Combine cooked lentils, and
chopped sweet peppers to make a delicious cold salad.
Combine cooked lentils, and
chopped sweet peppers to make a delicious cold salad.
Some ground meat (chicken, turkey, bison, beef) with the right seasoning (we cheat and use a packet but I've been meaning to mix some up to keep on hand) and a choose - your - own toppings salad with the best greens I can find;
chopped sweet pepper, onion, tomato, and avocado; my husband's favorite salsa; and optional shredded cheese or sour cream.
Not exact matches
Toss the
sweet potatoes with 4 cloves of roughly
chopped garlic, 1 Tablespoon grapeseed oil, 1/4 teaspoon salt and dash
pepper.
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small bell
pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black
pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely
chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups
sweet potatoes, peeled and cut into 1?
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons
sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
Wash the
sweet pepper, remove the seeds, and
chop very finely.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced
sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell
pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2
sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and
pepper to taste
A quick and easy recipe of fresh corn grilled golden yellow,
chopped and tossed with
sweet peppers, juicy tomatoes, radish and basil, then swirled with a lime vinaigrette.
2 tablespoons olive oil 1/2 large
sweet onion,
chopped 1/2 yellow bell
pepper,
chopped 2 garlic cloves,
chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
2 tablespoons ghee or coconut oil, divided 1 medium to large
sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black
pepper to taste Pinch of cayenne
pepper (optional)
cans pinto beans that have been drained and rinsed 1 c.
chopped sweet onion 2 c.
chopped tomatoes 1 1/4 c. mayonnaise 1/4 c.
sweet pickle juice 1/2 tsp garlic powder 1/2 tsp black
pepper 1/2 tsp salt
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon
sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce,
chopped 1 cup grated orange - fleshed
sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1
sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of chili powder 3 mini
sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and
pepper to taste 2 tablespoons parsley,
chopped
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
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan,
chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons
chopped fresh thyme 1 tablespoon
sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red
pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black
pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
1 pound of carrots,
chopped 1 pound of
sweet potatoes, peeled and
chopped into bite - sized pieces 1 cup red lentils 1 onion,
chopped 2 tablespoons fresh ginger, peeled and
chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne
pepper, to taste salt &
pepper, to taste
Chopped roasted
peppers, a few black olives and
sweet grape tomatoes give this salad pizzazz.
1) 200g of butter 2) 2 medium onions,
chopped 3) 2 cloves of garlic, roughly
chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not
sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black
pepper to taste 8) Parsley to garnish (optional)
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
1 1/2 cups finely
chopped veggies of your choice (I used
sweet onion, red onion, red bell
pepper, and zucchini)
Ingredients: 3 tablespoons extra virgin olive oil 1/2
sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and
pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly
chopped hot sauce
can canned tomatoes / 4 T vegetable oil / 1 onion,
chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1
sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t
pepper, plus other optional spices: 2 t turmeric, 1/2 t red
pepper flakes or 2 t finely
chopped jalapeno / 1, 12 oz.
Chow - Chow (or Chow - Chow Relish) is made from
chopped green tomatoes (and sometimes red tomatoes), cabbage, mustard seed or powder, onions, hot
peppers,
sweet peppers, and vinegar.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g)
sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely
chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black
pepper 4 eggs, separated
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and
pepper to taste 2 tablespoons finely
chopped parsley
• 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
Sweet Potato Pancakes w / Sage: Mix coarsely grated
sweet potatoes with grated onion and
chopped fresh sage; season with salt and
pepper.
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.
For the soup: 1 t oil of your choice 3 large cloves garlic,
chopped 1 onion,
chopped 1 red bell
pepper,
chopped 850 g (~ 7 1/2 cups 1 inch cubes)
chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground
pepper and additional salt to taste
1 (14 1/2 ounce) can gluten - free chicken broth 1 cup
chopped onion ⅛ teaspoon black
pepper 1 (12 ounce) can evaporated skim milk or milk of choice 3 tablespoons cornstarch 1 (12 ounce) can corn with
sweet peppers or regular canned corn 1 (6 ounce) can minced clams, undrained, optional
1 tbsp coconut oil 1 small onion, finely
chopped 2 small organic
sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black
pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
Add the
chopped poblano
peppers, the onion mixture, salt,
pepper, and the cilantro to the saucepan with the
sweet potatoes and broth.
I also like to
chop it finely, sauté it in a pan and add it to a smash with potatoes,
sweet potatoes, ground almonds or cashews, some nutritional yeast and
pepper.
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano
peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup
chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
5 tablespoons coconut oil 1 red bell
pepper,
chopped 1/2
sweet onion,
chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions, sliced 1/2 cup cashews, some
chopped if desired
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c
sweet potato, baked and mashed 3 Tbsp cilantro,
chopped 1/3 c white onion, diced 1 tsp garlic powder 1 tsp garlic,
chopped 3/4 tsp salt 1 tsp black
pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
I
chopped the
peppers before adding them to the
sweet potatoes and broth.
Pineapple Salsa - 1 cup fresh pineapple, diced - 1 jalapeño
pepper, seeded and diced - 1/2
sweet onion, diced - 3 tablespoons
chopped fresh cilantro - 1 lime, juiced - salt and
pepper to taste
My favorite: simmer spring water with
chopped garlic, any kind of
chopped hot
pepper, and grated ginger; turn off heat and whisk in tomato paste,
sweet white miso, and a little agave nectar or some other sweetener.
Just dice up an onion, a
sweet red
pepper and finely
chop some garlic.
4 cups butter lettuce,
chopped 1 avocado,
chopped 2/3 cup
sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon
pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
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
The Smokin» Gun sandwich features smoked sausage,
chopped beef brisket, banana
peppers and red onion crowned with Sonny's
sweet and smoky barbecue sauce.
Add
chopped cayenne and
sweet peppers, stir well and simmer over medium heat for about 45 minutes, until the
peppers are soft.
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup sliced red onion 1/2 cup
chopped sweet bell
pepper 1/2 cup
chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)