For example, the SmokeShack, a cheeseburger topped with all - natural bacon,
chopped cherry peppers and ShackSauce, which debuted in 2012, has become a popular menu item and helped drive sales.
Not exact matches
By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and diced a red onion;
chopped the roasted red
pepper; halved the
cherry tomatoes and grapes; and warmed the corn tortillas in the oven.
I love to add some
chopped scallions, spirulina,
cherry tomatoes, basil, cilantro, dill, and if I'm really in the mood extra hot
peppers, and garlic.
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black
pepper 2 tablespoons
chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups
chopped kale 3/4 cup
cherry tomatoes, halved 1 clove garlic, crushed Salt and
pepper to taste
2 Red
Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or
cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and
pepper to season to taste
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red
peppers, diced large (or one red bell
pepper) 2 cups
cherry tomatoes (or
chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
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
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic,
chopped 1/3 onion,
chopped 6 orange
cherry tomatoes, diced 2 tbsp corn 1/4 avocado,
chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and
pepper, to taste
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white
pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne
pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or
cherries,
chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
For my vegan caribbean quinoa bowl I used black beans,
chopped bell
peppers and onion,
cherry tomatoes, and some
chopped pineapple.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red
pepper, cleaned and cut into cubes half a yellow
pepper, cleaned and cuto into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and finely
chopped a handful of fresh basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup
chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red
pepper (depending on your spice tolerance) 2 cups
cherry tomatoes, halved 1/2 cup Kalamata olives,
chopped 3 garlic cloves, minced Salt and
pepper
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion,
chopped 4 cloves garlic, sliced 1/4 tsp red -
pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved
cherry tomatoes 1/4 c
chopped basil leaves 1.
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and onions,
chopped bell
peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh sliced Anaheim
peppers, and
cherry tomatoes on a creamy, cheesy base.
Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe
cherries in a food processor and added them to the
chopped oranges, red onions, bell
pepper and jalapeno, seasoned it with salt and citrus and garnished with fresh cilantro.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup
chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup
cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black
pepper Add bacon to an unheated skillet.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups
cherry tomatoes,
chopped 1 avocado, diced 1 red bell
pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
Top that with shredded Greek chicken, lettuce,
chopped cucumber, red onion, red
peppers, radish and
cherry tomato.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black
pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell
pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely
chopped eggplant, 2 carrots, a red and yellow bell
pepper and many halfed
cherry - tomatoes instead of the 4 big tomatoes.
Ingredients 1 — 1 1/2 cups asparagus,
chopped into 2 - inch bites 1 bell
pepper,
chopped (I used yellow) 1 small zucchini,
chopped 3/4 cup
cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved
cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely
chopped fresh cilantro leaves freshly ground black
pepper
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and
pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black
pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted
cherry tomatoes 2 tablespoons
chopped fresh basil
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black
pepper, to taste 1/2 cup fresh flat - leaf parsley,
chopped 1/4 cup unsalted shelled pistachios,
chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or
cherries,
chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili
pepper of choice
2 acorn squash • Olive oil • Salt • Fresh cracked black
pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne
pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup
cherry tomatoes, quartered 2 tablespoons fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
6 eggs 6 pieces bacon, cooked and crumbled 1 stalk celery,
chopped 2 TBSP
chopped green onion 1 C
cherry tomatoes, halved 2 avocados 2 TBSP plain non-fat Greek yogurt salt and
pepper to taste
1/2 a large, seedless English cucumber (about 6 to 7 ounces),
chopped 1/2 a green bell
pepper,
chopped 1 cup (about 6 ounces)
cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black
pepper 1 sprig oregano, leaves minced
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell
peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish bell
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup
chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 pound pasta (corkscrews, shells, tubes, bow ties, or your favorite shape) 1 large red bell
pepper,
chopped 1 large green bell
pepper,
chopped 1/2 english cucumber,
chopped 1 basket
cherry tomatoes, halved or quartered 1 12 - ounce jar marinated artichoke hearts,
chopped 6 ounces kalamata olive, pitted and
chopped 1/4 pound monterey jack cheese, cubed Salt and
pepper to taste
So my first thought is since I was coming home late, I would just pick up some grilled chicken from KFC, but Tony took dinner into his own hands — he fixed Zataran's red beans and rice with kielbasa — I added
chopped baby spinach to mine — as well as some
chopped peppers Tony brought home for me — they are pickled
cherry peppers stuffed with proscuitto and a tiny piece of cheese — so good!
