Ingredients 3 frozen skinless boneless chicken breasts (not thawed) 1/4
cup dried onion flakes 1/2 cup mayonnaise 2 tablespoons ketchup 1 cup apricot preserves or jam 2 tablespoons apple cider vinegar 1/4 tsp.
Not exact matches
1
onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all of the following: thyme, rosemary, red pepper
flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon
dried sage 1/2 teaspoon
dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or
dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4
cup minced fresh parsley or 1 tablespoon
dried parsley
flakes 1/2 — 1 teaspoon salt 1/2
cup minced
onion or 1 tablespoon freeze -
dried onion or shallot
flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1/2
cup extra virgin olive oil 1
cup warm water 1
cup red wine vinegar 1
cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring
onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli
flakes 2 bay leaves, whole 1 tablespoon
dried oregano 2 teaspoons salt
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red
onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper
flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash of your favorite hot sauce
2 tablespoons olive oil 1 medium red
onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper
flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon
dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
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
1/2
cup dried buttermilk 2 TBS
dried parsley
flakes 1 TB
onion powder 1 TB garlic powder 1 TB
dried chopped
onion 2 tsp
dried chives 2 tsp
dried dill weed 2 tsp salt 2 tsp pepper
1
onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1
cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves
dried chili
flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
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 1/4
cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon
dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper
flake A pinch of ground nutmeg 1/3
cup sour cream 1 egg, lightly beaten 3 tablespoons yellow
onion, finely chopped or grated 3/4
cup half - n - half 3/4
cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4
cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz
dry wheat spaghetti 1
cup red
onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2
cups marinara sauce 2 teaspoons crushed red pepper
flakes 1
cup 2 % reduced fat shredded Mozzarella cheese 3/4
cup grated Parmesan cheese, divided 1/4
cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon
flakes apart easily, 5 - 7 minutes / Remove salmon,
flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1 medium
onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2
cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon
dried garlic
flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
Stuffing: 1/2
cup chopped
dried figs 1/2
cup chopped canned artichoke hearts, excess moisture squeezed out 1/2
cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red
onion 1 teaspoon minced garlic 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme leaves 1/2 teaspoon red pepper
flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken stock 2 tablespoons Cabot Salted Butter
Ingredients 1/4
cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2
cups finely chopped
onion 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper
flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon
dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium
Onion, chopped 1
cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper
Flakes 1/4 teaspoon
Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
Ingredients 1/2
cup olive oil 1/4
cup canola oil 1/3
cup red wine vinegar 1/2 tsp
dry parsley 1/2 tsp
dry oregano 1/2 tsp
dry onion flakes 1 tsp
dry basil 1 tsp
dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch of red pepper
flakes Salt and pepper to taste
1 tablespoon extra virgin olive oil 2 medium
onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper
flakes 1/2 teaspoon cardamom salt and pepper, to taste 2
cups dried green lentils 8
cups vegetable stock 1 — 15 ounce can light coconut milk 6
cups torn kale
2
cups of
dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper
flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large
onion 5 celery stalks 4 carrots 2
cups dried mung beans 1
cup brown rice (uncooked) 1/4
cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper
flakes 1 teaspoon salt 1 teaspoon canola oil for sautéing vegetables...
