You'll start my cooking sliced chicken with spices (cumin, chili powder), and
cooking sliced bell peppers and canned green chiles:
In a large Dutch oven, add the oil and
cook the sliced bell peppers until charred, about 5 minutes.
Not exact matches
Spread however much tomato sauce you like evenly over the
cooked pizza crust; top with mushrooms and half the
bell peppers; add 3/4 of the mozzarella cheese, followed by the
cooked ground beef, the rest of the
bell peppers and
sliced olives.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh
cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red
bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
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
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green
bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry
cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
Then chopped garlic, onion, and
bell peppers are added along with
sliced smoked sausage and the pot is
cooked for another hour or so until the beans are perfectly tender and a gravy is formed.
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.
Then we add some chopped onions and red
bell peppers to a skillet with some olive oil and
cook until tender and then add the tomato sauce,
sliced sausages and seasonings.
Left - over steamed spinach, a
sliced bell pepper,
cooked brown rice, some shredded chicken.
While pasta is
cooking,
slice the roasted red
bell peppers into thin
slices.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1)
cooked the onion and garlic, salt and
pepper in olive oil until soft in a pan, then 2) took half a red
bell pepper,
cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead of red
bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Ingredients - 2 tablespoons of
cooking oil - 1 small onion, chopped - 1 red
bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
3 to 4 cups shredded
cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly
sliced 1 green
bell pepper, finely
sliced in short strips 1 long red chilli, finely
sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
Add the
sliced bell pepper, cubed zucchini, and the
cooked shrimp into the pan and stir well.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red
bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups
cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups
cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup
cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium
bell pepper, diced 4 large leaves of fresh basil, chiffonaded
Ingredients 2 chicken breasts,
cooked and shredded (I like to
cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red
bell pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup
cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red
bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup
sliced pickled jalapeno chilies, finely chopped salt and
pepper
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 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds
cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red
bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch
cooking spray 3/4 pound top round steak, thinly
sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red
bell pepper, seeded and cut into thin strips 8 ounce can
sliced water chestnuts, drained 3 ounces snow peas, trimmed
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red onion 1/2 cup
bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups
cooked jasmine or basmati rice
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red
bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles,
cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
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.
Salad 2 cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound
cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa cabbage 1 medium red
bell pepper, cut into matchstick - size strips 1 medium yellow
bell pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups
cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black
pepper to taste 1/2 cup red
bell pepper, chopped 2 cups
cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup
sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
variety),
sliced • 1 white onion, quartered and
sliced • 1 red
bell pepper, cored and
sliced • 1 yellow
bell pepper, cored and
sliced • 2 cloves garlic, pressed through garlic press • Salt • Black
pepper • 3 ounces (about half a tin) tomato paste • 1 cup chicken stock • 4 cups
cooked rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green
bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean
cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red
bell pepper, diced 1 hot chili
pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle,
cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red
bell pepper, cut into thin strips 2 cups thinly
sliced napa cabbage 1 cup thinly
sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly
sliced 4 cups
cooked brown rice 1/4 cup chopped roasted peanuts (optional)
For the topping: 2 carrots, peeled and grated 1 cup
cooked black - eyed peas (other 1/2 can) 1 red
bell pepper,
sliced or diced 1/2 medium onion, diced 1/2 medium sweet potato, grated 4 green onions, minced 1 tsp crushed red
pepper 2T sunflower seeds
Additions 1 - 2 cups (1 pound) proteins or meat,
cooked and chopped or very thinly
sliced 1 1/2 cups vegetables, bite - sized, partially pre-
cooked 1 cup mushrooms, pieces or
slices, precooked 6 green onions, thinly
sliced 1/2 cup onions, chopped or rings, saut ed first 2
bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon
pepper 2 cups shredded cabbage 1 cup
cooked beans of choice, rinsed 1 bag frozen corn 3
bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin
slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for
slicing and arranging jalapeños.
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black
pepper 2 1⁄2 tablespoons nutritional yeast 1 red
bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup
cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain bread (optional) 1.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups
cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
corn, canned, undrained 1 can black olives, chopped or
sliced 1 onion, medium, chopped 1/2
bell pepper, chopped 4 tomatillos (optional), chopped When it comes to Slow
Cooker Taco Soup this is one of the very best!
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red
bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Spray baking sheet with
cooking oil, spread
sliced onions and
bell peppers out into single layer and roast for 10 - 15 minutes or until edges begin to brown.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not
cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
• 1 pound smoked chicken, cut into pieces • 1 roasted New Mexican chile, peeled and seeded • 1 red and yellow
bell pepper,
sliced • 1/2 cup carrots, parboiled and drained • 1 pound fettucine,
cooked and rinsed • 2 tablespoons AiKan Extra Hot Sweet and Spicy
ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups
sliced button mushrooms 4 links fully
cooked Italian - style chicken sausage (
sliced) 1 large red
bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)
8 Oz Crab Meat (Special) 1 C Mango, medium dice 1/2 C Black Beans
cooked & drained 1/3 C Red
bell pepper, medium dice 1/4 C Red onion, fine dice 1/2 C Corn 1 Jalapeno, fine dice 3 Garlic clove, fine dice 2 Tbsp Rice wine vinegar 1 Tbsp Honey 1 Tbsp Lime Juice 1 Tbsp Olive Oil, Extra Virgin 2 Tbsp Cilantro, chopped 1 Tbsp Mint, chopped 1 Tbsp Scallion,
sliced 1 tsp Cumin 1/2 tsp Coriander Cayenne
pepper - to taste Sea Salt - to taste
Vegan Stuffed
Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesam
Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions,
sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup
cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow
bell peppers 1 teaspoon toasted sesam
peppers 1 teaspoon toasted sesame seeds
1 pound large (31 — 35 or 26 — 30) shrimp 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, chopped (about one cup) 1 small green
bell pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion,
sliced 1 tablespoon minced fresh parsley
Cooked rice
3 Meanwhile, in a non stick skillet
cook the
bell peppers,
sliced onion, and the remaining 1/4 teaspoon salt.
PREP TIME: 15 minutes
COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly
sliced 1 red
bell pepper, chopped 1 sm red onion, thinly
sliced 1/4 tsp salt 1/4 tsp ground black
pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red
bell pepper, thinly
sliced into bite - sized pieces 1 cup
cooked and shelled edamame 2 medium scallions, finely
sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro
8 ounces whole - wheat spiral pasta,
cooked according to package directions 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 hard boiled eggs, chopped 1 red
bell pepper, chopped 1 stalk celery, chopped 3 small radishes,
sliced thin 1/3 cup kalamata olives, pitted and chopped 1/2 cup crumbled feta cheese Sea salt and
pepper, pinch