Drop 1 teaspoon of chunks of Manchego cheese in the center of each cup along with 1/2 teaspoon of
chopped roasted red peppers.
Add 3 cups water, the stewed tomatoes, chicken and
chopped roasted red peppers.
1 1/4 cups French green lentils 1/2 cup
chopped roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste
3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups
chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles
I added white beans for added protein and topped with
chopped roasted red peppers for color and depth.
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons
chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
Spoon it into a serving bowl and garnish with a bit more olive oil,
chopped roasted red peppers, crumbled feta cheese, maybe a bit of extra crushed red pepper flakes.
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.
Add the peas and
the chopped roasted red pepper and cook for another minute or two, until the peas are cooked through.
Pour into a serving bowl.Top with
chopped roasted red pepper, a drizzle of olive oil, and fresh parsley.
8 large eggs 6 tablespoons Sabra Roasted Garlic Hummus 1/4 cup crumbled goat cheese, plus additional for topping 1 cup chopped fresh spinach 1/4 cup
chopped roasted red pepper Salt and pepper, to taste Cooking spray
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup
chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)
Not exact matches
Main Dishes / Entrees: American
Chop Suey Apple, Cheddar, and Bacon Quesadillas Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza Asian Sesame Beef Skewers Autumn Orzo with Caramelized Vegetables Bacon + Kale Quinoa Fried Rice Bacon Fried Rice Baked Chicken Meatballs with Caramelized Tomato Glaze Baked Macaroni and Cheese Beef and Three - Bean Chili Chicken and Dumplings Chicken Broccoli Alfredo Stuffed Shells Chicken, Cheddar + Wild Rice Casserole Chicken Enchilada + Black Bean Rice Bake Chicken Florentine Chicken Pot Pie Chicken Sausage Skillet with Sweet Potatoes, Brussels Sprouts, + Apples Chicken, Spinach + Pepper Jack Enchiladas Chicken Tamale Casserole Chicken - Zucchini Meatballs -LCB- Paleo -RCB- Chorizo and Chicken Paella Creamy Avocado Pasta Creamy Fettuccine with Corn and Arugula Crispy Coconut Chicken Falafel Burgers -LCB- Vegan -RCB- Fresh Carrot Pasta Grilled Chili - Lime Chicken Grilled Chimichurri Skirt Steak Healthier Chili - Cheese Macaroni Honey - Chipotle Turkey Meatballs Hoppin» John Jalapeño Bacon Macaroni + Cheese Kung Pao Tofu Lightened - Up Fettuccine Alfredo Lighter Chicken Enchiladas Meatballs with Parmesan and Parsley Mexican Pulled Pork (Carnitas) Middle Eastern Kofta Kebabs Moroccan - Spiced Spaghetti Squash with Chickpeas My Favorite Turkey Burgers New Mexican Rubbed Pork Tenderloin with Bourbon - Ancho Sauce One - Pot Spicy Chicken + Rigatoni One - Pot Tomato, Basil, + Chicken Pasta One - Pot Tortellini with Sausage, Spinach + Peas Orecchiette with Chicken Bolognese Parsnip + Rosemary Risotto Pasta With Carrots, Risotto - Style Pasta With Fresh Summer Tomatoes, Basil, + Parmesan Pasta with Kale and Walnut Pesto Pasta With Lentil «Bolognese» Pasta with Pumpkin - Sage Cream Sauce Pasta With Tofu «Bolognese» -LCB- meat - free + vegetarian -RCB- Pork and Hominy Stew Puff Pastry Pizza Quick
Red Beans + Rice With Sausage Rice + Beef Stuffed
Peppers Roast Chicken with Herb Butter Shepherd's Pie Simple Beef and Broccoli Simple, Delicious Spaghetti + Meatballs Southwestern Skillet Chicken Chili Macaroni Spaghetti With Oven -
Roasted Tomatoes + Caramelized Fennel Spicy Chicken + Caramelized Onion Quesadillas Spicy Sausage Bolognese Spinach + Ricotta Stuffed Pasta Shells Spring Vegetable Pasta With Lemon and Herbs Thin Crust Pizza -LCB- the best EVER! -RCB-
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and
pepper 1 tablespoon olive oil 1/2 large onion,
chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1
roasted red pepper,
chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons
chopped parsley rice to serve
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp
Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
1 tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup
roasted red pepper,
chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach,
chopped a couple pinches of dried thyme 2 strips bacon, crumbled 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 ta
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 ta
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
I
roasted red peppers, small tomatoes, eggplant, and put that on top with
chopped red onion and cilantro and of course, guacamole.
