Recipes

Olive Oil Recipes

I went to a Mediterranean restaurant the other dayand the food made me full for hours after I ate it. They used a lot of Olive Oil. Now I want to start collecting recipes.

Caprese Salad Recipe (Disney Family)

Garlic Bread Recipe

Olive Oil, Herb and Garlic Bread

Zucchini "Tagliatelle" with mint, cucumber, and lemon

White Bean Crostini

Artichoke, Cheese, and Olive Antipasto

Olive Oil Dip for Italian Bread

Herbed Parmesan Dipping Oil

Olive Oil Bread

Artichokes in a Garlic and Olive Oil Sauce

Olive Oil Cookies and Cake

Healthy Winter Salad

Vegetable Cake

Velvety Olive Oil and Garlic Mashed Potatoes

Vegan Quinoa Salad

Olive Oil Salad Dressings

Daily Vinaigrette (High School Reunion Diet)

Quinoa

What Is Quinoa

Black Bean and Quinoa Salad

Slow Cooker Recipes

Slow Cooker Zucchini Casserole

Slow Cooker Tomato Sauce

Slow Cooker Tomato Sauce (Yankee)

Fresh Crock Pot Tomato Sauce (five stars)

Barley Recipes

Barley Salad with Fresh Herbs

Barley Salad with Herbs (Martha Stewart)

Barley Salad with Mint and Lemon

Barley Salad with Feta and Herbs

Barley and Asian Herb Salad

Barley Salad with Herbs (chef's little helper)

Lentil Barley Stew

Barley Tortillas

Oprah Barley Breakfast

Seasonings

Italian Seasoning

Ground Turkey

Ground Turkey Skillet with Steamed Asparagus

Anchovies

NPR Article

Anchovy Butter
(click on link and scroll down)

Anchovy paste recipe

Bagna Cauda (Olive Oil, Garlic Butter and Anchovy Sauce)

Broccoli Anchovy Soup

Fried Mozzarella Cheese with Anchovy Sauce

Garlic and Anchovy Soup

Pizza Napoletana with Anchovies, Capers, and Olives

Super Easy Anchovy Roll Appetizer

Avocado Anchovy Dip

Avocado Anchovy Salad

Bagna Cauda (the link wouldn't work directly to the recipe so I linked the site to give credit and cut and paste the recipe for easy access.
Ingredients:

1. 6 tablespoons (¾ stick)Challenge Unsalted Butter, room temperature
2. ¾ cupolive oil
3. 12anchovy fillets, finely chopped
4. 6large garlic cloves, chopped and mashed into a paste
5. Assorted fresh vegetables (e.g., red bell pepper, broccoli, carrots, celery, etc.) cut into bite-size pieces or sticks
6. 1 poundloaf of crusty Italian or French bread, cut into 2-inch sections

Directions:

1. Step 1

   Blend oil, butter, anchovies and garlic in processor until smooth.

2. Step 2

   Place mixture in heavy medium saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season to taste with salt and pepper.

3. Step 3

   Pour sauce into fondue pot or other flameproof casserole and place pot over alcohol burner or gas table burner to keep warm.

4. Step 4

   Dip the vegetable sticks while holding bread underneath to catch drippings. Eat bread once it is soaked with sauce.

Source: Executive Chef Joachim Weritz at Moonshadows Restaurant in Malibu, California

7 Ways to Use Anchovies

Linguine with Anchovy Sauce

Cheapest Traditional Italian Spaghetti Recipe with Delicious Anchovy Sauce

Bean flours

How to Use Bean Flours

Black Bean Tortillas Recipe


Other Flours

Oat Flour Tortillas

Chai recipes

Chai Tea Mix Recipe

Indian Masala Chai

Coffee Bar Chai Recipe

Spiced Chai Recipe

Lentil Recipes

Ultra-Easy Lentils (Ginger/Garlic)


Juice

Mean Green Juice (from Fat, Sick, and Nearly Dead)