Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes
2 cups vegetable
stock 1 (14 - ounce) can light coconut milk
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons olive oil 1 medium leek, diced
2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced
1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste
2 teaspoon ground coriander
2 cups (500 ml) chicken
stock 1/3
cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)
1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces
2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into
1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
2 - inch pieces
2 leeks, cut into
1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
2 - inch pieces
2 red potatoes, unpeeled, cut into
1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
2 - inch pieces 1 Tbsp tomato paste 3
cups chicken
stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut into
1/2 - inch ribbons, about 1 - inch long Salt and pepper to tast
2 - inch ribbons, about 1 - inch long Salt and pepper to taste
6 slices bacon, finely chopped
1/2 cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
2 cup chopped onion 1 large leek, finely chopped 4
stocks celery, chopped 3 fresh sage leaves 1/4
cup brown sugar 1 L Kitchen Basics gluten free chicken broth
1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog bun
2 tsp dried sage
2 large eggs 1 pkg Udi's gluten free hot dog buns
• 1
1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone chees
2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil •
2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced •
1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone chees
2 teaspoon dried thyme •
2 cloves garlic, pressed through garlic press • 4
cups beef
stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
1 kg pumpkin, cut into large cubes
2 — 3 carrots (about
250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 —
2 tablespoons olive oil
1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 teaspoon ground cumin 1
1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 cup [
200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable
stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
2 cup canned coconut milk Juice from 1 —
2 sweet oranges *
2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
4 to 6 big handfuls of mixed salad greens, washed and dried
2 cups farro, rinsed and drained 5
cups water (or
stock)
2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar
1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
2 cup good quality olive oil a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumble
2 cup goat cheese, crumbled
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or
2 cups of frozen corn)
2 tbsp salted butter
2 strip of bacon chopped 1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves of garlic 1
cup chicken
stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika
2 tsp curry 1 tsp mustard powder salt and pepper
2 cups half and half hot sauce, optional
1/2 tsp parsle
2 tsp parsley
fresh thyme, chopped
2 heads of garlic, cloves peeled and left whole 4
cups chicken (or veggie)
stock 1/2 cup 2 % milk 1/4 tsp
2 cup 2 % milk 1/4 tsp.
2 cups lobster
stock (see recipe)
2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped
2 cloves garlic, minced
2 shallots, minced
1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîch
2 cup flour 1/4
cup dry sherry
2 tablespoons tomato paste 3
cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1
cup crème fraîche
Pumpkin and Black Bean Soup:
2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable
stock 1 can (14
1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1
1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
2 teaspoon cayenne pepper, more or less to your liking Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
-LSB-...] white or yellow (
1/2 onion) Garlic (2 cloves) Chicken stock, preferably homemade (1 quart)-- how to make chicken stock Sprouted corn flour (1 cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -LSB-...
2 onion) Garlic (
2 cloves) Chicken
stock, preferably homemade (1 quart)-- how to make chicken
stock Sprouted corn flour (1
cup)-- where to buy sprouted corn flour Butter or ghee, grass - fed (3 -LSB-...]
2 cloves garlic 1
cup white or yellow onion, large dice 1
cup organic chicken
stock 1 tsp kosher salt 1.5 tsp curry powder
1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed mea
2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara
2 Tbs Tomato Puree — Use the tube and save the rest
1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
2 Cup wine — Optional
1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
2 Cup Spinach — Frozen 1 tsp Hot sauce
2 Bay Leaves
2 Cubes Chicken
Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
2 —
1/2 pounds of chicken 3/4 cup soy sauce 3 tablespoons brown sugar 2 tablespoons water or chicken stock 1/2 teaspoon ground ginger 1/2 teaspoon garlic powde
2 pounds of chicken 3/4
cup soy sauce 3 tablespoons brown sugar
2 tablespoons water or chicken
stock 1/2 teaspoon ground ginger 1/2 teaspoon garlic powde
2 teaspoon ground ginger
1/2 teaspoon garlic powde
2 teaspoon garlic powder
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1
cup bleached all - purpose flour
1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
2 cup olive oil
1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
2 cub bourbon 3 tbsp chopped garlic 3 bay leaves
2 tbsp chopped fresh thyme leaves 4
cups beef
stock 1 pint pearl onions 1
cup baby carrots or 1
cup sliced carrots 1
cup baby turnips or 1
cup sliced turnips 1
1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radis
2 lbs new or small red potatoes 1/4
cup finely chopped parsley
2 tbsp chopped horse - radish
1 small acorn squash
1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
2 pound purple potatoes 1
cup chopped yellow onion
2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat
1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
2 tablespoon fresh rosemary
1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
2 tablespoon freshly minced garlic
2 tablespoons flour 1
cup beef
stock Polenta for serving (optional)
Extra virgin olive oil 1 red onion
2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli
2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste
2 teaspoons chili powder
1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about
2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
2 cups low sodium vegetable
stock 1
cup uncooked quinoa + 1
1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
2 cup water
2 avocados
2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1.1 lbs (500g) of fresh spinach
2 1/4
cups (56 cl) of vegetable
stock 2 1/4
cups (56 cl) of coconut milk
2 garlic cloves 1 onion
1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 lemon
1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 red scotch bonnet chili pepper (optional)
2 tablespoons of olive oil
2 teaspoons of cumin powder
1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 teaspoon of turmeric powder
1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Salt
Make the quinoa by adding
2 cups water, 1
cup quinoa and
1/2 teaspoon kosher salt in a small stock pot
2 teaspoon kosher salt in a small
stock pot.
I changed a few things: I used
1/2 cup heavy cream instead of half and half, and I used 1-1/4 cup vege stock (reconstituted from cubes) instead of 2 cups that the recipe called for
2 cup heavy cream instead of half and half, and I used 1-1/4
cup vege
stock (reconstituted from cubes) instead of
2 cups that the recipe called for.
Lentil Filling:
2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced
2 - 3 tbsp curry powder
2 small potatoes, peeled and diced 1
cup diced carrot
2 cups bite - sized cauliflower florets 3
cups cooked brown lentils
1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black peppe
2 cup vege
stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes
2 - 3 tsp pure maple syrup sea salt & fresh black pepper
2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced
2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt
1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut mil
2 tsp ground cumin
1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut mil
2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette
2 3/4
cups chicken
stock 1/2 cup unsweetened coconut mil
2 cup unsweetened coconut milk
1 tablespoon olive oil 1 small yellow onion, small dice
1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to tast
2 teaspoon chili flakes 1/4
cup tomato paste
1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to tast
2 cup French lentils, soaked for at least 8 hours and drained
2 cups marinara sauce 6
cups vegetable
stock 1 heaped
cup small - diced vegetable of choice (see headnote) 4
cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
The Mop:
2 tbsp of butter 1 onion chopped
1/2 cup of water 1 tbsp + 1 tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2 tbsp of hone
2 cup of water 1 tbsp + 1 tbsp of Dijon mustard
1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2 tbsp of hone
2 cup of apple cider vinegar
2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional)
2 cups of beef
Stock 1
cup of canned tomatoes Salt Pepper
2 tbsp of honey
1 large yellow onion, chopped a splash of olive oil a couple pinches of salt
2/3
cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4
1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbon
2 cups vegetable
stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbon
2 cup orange juice 1
1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbon
2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin
1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnis
2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced
2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or
2 small), peeled and diced into medium - small cubes 1 (
28 ounce) can diced tomatoes, drained of juice 1
cup beef (or chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked in veg
stock until tender —
2 large stuffer mushrooms —
1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt
2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)
1 large onion, diced
2 - 4 cloves garlic, diced
2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken
stock 1 15 - oz canned tomatoes, diced 1
cup corn
1/2 cup cilantro, chopped 1 - 2 limes, juice
2 cup cilantro, chopped 1 -
2 limes, juiced
Add
2 cups of remaining
stock and
1/2 cup remaining cream, bringing to a bubble
2 cup remaining cream, bringing to a bubble.
1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinega
2 pound green lentils 1/4
cup olive oil
2 cups chopped yellow onions
2 cups chopped leeks
2 teaspoons fresh thyme leaves
2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1
cup chopped celery 1
cup chopped carrots
2 cups chicken
stock 2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced
1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, choppe
2 red bell pepper, diced
1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, choppe
2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about
1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, choppe
2 tsp), dried okay 1 tsp sea salt, more to taste
1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, choppe
2 tsp black pepper, more to taste 1 can (about
2 cups) coconut milk 1
cup chicken broth (or vegetable
stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1.5 kg (3 lbs) Short ribs with bones in 1 onion 3 medium carrots 3 stalks celery 1 bay leaf 4 - 6 sprigs fresh thyme
1/2 liter (2 cups) beef stock 2 tablespoons honey Oil Salt and peppe
2 liter (
2 cups) beef
stock 2 tablespoons honey Oil Salt and pepper
1 tablespoon oil (butter / ghee / coconut oil) 1
1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisin
2 —
2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced
2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste)
2 medium carrots, sliced Potatoes, diced (optional)
2 cups stock 1/3 —
1/2 cup raisin
2 cup raisins
cans pinto beans
2 tbsp olive oil 1 small onion, finely diced
2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable
stock juice of
1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz
2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced
2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Ingredients 1
cup brown lentils 1 large yellow onion, diced small
2 carrots, peeled and diced 4 cloves garlic, miced
2 tablespoons fresh ginger, grated 1/4
cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped
1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green pea
2 cup tomato paste 1
cup vegetable
stock or 1
cup water +
2 veg boullion cubes 1
cup frozen green peas
1
1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground peppe
2 qt of chicken
stock 2 lb butternut squash cut in small cubes
2 tart apples (peeled) cut into small cubes
2 shallots chopped 1 tsp fresh rosemary or
1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground peppe
2 tsp dried 1 tsp fresh thyme or 1 tsp dried
1/2 cup half and half 1/2 tsp salt 1/2 tsp ground peppe
2 cup half and half
1/2 tsp salt 1/2 tsp ground peppe
2 tsp salt
1/2 tsp ground peppe
2 tsp ground pepper
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1
1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan chees
2 cups chopped green cabbage 1
cup chopped onions (1 onion) 1
cup sliced carrots (
2 carrots) 1/4
cup chopped celery (
2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned plum tomatoes
2 quarts Chicken
Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan chees
2 cup peeled, diced potato (
2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into
2 - inch pieces (about 3/4
cup)
1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan chees