It includes the La Brochette (Wagyu beef, red wine glazed pearl onions,
pepper,
cherry tomatoes and chimichurri sauce), Short Rib Spring Rolls (bourbon marinated short ribs, fine
chopped herbs served with BBQ ranch sauce), Crispy Veal Sweetbreads (tempura sweetbreads drizzled with balsamic reduction and served with olive tapenade) and Peking Duck Confit in an orange sauce.
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground
pepper 1/2 cup fresh mint leaves,
chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups
cherries, halved and pitted 2 ounces goat cheese, crumbled
jar roasted red
peppers, drained and
chopped (or artichoke hearts and / or fresh
cherry tomatoes, halved) 6 - 8 oz.
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet
peppers (red, orange, yellow) handful of green onions,
chopped (1 - 2 sprigs) handful of
cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
2 tbsp olive oil 1/2 large yellow onion,
chopped 4 cloves garlic, minced 1 - 2 jalapeno
peppers, deseeded and
chopped (add the 2nd
pepper if you like it hot) 2 c brown basmati rice 1/2 pint pickled
cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro),
chopped
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and
pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup
cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely
chopped 1 clove garlic, finely
chopped 1 Tbsp finely
chopped basil 1 tsp finely
chopped oregano
Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and
chopped cherry tomatoes, diced red
pepper, corn, and grilled zucchini / squash in the Summer.
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3 tablespoons dried
cherries, diced 1 celery stalk, think sliced 2 teaspoons
chopped fresh mint 2 tablespoons plain Greek yogurt salt &
pepper to taste olive oil
For tomato salad 1 tablespoon olive oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black
pepper 1 cup assorted red and yellow
cherry tomatoes, quartered 1 tablespoon basil, roughly
chopped
10 chicken breast tenders, cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded
cherry tomatoes, quartered 2 cups
chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red
pepper, cut into small strips)
Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and
chopped cherry tomatoes, diced red
pepper, sweet corn, and grilled zucchini / squash in the Summer.
For the Red Chimichurri: 1 red bell
pepper, roughly
chopped 1 cup
cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño
pepper, roughly
chopped 1» knob fresh ginger, peeled and roughly
chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground
pepper
1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red
pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened
cherry tomatoes, halved (about 2 cups) 2 tablespoons
chopped fresh cilantro
Ingredients 4
peppers (I used yellow
peppers), washed 150 g semiwhole rice (I used Carnaroli), rinsed under cold running water 150 g seitan, finely
chopped 1 zucchini, cleaned and cut into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters a handful of capers, soaked in filtered water for 10 - 15 minutes then rinsed and drained -LSB-...]
1 lb medium shell pasta 1 to 1-1/2 lbs
cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black
pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves,
chopped fresh grated Parmesan cheese (to taste)
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup
cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup
chopped, fresh cilantro 1/4 cup
chopped red onion 1 to 2 jalapeño chilies, seeded and finely
chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely
chopped Freshly ground black
pepper, to taste Salsa or taco sauce for garnish (optional)
4 zucchini 2 Tbsp olive oil 1 red onion 2 cloves garlic 2 free range chicken breasts 1 x 400g can
cherry tomatoes in juice 1 x 400g can finely
chopped tomatoes 70g concentrated tomato paste 2 tsp paprika 1 tsp ras el hanout 1 tsp sumac 1/4 tsp chilli powder (optional) 1 cup black olives, pitted pink himalayan salt &
pepper
Mix up the quantities and proportions to suit your taste and the situation: Add
chopped avocado just before serving in place of the cucumber, use cooked green beans instead of bell
pepper, add halved
cherry tomatoes, or top with basil ribbons.