Not exact matches
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped
green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
The essentials are cilantro and
sliced green onion, but almost
as necessary is spicy kimchi (some like it hot), black sesame seeds, lime juice and a soft boiled egg.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work
as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4
green onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce
greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet
onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of
green onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup
as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
I like to sprinkle some thinly
sliced green onion on such a salad
as well.
Autumn Filling coconut oil or olive oil for frying 1 small red
onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the
green leaves
as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Two 8 - ounce packages tempeh, any variety * 1
green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red
onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or
as needed to coat ingredients
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled
onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such
as Major Gray a
green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef
Green onions,
sliced diagonally for garnish
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise *
green tops from 1 bunch of
green onions / scallions, cut to approximately same length
as carrots and peppers * 12 oz.
I use it
as a sandwich spread: just spread a couple tablespoons on a couple
slices of good whole grain bread, top with shredded carrots, paper thin
slices / slivers of
onion and
green and / or red pepper rings.
Next get out the
green onions Remove tops, and
slice the rest; I use
as much of the
green onions as I can with this recipe.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold
as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven
green onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
It is made from
slices of sirloin, so it's using
Green me, and of course has all of the necessary ingredients that go into a Philly steak, such
as a bell peppers in multiple colors, and an
onion.
1 tablespoon olive oil 1/2 medium
onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth
as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
4 tablespoons olive oil 2 large
onions, peeled and
sliced into rounds 1/4 inch thick 1-1/4 cups
green or brown lentils, sorted and rinsed 1 cup long - grain brown or white rice (such
as basmati) 1 cinnamon stick 1/2 teaspoon allspice 1 teaspoon cumin 1 teaspoon salt, or to taste Freshly ground pepper, to taste 1 - 2 tablespoons lemon juice (optional) 1/4 cup chopped fresh parsley
These colorful latkes make a stunning presentation when served on a platter with toppings such
as sour cream, diced tomatoes, chopped
green onions, chopped cilantro or parsley, thinly
sliced avocado, whole or
sliced olives, and hot sauce.
Vegetarian Mushroom Soup with
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
Greens Recipe 1 tablespoon olive oil 1 large
onion, chopped 1 package (10 ounces) fresh crimini mushrooms,
sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty
greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
greens (such
as Power
Greens with kale, spinach and chard) Sambal oelek chili
Greens with kale, spinach and chard) Sambal oelek chili sauce
Add some raw
sliced green onions to each
as well.
1 small bunch thin
green onions, including a bit of the
greens, thinly
sliced (also known
as scallions)
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
Serve with your choice of accompaniments such
as red
onion slices, leafy
greens, and / or salsa.
1 tablespoon chopped or minced fresh
green or red chile, such
as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium
onion,
sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight
15 Key or Mexican limes 1 cup salt 10 whole bird peppers such
as piquins or chiltepins or 2 habaneros, halved 3 cups water 1/2 cup vinegar 1/2 cup sugar 2 cardamom pods 1 tablespoon whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic,
sliced 1 bunch
green onions, white part only, chopped
crushed red pepper flakes
as I did * 1 tablespoon minced garlic * 1 tablespoon minced ginger * 3 - 4
green onions,
sliced * 2 Tb.
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium
onions,
sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot
green chiles, such
as serrano, seeds and stems removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and
sliced
5 medium - sized
onions,
sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped
green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt,
as needed for seasoning Soybean or Vegetable oil, for frying
other toppings such
as salsa, cheese,
sliced green onions, finely diced
onions, mushrooms (optional)
4
slices smoked turkey 1 - 2 tsp finely diced red
onion or shallot 1/3 avocado, chunked handful of micro
greens — fresh herbs (cilantro in particular) or just rough chopped
greens would be amazing here
as well
Kimchi mixture 4
green onions,
sliced crosswise in 1/2 inch pieces 1 tablespoon fresh ginger, ground or minced 3 — 4 cloves garlic 1 — 2 tablespoons chile flakes or gochugaru powder Note:
As always, adjust the spiciness to your palate.
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more
as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 small
onion, chopped 8 ounces
sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces
greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12
slices of bread, toasted 1 or 2 avocados, thinly
sliced Sriracha or hot sauce (optional)
2 teaspoons virgin coconut oil 1/2 cup chopped yellow
onion 2 garlic cloves, minced 1 cup brown or
green lentils 1 cup coconut milk 1 cup water 1 tablespoon garam masala 1/2 to 1 teaspoon fine sea salt 1 cup finely chopped mustard
greens 1 medium heirloom tomato such
as Cherokee Purple,
sliced