2 cup drained chickpeas
1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan chees
2 cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Stuffing:
1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 cup chopped dried figs
1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 cup chopped canned artichoke hearts, excess moisture squeezed out
1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 cup panko (Japanese) breadcrumbs
2 ounces Cabot Sharp Cheddar, grated (about
1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic
1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 teaspoon dried oregano
1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 teaspoon dried thyme leaves
1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butte
2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken:
2 tablespoons canola oil 4 large (1
2 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken
stock 2 tablespoons Cabot Salted Butter
1 acorn squash 1 -
2 tablespoons olive oil, divided 1 small onion, diced 1 -
2 cloves garlic, minced
1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew crea
2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar
2 tablespoons maple syrup
2 cups low sodium vegetable
stock salt and pepper 1/4 -1 /
2 cup or more cashew cream
2 tablespoons avocado oil 1
cup diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned and chopped 3/4 pound chanterelle mushrooms, cleaned and chopped 3/4
cup beef
stock 1/4
cup cream sherry 1/4
cup half & half
1/2 teaspoon sal
2 teaspoon salt
healthy splash of olive oil
1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too
2 large onion, diced 1 clove garlic, minced 1/4
cup spelt flour
2 cups veggie
stock 1 can of full fat coconut milk
2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
I made this using 1 15 ounce can of black beans, drained and rinsed, 1/3 -1 /
2 cup of homemade chicken
stock (I didn't have any vegetable),
1/2 tsp cumin, 1/2 tsp chili powder and 1 crushed garlic clove
2 tsp cumin,
1/2 tsp chili powder and 1 crushed garlic clove
2 tsp chili powder and 1 crushed garlic clove.
1 + 1/4
cup red lentils, preferably soaked for 30 mins or overnight
2 tablespoons coconut oil 1 +
1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1 +
1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
2 teaspoons curry powder 1 teaspoon ground cumin
1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
2 teaspoon ground turmeric
1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
2 teaspoon sea salt 1 400 ml can coconut milk (1 +
1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
2 cups) 3 — 5
cups water (or vegetable
stock) 1/3
cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
ingredients:
1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup leeks, shallots, or onions — diced fine
1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup carrots, peeled and diced 1/4
cup celery, diced
2 gloves garlic, minced
1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup fresh stringbeans, cleaned and diced
1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup broccoli, chopped
1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 —
1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinega
2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8
cups homemade vegetable
stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
1/2 yellow onion, chopped 2 stalks celery, chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 yellow onion, chopped
2 stalks celery, chopped
1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 teaspoon kosher salt
1/2 teaspoon black pepper 1 1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 teaspoon black pepper 1
1/2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 teaspoons crushed rosemary, divided 1 tablespoon unsalted butter 1 tablespoon all - purpose flour
1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 cup chicken
stock (see below)
1/2 to 3/4 cup half - and - half Kosher salt and black pepper to tast
2 to 3/4
cup half - and - half Kosher salt and black pepper to taste
1 can cream of onion soup
2 cups water or chicken
stock 1
1/2 cups shredded Cheddar cheese 1/2 cup Huntsman cheese, crumbled 3 cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely choppe
2 cups shredded Cheddar cheese
1/2 cup Huntsman cheese, crumbled 3 cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely choppe
2 cup Huntsman cheese, crumbled 3
cups cooked elbow macaroni 4 tablespoons buttered bread crumbs
2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced
1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce
2 cup to 1
cup chicken
stock 2 Tablespoons tomato paste
1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce
2 cup dry white wine
2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme
1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce
2 cup sour cream Thickening: 1
cup milk and
2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce
2 tablespoons finely chopped chipotle chile 1 tablespoon salt
2 cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about
2 medium squashes)
1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
2 cup terriyaki sauce 3
cups water 3
cups chicken
stock 1 teaspoon ground cinnamon
1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
2 teaspoon bay leaf
1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1
1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnis
2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
ingredients SPRING LAMB STEW
2 tablespoons olive oil
1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 cup all - purpose flour 1 and
1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 pound lamb shoulder (large dice or cubed)
1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 teaspoon allspice
1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 teaspoon nutmeg 1 tablespoon tomato paste
2 cloves garlic (peeled, minced)
1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 pound shallots (peeled, quartered) 1 pound baby new potatoes
1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 pound carrots (peeled, large dice)
2 tablespoons fresh oregano
2 cups red wine
2 cups tomato puree
2 cups low - sodium chicken
stock 2 bay leaves 1
cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar
1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 bunch fresh dill (finely chopped)
1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste
2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)