Sentences with phrase «virgin olive oil +»

Lunch: Sunny - side up egg friend in virgin olive oil + 170 - 200 grams of salmon + 4 - 5 spoons of red rice + a piece of fruit 3.

- If it's a full meal, I usually go for fish (salmon, tuna, sea bass,...) with steamed broccoli + extra virgin olive oil + lemon juice.

Half head of red cabbage, sliced thin using a mandolin slicer or food processor 2 tablespoons good quality extra virgin olive oil + more if needed 1 to 2 teaspoons red wine vinegar Salt and pepper

for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

Not exact matches

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil

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...

* 1,480 mg of omega - 3s per serving Cold - pressed, Greek Terra Creta extra virgin olive oil Premium Norwegian, wild - caught, sustainably - sourced fish oil Freshness, potency, and purity guaranteed Adult & Kid's Super Daily ® D3 + K2 Supports cardiovascular and bone health * Promotes teeth and gum health * Provides vitamin D3 and K2 as MK - 7 Place a...

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats

Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup onions, diced small 1 large red bell pepper, cored, seeded & cut into thin strips 1 large green bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.

honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar salt + pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives + extra for garnish

Grab a baguette and your favorite extra virgin olive oil to make this delicious garlic + herb bread dip!

4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

2 cups raw cashews 1 whole head garlic 1 tablespoon + 1 teaspoon extra virgin olive oil 2 tablespoons lemon juice 5 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Grilled aubergine * (30 %), water, non-hydrogenated palm fat * +, extra virgin olive oil *, onions *, yeast *, cashew nuts *, potato starch *, tomato paste *, dehydrated onions *, sea salt, garlic *, oregano *, black pepper *, thyme *, rosemary *, bay leaves *, cinnamon *

1/3 cup of walnuts 2 cups or raw kale destemmed 2 tablespoons of nutritional yeast + extra to sprinkle on top 2 tablespoons of lemon juice 1 clove of garlic - crushed a generous glug of extra virgin olive oil 1 teaspoon of white miso paste (optional but adds a bang of flavour) salt to season

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

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6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

10 oz roasted chestnuts (store - bought or roast your own) 1/2 cup tahini paste 1 large garlic clove 1/2 -1 cup water juice of 1 lemon 1/2 tsp cumin or 1/4 tsp cumin + 1/4 tsp cardamom 1/4 cup extra virgin olive oil kosher salt and pepper, to taste

1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 2 big pinches salt (or to taste) 1/4 cup + warm water

3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat - leaf parsley

for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4 teaspoon of salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of fresh black pepper

3 - 4 Medium Sized Eggplants 1/2 Cup Tahini Paste (I love this brand) 1/4 Cup Fresh Lemon Juice 1 Tablespoon Salt 1/2 Cup Water 2 - 4 Cloves Fresh Minced Garlic 1/4 Cup Finely Chopped Chives (or Parsley) 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil 1 Teaspoon Paprika

1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

Juice + pulp of one orange 1/4 cup extra virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey Pinch sea salt Water to thin, as needed

2 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Ras el Hanout (if on hand or make your own) 1/2 teaspoon chili flakes, or more or less — depending how spicy you like it Good dose sea salt + black pepper

1 tablespoon capers, drained and roughly chopped 2 tablespoons dijon mustard 3 tablespoons freshly squeezed lemon juice 1/3 cup extra virgin olive oil Sea salt + pepper to taste

for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750 ml) unsweetened almond milk — at room temp 1 fat pinch of nutmeg 1 pinch of white pepper 1/2 tsp himalayan salt

for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp dried chipotle powder salt and pepper 2 sprigs of mint, leaves chopped

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

1 + 1/2 tbsp extra virgin olive oil 1 - 2 garlic cloves 300 g spigarello 2 tbsp pine nuts 2 tbsp goat feta 150 g soba freshly ground black pepper

ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns

1 medium apple (preferably Red Delicious or Golden Delicious), chopped 1 clove garlic 2 Tablespoons onion, chopped 1 Tablespoon curry powder 2 teaspoons ground ginger 1/4 teaspoon cinnamon 1/8 teaspoon cumin 1/4 cup + 3 Tablespoons extra virgin olive oil 2 Tablespoons lemon juice 1/2 teaspoon salt

Lemon Basil Cauliflower Rice: 3 Tbsp fresh lemon juice + 2 Tbsp chopped fresh basil + drizzle extra virgin olive oil

INGREDIENTS 3 - 4 tablespoon of extra virgin olive oil about 2 cups of spring onions, white parts (green parts reserved), diced 2 white potatoes, peeled and diced 3 cloves of garlic, thinly sliced 1 tablespoon of mellow white miso, dissolved into 1 cup of water + 3 additional cups of water

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.

ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine ground sea salt 1/4 + 1/8 teaspoon ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns

• 1 cup of soy sauce • 1/2 cup vodka • 3 packets sugar substitutes • 1/4 cup extra virgin olive oil • 6 large cloves of garlic, smashed • 4 tablespoons Asian sesame oil • 3 tablespoons ground cumin • 1 teaspoon dried hot red - pepper flakes (or to taste) • 6 chicken wings (2 lb total) • 6 chicken breasts cut in half with skin and bones (4 lb total) • 6 chicken thigh drumsticks • 1/2 lime, juice + grated zest