Serve with your choice of accompaniments such
as red onion slices, leafy greens, and / or salsa.
Not exact matches
As for toppings, substitute whatever you have on hand:
slices of raw
red onion instead of leek or
red pepper instead of mushrooms.
Try to
slice the fennel and the
red onion as thinly
as possible.
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.
An everything bagel topped with cream cheese, smoked salmon,
red onions slices, capers and tomato is the best fast food breakfast that I can think of
as well.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size
as zucchini
Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied
red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1 can of drained and rinsed
red kidney beans (black beans will work
as well) 1 clove of garlic crushed 1/2
red onion finely
sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of tomato puree
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
1/2
onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish
red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
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
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1
red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1
onion,
sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such
as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white
onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly
sliced lemon zest 1/8 teaspoon crushed
red pepper flakes
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
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1
red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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
3 — 4 small broccoli heads, stems cut to about 2 ″ and julienned 1 small
red apple, cut into
slices about the same size
as the broccoli 1/2 cup dried cranberries 1/2 small
red onion,
sliced 1/2 cup
sliced almonds
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced
red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such
as: Thai basil, mint, cilantro (or a mix of all three), chopped
* 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.
• 1 1/2 pounds new
red potatoes • 1/4 cup malt vinegar • 3 to 5 dried
red chiles (such
as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow
onion, coarsely chopped • 4 medium - size cloves garlic • 2
slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Assorted toppings, such
as finely chopped
red onion, shredded lettuce,
sliced tomatoes and
sliced dill pickles
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.
1 (16 - ounce) package vacuum - packed gnocchi (such
as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such
as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red bell pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat - leaf parsley
Our pasta dish can be
as simple
as the one presented here, or modified by adding diced avocado, chopped
red onion,
sliced black olives and chopped roasted peppers.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1
red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 medium
onion,
sliced 1 tablespoon
sliced fresh ginger (4 - 5
slices) 2 tablespoon soybean paste (doenjang) 1 dried
red chili pepper, seeds discarded (such
as arbol) 2 dried shiitake mushrooms
I like to serve these savory crepes
as a light meal with a plate of fresh tomatoes, avocado, and thinly
sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and pepper.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow
onion, finely diced or run through the food processor
as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp
red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
5 cups
sliced assorted vegetables, (such
as zucchini, yellow squash,
onion,
red bell pepper and grape tomatoes)
1 large
onion,
sliced 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black pepper 1 tsp paprika 1 tsp
onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 - cup
red wine 1/2 cup pomegranate juice (such
as Pom) 1 cup ketchup Pomegranate seeds for garnish
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large
onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such
as monkfish, turbot,
red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
While the beets are cooking, place the chopped or
sliced red onion into a saucepan and cook while stirring on medium - high heat, adding water
as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow
onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more
as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1
red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Slice the steak thinly against the grain, then serve with the tomatillo salsa spooned on top along with your favorite accompaniments, such
as warmed tortillas and pickled
red onion.
Red Robin's Gourmet Veggie Burger is also available
as a Keep It Simple build with lettuce, tomatoes, pickles and
onions on the side, or
as a vegan option served with fresh tomato bruschetta salsa, avocado
slices and shredded romaine wrapped in a lettuce bun served with bottomless broccoli.
Then halve a
red onion and
slice the same way
as the peppers.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons
red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick
slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large
slicing tomato, such
as beefsteak, cut into 1 - inch chunks 1/2 small
red onion, thinly
sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1/2 cup cooked beans (such
as black, pinto, kidney) 2 handfuls tortilla chips 1 large egg 1 tablespoon mined
red onions 1 radish
sliced 1 tablespoon chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco
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
2 large
onions,
sliced into thick rounds 2
red bell peppers 4 medium tomatoes 1 small hot pepper, such
as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and freshly ground black pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
Toppings
as desired (sour cream, grated cheddar, chopped
red onion, lime wedges, cilantro,
sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)
1/4 cup cooking oil 2 pounds cubed lamb or beef 2
onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or
red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely
sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (
as desired)
Top with
as much of the
sliced red onion as desired.
Ingredients 1 tablespoon olive oil 1/2 cup thinly
sliced yellow
onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such
as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed
red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
Ingredients: 1 winter squash, such
as acorn or butternut 1 tsp cumin seeds (or 1/2 tsp powdered) 1/2 tsp paprika 1/4 tsp chili powder 1/2 tsp oregano, powdered (or 1 tsp fresh) 1 tsp garlic, minced 1/4 tsp salt 1/4 cup corn, fresh (if using frozen, thaw completely) 1/4 cup
red onion, thinly
sliced (optional)-LSB-...]
Alternatively, the steak can be
sliced as thinly
as possible and served
as tacos in charred corn tortillas with diced avocado, thinly
sliced red onion, chopped tomatoes, cilantro leaves, crumbled queso fresco, and a drizzle of the sauce.
crushed
red pepper flakes
as I did * 1 tablespoon minced garlic * 1 tablespoon minced ginger * 3 - 4 green
onions,
sliced * 2 Tb.
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow
onions,
sliced 5 cloves garlic, minced 2
red bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared
as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly
sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small
red onion,
sliced as thinly
as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly
sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
Serve with a variety of sides, such
as pickled
red onions,
sliced jalapeños,
sliced avocado, salsa, sour cream.