Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2
cup chopped white onion Coconut oil 6 eggs
Not exact matches
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2
onions,
chopped 1 green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and
chopped 2 chayotes, peeled and
chopped (or substitute hubbard squash) 1
cup cooked navy beans
4 green
onions,
chopped,
white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy peanut butter Salt to taste
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
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic 1
cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
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
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed,
chopped 2
onions, coarsely
chopped 4 cloves garlic 2 teaspoons
chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute water) 1/4
cup dry
white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2
white onion 1 fresh jalapeno pepper 1/2
cup chopped cilantro 1 teaspoon salt
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large
onion, finely
chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely
chopped or grated ginger, or more to taste (it could easily be doubled) 4
cups vegetable broth 1/4
cup white miso paste, or more to taste
vegetable oil 1 large
white onion, roughly
chopped 1 medium red bell pepper, roughly
chopped 1 medium green bell pepper, roughly
chopped 2 serrano chiles,
chopped, seeds and ribs removed (optional) 1
cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks,
white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry
white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces
white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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)
FOR LAMB MEATBALLS (KEFTA) 2 slices firm
white sandwich bread, torn into small pieces 1 small
onion, finely
chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine nuts, toasted and finely
chopped (omitted because I forgot to buy them!)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of
white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
2
cups lobster stock (see recipe) 2
cups coarsely
chopped cooked lobster meat 4 tablespoons butter 1
onion,
chopped 2 cloves garlic, minced 2 shallots, minced 1/2
cup flour 1/4
cup dry sherry 2 tablespoons tomato paste 3
cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1
cup crème fraîche
INGREDIENTS 1 small
onion,
chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio rice 1
cup dry
white wine such as chardonnay 4
cups beef broth 2
cups of...
* 1
cup cilantro leaves and stems, plus extra leaves for garnish * 1
onion,
chopped * 2 jalapenos * 1-3/4
cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2
cups long grain
white rice * 2 cloves garlic * 1 teaspoon salt
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
Meatballs: 1/2
cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1
onion finely
chopped 1
cup heavy cream 1 tsp salt 1 tsp ground
white pepper 1 tsp ground allspice 1 tsp of soy sauce
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized
onion (about 2
cups),
chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4
cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4
cups packed fresh spinach, roughly
chopped 1 can artichoke hearts, drained and
chopped 1/4
cup vegan mozzarella cheese
2 tablespoons OLIVE OIL 2
cups thinly sliced LEEKS (
white part only) 2 roughly
chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4
cups RUSSET POTATOES, peeled and 1/2» cubed 5
cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4
cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3
cup fresh breadcrumbs (I just grate up a
white hamburger bun) 1 large clove of garlic, finely minced 1/4
cup onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
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 baki
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 baki
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 baki
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 baki
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
1 cauliflower 2 bay leaves 1
onion 3 cloves of garlic 1 can
white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen,
chopped spinach — defrosted and squeezed of all the juiciness
white pepper, nutmeg,
onion powder and garlic powder to taste
Ingredients: Shrimp (I used 7 jumbo shrimp) 1
cup fresh spinach 1/4
onion (sliced) 1
cup sliced mushrooms 1 clove garlic (roughly
chopped) Olive oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
1 tbsp olive oil 1
onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1
cup white wine 3 tomatoes,
chopped 2 cans
white beans, drained and rinsed 4
cups vegetable stock 1 tsp sea salt cracked black pepper 2
cups kale, roughly
chopped 6 tsp basil pesto
1
cup dried
white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion,
chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 1 green bell pepper, stemmed, seeded, and
chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 2 jalapeños, stemmed and
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce
