83 sarasota oil Recipes

head broccoli (i use about 3/4 of the tops, but some of the tender stems too, not the very ends), broccoli , to finish off the soup just the tops chopped well, zucchini, skins on (large and chopped ), russet potatoes, peeled and diced, potato , to finish off the soup fine chopped also peeled, onion, chopped, leek, chopped (maybe 2 if they are small, depending on the size), garlic, minced, romano cheese (parmesan is ok if that is what you have on hand), chicken broth (you can also use vegetable broth if you want), bay leaf, kosher salt, ground black pepper, fresh parsley, fresh basil, olive oil, tomatoes , slices, italian dried breadcrumbs, olive oil, olive oil to drizzle over the soup

lemon, cut into wedges, sea salt , to taste, fresh ground black pepper , to taste, dried oregano , to taste, olive oil, approximately, bone-in chicken breast halves, unsalted butter, approximately, extra virgin olive oil, approximately, white wine (i used white zinfandel, 1 mini sized bottle), head fennel, bulb end only, very thinly sliced, red onion, very thinly sliced, minced garlic, sea salt , to taste, fresh ground black pepper , to taste, fire roasted diced tomatoes, undrained, reduced-sodium chicken broth (or more ), capers, drained, mixed olive, roughly chopped (the kind from the deli counter)

extra large shrimp, peeled and tails on, salt, pepper, vegetable oil (olive oil is too strong for this dish), apricot preserves (found in the jam and jelly section of your market), dijon mustard, curry powder, garlic, minced, head napa cabbage, shredded (cut in ribbons), scallions , rough chopped (white and green parts), water chestnuts (i buy the small can pre-sliced and then just do a rough chop), zucchini, lightly seeded and julienned, onion, cut in half and thin sliced, toasted slivered almonds, ramen noodles, crushed (seasoning packets not used), butter, vegetable oil (not olive oil), white vinegar, sugar, soy sauce, apricot preserves, rice (jasmine or basmati cooked in vegetable broth and garnished with scallions)

baguette , cut lengthwise and lightly hollowed out, kalamata olive, cut in half, sun-dried tomato packed in oil, diced, onion, cut in half and then thin sliced, frozen spinach, thawed and drained, feta, just broken up, oil from the tomatoes to cook the vegetables, olive oil to brush the inside of the bread

skirt steaks, salt, pepper, red pepper flakes, olive oil, penne pasta (sometimes i hold a cup or so back when i toss everything together, you can always use it tossed with), sun-dried tomato packed in oil, chopped, english seedless cucumbers , cut in half lengthwise and thin sliced, red onion, cut in half and thin sliced, arugula (a mix of watercress and is also very good), beef broth, olive oil, soy sauce, lemon juice, fresh grated ginger (ground ginger just doesn tsp work in this dressing), dijon mustard, ground black pepper, kosher salt (go easy, the broth and soy both have salt in them), pea shoots

salmon fillets (i like to get middle sections, so i don tsp get any thin tail sections. this makes for more even cooki), salt, pepper, olive oil, lemon thin sliced and roasted on the salmon, baby spinach, fennel bulbs (cut in half and sliced, not too thin), olive oil, salt, pepper, lemon, cut in half (roasted and squeezed over the salad), olive oil, dry white wine vinegar, dijon mustard, fresh dill, pepper, salt, fresh dill , if you want

salmon fillets (i like to use a nice thick cut around 3-4 oz per serving. i don tsp like to use the thin ends, but rat), dijon mustard, olive oil, kosher salt, ground black pepper, asparagus (ends trimmed and cut in 1/2), olive oil, salt, pepper, olive oil, dijon mustard, lemon , juice of, and zested, white wine vinegar, salt, pepper, eggs, white wine vinegar, watercress, shallots, thin sliced

pork tenderloin (cut the tenderloin into 1-1 1/2-inch thick rounds), dried thyme, dried tarragon, onion powder, garlic powder, ground black pepper, olive oil, lemon juice, flour, salt, pepper, olive oil , to saute the pork, white wine, chicken broth, butter, asparagus (ends trimmed and cut in 2-inch pieces on an angle), crabmeat (a mix of lump and claw, also, check your seafood counter, sometimes that have great deals), butter, egg yolks, heavy cream, minced shallot, white wine vinegar, lemon juice, dry mustard, dried tarragon, chopped fresh parsley, cayenne (optional), salt, pepper

fresh basil , about 2-3 oz (leaves no stems), extra virgin olive oil, minced garlic

head cabbage, cut in quarters and thin sliced, fennel bulb, thin sliced, red potatoes, diced (skin on ), onion, cut in quarters and thin sliced, leeks, thin sliced, minced garlic (more or less to taste), white wine, cannellini beans, drained and rinsed (i happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty), vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick), bay leaf, fresh fresh parsley, chopped (a bit less if you like), ground cloves (to taste ... go easy ), olive oil (to saute the vegetables), salt, pepper, olive oil, crouton (just crunch them up, adds a nice simple topping), parmesan cheese

boneless skinless chicken breasts (cut in bite size pieces), buttermilk, flour (all purpose), cornstarch, sesame seeds, paprika, kosher salt, vegetable oil to saute the chicken, mayonnaise, cilantro, rice wine vinegar, sesame oil, soy sauce, sugar, fresh ginger , chopped fine you can even find it pre-chopped these days next to the garlic which will work better tsp ( is very important for this dish), cayenne pepper, head iceberg lettuce, chopped well, chow mein noodles, carrots, grated (i buy the grated carrots in a bag, i often keep those on had for salads and even on sandwiches which), red onion (cut in quarters and thin sliced ), brown sugar, butter, almonds

fresh pasta (i prefer linguini, but spaghetti or a thin spaghetti will work just fine), shrimp, peeled and tails removed (extra large, but large would work just fine, use what is on sale), grape tomatoes, cut in quarters, tomatoes (lightly seeded and chopped ), garlic, minced, shallots, diced, anchovy, chopped (optional ( use more or less if you want), fresh basil, chopped, fresh parsley, chopped, dried oregano, kosher salt , to taste, ground black pepper , to taste, red pepper flakes, to taste (more if needed ), dry white wine, olive oil (1 for the shrimp, 1 for the vegetables), fresh grated parmesan cheese, fresh parsley, drizzle olive oil

boneless skinless chicken thighs, soy sauce, honey, sherry wine vinegar or 4 tbsp rice wine vinegar, sesame oil, vegetable oil, ground ginger, minced garlic, dried cilantro or 1 tsp you can use parsley, sesame seeds (finishing touch)

bacon, diced (then sauteed), chicken, diced (about 1/2 rotisserie chicken is what i used, but you can more or less if you want), onion, diced (i use the pre-diced frozen onions, you can get them pre-diced right from the produce section too), white mushrooms (i used the pre-sliced mushrooms from the produce section), roasted red pepper, diced (right from a jar), green pepper (thin sliced in 1-inch pieces) (optional), tomatoes, diced , italian blend if possible, chicken broth, red wine, balsamic vinegar, fresh basil, chopped, minced garlic, red pepper flakes, olive oil, salt, pepper, black olives, chopped (buy the can that is pre-chopped), green olives, chopped, olive oil, cheesy polenta (quick cooking polenta and parmesan cheese)

mild italian sausage (optional, or you use ground beef), ground turkey, olive oil to saute the meat, lasagna noodles , i use the no boil flat cut, but any lasagna will work just fine (you may need 4 or maybe 5 noodles per layer), whole tomatoes , rough chopped (i don tsp like my lasagna dry, so i use right about 2 1/2 can, sometimes 3, but i have found 2 is just), onion, very fine chopped, tomato paste, garlic, minced, roasted red peppers, fine chopped, red pepper flakes, dried oregano, fresh basil, fine chopped, fresh parsley, fine chopped, salt, ground black pepper, olive oil, ricotta cheese, curd cottage cheese, eggs, beaten (large), nutmeg, grated romano cheese, grated parmesan cheese, grated mozzarella cheese

beef stew meat, cubed (not too small because they will get so tender they will fall apart), white pearl onions, shallots, diced fine, carrots, cut in 1-inch pieces (very large carrots you can also cut lengthwise first and then in 1-inch pieces if necessary), celery ribs, cut in 1-inch pieces, celery rib, dice fine, celery leaves, chopped, parsnip, cut in 1-inch pieces, red potatoes, cut in half, cremini mushrooms, cut in half, peas (frozen are fine), diced tomatoes , i have used this a couple of times to try and it is ok, but i prefer it without (optional), beef stock , keep a little extra on hand as you may need a little more to achieve the consistency you like (available right in your grocery store or homemade), red wine (i like a cabernet), flour (to dredge the beef), kosher salt (to dredge the beef), pepper (to dredge the beef), paprika (to dredge the beef), vegetable oil (not olive oil to saute the beef), butter, garlic cloves, minced, dried parsley, fresh parsley , as a garnish, dried thyme, dried basil, dried rosemary, worcestershire sauce, bay leaf, salt, pepper

egg yolks (use extra large eggs), fresh lemon juice, sun-dried tomatoes, chopped (packed in oil), unsalted butter, olive oil, salt, pepper, fresh parsley, fine chopped

celery, cut in 1/2-inch pieces and roasted, olive oil, salt, pepper, mayonnaise, vegetable oil (go easy, i like the dressing thick so you may not need all the oil), scallion, diced (white and green parts ), minced shallot, garlic clove, chopped, dijon mustard, champagne vinegar (white wine vinegar is a good substitute), celery seed (more or less to taste), celery salt (more or less to taste), pepper