Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons
olive oil 2 leeks, white part chopped 4
scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Ingredients 2 cloves garlic 3
scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into
slices on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin
olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1
scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced
Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4
scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
2 Tablespoons
olive oil 3 cloves of garlic, minced 1 medium onion, thinly
sliced 2 green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly
sliced (or 2 packages of store bought seitan,
sliced) 1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of
scallions, thinly
sliced, approx. 3/4 cup
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4
slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin
olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg
scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.
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
2 cups water 1 cup coarse bulgur wheat 1 bunch
scallions,
sliced 2 Roma tomatoes, chopped 2 Kirby cucumbers, peeled and chopped 1 bunch Italian parsley, stems removed 2 garlic cloves, peeled 1/4 cup
olive oil 2 tbsp.
3 bunches
scallions, trimmed and thinly
sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin
olive oil fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh lemon juice.
2 tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped
scallions, for garnish.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin
olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes,
sliced in half 1 Cup of golden tomatoes,
sliced in half 5
Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin
olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6
scallions, thinly
sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon
olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients CHICKEN WITH SAFFRON, ONIONS AND
OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to
OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin
olive oil 1 tablespoon flour 1 teaspoon saffron 8 cups onions (peeled, thinly
sliced) 2 bay leaves 1/2 cup Morroccan
olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to
olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1
scallion (
sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons
olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup
scallions (
sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon
olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch
scallions (thinly
sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2
scallions, white and green parts,
sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin
olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4
scallions (
sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon
olive oil (for the cooked noodles)
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp
olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and
sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and
sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped
scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado
slices for garnish
1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6
scallions, thinly
sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons
olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly
sliced diagonally
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup
olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2
scallions, thinly
sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
2 1/2 pounds stew meat 1 rounded tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 3 tablespoons extra-virgin
olive oil 2 medium onions, thinly
sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2 tablespoons butter 3 tablespoons pine nuts 2 cups couscous 4
scallions, chopped
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
1 cup farro 4 tablespoons
olive oil 2 tablespoons lemon juice [can use red wine vinegar or balsamic vinegar if you don't have any lemon] 1 — 2 tomatoes, seeded and chopped roughly 4 - 6 radishes, thinly
sliced 4
scallions, chopped 1 bell pepper, seeded and chopped roughly Salt and pepper to taste
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3
scallions,
sliced 6 - 8 large pitted green or black
olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly
sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
One 18 - ounce tube polenta 1 1/2 tablespoons
olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves,
sliced crosswise 5 to 6 ounces fresh baby spinach 4
scallions, green and white parts,
sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup
sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons
olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2
scallions thinly
sliced 2 tablespoons chives
Toss the sweet potato, red pepper,
scallions and 1 clove garlic, thinly
sliced, with 1 tablespoon
olive oil, 1 teaspoon cumin and a pinch of salt in a large bowl.
4 tablespoons extra virgin
olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2
scallions, white and light green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin
olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin
olive oil Salt Fresh ground pepper
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite
olive oil 2 tablespoons capers roughly chopped 1 to 2
scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
Ingredients 1 tablespoon
olive oil 1/2 small onion, cut into half moons (or 3 scallions, sliced) 6 white mushrooms, wiped clean and sliced pinch salt 1/4 teaspoon thyme 1 clove garlic, minced 1/2 cup cooked quinoa 2 tablespoons grated parmesan Olive Oil Frie
olive oil 1/2 small onion, cut into half moons (or 3
scallions,
sliced) 6 white mushrooms, wiped clean and
sliced pinch salt 1/4 teaspoon thyme 1 clove garlic, minced 1/2 cup cooked quinoa 2 tablespoons grated parmesan
Olive Oil Frie
Olive Oil Fried Egg
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)
12 ounces fresh mushrooms,
sliced 1 / 4 - inch thick 3 tablespoons extra virgin
olive oil salt and pepper 2 bunches of
scallions, trimmed 4 large
slices of hearty, whole - grain bread 1 cup Poblano Yogurt * (recipe below) 1 cup cooked lentils, or white beans
In a small bowl, combine the charred minced peppers,
sliced grapes, fennel,
scallions,
olive oil, lime juice, and salt and cayenne.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons
olive oil (plus more to garnish) 3
scallions (finely
sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon
olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3
scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon
olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems
sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3
scallions, trimmed and cut diagonally into thin
slices (about 1/2 cup) Lemon Dressing: 1/4 cup
olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
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 cilantro
Ingredients 4 tablespoons butter 1 medium yellow onion, diced 8oz cremini mushrooms, thinly
sliced 4
scallions, white and green parts separated, thinly
sliced 1 teaspoon soy sauce 1/4 cup white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed in
olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon
olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3
scallions (root ends removed, thinly
sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (melted)
5 small sweet potatoes 2 tablespoons
olive oil 3
scallions,
sliced thinly, white and green parts separated 2 handfuls baby spinach 2 tablespoons salsa 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup black beans 1/2 cup shredded white cheddar cheese 1 tablespoon chopped cilantro
4
slices rye bread, torn into small pieces 3 tablespoons
olive oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and
sliced into rings 1 ounce shaved white cheddar 3
scallions, thinly
sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice of 1 lime
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons
olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons
scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons
olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7
slices day - old sandwich bread (cubed, Pullman loaf) 4
scallions (root ends removed, thinly
sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
Ingredients: 1 tablespoon
olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly
sliced (white and light green parts only)(or sub with a
scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons
olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled,
sliced) 1 jalapeno (stemmed,
sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons
olive oil 1 and 1/2 -2 cups water 1 bunch
scallions (root end removed, thinly
sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)
Garnish with
sliced red onion, parsley,
scallions, and a drizzle of
olive oil if desired.
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin
olive oil Freshly ground black pepper 1 large cucumber, cut into 1 / 4 - inch pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat - leaf parsley 1/2 cup chopped fresh mint 2
scallions, thinly
sliced
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6
scallions, green and white parts, thinly
sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons
olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste
ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup
scallions (thinly
sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup
sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup
olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)