Sentences with phrase «wedges virgin olive»

Serves 4 - 6 500g celeriac, scrubbed and peeled, in thick wedges Virgin olive oil 600g skinless salmon fillet Flour, for dusting 2 tsp mild paprika 125g plain white flour, sifted 1 tsp salt 150 ml beer, ale or lager Lemon or lime (optional)

Not exact matches

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (with juice)

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

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.

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

1 1/2 pounds small potatoes, cut into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground pepper 1 lime 1/3 cup Parmesan cheese, grated

Scrub and slice one sweet potato per person, cut into chip - size wedges, toss in a little extra virgin olive oil and pour onto a baking sheet.

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.

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

3 pitas, cut into wedges extra virgin olive oil 1 tsp granulated garlic 1 tsp dried rosemary 1 tsp dried thyme 1/2 tsp ground sage 1/2 tsp kosher salt

Roasted Parsnips and Carrots with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine sea salt Freshly ground black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange wedges

2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Carrots, Trimmed & Diced 2 Celery Stalks, Diced 4 Links Italian Turkey Sausage, Meat Removed From Casings 3 Garlic Cloves, Peeled & Diced 1 (1 Pound) Bag Green or Beige Lentils 2 Cups Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3 Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1 Cup Fresh Basil 1/3 Cup Fresh Parsley 1/4 Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

24 fresh sardines, heads and tails left on 1 cup sea salt 1/4 cup minced garlic 2 tablespoons extra virgin olive oil Freshly ground black pepper 1/4 cup chopped fresh parsley, loosely packed Lemon wedges, for serving

4 Seabass fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1 tsp Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)

• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish

Baked Herb Lemon Chicken Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1 lemon sliced in wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.

Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1 lemon sliced in wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.

4 fish fillets, 6 ounces each, skin on Juice of 1 lemon Salt and ground black pepper to taste 1 clove garlic, crushed 1/2 cup of chopped fresh herbs — parsley, dill, garlic, oregano, basil — pick your favorites Extra virgin olive oil Lemon wedges, optional

4 3/4 inch inch thick slices of seedless watermelon 4 ripe heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves of fresh green basil Maldon sea salt, for garnish