Place the kale in a large bowl and add the olive oil, sesame oil,
chili oil and salt.
Not exact matches
Dinner: Vegan
chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax
oil + sea
salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious
and plant - based.
3 tbsp extra virgin coconut
oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed
and finely chopped 1/2 tsp dried
chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea
salt
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro
and mint) 1/2 cup / 120 ml olive
oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small
chili 1/2 avocado 1/2 tsp sea
salt flakes
I used two leftover beetroots to prepare chips with a bit of olive
oil,
chili and salt.
Whisk together the lime juice, olive
oil, garlic,
chili powder,
and salt.
1 / 2T
Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t
Chili Flakes) 1 / 2t
Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots
and dried figs) 1T Lemon juice Chopped fresh parsley to serve
1/2 cup onion chopped 1/4 cup olive
oil (I use less) 1 fresh garlic pod, chopped 1 t
chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
chili powder 1 t Gephardt
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped
Salt, pepper,
and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion
and garlic in olive
oil until clear
and tender.
Whisk the remaining 1 teaspoon
salt into the
chili oil along with the vinegar, soy sauce
and sesame
oil.
water 1/4 cup fresh lime juice 3 garlic cloves, finely minced 1 serrano
chili, finely minced, seeds
and ribs removed
salt and pepper to taste 1/4 cup vegetable
oil
-2 medium beets, peeled
and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted
and thinly sliced - micro greens, about a cup - mint
and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched
and refreshed -
salt and black pepper to season
Toss with a drizzle of olive
oil, a sprinkle of kosher
salt and a generous dose of chipotle
chili powder.
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive
oil, lemon, dried mushrooms, sea
salt, black pepper, red
chili pepper flakes
and 3 tablespoons water.
- Mix 2 tablespoons of olive
oil with cumin,
chili powder,
salt and cayenne pepper
and rub all of the chicken breasts.
Add
chili flakes, garlic, olive
oil,
and salt.
Mexican Spiced Tomato Sauce: 1 tablespoon olive
oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons
chili powder (I used a mix of chipotle
and regular
chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon
salt 1 15 - ounce can tomato sauce 3/4 cup water
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core
and seeds removed, finely diced 1 yellow bell pepper, core
and seeds removed, finely diced 2 tablespoons grape seed
oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup
chili powder (I use Gebhardt) 1 tablespoon Celtic sea
salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
This recipe calls for salmon fillets, soy sauce, red
chili pepper, Swiss chard, ginger syrup, sesame
oil, sesame seeds, olive
oil and salt and pepper.
Whisk together the
oil, vinegar, sweet Thai
chili sauce,
and salt until emulsified.
extra virgin olive
oil Pinches of crushed red
chili pepper flakes, kosher
salt and freshly ground black pepper 2 tbs.
Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive
oil,
salt,
and chili powder or paprika or no extra spice
and roast the seeds in the toaster oven until they get crunchy while the squash cooks.
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained
and rinsed 1 cup frozen corn olive
oil kosher
salt and freshly cracked black pepper red
chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
Drizzle with olive
oil or avocado
oil and sprinkle on the
chili powder, cumin, paprika
and salt.
In a large bowl, toss the cubed sweet potatoes with the olive
oil,
salt, honey
and chili powder,
and place them evenly in the casserole dish.
1 lb linguini 4 tablespoon olive
oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper
chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice
and zest of hakf a lemon 1/2 cup chopped flat leaf parsley
salt and pepper to taste
In a large bowl, toss butternut squash with
oil, 1/4 teaspoon each nutmeg,
chili powder,
salt,
and pepper.
Heat a large sauté pan or skillet over medium heat, add olive
oil, garlic, jalapeño, coming, cumin,
chili powder,
and salt,
and cook for a minute to flavor the
oil.
I toasted my sunflower seeds in a small frying pan with a spray of olive
oil, sprinkle of
chili powder,
and salt to add a little extra pizzaz but already toasted /
salted seeds are fine too!