Add 1/3 cup
chopped roasted vegetables (
red pepper, onion, carrot blend).
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small
red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black
pepper One 6 - oz can tuna, drained 1/4 cup
chopped cilantro or parsley Romaine, to serve (optional)
5 lbs fresh fava beans, blanched and double shelled 1 large
roasted red pepper,
chopped 1 small
red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp
red wine vinegar Salt &
pepper to taste
With breakfast sausage,
chopped spinach, cheddar cheese,
roasted red peppers, and onions.
feta, crumbled) 1 cup jarred
roasted red peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley,
chopped 3 Tbsp.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion,
chopped (1 cup) 1 medium
red bell
pepper,
chopped 1 medium jalapeno
pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c
chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c
chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c
chopped roasted red bell
peppers 1/4 c watercress
Thinly sliced green bell
peppers,
roasted red peppers, a jalapeno, onion, garlic and fresh
chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely
chopped 2 large garlic cloves, minced 1 jar (16 ounces)
roasted red peppers, drained and roughly
chopped 1 cup vegetable broth 1/2 teaspoon salt black
pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely
chopped
Once the chicken is pounded thin lay fresh baby spinach leaves down and top with a smattering each of crumbled feta, sliced olives and
chopped,
roasted red peppers.
7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach,
chopped 1 14 - ounce can of fire -
roasted diced tomatoes, well drained 1 teaspoon
red pepper flakes.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely
chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell
peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons
chopped fresh flat - leaf parsley Salt and freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup
chopped red onion 6 cloves garlic, minced 2 medium tomatoes,
chopped 2
red bell
peppers,
roasted, peeled, stems and seeds removed, and
chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
1/2 cup diced bottled
roasted red Spanish
peppers (mild) 1/4 to 1/2 cup
chopped pickled green
peppers (Spanish pickled green guindillas or Italian pepperoncini)
Barbecue Sauce To barbecue is to
roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of
red pepper (
chopped pepper - pods are better), a teaspoonful of black
pepper, same of salt, two tablespoonfuls of butter.
1 cup quinoa (I prefer
red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup
chopped kalamata olives 1
red bell
pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
Add 1/3 cup
chopped jarred
roasted red pepper, 1/3 cup white wine, 1/2 tsp.
Roasted Corn Salsa: * 2 1/2 cups frozen corn, defrosted * 1 Tablespoons olive oil * salt and
pepper * 1 Tablespoon finely
chopped red onion * 2 Tablespoons cilantro leaves, finely
chopped * 1 jalapeno
pepper, stemmed, seeded and finely
chopped * 1/2 avocado, pitted and
chopped (optional) * salt and
pepper
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell
peppers,
red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
sliced mushrooms (I used cremini) 1 cup diced
red bell
pepper (or
roasted red pepper) 1 1/2 cups
chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen
roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Mexican Meatball Soup 1 tbsp canola oil 1 small
red onion,
chopped 2 jalapenos, seeded and
chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp
pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado,
chopped red onion, sliced black olives and
chopped roasted peppers.
jar
roasted red peppers, drained and
chopped (or artichoke hearts and / or fresh cherry tomatoes, halved) 6 - 8 oz.
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly
chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black
pepper
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion,
chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed
red pepper flakes 1 1/2 cups Pomi
chopped tomatoes 1/4 cup
red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8
chopped pitted kalamata olives 1/4 cup minced
roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly
chopped 2 tablespoons
chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground
pepper to taste
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell
pepper, diced 1
red bell
pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
filling:
roasted vegetables (I
roasted red and green bell
peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and
chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large
roasted red peppers,
chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly
chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute
chopped toasted almonds)
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly
chopped 2 leeks, white and light green parts cleaned and
chopped 1 medium
red onion,
chopped 1 medium - large zucchini, roughly
chopped 1 medium - large yellow squash, roughly
chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves
chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup
chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black
pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
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.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely
chopped (or use the food processor) 3 lb beef chuck
roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp
red pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles