- 1 cup sprouted Moong/Green Gram. (You can use any kind of sprouts)
- 5 cloves of Garlic
- 1/2 an Onion, finely chopped.
- A handful of mixed herbs, finely chopped. (Such as coriander, mint, parsley)
- 1 tsp Roasted Cumin powder
- Tata Salt Lite, to taste
- 1/2 tsp All spice powder (can be substituted with brown Garam Masala powder)
- juice of half a lemon.
- 1/2 tsp Baking Soda
- 2 tsp Olive Oil.
- You can either use lightly steamed Moong or raw Moong for this recipe as you desire. If you want to use steamed Moong, place them in the microwave, sprinkled with some water and microwave on high for a
- Prep: 10 min
- Cook: 40 min
- Total: 50 min
- Serves 6 to 8
- 2 tablespoons of our Butter extra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels sprouts
- Prep: 10 min
- Cook: 1 hour
- Total: 1 hour 10 min
- Serves 4 to 6
- Preheat oven to 350°F.
- 5 medium beets (about 1 pound)
- Trim any greens from beets and wash throughly.
- Place beets in a baking dish. Fill with water until 1/8 to ¼ inch high.
- 1 teaspoon salt
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Serves 6 to 8
- 2 pounds Brussels sprouts
- Rinse Brussels sprouts. Trim off ends, remove any discolored layers, and slice in half. Place in a large bowl.
- 3 tablespoons olive oil - Try our Garlic Olive Oil!
- 1 tablespoon water
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Pour olive
- Green beans
- Olive oil
- Salt and pepper
- Balsamic vinegar
- Feta cheese
- Snap ends off green beans. Wash and let dry in colander.
- Heat a skillet large enough to hold the beans comfortably (or cook in batches). Add olive oil to glaze the bottom of the pan.
- Add green beans to skillet. Be prepared for a lot of noise, as water from the green beans will pop in the oil.
- Use long tongs to give the green beans a quick turn in the skillet before covering the pan (this will allow the water to cook off without splattering your whole stovetop and also trap vapor in the pan to add steam to the cooking). You can also turn the beans by
- 2 tablespoons olive oil
- 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
- 50g (1/4 cup) pimento-stuffed green olives, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon baby capers
- 1 tablespoon chopped fresh continental parsley
- 2 teaspoons chopped fresh oregano
- ¼ teaspoon caster sugar
- Preheat oven to 180C. Line 2 baking trays with baking paper. Heat 2 teaspoons of the olive oil in a non-stick frying pan over medium-high heat. Add
- 1/2 pound green beans, trimmed
- 2 teaspoons olive oil
- 1/2 onion, thinly sliced
- 6 ounces fresh mushrooms, sliced
- 1 clove garlic, finelly minced
- 1 teaspoon finely grated fresh ginger
- 1 1/2 tablespoon oyster sauce + 2 tablespoons water
- Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
- Heat the wok over high heat and swirl in the olive oil. When very hot, add in the
Ingredients: FOR TWO(from Good and Cheap p. 72)
- 2 tbsp butter
- 4 slices bread
- 1 tsp olive oil
- 3 cloves garlic, finely chopped
- 1 tsp chili flakes
- 1 anchovy, finely chopped
- 1 crown and stem of broccoli, chopped
- Romano or Parmesan, freshly grated
- salt and pepper
Instructions:Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over. Add the rest of the butter to the pan to make sure the second side of the toast becomes just as
- 1-1/2 pounds broccoli florets
- 3 Tbsp High Country Eureka Lemon EVOO
- 1/2 cup seasoned breadcrumbs
- 2 Tbsp butter
- 3 Tbsp grated Parmesan cheese
- salt and freshly ground pepper
Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with the High Country Lemon EVOO to coat. Pour breadcrumb mixture over broccoli and serve immediately.
- 1 bunch asparagus
- 2 Tbsp High Country Tuscan Herb EVOO
- 1/2 chopped red pepper
- salt and pepper to taste
- 1/4 cup Parmesean cheese
Heat 2 Tbsp of High Country Tuscan Herb EVOO in a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.