• Stir - fry 1/2 cup pre-cooked brown rice with 2 teaspoons peanut oil, 1 clove minced garlic, 1 teaspoon minced fresh ginger, 2 teaspoons low - sodium soy sauce, 1/2
cup diced red bell pepper, 1/2 cup green peas, and 1/2 cup diced tofu OR 2 oz peeled shrimp.
1 (13.5 - ounce) can full fat coconut milk, refrigerated overnight 4 - 6 Tablespoons green curry paste 2/3 cup diced Asian eggplant 2/3
cup diced red bell pepper 2/3 cup diced zucchini 2/3 cup sliced carrots 1/2 cup diced onion 1/2 cup vegetable broth 3 Tablespoons fresh lime juice 1 Tablespoon soy sauce 1 Tablespoon coconut sugar 1/2 cup Thai basil, sliced thinly
Pin It Ingredients: 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped 1/2 cup cranberry juice 1 cup peeled, seeded, and diced cucumber 1 cup diced celery (about 2 stalks) 3/4
cup diced red bell pepper... Continue Reading →
2 cups packed baby spinach 1/2
cup diced red bell pepper 1 large egg, lightly beaten 1/4 cup panko breadcrumbs 1/4 cup all - purpose flour 1/4 tsp.
Turkey Chili -------- 2 tsp olive oil 2 lbs lean ground turkey 1 cup chopped onion 2 cloves garlic, chopped 1 28 oz can diced tomatoes 1 16 oz can small red beans 1/2 cup diced green bell pepper 1/2
cup diced red bell pepper 1 tbsp chopped jalapeño pepper 2 tsp chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green onions
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.
2 teaspoons coconut oil 1/2 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2
cup diced red bell pepper 1
1 lb ground grass - fed beef 2 cups cubed sweet potato or quartered baby reds 2
cups diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
Not exact matches
6
cups watermelon, seeded and
diced in 1 - inch
dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2
red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili
pepper juice from 2 limes handfull of fresh basil salt & black
pepper
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
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large
bell pepper (I used a
red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
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.
1 1/4
cups apple cider vinegar 3/4
cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black
pepper 1/2 teaspoon
red pepper flakes 1 pound ripe tomatoes,
diced 1
red bell pepper, seeded and
diced 3/4
cup chopped scallion greens
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3
cups yellow onion, finely
diced 1
red bell pepper, core and seeds removed, finely
diced 1 yellow
bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
boneless / skinless chicken breast, sliced Canola or vegetable oil 1/2 medium onion,
diced 1
red bell pepper, cut into strips 3 cloves garlic, minced 1/2
cup chopped pineapple *
I also
diced up 1/2
cup roasted
red bell pepper.
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
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large
red onion,
diced 1 small or 1/2 large
red, yellow, or orange
bell pepper,
diced 1 jalapeno,
diced 4 green onions, sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
4
cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1
cup frozen corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
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
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2 green
bell peppers, medium
diced pinch of
red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of
diced tomatoes w. juice 1
cup water 1 beefless bouillon cube 1/4
cup agave syrup 1/2
cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4
cup
1 small onion,
diced 2 cloves garlic, minced 2
bell peppers,
diced (I used a
red and a yellow) 1/2
cup celery, chopped 1
cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
4
cups cauliflower florets (about 1/2 head) 1/2
cup finely
diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1
cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4
cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2
cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Nectarine Avocado Salsa Ingredients: • 2
cups finely
diced nectarines (2 to 3) • 1/2
cup chopped
red bell pepper • 1/4
cup minced
red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
12 medium white potatoes (skin on) 1
cup smoked tofu, cubed 1
red bell pepper,
diced 2 spring onions, thinly sliced 1/4
cup fresh parsley 1/4
cup rucola 1/4
cup capers 3/4
cup soy yogurt 1/4
cup mustard 1 TS apple cider vinegar freshly ground
pepper
• 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
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell pepper,
diced 1/2 green
bell pepper,
diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
99 % lean ground turkey -1
red bell pepper,
diced -3 cloves garlic, minced (Sauce)-1 / 3
cup ketchup -2 tbsp light brown sugar -1 tsp Worcestershire sauce
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1
cup onions,
diced small 1 large
red bell pepper, cored, seeded & cut into thin strips 1 large green
bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk of celery, finely chopped (about 1/2
cup) 1
red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon
red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
Ingredients: — 4
cups corn kernels (I used frozen)-- 1 medium sized
red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3
cup chopped
red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small
red onions,
diced 2
cups cherry tomatoes, chopped 1 avocado,
diced 1
red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion,
diced 1 medium organic
red bell pepper,
diced 3 - 4 ribs organic celery,
diced 1/2
cup mushrooms,
diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black
pepper, to taste 1/8 tsp ground white
pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
2
cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (
red or white),
diced small 1 jalapeño
pepper, seeded and minced (add more to taste) 1 medium
red bell pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4
cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2
cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium
red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (
red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled and chopped 1 medium tomato,
diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
sugar 2
cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white
pepper 1
red bell pepper, finely
diced 8 ounces golden raisins 1/2
red onion, finely
diced
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)
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
1
cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion,
diced 1 green
bell pepper, stemmed, seeded and
diced 1
red bell pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3 oranges 1/2
cup pineapple juice Juice of 4 limes 1/4
cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
1/2
cup uncooked wild rice 4
cups water 1/4
cup pomegranate seeds 1 cucumber,
diced in small pieces 1 small tomato,
diced in small pieces 1 small
red onion,
diced in small pieces 1/4
cup red bell pepper,
diced in small pieces 1/4
cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and
pepper
1
cup frozen corn 1/2
cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4
cup canned
diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne
red pepper 4 ounces (1
cup) grated Monterey Jack cheese, divided kosher salt and black
pepper 4 large
bell peppers, halved lengthwise, ribs and seeds removed ** 1/2
cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
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
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2
cup finely chopped green
bell pepper 1/2
cup finely chopped
red bell pepper 1/2
cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1
cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4
cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1
red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3
cups butternut squash, peeled, in 1 - inch
dice 2
cups water 1
cup diced canned tomatoes with chilis, drained 2
cups black beans, cooked 1
cup red kidney beans, cooked 1
cup great northern beans, cooked 1
cup black - eyed peas, cooked 1
cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black
pepper
6 - 7oz salmon filet, cut in half 6
cups salad greens 1/4
cup each
diced asparagus, sweet
red bell pepper, sweet yellow
bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3
cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
1/2
cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small yellow onion, finely
diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and
pepper
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2
cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp
red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1
red bell pepper,
diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions, sliced diagonally for garnish
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1
red bell pepper, thinly sliced 1 yellow
bell pepper, thinly sliced 1 green
bell pepper, thinly sliced 1
red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can
diced fire toasted tomatoes, drained 1 1/4
cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)