I also love the idea of having a bottomless
celery salt jar that keeps on feeding and growing - how fun!
Not exact matches
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!
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce)
jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher
salt to taste TO SERVE: assorted crackers radishes (halved)
celery (cut into 3 - inch pieces) cucumbers (sliced)
3 quarts water 1
jar (24 ounces) strained tomatoes or equivalent 1 large onion 5
celery stalks 4 carrots 2 cups dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon
salt 1 teaspoon canola oil for sautéing vegetables...
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks
celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from
jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (
salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
2 Tbsp olive oil 1 med onion, diced 2 med carrots, diced 1
celery stalk, diced 1 med zucchini, diced 1 large clove garlic, minced 1 potato, diced 3 cups sliced cabbage 1 can cannelllini beans, rinsed and drained 1 15 oz
jar tomatoes, undrained 3 cups chicken broth 3 cups water 1/2 tsp dried rosemary 1/2 tsp
salt 1/2 tsp pepper Parmesan chesse (optional)
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of
celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper
jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea
salt or himalayan pink
salt fresh ground black pepper
Combine equal parts
celery leaves and
salt in a
jar, and either stir or shake to distribute the
celery leaves evenly throughout.
Buttermilk Ranch Ingredients: 1/2 cup lowfat mayonnaise 1/4 cup buttermilk 1 tablespoon pickle brine from
jar 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dill 1/4 teaspoon
celery salt 1/4 teaspoon
salt 1/2 teaspoon pepper 1 tablespoon fresh minced parsley
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks
celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce
jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea
salt Salt & fresh ground pepper to t
salt Salt & fresh ground pepper to t
Salt & fresh ground pepper to taste
-- 1 1/2 oz vodka — 3 oz tomato juice — juice from one lemon — 1/2 tsp Worcestershire sauce — 2 drops tabasco sauve — 1 tsp brine from
jar of Jalapeño Stuffed Olives —
salt and pepper — 1/4 tsp
celery salt — Jalapeño Stuffed Olives —
celery stalks with leaves