Add a sliced cucumber, peeled and sliced ripe mango (large), handful of cherry tomatoes,
finely sliced bell pepper.
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red
bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove,
finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon
finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red
bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
1 red
bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp
finely chopped fresh rosemary 1/4 tsp salt Freshly ground black
pepper
1/2 onion,
finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red
bell pepper Few sprigs fresh thyme Salt and
pepper Few tablespoons soft goat cheese, for serving
3 to 4 cups shredded cooked chicken 4 cups
finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly
sliced 1 green
bell pepper,
finely sliced in short strips 1 long red chilli,
finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups
finely chopped onion 1/2 cup
finely chopped green
bell pepper 1/2 cup
finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red
pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne
pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib,
finely chopped 1/2 small red onion,
finely chopped 1/2 red
bell pepper, seeded and
finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup
sliced pickled jalapeno chilies,
finely chopped salt and
pepper
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red
bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed,
finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red
bell pepper, chopped (1 cup) 1 jalapeno chile
pepper, seeded and
finely chopped 8 large radishes, halved and thinly
sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red onion 1/2 cup
bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or
finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal
slices Onion
slices — cut into 16 even - sized squares 2
bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons
finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black
pepper
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red
bell pepper, quartered 1 green
bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and
pepper 3 tbsp
finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow onion,
finely chopped 1 each red and yellow
bell pepper,
finely chopped 3 cloves garlic,
finely sliced 1 tbsp each... [read more]
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red
bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot, very
finely diced 1/2 green apple,
finely diced 2 green onions, thinly
sliced
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion,
finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red
bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (
finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly
sliced) Kosher salt and freshly ground black
pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very
finely diced) 1/2 red
bell pepper (top removed, seeded,
finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup yellow onion, thinly
sliced 1 cup red
bell pepper, thinly
sliced 2 cloves garlic,
finely chopped 2... Continue Reading →
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion,
finely diced 2 garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red
bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion,
finely chopped 1
bell pepper (red or green),
finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions,
finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red
pepper flakes (optional)
1 dried Anaheim chile, stemmed, seeded 1 fresh red Fresno chile,
sliced 1/4 - inch thick 1/2 red
bell pepper, seed,
sliced 1/4 - inch thick 2 tablespoons roughly chopped garlic 1/4 cup
finely diced shallot 1 cup white vinegar 2 tablespoons salt
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion,
finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled,
finely diced) 1 cup green
bell pepper (stemmed, seeded,
finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion,
sliced 3 garlic cloves,
finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black
pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green
bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1 red onion,
sliced 1 fresh red chilli,
sliced 1 knob of fresh ginger,
finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red
bell pepper (capsicum),
sliced into strips 3 spring onions,
sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black
pepper 100g baby kale leaves, washed
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red
bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup
finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Ingredients 8 oz Fettuccine 3
slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion,
finely chopped 1 small red
bell pepper, seeded and chopped Freshly ground black
pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion,
finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground
pepper 8 red, yellow and / or orange
bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon
finely chopped marjoram For serving: (optional) Avocado (
sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red
bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms,
sliced 2 cloves garlic,
finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions —
sliced 1/2 red
bell pepper — cubed 1 - 2 ear of corn — kernels
sliced off 1/2 small green cabbage —
finely shredded 1/2 lime — juiced sea salt and freshly ground black
pepper 2 tablespoons sesame seeds — optional
1/2 cup chopped fresh pineapple 1/4 cup
finely chopped red
bell pepper 1 green onion, thinly
sliced 1 small red onion,
finely diced 2 tablespoons lime juice 1/2 jalapeño
peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basil
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly
sliced 1 small red
bell pepper, seeded and diced,
finely diced 1 small jalapeno seeded,
finely diced 1/2 small red onion,
finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black
pepper
for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly
sliced 1 large cob of corn, kernels removed 1 small red
bell pepper, stemmed and julienned 1 small shallot, thinly
sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves
finely chopped
1 Tbsp olive oil 6 oz
sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1
bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp
finely grated Parmesan 2 Tbsp fresh lemon juice 4 oz reduced - fat Cheddar, shredded (1 c) 1 c fresh whole wheat breadcrumbs, toasted
Makes one 12 - inch long baguette; about 24
slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup
finely chopped red
bell pepper (about 1 medium) 1/2 cup
finely chopped sun dried tomatoes in olive oil 1/4 cup
finely chopped Kalamata olives 2 oz
finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black
pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation:
Slice off both ends of the baguette.
4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red
bell pepper, thinly
sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions,
finely sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic,
finely chopped • 150g French shallot,
finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into
slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red
bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green
bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
Ingredients: 4 (6 - ounce) sole fillets 2 zucchini, cut into 1 / 2 - inch - thick
slices 2 cups fat - free, low - sodium chicken broth 1 celery stalk,
finely chopped 1 cubed red
bell pepper 1/8 teaspoon red
pepper flakes
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP
finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red
bell pepper,
sliced into thin 2 - inch long strips 1 yellow, orange or green
bell pepper,
sliced into thin 2 - inch long strips 3 carrots, peeled... Read More»
* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger,
sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2
bell peppers (your choice of colors),
finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and
pepper
Finely slice the red
bell pepper if using.
4 large red potatoes, scrubbed 1/2 cup thinly
sliced red onion 1 red or yellow
bell pepper, seeded and
sliced 1/4 cup
finely chopped fresh parsley 1/4 cup cider vinegar 2 tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black
pepper
This yummy vegan recipe recommended by Dr. Oz was featured in AARP Magazine: Ingredients 1 tablespoon olive oil 3 tablespoons chopped red onion 1 clove garlic,
finely chopped 6 brown mushrooms,
sliced 1/2 cup thinly
sliced zucchini 1/2 small red
bell pepper, thinly
sliced 1/4 teaspoon black
pepper 1 whole wheat pita, warmed,
sliced in half Directions 1.
Ingredients, Serves 4 1 onion,
finely chopped 3 cups water or low - sodium vegetable broth 1 red
bell pepper, diced or
sliced -LSB-...]
Instead you could
finely slice some yellow or orange
bell pepper on a mandolin and add that in as substitute.
cayenne
pepper 1 clove garlic, minced 1/2 avocado,
sliced 1/2 cup frozen corn, thawed 1/4 red
bell pepper,
finely chopped 1/2 shallot,
finely chopped 1 tablespoon cilantro,
finely chopped 2 tablespoons olive oil 1 tsp.