Sentences with phrase «freshly roasted onions»

Freshly roasted onions and cranberries add a wonderful sweet and hearty flavor combination to the filling — all completely natural.

Not exact matches

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

The company's Marathon Chicken Burgers, for example, are made with «freshly ground chicken seasoned to perfection with feta cheese, spinach, roasted red peppers, onions, olive oil, herbs and spices.»

2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (toROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (toroasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped

Curried Roasted - Cauliflower Soup 1 head cauliflower, cut into florets 1 apple, peeled and cut up into eighths 1 large onion, same drill 4t olive oil, divided Sprinkle of kosher salt and freshly ground pepper

Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.

2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper

Loaded ketchup contains celery, onions, carrot, capsicum, fennel and freshly roasted tomatoes and garlic.

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)

olive oil 1/3 cup dried cranberries 1/3 cup roasted cashews, roughly chopped 2 - 3 green onions, thinly sliced salt and freshly ground black pepper, to taste

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)

pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.

ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cRoasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste

ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1 cup Sharp cheddar cheese (grated) 1 cup Colby Jack cheese (grated) 1 cup Monterey Jack cheese (grated) 1 cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip

6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)

ingredients ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red onion

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

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to taste)

2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste

1 1/2 Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinlyRoasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinlyroasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced

4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder Freshly ground black pepper and salt, to taste 1 small avocado, sliced

1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large cucumber, thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato, thinly sliced 1/2 small red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea salt and freshly ground black pepper vinaigrette (see below)

● 2 large beets, roasted ● 12 oz potatoes ● 1 celery rib, chopped ● 1/2 small red onion, minced ● 2 hard - boiled eggs, peeled and finely chopped ● 2 tbsp chives, chopped ● 2 tbsp fresh dill, chopped ● 2 tbsp sherry vinegar ● 2 tsp Dijon mustard ● Salt to taste ● 1/4 cup extra-virgin olive oil ● 1/4 cup plain Greek yogurt ● Freshly ground pepper to taste

2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste

Being a concept restaurant, the Sarong serves freshly prepared mouthwatering south east Asian delicacies like the roast duck salad with red onion or the grilled chicken with a soy honey glaze, or if you so desire, a gluten free meal too could be prepared on special request.

Kaz Wine Pairings Indian - Spiced Tomato Soup Maple - Lemon Crème Brulée With Amaretti Cookie Seared Brussels Sprouts with a Smoked Gouda Sauce and Freshly Grated Horseradish More Recipes from the Green Wine Guide Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme Chèvre - Stuffed Dates with Pomegranate Molasses and Chili Oil Tempeh, Broccoli, and Red Bell Pepper Stir Fry Chiogga Beets with Vanilla Bean Vinaigrette and Toasted Hazelnuts Winter Salad with Roasted Root Vegetables and a Balsamic Reduction Risotto with a Portabella Duxelle More from the Green Wine Guide Medlock Ames» Organic Vineyard Features Mini Cows and a Century - Old Biker Bar Going «Beyond Organic» with Jacuzzi Vineyards and Cline Cellars

More Recipes from the Green Wine Guide Winter Salad with Roasted Root Vegetables and a Balsamic Reduction Risotto with a Portabella Duxelle Indian - Spiced Tomato Soup Maple - Lemon Crème Brulée With Amaretti Cookie Seared Brussels Sprouts with a Smoked Gouda Sauce and Freshly Grated Horseradish Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme Chèvre - Stuffed Dates with Pomegranate Molasses and Chili Oil Tempeh, Broccoli, and Red Bell Pepper Stir Fry Chiogga Beets with Vanilla Bean Vinaigrette and Toasted Hazelnuts More from the Green Wine Guide Kaz Vineyard & Winery: Serious Organic Wine for the Not - So - Serious Medlock Ames: An Organic Vineyard with Mini Cows and a Century - Old Biker Bar Jacuzzi Wines and Cline Cellars: «Beyond Organic» Winemaking