Heat Level: Mild Ingredients: Distilled Vinegar, Fresh Roasted Yellow Peppers, Fresh Caribe Peppers,
Fresh Yellow Potato, Fresh Yellow...
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 pepper
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium
yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red
potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet
potato peeled and large dice1
yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger
fresh or powdered1 can...
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)
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet
potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or
yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded
fresh basil
This recipe infuses red, purple, and
yellow baby
potatoes with
fresh rosemary and spicy garlic.
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 vinegar
This
fresh grilled octopus salad with red and
yellow tomatoes, sliced fingerling
potatoes and caramelized onions included two octopus tentacles that were perhaps the most tender and succulent I've ever had.
ingredients TUNA NOODLE CASSEROLE WITH
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium
yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons
fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar
potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup salted
potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup jalapeno flavored
potato chips (cru
potato chips (crumbled)
I added chopped
fresh rosemary and used little
yellow, red, and purple
potatoes and it turned out fantastically.
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped
fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold
potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces
yellow crookneck squash or regular
yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped
yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet
potatoes), washed and chopped 4 clove garlic, crushed 1 handful of
fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
• 1 1/2 pounds new red
potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small
yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices
fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
6 - 7 carrots, peeled and chopped 2 medium
yellow potatoes, peeled and chopped (Yukon Gold would be perfect) 1 large or 2 medium onions, chopped 2 teaspoons garlic, finely chopped 2-1/2 teaspoons
fresh ginger, finely chopped 4 cups vegetable stock or water (or 2 cups stock and 2 cups water) 1/2 teaspoon salt 1/2 teaspoon white pepper Water for sautéing the onions and garlic (makes it fat - free)
12 ounces
fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold
potatoes, boiled and cooled 2 hardboiled eggs 1 pound
fresh green beans (I used a mix of
yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon
fresh dill 1 clove garlic
Red Lentil Soup with Sweet
Potatoes and Kale 1 tablespoon olive oil 1 medium white or
yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces
fresh sweet
potatoes, peeled and cubed (2 cups) 4 cups chopped
fresh kale leaves (stems removed) Freshly ground black pepper
There was gravlax, pickled vegetables (for me, mainly — I can't get enough of them), and gorgeously buttery
yellow potatoes flecked with verdant
fresh dill.
2 sweet
potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2
yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups
fresh spinach salt and pepper, to taste
ingredients SPINACH AND SWEET
POTATO FILLING: 2 medium sweet
potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons
yellow curry powder 1 teaspoon
fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1
yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons
fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon
fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons
yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
3 large sweet
potatoes 1 1/2 cups corn,
fresh or frozen 1 tsp chili powder 2 tsp cumin 1/2 tsp oregano 1 Tbsp canola oil 1/2 medium
yellow onion, diced 1 (15 oz.)
I didn't have the
fresh garlic heads; I took a bag of the teeny tiny
yellow fingerling
potatoes and used the extra 1 Tssp oil, chopped
fresh thyme, more chopped
fresh rosemary, salt & pepper, and laid the
potatoes around the tenderloin.
1 1/2 cups finely diced russet
potatoes (about 1 medium
potato) 1/4 cup finely diced red bell pepper 1/2 small
yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon
fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small
yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs
fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold
potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
Crispy baked sweet
potatoes, spicy black beans,
yellow peppers and
fresh avocado make this meal both delicious and nutritious!
Last weekend at my farmers market I ran into these beauties, a warm
yellow and a purple cauliflower, rainbow carrots, sweet
potatoes and
fresh dill.
