8 ounces whole - wheat spiral pasta, cooked according to package directions 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 hard boiled eggs, chopped 1 red bell pepper, chopped 1 stalk celery, chopped 3 small radishes, sliced thin 1/3 cup kalamata olives, pitted and chopped 1/2 cup crumbled feta
cheese Sea salt and pepper, pinch
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt & black
pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems
and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black
pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta
cheese, crumbled
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta
cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly ground black
pepper, to taste 1⁄4 cup grated Parmesan
cheese
Next add 4 ounces of low - fat cream
cheese and shred in about 1/2 cup of low - fat queso manchego, season again with
sea salt and freshly cracked black
pepper and mix everything together until well mixed
and the
cheeses have melted, then turn off the heat
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere
cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of
sea salt,
pepper and dried thyme, or Provencal
salt
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled
and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red
pepper flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan
cheese for serving - optional
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion
and add to bowl, thinly slice 1 ripe tomato
and add to the bowl, crumble about 4 ounces of goat
cheese on top
and toss in 10 walnuts, season everything with
sea salt and freshly cracked black
pepper and drizzle in the honey mustard vinaigrette
Sprinkle it with the rest of the goat
cheese, chopped mint leaves
and a sprinkle of
sea salt and pepper before serving warm.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella
cheese
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled
and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE
CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
CHEESE SHREDS or cheddar
cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to
cheese 1/2 teaspoon
SEA SALT or to taste BLACK
PEPPER to taste
Ingredients: Fine durum flour, olive oil, tofutti better than ricotta
cheese ® (water, expeller blend of natural oils: palm fruit, soybean
and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free
cheese cultures, dairy free romano
cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan
and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white
pepper, tomato flavor, oregano, organic sugar, vegetable mono
and diglycerides, citric acid,
sea salt.)
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat
cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar
Sea salt and fresh ground
pepper to taste.
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
3 bone in pork chops 1 egg, beaten 1 cup of Italian seasoned panko crumbs 2 tbsp Parmesan
cheese, finely grated
Sea salt and freshly cracked
pepper, to taste
Sprinkle with
sea salt and pepper and place back in the oven for another 5 - 6 minutes or until the
cheese is melted.
Combine panko, Parmesan
cheese, garlic powder, dried basil, crushed red
pepper flakes,
sea salt,
and freshly cracked
pepper, to taste then mix thoroughly.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan
cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes
Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
12
sea scallops
Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan
cheese.
ground white meat turkey breast Chili powder Worcestershire sauce Cumin Oregano
Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste l
Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno
peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar
cheese light sour cream chives 1 package of corn tortillas
sea salt (or whatever you want your chips to taste l
salt (or whatever you want your chips to taste like)
Other than swapping out the
cheese for my delicious vegan version
and adding a sprinkling of
sea salt and freshly ground black
pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some of that peppery bite
and strong aroma.
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat
cheese, plus more for topping 2 tablespoons + hot pasta water fine grain
sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
cayenne
sea salt and fresh ground
pepper 7 ounces feta
cheese (nearly a cup), crumbled 1 unwaxed lemon handful of chopped parsley
and cilantro olive or grapeseed oil, for cooking
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed
and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic
and free - range * 2 tablespoons ricotta
cheese - optional * Coarse
sea salt and freshly ground
pepper
coconut oil 1 medium sweet potato, peeled
and finely diced 1 cup tender greens, roughly chopped 1/3 cup grated white cheddar
cheese 4 extra large eggs
sea salt and pepper
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed
and finely chopped 3 tbsp white wine or water 1 tsp dried thyme
sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta
cheese (optional), save a little for serving
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher
salt and freshly ground black
pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar
cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky
sea salt
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil
and parsley) * Himalayan or
sea salt and freshly ground
pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild
cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
The product, which is now available online
and in retail stores in the company's home state of Washington, is available in three flavors —
sea salt and pepper, sausage
and herb,
and vegetable
and cheese.
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or
cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black
pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill,
and thyme for garnish - optional
Shred about 1/8 cup of aged queso Manchego
cheese into the mortar, season with
sea salt and freshly cracked black
pepper and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap
and add to the fridge
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon
sea salt (kosher) 1/2 teaspoon
pepper (freshly ground) 1 teaspoon red
pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta
Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions
and garlic in 1 tablespoon olive oil until soft
and translucent.
4 tomatoes, seeded
and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan
cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp
sea salt 1/4 tsp freshly ground black
pepper 1 loaf French bread, toasted
and sliced
Jar Piquillo
Peppers (without sugar add)-- rinse
and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae in a glass jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego
Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon
Sea Salt
Think of it as a lovely
cheese plate in yogurt form, with the figs adding sweetness
and crunch, while the
sea salt and pepper tie the whole experience together.
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon
sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard
salt and lemon to taste Pecorino
cheese for garnish, optional
Mix in oats (
cheese if desired), bread crumbs, parsley, «eggs,»
sea salt, black
pepper, cayenne
pepper,
and oregano.
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch
sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole
and unpeeled Splash apple cider vinegar Freshly grated black
pepper, to taste 1/4 cup shaved parmesan
cheese, plus more for serving Chopped fresh parsley or basil, for serving
2 ounces Parmesan
cheese (1/4 cup shredded) 2 ounces Provolone
cheese (1/4 cup shredded) 1 1/2 cups ricotta
cheese 1 egg
Sea salt and freshly ground
pepper A few fresh basil leaves, torn
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved
and thinly sliced * 1 clove garlic, crushed * 1 red bell
pepper, cored, seeded,
and thinly sliced * 1 yellow bell
pepper, cored, seeded,
and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) *
Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta
cheese, for serving (optional... this was my addition to the recipe)
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded
and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino
cheese (about 1/2 cup)
mascarpone
cheese (or organic cream
cheese)
Sea salt and fresh ground
pepper 1 egg, beaten with a fork - for egg wash
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces grated mozzarella
cheese (I used a mix of part - skim
and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black
pepper Parmesan
cheese, for grating
and shaving 1 1/2 ripe California Avocados, peel
and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky
sea salt, for finishing Instructions Preheat an oven to 500 °F,
and set an oven rack in the lowest possible position.
2 blood oranges, peeled, pith
and ends removed
and cut width-wise into 1/4 — inch slices 1 large navel orange, pith
and ends removed
and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre
cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra
sea salt and fresh cracked
pepper, to taste
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp
sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens
salt and lemon to taste Pecorino or Gorgonzola
cheese, for garnish (optional)
ingredients ROAST BEEF, CHEDDAR,
AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar
cheese (thinly sliced) red
pepper flakes (optional) flaky
sea salt (to taste)
* 2 large egg yolks, preferably organic
and free - range * 1 whole egg, preferably organic
and free - range * 1 tablespoon mascarpone
cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus more for a garnish, if desired * course
sea salt and freshly ground black
pepper
Tri-colored, thick cut Heirloom tomatoes, feta
cheese, cucumbers, watermelon, red onions, drizzled with LoKal vinaigrette,
sea salt and cracked black
pepper.
Stir in the
cheeses and a pinch of
sea salt and pepper.
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 cilan
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 cilan
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 cilan
Sea salt 1/2 cup chopped fresh cilantro
These are all the ingredients you'll need to make this easy
and delicious baked potato soup recipe: thick - sliced bacon, cubed ham, butter, flour, milk, yellow onion, large Russet baking potatoes, sour cream, shredded cheddar
cheese,
sea salt,
and freshly - ground black
pepper, sliced green onions.