olive

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

{title} - A {category} recipe from Barefoot Contessa.

Salmorejo

Good olive oi,

salt and black pepper

Flatbread Pizzas with Olives, Feta and Artichokes recipe | Epicurious.com

6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

tomatoes

olives

oregano

Zeytoon Parvardeh is an addictive vegan and gluten-free marinated olives recipe from Iran. this vegan Persian dish can be served as a side dish or a snack.

Marianted olives- Zeytoon Parvardeh

green olives

walnuts (finely chopped)

garlic (minced)

mint leaves (roughly chopped)

pomegranate molasses

Salt

In a large bowl add olives, mint leaves, and chopped walnuts.

In another bowl, prepare the dressing by mixing pomegranate molasses, olive oil, and salt.

Pour the dressing on olives, and toss well.

Put in the fridge for at least 2-3 hours and enjoy.

KetoDiet Blog

lbs ground chicken, preferably thigh meat (900 g)

yellow onion, grated (150 g/ 5.3 oz)

cilantro

garlic, minced

cumin powder

paprika

tsp sea salt

chillies

saffron

saffron powder

lime juice (30 ml)

tbsp

extra virgin olive oil

ghee

(30 ml)

lime wedges, chopped chilies, and fresh cilantro to serve

Spring Green Pasta

artichoke hearts

asparagus spears,

brown rice pasta

scallions

black olives, pitted

green peas

parsley

dill

thyme

Black pepper

BASIL-INFUSED OLIVE OIL recipe | Epicurious.com

basil leaves

of virgin olive oil olive oil

Greek-inspired cauliflower stew

lemon

garlic

red onions

black olives (stone in)

300 g new potatoes

½ a bunch of fresh oregano (15 grams)

plum tomatoes

cauliflower

peas beans

You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting. 

Ropa Vieja

chuck roast, brisket, or flank steak

(or more if using flank steak) extra-virgin olive oil

onions,

red bell peppers, chopped

Diamond Crystal or 3½ teaspoons Morton kosher salt

garlic cloves, finely grated

dry white wine

sweet paprika

cumin

cayenne pepper

bay leaves

pimiento-stuffed Spanish olives, halved crosswise

white vinegar

Chopped cilantro, white rice, maduros, and black beans (for serving)

Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.

Bon Appétit

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.

Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Greek salad

vine

cucumber,peeled, deseeded, then roughly chopped

½ a red onionthinly sliced

Kalamata olives

feta cheese,cut into chunks (barrel matured feta is the best)

tbsp Greek extra virgin olive oil

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

Lightly season, then serve with crusty bread to mop up all of the juices.

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20-minute no-cook party appetizer! Take your entertaining to the next level with these beautiful, inspiring charcuterie boards your guests will love!

Easy Vegetarian Charcuterie Board

wheel soft, spreadable dairy-free cheese

dairy-free cheese (I used a jalapeño havarti)

Grapes

figs

Emerald® Glazed Walnuts

Emerald® Glazed Pecans

types of crackers (gluten-free, if desired)

Arrange all the ingredients onto a board. Serve and enjoy!

https://content.jwplatform.com/videos/QC670ttX.mp4

A Vegetarian Charcuterie Board that is loaded with sweet, spicy, savory, and crunchy bites! The ideal 20 minute no-cook party appetizer!

Pasta Rustica with Smoked Mozzarella Recipe

Pasta Rustica with Smoked Mozzarella

cheese tortellini

onion,

cherry tomatoes, halved

garlic cloves,

vermouth

Italian parsley

basil

Kalamata olives, pitted, halved

mozzarella,

Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.

Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese

Herbed Flatbread (Focaccia) 4 Ways Recipe By Tasty

water

pack active dry yeast

rosemary

oz tomato,

rosemary,

caramelized onion,

garlic,

oz olive,

cheese,

mozzarella cheese,

oz gorgonzola cheese,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Herbed Flatbread (Focaccia) 4 Ways Recipe by Tasty

Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

In a large bowl, mix flour, salt, pepper, and herbs together.

Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.

NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.

Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.

Cover and let the dough rise until it doubles in size about 1 hour.

While the dough rises, prepare a large baking sheet by generously coating it with olive oil.

Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.

Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.

Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.

Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.

Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.

Using your fingers, poke the the dough all over--creating small dimples across the surface.

Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That’s ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.

Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)

Once finished with the toppings, liberally sprinkle the breads with a coarse salt.

Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.

Allow the bread to cool for 10 minutes before cutting into equal pieces.

https://vid.tasty.co/output/27853/mp4_640x640/1490804574

For a fast and fresh main that's healthy AND delicious, try our salmon buddha bowl

Salmon Buddha Bowl With Zesty Herb Dressing Recipe

Coles Australian Salmon Skin-On Fillets

(200 grams) wholemeal couscous

tsp lemon rind

baby rocket leaves

red cabbage,

tbs pepitas (pumpkin seeds)

tbs sunflower seeds

tbs pine nuts, toasted

flat-leaf parsley

garlic clove, peeled, halved

tbs Greek-style yoghurt

tbs whole-egg mayonnaise

lemon juice

Salmon buddha bowl with zesty herb dressing recipe

These ricotta zucchini parcels with roasted tomato sauce are the perfect accompaniment to a roast chicken or lamb, especially on cold weather days.

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Top Tags

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