The ingredients are simple: apple cider vinegar, honey, extra
virgin olive oil and salt and pepper to taste.
Place the pealed garlic cloves in your blender with the extra
virgin olive oil and salt.
Season with extra
virgin olive oil and salt and pepper to taste.
Not exact matches
Ingredients: Cherry peppers, green
olives, tuna fish (the one canned with extra
virgin olive oil), garlic, parsley, capers,
salt,
and anchovies.
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.
In a separate mixing bowl, whisk together extra
virgin olive oil, cranberry juice, pomegranate juice, vinegar,
salt and pepper; whisk until thoroughly incorporated.
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 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
Line a baking tray with parchment paper
and drizzle a little extra
virgin Spanish
olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra
virgin Spanish
olive oil on top of the potatoes, season them with sea
salt and a hint of freshly cracked black pepper
and them to the oven
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella
and parmesan cheeses (pasteurized part - skim milk, culture,
salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar,
salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk,
salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra
virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper
2 tablespoons extra
virgin olive oil 2 carrots, peeled
and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water
Salt and pepper, for seasoning
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!
I roasted them with extra
virgin olive oil,
salt,
and fresh lemon juice,
and I couldn't srop eating them!
Directions: Drizzle the salmon with extra
virgin olive oil and season both sides with
salt and pepper.
Ingredients half a very small head celeriac, peeled
and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered
and cut into very thin slices 1 very small lemon, cleaned
and cut into thin slices lemon juice, to taste extra
virgin olive oil, to taste whole sea
salt, just enough to taste rice malt -LSB-...]
1 tablespoon extra
virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea
salt 2 cups dried split green peas, picked over
and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)
Basic Roasted Chicken chicken parts 1 tablespoon extra
virgin olive oil salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of
olives (green, black whatever you prefer) 2 tablespoons of Extra
Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy
Salt and pepper to season to taste
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...
butter or extra
virgin olive oil 1/2 c. peeled
and sliced shallots
salt and freshly ground black pepper 15 jarred chestnuts 1 lb.
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
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra
virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water
salt, to taste 1 15 - oz can chickpeas, rinsed
and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale
and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Action step: Treat yourself to a great big salad at least once a day, drizzled with extra
virgin olive oil, coconut
oil, or ghee for better vitamin absorption
and sprinkled with mineral - rich sea
salt for iodine
and more.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra
virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean
olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped
salt and pepper to taste
Juice
and zest of one orange, about 6 tablespoons 2/3 cup extra
virgin olive oil 1 - 2 teaspoons freshly grated ginger 1 teaspoon cumin
salt and pepper to taste
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame
oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra
virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt and pepper to taste 2 tablespoons parsley, chopped
For the dressing, pit
and peel avocado, add a pinch of cumin,
salt, black pepper, lime juice, extra
virgin olive oil and water
and process with an immersion blender until smooth.
extra
virgin olive oil Pinches of crushed red chili pepper flakes, kosher
salt and freshly ground black pepper 2 tbs.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra
virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea
salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
Ingredients 1 small pumpkin a pinch of whole sea
salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled
and cut into cubes or slices 4 tablespoons extra
virgin olive oil,
and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra
virgin olive oil,
salt,
and chili powder or paprika or no extra spice
and roast the seeds in the toaster oven until they get crunchy while the squash cooks.
170 - 180 g red onions, cleaned
and chopped 3 tablespoons extra
virgin olive oil 2 zucchini, cleaned
and cut into cubes whole sea
salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed
and drained a handful of shelled pine nuts dried mint leaves, to taste
Toss the kale, extra
virgin olive oil, paprika,
and salt in a salad bowl until the leaves are evenly coated
and everything is nicely distributed.
I tossed a heaping cup of the artichoke hearts in the food processor
and added in the juice of a lemon, two tablespoons of extra
virgin olive oil, a pinch of
salt,
and a scant half teaspoon of ground white pepper.
1 Serrano thinly sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3 cup fresh lime juice approx. 1 lemon, the juice
and the zest 1 glug Extra
Virgin Olive Oil Sea
salt Fresh cracked black pepper to taste, optional
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns,
salt, 1 to 1 1/2 cups of chicken stock
and a drizzle of extra
virgin olive oil,
and blend well for about 3 - 4 minutes until pureed.
4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or white) 1/2 cup pignoli nuts extra
virgin olive oil Salt and pepper to taste
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig of Thyme Extra
Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar Sea
salt and fresh ground pepper to taste.
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
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra
virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra
virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
6 ounces extra firm tofu, drained,
and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra
virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon
salt, plus more to taste
1/3 cup extra
virgin olive oil 1/3 cup red wine vinegar
Salt and pepper to taste.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves
and torn with your fingers 3 - 4 good drizzles of a grassy
and peppery Extra
Virgin Olive Oil the juice of one large lime the juice of half an orange Sea
Salt and black pepper to taste
3 tablespoons extra
virgin olive oil one orange, zest
and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea
salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
extra
virgin olive oil, toasted walnuts, remaining 1/2 lemon juice
and zest,
and freshly ground
salt and pepper.
Season mixture with
salt and extra
virgin olive oil.
Ingredients: 3 tablespoons extra
virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs
salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce