Sentences with phrase «with olive»

They had us over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle with olive oil; season with salt and pepper; wrap it in foil and throw it on the charcoal with the rest of your meal.

For the squash, I peeled it cut it into 3/4 ″ dice, tossed with olive oil, salt and pepper, and roasted at 400.

You roast Kabocha squash with olive oil, salt, and red pepper flakes.

On aluminum foil cookie sheets toss with olive oil, garlic, salt and pepper.

Grease a baking pan (mine was 8 ″ x 8 ″) with olive oil and add the kale.

To make this nibble, start with some olive oil - brushed baguette slices that are baked until golden and crisp.

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

And I've mixed a couple of teaspoons with olive oil and dressed some raw broccoli to soak overnight or my salad tomorrow lunch, I can't wait!

Drizzle with olive oil to moisten the cloves.

Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper.

While tempeh is marinating, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh.

Remove chickpeas from oven and drizzle with olive oil.

I also tried massaging chopped up kale, minus stems, with olive oil, lemon juice and a bit of salt.

My chief concern with any olive oil is whether it is actually 100 % olive oil at all.

Brush salmon with olive oil and season with salt and pepper.

Drizzle with olive oil and sprinkle with Caribbean Spice Blend.

Place your sliced potatoes in a large bowl and coat with olive oil.

Drizzle generously with olive oil and sprinkle with salt.

Roast the 3 pounds of golden beets (with some olive oil and sea salt) covered, bake at 400 degrees for an hour until tender.

When the oil is hot, add the celery, and stir until coated with olive oil.

Toss with olive oil and then add salt and thyme.

Drizzle a small tray with olive oil and place in the oven to get hot then add the potatoes and cook for about 20 minutes or until golden and crisp.

Drizzle with olive oil and then season with salt and pepper.

Toss the zucchini, squash and peppers with the olive oil, salt and pepper.

Drizzle with olive oil and about 2 tablespoons of the balsamic vinegar.

I used a sparing amount of Canola oil instead of olive oil because my experience with olive oil is that its smoke point is too low for searing and sometimes if the olive oil burns a little, you get an off taste.

In a very large roasting pan, toss the kale, potatoes and onion with the olive oil.

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

In a shallow dish or bowl, add the chicken breast and cover both sides with the olive oil.

All that goodness gets whisked together with some olive oil and salt & pepper for a delicious, homemade salad dressing that only takes five minutes to make!

Brush the baking dish with olive oil, cover the bottom with half the tomato sauce and arrangue the canellonis next to each other.

Cut sweet potatoes into thin uniform circles (uniformity is key here so that all of the chips cook at the same rate; using a mandolin is ideal, but I just do mine freehand) Arrange chips on baking sheet Coat with olive oil (Pour 1 - 2 Tbsp of olive oil...

Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15 - 20 minutes on 350 degrees before golden brown.

Add barley and stir to coat with olive oil mixture.

I've only had it mashed with olive oil, so I'm eager to try this salad.

Take a large bowl and grease it with olive oil.

Brush both sides of the sweet potato slices with olive oil.

Just made this with the olive oil — at first I found it very strange because of the strong olive flavor, but after a few bites it really grew on me.

Finely chiffonade the kale into ribbons with a sharp knife then toss with the olive oil and salt in a large bowl, massaging firmly until the leaves soften.

Put the broccoli and pecans in a bowl, drizzle with olive oil, toss with minced garlic, sprinkle with salt and pepper and red pepper flakes and transfer to a gratin dish or casserole dish.

Remove from the heat, drizzle with some olive oil, top with the thyme and serve warm.

Brush the chicken with olive oil and place it, breast side up, on top of the bread.

In a sheet pan, drizzle beets, parsnips and carrots with olive oil, honey, thyme, kosher salt, and pepper.

Drizzle with olive oil, toss gently and taste for seasoning.

Heat a pot to medium heat and add pepper, onion, ginger and garlic with the olive oil.

Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top.

Place the squash on a sheet pan and drizzle with the olive oil, salt, pepper and turmeric.

While it warms, brush the squash lightly with olive oil and dust with nutmeg.

Brush prepared crust with some olive oil and top with onion / broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).