Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4
scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5
Scallions,
chopped (
white and green
parts) 1 Cup Parsley,
chopped Juice
of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2
scallions,
white and green
parts, coarsely
chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar
of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup cooked chickpeas, crushed 1 clove garlic, minced 4
scallions,
white and light green
parts only, thinly sliced 1/4 cup Italian parsley, finely
chopped Zest
of 1 lemon (Use a Microplane grater!)
* Because the light green and
white parts of scallions have a stronger raw bite,
chop those
parts more finely.
Finely
chop two
scallions (also known as green onions), both the green and
white parts, and add to the bowl
of parsley.
Add to a blender or food processor: 2/3
of the
chopped cucumber and 2/3
of the
chopped avocado (set the rest aside), the
white part of the
scallions, garlic cloves, the mint leaves (not the stems) and the chicken stock.
Rinse, trim, and
chop the chile, cilantro, and
scallions; keep the
white and green
parts of the
scallions separate.
For the salsa · 1 cup fresh or frozen corn kernels (from about 1 ear
of corn) · tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and rinsed · 1 cup peeled and
chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and
chopped 2
scallion, light green and
white parts only, finely
chopped cup finely
chopped fresh parsley leaves · Salt and freshly ground pepper
8 cups water 2 large bunches
of fresh spinach (about 8 ounces), with large stems removed, well rinsed and drained 1/2 cup loosely packed arugula leaves 3
scallions,
white and green
parts, roughly
chopped