Chopped cilantro, for
Chopped cilantro, for garnish
for casserole: 1 tbsp olive oil 1 medium
onion,
chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked
white (navy) beans 3/4
cup raw cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1
cup fresh or frozen green peas
1 tablespoon olive oil 1 medium
white onion, roughly
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly
chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 4
cups vegetable stock
Chopped fresh chives and scallions for
Chopped fresh chives and scallions for serving
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely
chopped 3 - 4 green
onions (both the green and
white part) ~ finely
chopped or 1/4
cup finely
chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
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 Tbsp avocado oil 1 large carrot, finely
chopped 1 medium
onion, finely
chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2
cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp
white pepper
Ingredients 2 tablespoons olive oil 1/2
onion,
chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2
cups cooked rice (
white or brown; from about 1/2
cup uncooked) 4 eggs, beaten 1
cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
1/4
cup / 1.5 oz / 45 g sesame seeds (
white / black mix) 3 tablespoons toasted almond slices / slivers,
chopped 1/4
cup / 4 tablespoons minced green
onions
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely
chopped 1
cup carrots,
chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken broth (more or less according to desired thickness) 6
cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
3 tablespoons extra virgin olive oil, divided 1/4
cup shallots, sliced thinly 1
cup seasonal wild mushrooms, sliced (I used
white and baby portobello) 1 1/2
cups frozen pearl
onions 1
cup baby carrots 2
cups chicken stock 1/4 teaspoon fresh rosemary,
chopped 1/4 teaspoon fresh oregano,
chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4
cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large
white onion, roughly
chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4
cups vegetable broth (or equivalent bullion) 6
cups water Juice of one lime
extra virgin olive oil, plus more to drizzle 1 yellow
onion,
chopped 1 small fennel bulb, cored and sliced 3 cloves garlic,
chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2
cup white wine (or 1/4
cup apple cider vinegar) 1 tsp.
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.
4
cups Great Northern Beans (or another
white bean like navy beans) * MUST be dried beans 2
cups onion,
chopped 4 slices bacon,
chopped (omit bacon to make vegetarian) 1/4
cup lower sugar ketchup 1/3
cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6
cups water
1 pkg frozen
chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then
chopped 1
onion, finely
chopped and sauteed until cooked very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
I
cup naturally vegan cornbread mix (I use Martha
White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can
chopped green chilies, mild, drained 2 green
onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
1 tablespoon olive oil 1/4
cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1
cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly
chopped
3 to 4 pound baking pumpkin 1/2 medium
white onion,
chopped 1 whole red pepper,
chopped 2 tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons paprika 1 teaspoons ground cumin 2
cups water 1 (14 - ounce) can coconut milk Salt and pepper
14 ounces new potatoes 4 eggs 6 green
onions,
white and light green parts only, thinly sliced 3 - 4 tablespoons finely -
chopped shallot 12 cornichons, finely
chopped 3/4
cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely
chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely
chopped
1 orange, juiced 1/4
cup white balsamic vinegar or sherry vinegar 1/2
cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large
onions,
chopped finely 4 shallots,
chopped finely 1/2
cup dried cranberries 1/2
cup dried raisins 1/4
cup sunflower seeds 1/4
cup pumpkin seeds 1/4
cup pine nuts 1 bunch of chives
spice paste: 3 lemongrass stems, finely sliced,
white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough
chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2
cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
ingredients: 1/2
cup leeks, shallots, or
onions — diced fine 1/2
cup carrots, peeled and diced 1/4
cup celery, diced 2 gloves garlic, minced 1/2
cup fresh stringbeans, cleaned and diced 1/2
cup broccoli,
chopped 1/2
cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2
cup lentils, cooked 1 can (15 ounces)
white beans, rinsed and drained 6 - 8
cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
7
cups thin sliced cucumbers 3 med
onion sliced 1 green pepper,
chopped 2
cups Sugar 1
cup vinegar (
white) 1/2 teaspoon celery seed 1 tablespoon salt
2 medium tomatoes,
chopped 1 medium
onion, either purple or
white,
chopped 1/3
cup bitter orange juice (see recipe below) or substitute 1/3
cup fresh lime juice 2 tablespoons
chopped fresh cilantro