bowl, toss with 2
teaspoons olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon ground pepper.
Drizzle the beets with 1
teaspoon olive oil and season with salt and pepper.
Not exact matches
1/4 cup extra virgin
olive oil 2 skinless boneless chicken breasts, cleaned
and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian
seasoning 1/2 cup of your favorite bread crumbs Salt
and pepper to taste
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.
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.
Drizzle with a
teaspoon of
olive oil and season with salt
and pepper.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly,
season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
season and parboil for 5 minutes / Drain
and set aside / Thinly slice 1 or 2 medium onions
and sauté slowly in butter
and olive oil / When onions are translucent
and tender add 1/2 cup shredded smoked salmon
and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon
and dill together
and cook a few more minutes / Remove from heat
and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of
seasoned, simmering water, cover
and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk /
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Combine the
olive oil, 2 tablespoons balsamic vinegar, garlic, tomatoes, 1
teaspoon Italian
seasoning,
and basil in a medium sized bowl.
Add the
olive oil, diced onions
and kale to a skillet over medium high heat,
season with 1/2
teaspoon of the salt
and cook until the onions begin to brown
and the kale is slightly wilted.
1 tablespoon
olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco
seasoning or 1 tablespoon ground cumin, 2
teaspoons smoked paprika or chili powder,
and 1
teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray
and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed
and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat
Seasoning, commercial or see recipe, below 1
teaspoon ground cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1
teaspoon salt 1/2
teaspoon freshly ground black pepper 1 bell pepper, stem
and seeds removed, cut in wedges 1 small onion, cut in wedges
and separated 4 Italian frying chiles, cut in half, stems
and seeds removed Extra-virgin
olive oil 2 to 3 pieces of pita bread, cut in half, optional
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise
and deseeded 3 tablespoons plus 1
teaspoon olive oil 3 garlic cloves, peeled
and smashed 1/4
teaspoon kosher salt plus more for cooking water
and seasoning 1/4
teaspoon black pepper plus more for
seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced
Fennel seed
and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the
olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat,
season to taste
and cool.
Filling 2 tablespoons
olive oil 2 tablespoons unsalted butter 1 cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled
and diced small 2
teaspoons ground cumin 1
teaspoon ground cinnamon To
season — kosher or sea salt & ground black pepper
Begin my making the yogurt aioli first, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1
teaspoon of freshly squeezed lemon juice,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish
olive oil into the mortar while you continue to stir, cover the mortar with seran wrap
and add it to the fridge
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
Add bread crumbs, Italian
seasoning, salt & pepper
and remaining
teaspoon of
olive oil.
1 tablespoon
olive oil 1 large leek, light green
and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4
teaspoon dried Italian
seasoning Kosher salt
and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin
and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Vinaigrette 1 cup extra virgin
olive oil 1/4 cup red wine vinegar (or more to taste) 3 tablespoons Dijon mustard 2 tablespoons honey 1
teaspoon smoky Spanish paprika To
season: Kosher or sea salt
and ground black pepper
2
teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or
seasoned) 2 cups vegetable broth 1/2
teaspoon salt Juice
and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed
and drained)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin)
and cubed to make 3 cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2
teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise
and slice crosswise fairly thinly) 1/2
teaspoon dried thyme 1
teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt
and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2
teaspoons olive oil for 2 - 3 minutes over medium - high heat,
seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a
teaspoon of fresh minced parsley
and a tiny pinch of Old Bay
seasoning per bowl
Finely dice 10 fresh basil leaves
and add them to the bowl with the diced tomatoes,
season with 1/2
teaspoon of dried oregano, sea salt
and freshly cracked black pepper, next add 1/2
teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish
olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap
and add it to the fridge
In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions
and garlic in a little
olive oil; add a couple of
teaspoons of an all - purpose
seasoning blend like Spike
and Mrs. Dash, salt
and pepper, of course; a minced herb like parsley or cilantro,
and maybe even 2 or 3 big handfuls of baby spinach or arugula.
