Sentences with phrase «thick slices olive»

Not exact matches

1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper

Instead, he would eat sandwiches made with thick slices of homemade bread, piled with a variety of cured meat, cheese, pickled peppers, olives, or just about any other type of vegetable.

FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices

1 cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter

2 sweet potatoes, sliced into 1/4 inch thick rounds Olive oil Jerk seasoning (recommended: Dizzy Pig Jamaican Firewalk) Kosher salt

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

First you take a thick slice of a good, rustic bread and brown it in some olive oil.

4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated

4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest

While onions cool, slice bread into thick slices (1 to 1.5 inch thick) and brush both sides with olive oil

I've always made my socca pancakes a little thicker than recipes tend to call and have always felt that giving it a little heft makes it a delicious vehicle for sliced veggies, some salty roughly chopped olives, or a little mashed avocado.

Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!

Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3 tablespoons olive oil a couple pinches of salt 1 large garlic clove, peeled.

4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock

Next time, I will probably use a thicker slice of bread and drizzle a bit of olive oil on the crouton as well.

Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette

In this recipe we cut the head into thick slices, coat them with olive oil and smoked paprika, and then sear the «steaks» on the stove top.

1 baguette, sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries, sliced 2 tablespoons balsamic vinegar 1/3 cup fresh basil leaves, chopped

2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)

Cut a zucchini into 3 / 4 - inch thick slices and brush both sides with olive oil.

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced

2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1 medium onion, diced 1 small red bell pepper or poblano pepper, diced 8 ounces fresh cremini mushrooms, chopped

1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil

1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium green tomato, sliced into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

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

4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

Or top polenta slices with basil pesto, a thick slice of tomato and olive oil and indulge.

1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste

A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional) Warm crusty bread, for serving

Top with a nice thick tomato slice, choose a ripe but firm tomato, another thick slice of fresh mozzarella, some fresh basil, a sprinkle of salt and oregano and a drizzle of olive oil.

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.

Slice the green olives or the pepper into 1/4 inch - thick rings and place them on top of the cheese to create eyes.

Bruschetta is a simple but superb Italian appetizer of thick slices of toasted bread spread with a garden - fresh topping of ripe red tomatoes, basil, garlic and olive oil.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).

Slice the sweet potato, eggplant, and zucchini into rounds about 1/4 - inch thick, then sprinkle with a little sea salt and toss with olive oil

2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles

15 slices of your favorite rustic bread, sliced 1/2 inch thick 1/2 tablespoon olive oil 1/2 tablespoon butter Sea salt to taste

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

1/2 small onion 2 large chilled tomatoes, sliced into 1 / 4 - inch thick rounds Several basil leaves, cut into chiffonade 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey Salt to taste