Serve immediately, with
additional chopped tomatoes, parmesan, basil, and salt and pepper.
Not exact matches
Add the
chopped tomatoes and the marinated fish pieces and cook slowly for an
additional 15 to 20 minutes, until the fish is cooked and tender.
Note: I drizzled the remaining olive oil from the sauté pan over the
tomatoes and garnished them with
additional chopped parsley.
My changes: Arugula instead of chard Omitted onion 5 garlic cloves instead of 1 2
additional italian sausages 1
chopped tomato pinch of red pepper flakes
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly
chopped 6 ounces portobello mushrooms,
chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum
tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or
additional wine 1/2 cup
chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
The dressing is then poured over
chopped tomatoes, goat and feta cheese, and
additional chopped basil.
Add the
additional sea salt and pulse until all ingredients are combined and the olives and
tomatoes are very finely
chopped.
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry powder,
additional bay leaves fresh from the tree, a
tomato chopped, 1 can of roasted red
tomatoes (diced), turmeric, extra carrot, celery and garlic sautéed in a combo of coconut oil / olive oil.
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape
tomatoes, halved 1/4 cup
chopped flat leaf parsley Pepper and
additional salt to taste
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus
additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry
tomatoes (quartered) or grape
tomatoes (halved) 1/4 cup
chopped, fresh cilantro 1/4 cup
chopped red onion 1 to 2 jalapeño chilies, seeded and finely
chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely
chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus
additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion,
chopped 1 (14 1/2 - ounce) can diced
tomatoes 3/4 cup dry white wine 3 garlic cloves,
chopped 1/4 teaspoon dried oregano leaves 4 tablespoon
chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Additional garnishes: oven roasted
tomatoes,
chopped pistachios, chives, parm, or roasted red peppers.
For the timbale: 4 medium - firm, ripe heirloom
tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus
additional leaves for garnish 1 tablespoon fresh lemon thyme,
chopped, plus
additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus
additional for garnish Sea salt crystals
1 large eggplant Olive oil for frying 2 medium onions, sliced 2 large ripe
tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more for
additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed
Chopped fresh coriander and mint, for garnish Salt to taste
1 small onion,
chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces
chopped or crushed
tomatoes (I use the 26 ounce box of Pomi
tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro,
chopped, for garnish
additional salt and pepper, to taste
Add a hot dog, then top with Street Corn Salsa,
chopped tomato, sliced jalapeño, Avocado Crema, cilantro, and
additional hot sauce, if desired.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus
additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion,
chopped 1 (14 1/2 - ounce) can diced
tomatoes 3/4 cup dry white wine 3 garlic cloves,
chopped 1/4 teaspoon dried oregano leaves 4 tablespoon
chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Add in the
chopped tomatoes and cook for an
additional 2 to 3 minutes.
4 sweet potatoes, cut lengthwise 1 lb ground beef (grass - fed if possible) 1 red bell pepper, diced 1 Tablespoon Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt
Additional salt and pepper to taste fresh lettuce, shredded (optional) Avocado,
chopped (optional)
Tomatoes,
chopped (optional) Salsa (optional) Cilantro (optional)
1 1/2 cup uncooked white rice 1 28 oz can plum
tomatoes,
tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion,
chopped 2 chipotle peppers in adobo sauce,
chopped, plus 1
additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch
chopped fresh cilantro leaves
3 tablespoons extra-virgin olive oil, plus
additional for brushing baking dish 6 medium ripe vine
tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons finely
chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.