Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced
Pinch of red pepper flakes Salt and pepper to taste
Not exact matches
Add onion, a
pinch of salt, black
pepper,
red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.
Warm the oil or ghee in a large saucepan over medium heat, add
red pepper flakes, onion and a
pinch of salt and cook for 7 minutes, until translucent.
can tomato sauce, chopped garlic,
salt and
pepper, oregano, basil a
pinch of sugar and crushed
red pepper flakes.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon *
pinch or two
of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher
salt Cracked black
pepper Coarse ground white
pepper 1
pinch of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
extra virgin olive oil
Pinches of crushed
red chili
pepper flakes, kosher
salt and freshly ground black
pepper 2 tbs.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk
salt and
pepper to taste
pinch of chili
pepper flakes (I used bird's eye chili
flakes, which is hotter than regular
red pepper flakes.
Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil,
salt, freshly ground black
pepper and a
pinch of crushed
red pepper flakes.
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A
pinch or two fresh ground
pepper A
pinch cayenne
pepper or
red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Mix together in a bowl: 2 T olive oil, 3 T
red wine vinegar, 1 t honey, a
pinch of red pepper flakes,
salt and
pepper.
for the cilantro tahini: 1 cup
of loosly packed cilantro 2 tablespoons
of tahini 1 clove
of garlic 1/4 teaspoon
of salt pepper + a
pinch of red pepper flakes about 1/4 cup
of water
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil
Pinch of crushed
red pepper flakes Sea
salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Add a bit
of seasoning: a
pinch of salt, some freshly - ground black
pepper, and the
red pepper flakes.
Tahini Sauce 1/4 cup sesame tahini 1/4 cup purified water juice
of 1 lemon 1 garlic clove — chopped sea
salt — to taste tiny
pinch red pepper flakes (optional)
You just combine 1 pound ground pork a teaspoon each
of fennel seeds, dried sage, garlic powder,
salt and a little
pinch of red pepper flakes.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime
pinch of salt and
pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili
peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary
Pinch of red pepper flakes 1/2 teaspoon kosher
salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano
pinch of rosemary
pinch of red pepper flakes 1/2 tsp kosher
salt fresh ground
pepper to taste
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon paprika 1/2 teaspoon dried thyme 1/4 teaspoon onion powder 1/4 teaspoon garlic powder
Pinch of red pepper flakes 1 teaspoon kosher
salt 1/2 teaspoon black
pepper
Add the bay leaf, a
pinch of red pepper flakes, and season with
salt and freshly ground black
pepper.
-LSB-...] fresh ground ginger 2 tbsp
of sesame oil 2 tbsp
of coconut aminos (soy sauce replacement) 2 tbsp
of date paste 2 tbsp
of lemon juice A
pinch of salt Red pepper flakes to taste -LSB-...]
sea
salt, to taste
pinch of red pepper flakes 1/2 cup extra virgin olive oil
Toasted gluten - free bread, avocado sliced on top,
pinch of sea
salt, squeeze
of lime + sprinkle
of crushed
red pepper flakes.
Stir in the coconut milk and season with
salt and
pepper and a
pinch of red pepper flakes.
Serves: 1 Prep time: 3 minutes Cook time: 5 - 7 minutes Total time: 8 - 10 minutes Ingredients 1 corn tortilla 1/4 ripe, Fresh California Avocado, seeded and peeled
Pinch of salt, to taste Squirt
of lime juice, to taste
Red pepper flakes, to taste 1 slice bacon, cooked 1 hard - boiled egg, sliced Directions
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed
Pinch of red pepper flakes Sea
salt, to taste 4 fresh basil leaves, torn into bits
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf
pinch of red pepper flakes 1/4 teaspoon + fine grain sea
salt 1 tablespoon fresh lemon juice
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion
salt 1
pinch of red pepper flakes 1 crushed bouillon cube
Stir in the egg, parmesan cheese, 1/2
of he breadcrumbs,
salt,
pepper, and a
pinch of red pepper flakes.
Take out a large skillet, and, while it is still cold, add the olive oil, garlic,
red pepper flakes, and 2 big
pinches of salt.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea
salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice
Pinch of crushed
red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp
salt, plus a
pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed
red pepper flakes (I used Aleppo chile
flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon
pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or
pinch of red pepper flakes kosher or sea
salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black
pepper 1/4 tsp dried thyme
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if n
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape
Pinch of kosher salt, if n
Pinch of kosher
salt, if needed
Chipotle - tomato sauce: 2 tablespoons extra-virgin olive oil 2 big
pinches of red pepper flakes 2
pinches of salt 1 large clove garlic, chopped 1 14 - ounce can crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce from a can
of chipotle
peppers
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea
salt 1/4 teaspoon freshly ground black
pepper 2 teaspoons
of sweet basil
Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big
pinches of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon
salt 1/4 cup walnuts or pine nuts, lightly toasted
Finely grind blueberries,
red pepper flakes, and a
pinch of kosher
salt in spice mill or with mortar and pestle.
red pepper flakes, and a
pinch of salt in olive oil, undisturbed, until the tomatoes are caramelized and borderline blackened on one side, about 5 minutes.
Add ground pork and season with
salt, Chinese Five Spice Powder and a
pinch of black
pepper or
red pepper flakes and cook stirring occasionally until cooked thoroughly, about 7 - 8 minutes.
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~
pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon
salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell
peppers of choice (I used four mini sweet bell
peppers)
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell
pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark
red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne
pepper Fresh cracked
pepper A few
pinches of salt (around 1/2 tsp)
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination
of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course
salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous
pinch of red pepper flakes or cayenne
pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.
Toss pork, cornstarch,
red pepper flakes, a
pinch of salt, and 1 Tbsp.
Toss short ribs, cornstarch,
red pepper flakes, a
pinch of salt, and 1 Tbsp.
1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon
red pepper flakes 1/4 teaspoon dried cilantro, optional
Pinch of fine sea
salt
Toss shrimp, cornstarch,
red pepper flakes, a
pinch of salt, and 1 Tbsp.
Stir oil, garlic,
red pepper flakes, and 2 big
pinches of salt in a cold, large skillet.
Toss 1 pound
of (peeled, deveined) shrimp, 1 1/2 teaspoons cornstarch (for crispiness and to thicken the sauce at the end
of the recipe), 1/2 teaspoon
red pepper flakes, a
pinch of salt, and 1 Tbsp.