Roasted Tomato Salsa Serves 4 Ingredients 12 - 14 cherry tomatoes 1/2 a red onion, finely
chopped handful of cilantro, finely chopped juice of a lime...
Not exact matches
Mash 1/2 -1 ripe Avocado with the juice
of 1/2 lime,
handful of chopped cilantro, dash
of salt, and if you'd like to, some cayenne pepper.
Guac -2 ripe avocados - juice
of 1/2 a lime -1 garlic clove, minced -
handful of chopped cilantro - salt & pepper to taste
In a medium bowl, stir together cooked millet, cooked black beans, 1/2 cup grated cheese, and
handful of chopped cilantro.
- For the guac, mix the smashed avocado together with juice
of 1/2 a lime,
handful of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli,
chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a
handful of cilantro,
chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1
handful of arugula, thinly sliced 1
handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or
cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup
chopped pistachios ginger - cumin dressing (recipe follows)
Serve the soup garnished with
chopped coriander (
cilantro), lemon zest and a
handful of crunchy seeds.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a
handful of cilantro, roughly
chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks
handful of fresh
cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Pull a
handful of cilantro leaves from the stems and give them a rough
chop.
2 peaches, pitted and
chopped 1/4
of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely
chopped 1 red pepper, finely
chopped 1
handful of cilantro leaves, washed,
chopped 1 lime, juiced 1 tablespoon
of good quality balsamic vinegar 1 tsp
of olive oil
salt and pepper to taste 1 large
handful of baby spinach,
chopped 2 tablespoons
chopped parsley or
cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
• 1 pound Shrimp • 1/3 cup Yellowbird Serrano Condiment • 2 cups Red Cabbage,
chopped • 1/2 cup Red Onion, diced •
Handful of cilantro,
chopped • 1 Lime • 6 Corn Tortillas • 1 tablespoon Olive Oil • 1/4 teaspoon Minced Garlic
Garnish with extra
handfuls of chopped herbs (watercress and
cilantro and my favourite), more chilli, sesame seeds, avocado, or cashews.
Combined with the cheese, a light dressing
of chipotle peppers (sold in a can with adobo sauce) and olive oil, and a good
handful of chopped cilantro, the spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole with Pork Tenderloin or Roasted Tomatillo Shrimp Taco with Honey - Lime Slaw.
To assemble the tacos place a small
handful of spinach in each tortilla, top with large spoonsful
of the sweet potatoes and chickpeas followed by the
chopped tomatoes, lime yogurt and
cilantro.
4 med beets, quartered 4 c mung bean sprouts 2 c onions, sautéed 1 Tbsp chili powder 2 tsp curry powder Juice
of 2 limes
Handful of cilantro,
chopped A little flour, if needed
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large chunks / 1 onion, finely
chopped / 2 garlic cloves, finely minced / 1
handful each
of cilantro and chives, finely
chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
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
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh
cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small
handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens
handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other nuts — for garnish (optional)
salt and pepper to taste 1 large
handful of baby spinach,
chopped 2 tablespoons
chopped parsley or
cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will
chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
Add a small
handful of chopped cilantro, 2 teaspoons fresh lime juice, and salt to taste.
Sometimes I will even just simmer some thai curry paste, coconut milk, broth and
chopped cilantro stems, then throw in a
handful of noodles,
chop some additional
cilantro and scallion over top and make really fast «laksa».
Next add a
handful of blue corn tortilla chips to each bowl along with fresh guacamole, salsa,
chopped cilantro, and the sizzling fajita vegetables.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely
chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large
handful of cilantro,
chopped 1 small
handful of mint,
chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
skirt steak (or flank steak), trimmed
of excess fat 4 cloves garlic, minced 1 jalapeno, diced (I only used half and removed the seeds and ribs) large
handful fresh
cilantro,
chopped kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 Tbsp.
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2
handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a
handful of fresh
cilantro and a
handful of fresh mint,
chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste
package
of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1 large carrot, thinly sliced 1 cup
of snap peas, trimmed 1 medium zucchini, thinly sliced 1 red pepper, roughly
chopped 1 medium tomato, roughly choppd a generous
handful of cilantro, roughly
chopped
If not, go with a simple shredded carrot salad: lots
of carrots, shredded and tossed with lemon juice, olive oil, parsley or
cilantro, a small
handful of raisins,
chopped preserved lemons if you have some or strips
of lemon zest if you don't, and salt / pepper.
1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly
chopped a
handful each
of fresh mint leaves, flat leaf parsley, coriander (
cilantro), roughly torn
A few minutes
of simmering will bring those flavors together, then all that's left to do is cook the shrimp until tender and finish the dish with a
handful of chopped scallions and fresh
cilantro.
2 Medium Sized Organic Sweet Potatoes 1/4 Cup
Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup
Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and
Chopped 1 Small
Handful of Cilantro,
Chopped Juice From 1 Large Lime Salt to Taste
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh
chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh
chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 head
of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas,
chopped 1 cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1
handful roasted organic sesame seeds 1
handful organic
cilantro,
chopped Organic wasabi Organic soy sauce / tamari
I've been topping mine lately with freshly - squeezed lime juice, salty cotija cheese, a sprinkling
of roasted, salted sunflower seeds, and a
handful of roughly
chopped or torn fresh
cilantro (or not, for you
cilantro - haters!).
1 medium head
of radicchio, romaine, or structured lettuce, trimmed and torn 3 cups
of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big
handfuls of chopped herbs (basil,
cilantro, or combination) 4 scallions, thinly sliced
2 sweet potatoes, peeled and cubed 1 red pepper, cubed 1 red onion, cubed 2 jalapenos, diced 1 t. cumin 1 t. chili powder Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed
Handful chopped cilantro Squeeze
of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup
chopped green onions 1 bunch
of cilantro minced 1
handful mint or basil leaves minced (chiffonaded or whatever..)
Assemble the salad, by mixing carrots and a big
handful of chopped cilantro, drizzle the dressing generously on top and sprinkle with the toasted almonds.
Or you can finely
chop a good
handful of cilantro, cover it with low - sodium soy sauce and brown rice vinegar, throw in some toasted sesame and some slices
of Thai bird chiles, and use thtat as a dipping sauce for fried tofu.
Season the mixture with a pinch
of cumin or a
handful of chopped cilantro before adding the eggs and oats, then stir together a sour cream or mayo and lime dipping sauce.
I also
chopped up a bunch
of cilantro along with 2 cloves
of garlic and a
handful of sliced almonds.
* 2 large
handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons
chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea salt and freshly ground black pepper
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and
chopped (I used fresh cayenne chiles) 1 small bunch fresh
cilantro leaves (about 1 packed cup), stems discarded 1 large
handful of fresh mint leaves 1 large
handful of fresh basil leaves (rough
chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves
of garlic,
chopped 1 1/2 teaspoons ground coriander 2 big
handfuls of fresh
cilantro / coriander,
chopped Juice
of half a lemon a scant cup (120g) gram / chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and pepper
I added a
handful of chopped cilantro (I love
cilantro), and filled it with sliced tomatoes, purple onion and a bit
of alfalfa sprouts.
1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons
chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed
handful cilantro leaves 3 tablespoons chives — finely
chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest
of 1 orange — optional sea salt and freshly ground black pepper