To make the yogurt aioli, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried parsley,
season with sea salt
and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to mix, cover the mortar with seran wrap
and add it to the fridge
I sliced them very thin
and sautéed them with
olive oil, a diced yellow onion, 4 minced cloves of garlic,
and 1/2
teaspoon of Italian
seasoning.
Tofu Scramble with Mushrooms
and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon
olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2
teaspoons ras el hanout Moroccan
seasoning 1/2
teaspoon fine sea salt 1 cup chopped fresh kale leaves
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
Finely mince 1 clove of garlic, add it to a mortar
and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2
teaspoon of balsamic glaze, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried dill,
season with 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 stir, once finished cover with seran wrap
and add the sauce to the fridge
Olive oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained
and rinsed well 1
teaspoon of cumin 1
teaspoon chipotle chili powder 1 cup bread crumbs (
seasoned)
Meanwhile, thinly slice 2 cloves of garlic
and thinly slice 2 large onions, heat a sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the sliced garlic
and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4
teaspoon of white sugar (helps to caramelize the onions)
and continue to mix occasionally, after 20 minutes
season the onions with 1/2
teaspoon of dried thyme, sea salt
and freshly cracked black pepper, mix everything together
and transfer the caramelized onions to a plate
and set aside
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
3 tablespoons
olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red
and 1 yellow), halved lengthwise, seeded,
and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus more for
seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
In a medium bowl, add the remaining apple slices,
season with remaining tablespoon of
olive oil, salt
and pepper,
and the remaining 1/2
teaspoon of coriander.
Drizzle the beets with 1 tablespoon
olive oil and season with 1/2
teaspoon salt
and pepper.
1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons
olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed
and chopped 1
teaspoon sea salt (plus more for
seasoning the meat) 1/2
teaspoon freshly ground black pepper (plus more for
seasoning the meat) 2 pounds top round lamb
Sauté onions,
seasoned with 1/4
teaspoon each salt
and pepper in 1/4 cup
olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.
1 16 - ounce can chickpeas, rinsed
and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed
and drained (or 2 cups boiled potatoes) 1 1/2
teaspoons vital wheat gluten (optional, for firmer texture
and ease of flipping) 1⁄8 cup dried bread crumbs 1
teaspoon dried parsley 3⁄4
teaspoon chicken - style
seasoning (or 1/2
teaspoon rubbed sage) 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 1/4
teaspoon salt (or to taste) 1/4
teaspoon black pepper (or to taste) 4 tablespoons
olive oil, divided Dipping sauce: barbecue sauce, ketchup,
and / or sweet mustard (optional)
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin
olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender
and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin
olive oil 1/2
teaspoon dried Italian
Seasoning Divide dough into 2 equal pieces.
2 tablespoons extra-virgin
olive oil 1 pound parsnips, peeled
and chopped (about 3 cups) 1/2 pound sunchokes, peeled
and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2
teaspoons garam masala 1
teaspoon ground cumin 1/2
teaspoon ground turmeric 1/2
teaspoon salt, plus more for
seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)
Ricotta Stuffed Spinach
and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin
olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender
and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin
olive oil 1/2
teaspoon dried Italian
Seasoning Divide dough into 2 equal pieces.
Drizzle the tomatoes with 1/2 a
teaspoon of
olive oil and season with freshly ground black pepper.
INGREDIENTS 30 raw shrimp, shelled
and deveined 1 tablespoon
olive oil 1 tablespoon lemon juice 1/2
teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1
teaspoon Old Bay
seasoning 1
teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled
and cut into round slices
For dressing, combine juice,
olive oil and 1
teaspoon jerk
seasoning in small bowl.
Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1
teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked pepper,
and toss everything together
Season corn with cayenne, cumin, paprika, Chile flakes, pepper, salt
and 1
teaspoon olive oil.
While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish
olives and some cut cherry tomatoes, add a 1/4
teaspoon of garlic powder, a 1/4
teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked black pepper
and mix everything together
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread
and 2 cloves of garlic to a baking tray
and into a pre-heated oven, bake
and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread
and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2
teaspoon of smoked paprika, 1/2
teaspoon of dried cumin, 1
teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish
olive oil and season everything with sea salt
and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl
and set aside