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed 1 small red
chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes
Salt & Pepper, to taste 2 teaspoons
chili powder 1/2 teaspoon each ground cumin, paprika
and coriander 1 can (400 ml) kidney beans, rinsed
and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives,
and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving
and dipping
for the ramp +
chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded
and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of
salt (or more to taste) pepper 1/4 cup of extra virgin olive
oil
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk
salt and pepper to taste pinch of
chili pepper flakes (I used bird's eye
chili flakes, which is hotter than regular red pepper flakes.
Onion chopped — 1 Ginger grated — 1 inch Garlic cloves chopped — 3 Soya sauce — 1 tsp Worcestershire sauce — 1 tsp Sriracha hot
chili sauce — 3 tbsp Honey — 2 tbsp Garlic
salt /
salt to taste Vegetable
oil — 3 tsp for sauce
and oil for frying potatoes.
Ingredients: 2 red onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive
oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red
chili flakes
Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained
and rinsed 1 can of red kidney beans, drained
and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
3 chicken breasts olive
oil spray 2 teaspoons chipotle
chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon
salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained
and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Drizzle with olive
oil and toss with
chili flakes, lime juice
and zest,
and salt and pepper.
Method: Heat a large pot with a «good glug» of olive
oil Add the garlic
and red onion Add the oregano
and cumin
and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine
and continue to cook When the onions are translucent, add the
chili flakes, cayenne
and cinnamon, stir to incorporate all flavors Add the tomato sauce
and cook for about 15 minutes Add the fresh tomato, mushrooms
and beans Bring to a boil
and then simmer for 20 minutes
Salt and pepper
and turn off heat Stir, taste
and adjust as needed
Blend cilantro, lime juice, cashew cream (or sour cream / yogurt), olive
oil,
chili powder, cumin,
salt, ancho chile powder,
and garlic powder until smooth.
Whisk
oil, lime juice, sugar,
salt, garlic powder
and red
chili flake if using in a small bowl.
Toss the chickpeas
and mushrooms together with cumin,
chili powder, olive
oil,
salt + pepper.
Cake Over Steak • Quick Pumpkin
and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses
and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest
and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin
and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter
and Brown Sugar Walnut Crumble Taste Love
and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt
and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard
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and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin
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and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac
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and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo
Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin
and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough
and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken
and Pumpkin
Chili The Wood
and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin
and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes,
Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine
and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon
and Honey • Spicy Roasted Pumpkin with Honey
and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive
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and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive
Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
1 tablespoon olive
oil 1 small yellow onion, small dice 1/2 teaspoon
chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale
and dandelion) 1 teaspoon red wine vinegar sea
salt & ground black pepper, to taste
• Olive
oil 1 pound lean ground beef •
Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded
and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled
and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained
and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 Steak
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp
chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive
oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp
salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
salt 1 stick unsalted butter 2 tbsp
chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
- Place a large, non-stick heavy - bottom pan over medium - high heat,
and drizzle in about 1 tablespoon of the
oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon,
and brown it for about 2 - 3 minutes; next, add in a couple of pinches of
salt and black pepper, the oregano, cumin,
chili powder
and paprika,
and stir to combine.
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained
and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika —
salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon
chili sauce, mixed — fresh coriander — lime — olive
oil
Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke,
chili powder,
salt / pepper,
and cook over medium heat with a drizzle of olive
oil.
For marinade, in a small bowl, stir together lime juice,
chili powder,
oil, garlic, cumin, cinnamon, hot pepper sauce,
and salt; pour over chops.
For this you'll need popcorn kernels, lime juice,
chili powder,
salt,
and coconut
oil.
roasted
chili mango dressing 1 mango, seeded, peeled
and cubed 1/4 teaspoon
chili powder 1 teaspoon olive
oil 1/2 cup olive
oil the juice of 2 limes 1 tablespoon white vinegar a pinch of
salt and pepper
cans pinto beans 2 tbsp olive
oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp
chili powder 3/4 cup vegetable stock juice of 1/2 lime
salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled
and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.