First you need to brush top and bottom of the 4 salmon fillets with 1/4 cup extra
virgin olive oil and season with 1/2 teaspoon of sea salt, 1/2 teaspoon black pepper and 1 teaspoon of minced fresh rosemary leaves.
In large bowl, toss fresh okra with 1 tablespoon extra
virgin olive oil and season with 1/4 teaspoon sea salt.
Another option: stick with green beans, but sauté them over low heat in extra
virgin olive oil and season with sea salt and black pepper.
• Drizzle 4 oz cod with 1 teaspoon extra
virgin olive oil and season with salt and pepper.
Drizzle with extra
virgin olive oil and season with salt and pepper.
Top with the sliced heirloom tomatoes and corn kernels, then drizzle with extra
virgin olive oil and season with salt, black pepper, and thyme.
Drizzle with extra
virgin olive oil and season with salt and pepper.
Ingredients: 4 6 - ounce salmon fillets (skin on) 1/4 Cup TorchBearer Chipotle BBQ Sauce jar black bean salsa lime wedges to serve Directions: Drizzle the salmon with extra
virgin olive oil and season both sides with salt and pepper.
Directions: Drizzle the salmon with extra
virgin olive oil and season both sides with salt and pepper.
Before I went to a Barre3 class, I had a slice of Aldi organic honey oat toasted then drizzled with extra
virgin olive oil and seasoned with salt, pepper, and dried Italian herbs.
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
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
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
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
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast
and creamy texture) 1/4 cup
seasoned rice vinegar 2 tablespoons of Extra
Virgin Olive Oil 1 - 2 Tablespoons of fresh thyme, tarragon
and mint.
Season mixture with salt
and extra
virgin olive oil.
Season with extra
virgin olive oil and salt
and pepper to taste.
I then put extra
virgin olive oil on all my vegetables which I
seasoned with garlic, onion, sea salt,
and ground black pepper to taste.
Season to taste with kosher salt
and serve immediately, drizzling with extra
virgin olive oil and a a few drops of sherry vinegar.
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!
Cook
and season your protein
and veggies with healthy primal fats, such as ghee, coconut
oil, avocado
oil, extra
virgin olive oil, or animal fat from well - raised animals.
In a pan heat 2 tablespoons of extra
virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it
season the hot
oil,
and then remove it, so you will only have its delicate aroma).
You simply half your Brussels sprouts
and chop up your kale, toss with extra
virgin olive oil,
and season with salt
and pepper to you liking.
We used goat cheese
and some vinaigrette made with aged balsamic, extra
virgin olive oil, herbes de Provence
and fresh thyme,
seasoned with salt
and pepper.
Drizzle 4 fresh salmon fillets with a kiss of extra
virgin Spanish
olive oil and some fresh lemon juice, then
season each fillet with sea salt
and freshly cracked black pepper
Shred about 1/8 cup of aged queso Manchego cheese into the mortar,
season with sea salt
and freshly cracked black pepper
and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra
virgin Spanish
olive oil while you continue to mix, cover with seran wrap
and add to the fridge
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
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
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
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
Arrange onto a serving dish
and season with a splash of red wine vinegar, extra
virgin olive oil, dried oregano, salt
and pepper.
2 pounds frozen / defrosted medium shrimp 2 tablespoons extra
virgin olive oil To
season: Emeril's Cajun
Seasoning (optional), or spice blend of choice To
season: kosher or sea salt
and ground black pepper
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
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 spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper
and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra
virgin Spanish
olive oil, once the
oil get's hot add the minced garlic
and minced cayenne pepper, mix with the
oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree,
season with sea salt, freshly cracked black pepper, a pinch of white sugar
and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together
and lower the fire to a LOW heat
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
Grab a 6 - inch diameter circular baking pan, line it with parchment paper
and add the balls of dough in a single layer, then brush the dough with some extra
virgin Spanish
olive oil,
season with sea salt
and a sprinkle of garlic powder, shred in about 1 cup of Manchego cheese
and top off with some thinly sliced Spanish
olives
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
Cut off between 1 - 2 inches from the stalk of 8 fresh asparagus, rinse them under cold water
and pat them dry with paper towels, then brush them with some extra
virgin Spanish
olive oil, a kiss of fresh lemon juice, lightly
season with sea salt
and freshly cracked black pepper
Season the stuffed tomatoes with sea salt
and freshly cracked black pepper, then drizzle some extra
virgin Spanish
olive oil on top
and a kiss of balsamic glaze
Authentic Greek salad is simply made with refreshing cucumber, tangy red onion, juicy tomatoes, chopped bell pepper
and olives can sometimes be included along with extra
virgin Greek
olive oil, salty feta cheese, oregano
and finally, salt
and pepper to
season.
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 with good quality extra
virgin olive oil, a squeeze of lemon
and season with salt
and pepper.
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.
After tossing with pasta (see note), add the capers if using
and toss through,
season to taste with additional salt
and pepper,
and garnish with toasted pine nuts
and a drizzle of extra
virgin olive oil if desired.
Once all the flatbreads are cooked, drizzle each one with a kiss of extra
virgin Spanish
olive oil,
and then
season with garlic powder
and dried parsely, cut 6 triangles from each flatbread
and set aside
Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire
and add 1 tablespoon of extra
virgin Spanish
olive oil to the pan, a pinch of fresh parsley,
and then
season the sauce with sea salt
and freshly cracked black pepper
and mix everything together
Pre-heat your oven with the bake / broil option to its highest setting, add 2 red bell peppers, 1 tomato
and 2 cloves of garlic (wrap the garlic in foil paper) to a baking sheet lined with foil paper, drizzle some extra
virgin Spanish
olive oil on the bell peppers
and season with sea salt, add the baking tray to the oven for 20 minutes