20 g / 1/4
cup desiccated coconut 20 g / 1/4
cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow
onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4
cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2
cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper
flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons
dried crushed rosemary 1/2 teaspoon
dried thyme 1 (32 - ounce container) chicken stock 2/3
cup brown sugar, packed
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1
cup of
dried chickpeas in water overnight)-- 2
cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper
flakes or cayenne (adjusted to you preference)
1/2
cup extra-virgin olive oil 1
cup diced red
onion (about 1 medium
onion) 1/2 teaspoon coarse sea salt or kosher salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper
flakes 1 15 - ounce can of white beans, drained 1/2
cup firmly packed sun -
dried tomatoes 1/4
cup red wine vinegar 4
cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1
onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper
flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2
cup olive oil (add slowly till you get the right texture) 1/2
cup red wine vinegar water a needed
For meatballs * 1 tablespoon finely chopped
onions 1/3
cup grated Parmesan plus more for serving 1/3
cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon
dried oregano 1/4 teaspoon
dried thyme 1/4 teaspoon red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound
dried spaghetti Chopped fresh parsley for serving
2 boneless, skinless chicken breasts Salt and pepper 1/2
cup honey 1/4
cup soy sauce 1/4
cup diced
onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp
dry) 1/4 tsp red pepper
flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
3/4
cup fat free Greek yogurt 1/4
cup lowfat buttermilk 1 teaspoon white or apple cider vinegar 1 teaspoon
dried dill 2 tablesppons fresh flatleaf parsley 1/4 teaspoon
dried garlic 1 teaspoon
dried onion flakes 1 bag baby carrots
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2
onion, finely chopped 2 cloves garlic, finely minced 1/4
cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper
flakes 1/2
cup fine
dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste
7 ounces Tofurky Smoky Maple Tempeh Bacon 1/4
cup canola oil 1 medium
onion, cut in 1 / 4 - inch strips 1 red bell pepper, cut in 1 / 4 - inch strips 2 garlic cloves, minced 2 ounces sun -
dried tomatoes, julienned 1
cup cashew cream or Mimiccream 1
cup vegetable stock 1/4
cup nutritional yeast
flakes
1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1 small white
onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme Pinch red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2
cup water Parmesan cheese for garnish Crusty bread for serving
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper
flakes (I used Aleppo chile
flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5
cups cooked chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1/2
cup finely chopped
onion 1 large garlic clove 1 tablespoon chopped fresh sage 1
dried arbol chile, or pinch of red pepper
flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2
cups roasted winter squash about 1/2
cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
Mix in blender (food processor works, too) 1/3
cup raspberry vinegar or 1
cup raspberries + 1/3
cup white / wine / or regular vinegar 1/2
cup sugar 1 teaspoon salt 1 teaspoon
dry mustard 1 1/2 teaspoon grated
onion or
dry onion flakes
1 batch pizza dough 1/4
cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound organic chanterelle mushrooms, cleaned 1/2
cup red
onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun -
dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon red chile
flakes (optional)
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2
cup) 1 small yellow squash, diced (about 1/2
cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch of red pepper
flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch of kosher salt, if needed
1 medium red
onion, sliced into thin rounds 1/2
cup quinoa
flakes 1/4
cup flaked (sliced) almonds 2 teaspoon
dried marjoram 2 tablespoons extra virgin olive oil
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili
flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green
onions, sliced 1
cup quickie vegan parmesan, divided
1
cup plus 1 tablespoon old - fashioned oats 1/2
cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2
cups boiling water 1 package
dry active yeast (about 2-1/4 teaspoons) 1/3
cup warm water 1/4
cup flaxseed meal 3
cups whole wheat flour 1-1/2
cups all - purpose flour plus more for work surface Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic
flakes 1 teaspoon
onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow
onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper
flakes (use the greater amount of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 tablespoons extra virgin olive oil 1 medium
onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile
flakes 1 1/2
cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8
cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4
cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
pinch saffron threads 1
cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons
dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon
dried tarragon (or dill or
dried basil) 1/2
cup vermouth or
dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
6 small ripe tomatoes, peeled and seeded, plus 2
cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red
onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons
dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green
onions, finely sliced 1/4
cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper
flakes (optional)
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons
onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons
dried parsley
flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1
cup Sharp cheddar cheese (grated) 1
cup Colby Jack cheese (grated) 1
cup Monterey Jack cheese (grated) 1
cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2
cup jarred cheese dip
1 tablespoon olive oil or 1/4
cup water 1 medium - size red
onion, minced 3 garlic cloves, minced 3/4
cup dried brown or green lentils 4
cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3
cups) 3/4
cup uncooked quinoa, rinsed and drained 1/2 teaspoon
dried thyme 1/2 teaspoon red pepper
flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4
cup toasted walnut pieces
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili
flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2
cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white
onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili
flakes 1/2
cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4
cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2
cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very
dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
1 tbsp olive oil 2 cloves garlic, minced 1 large
onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili
flakes, or to taste (this was not spicy at all) 1 1/2 tsp
dried oregano 1 1/2 tsp
dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3
cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Pin It Ingredients: 1/2 pound ground beef (use 1 pound) 3/4
cup chopped
onion 3/4
cup shredded carrots 3/4
cup diced celery 1 teaspoon
dried basil 1 teaspoon
dried parsley
flakes 4 tablespoons butter, divided 3
cups chicken broth 4... Continue Reading →
Navy beans,
dried (1 lb) Filtered water Chicken stock, homemade (5
cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves)
Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano,
dried (1 TBS) Red pepper
flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese