Sentences with phrase «with olive oil salt»

Toss the Brussels sprouts and sweet potatoes with the olive oil salt and pepper.

Slice vertically in 1/4» strips and coat each side with the olive oil salt and pepper.

Then cubed sweet potatoes and zucchini quick sautéed with olive oil salt and pepper until a bit charred.

Not exact matches

Eating one - half an avocado with a drizzle of olive oil and sea salt is not only tasty but will squash the afternoon energy crash.

According to a press release, they're made to order and are tossed with a garlic puree that's made up of chopped garlic, olive oil, parmesan cheese, parsley, and salt.

On a large rimmed baking tray, toss the butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tenWith the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tenwith olive oil, salt and pepper for about 45 minutes so that they're really tender.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

Toss in olive oil, salt and pepper, mixing with your hands for a couple of minutes.

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

The pesto is made with pistachios, basil, olive oil, and salt, all to taste.

Place them in a baking tray with a good drizzle of olive oil, salt and pepper.

Drizzle with olive oil, salt, paprika and cinnamon.

Then place all the veg with the basil leaves into a sauce pan, adding the olive oil, salt and pepper.

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Add flour, salt and olive oil to the bowl together with 1 1/4 cups cups of water.

Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Lightly coat each side of the chicken with olive oil and sprinkle it with salt and pepper.

Ingredients: Cherry peppers, green olives, tuna fish (the one canned with extra virgin olive oil), garlic, parsley, capers, salt, and anchovies.

Once cooled; add the fennel to the deep bottom dish, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the cooked quinoa and a sprinkling of salt — give the whole lot a big mix to ensure all of the delicious flavours coat everything.

Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

Next prepare your sweet corn and pine nuts by spreading them out on a baking tray and mixing with a good drizzle of olive oil and a sprinkle of salt.

Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated.

Crush the garlic and place it in a frying pan with the cumin, salt, pepper and olive oil.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

Lately I've been eating a lot of salad turnips from the local farm — they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

Then places the squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper.

In a saucepan, gently heat the olive oil along with the garlic and salt.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.

I used two leftover beetroots to prepare chips with a bit of olive oil, chili and salt.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.