1 lb medium - size
yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb
fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper
Baby Purple Artichoke and
Fresh Pea Soup Cabbage Cottage Potage Cauliflower & Chicken Soup with Rosemary Chili Bean Soup Chilled Leek and Zucchini Soup with Pancetta Chorizo & White Bean Soup with Queso Fresco Cold Cucumber Yogurt Soup with Tomato and Pistachio Creamy Zucchini Soup Gamjatang ~ Korean Pork Bone &
Potato Soup Green Curry with Chicken & Thai Eggplant Gumbo ~ Shrimp, Chicken & Andouille Sausage Hearty Burgundy Lamb Soup with Rosemary Jerusalem Artichoke Soup with Bacon & Hazelnuts Leftover Oddments Soup Mushroom Soup New England Clam Chowder Homemade New England Common Crackers Rancho Gordo
Yellow Eye Bean Soup Shrimp Mango Curry with Tamarind & Mint Simply Made Chicken Soup with Comte Croutons Spicy Corn Bisque with Chorizo, Poblano & Lime Sweet
Potato and Coconut Milk Soup with Thai Pesto Thai Curry Beef Stew Thai Curry Chicken Noodle Soup Tomatillo Albondigas Soup Turkey Lentil Curry Soup with Ginger & Garam Masala Turkey Pho
Yellow Split Pea Soup with Shrimp and Ham
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
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2
yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2
potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp
fresh thyme 1 cup large white beans
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1
yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced
potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced
fresh parsley
-LSB-...] Via (PaleoOMG) Ingredients 2 sweet
potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat 2 garlic cloves, minced 1/2
yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 5 - 6 cups
fresh spinach salt and pepper, to taste Preheat oven to 425 degrees.
Fresh chicken with carrots,
potatoes, asparagus, parsnips,
yellow squash, brussels sprouts and cabbage simmered in a savory chicken broth
For healthier, flavorful scalloped
potatoes, use skim milk, then add chopped
fresh sage leaves and thinly sliced
yellow onion.
shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds
yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped
fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped
fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper
This delicious summertime dish features
fresh herbs, tender
potatoes, and
yellow summer squash.
Flavorful roasted chicken thighs, paired with creamy
yellow potatoes, carrots and lots of
fresh green peas make for a yummy and healthy meal.
Here is what I packed for my 4 year old for lunch today: Leftover grass fed steak using this grill rub Leftover pommes persillade (sauteed
potatoes with garlic)
Fresh local
yellow peppers Sauerkraut Fermented ketchup (probiotics) Need more lunch ideas and... Continue Reading
Ingredients: Unsalted butter,
yellow onion,
fresh oregano, garlic, all - purpose flour, chicken broth, sweet
potatoes, chipotle pepper in adobo, adobo sauce, orange zest, kosher salt, cinnamon, creme fraiche or sour cream, toasted pumpkin seeds
Ingredients: Garlic, avocado oil,
yellow onion,
fresh broccoli, russet
potato, salt, low - sodium vegetable or chicken broth, apple cider vinegar, black pepper, raw honey, plain whole - milk yogurt,
fresh parsley
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet
potato, peeled and chopped 1
yellow onion, chopped 3 tablespoons
fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
bag baby spinach 1 large sweet
potato 1
yellow onion 1 large knob
fresh ginger Garlic 1 red bell pepper 2 large heads broccoli Ground coriander Cumin seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your local Asian market to find some of the ingredients, but once you have everything, this soup comes together in a flash!
Sweet
Potato Sliders Yield: 2 - 3 servings You will need: knife, cutting board, baking sheet, grill or saute pan, spatula or tongs 1 large sweet potato 1 large yellow onion 1 lb ground buffalo (or beef) Fresh basil and... [Read mo
Potato Sliders Yield: 2 - 3 servings You will need: knife, cutting board, baking sheet, grill or saute pan, spatula or tongs 1 large sweet
potato 1 large yellow onion 1 lb ground buffalo (or beef) Fresh basil and... [Read mo
potato 1 large
yellow onion 1 lb ground buffalo (or beef)
Fresh basil and... [Read more...]
Ready in 60 minutes Ingredients 16 Yukon gold (or any round
yellow)
potatoes, washed 1 red onion, peeled and chopped 8 vine tomatoes
Fresh rosemary, chopped
Fresh bay leaves, chopped 1 Tbsp.
2 large yukon gold
potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large
yellow onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black pepper 1/2 cup chopped
fresh cilantro
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
Ingredients, Serves 4 - 6 11 Yukon
potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1
yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni
fresh ground pepper sea salt
Preparation Time: 20 - 25 minutes Cooking Time: 1 hour Ingredients, Serves 4 - 6 11 Yukon
potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1
yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni
fresh ground pepper sea salt Directions Preheat oven to 400 degrees.
1 1/2 cups finely diced russet
potatoes (about 1 medium
potato) 1/4 cup finely diced red bell pepper 1/2 small
yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon
fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
2 medium Yukon Gold
potatoes 2 medium sweet
potatoes 1 medium
yellow onion Egg Replacer brand egg substitute (equivalent of 2 large eggs) 1/2 cup matzo meal 1 tablespoon minced
fresh thyme leaves 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup canola oil