To prepare the orange dye: Collect skins from 2 - 3 pounds of onions (when you buy onions in bulk, grab some extra skins from the bin when nobody is looking Roughly add 1 cup water per 1
cup onions skins, and boil for 1 hour.
Not exact matches
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1
cup minced
onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave
skin on)
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.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red -
skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small
onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
olive oil 4 bone - in chicken thighs,
skins removed 1 small
onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4
cup chicken broth (I actually believe I used a
cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)
1 c celery, diced 1 c carrots, diced 1 large yellow
onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the
skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
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
1
cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and
skin are fine) 4 chopped green
onions, including tops 1/4
cup fresh, chopped spearmint leaves 1/3
cup fresh squeezed, lemon juice 1/4
cup olive oil Salt & freshly ground pepper to taste
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: About a lb, give or take, of salmon or any other fish you might have, in chunks,
skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1
onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
1/4
cup Recado Rojo (see above recipe) or substitute achiote paste 1/2
cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts,
skin removed 1 medium
onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote
2
onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4
cup all - purpose flour 1 quart chicken broth 2
cups coconut milk 3 boneless chicken breasts, poached,
skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice
ingredients STUFFED TURKEY: 1 turkey breast half (
skin - on, boned and butterflied) 1/4
cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1
cups bread crumbs (TK type not specified) 1
cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2
cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4
cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2
cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
8 tomatoes 3 garlic cloves with
skin on 1/2 yellow
onion 8
cups chicken stock (you can easily use vegetable stock too!)
Ingredients Oil 8
skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone - in,
skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1
onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2
cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
Salmon and Baby Bok Choy Ramen 6
cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green
onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet,
skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1
cup bean sprouts salt and pepper
1/4
cup achiote paste (available from MexGrocer.com) 1/2
cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4
cup lime juice 4 chicken breasts,
skin removed 1 medium
onion, sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow
onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery
skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
For Creamy Tomato Soup: 2 tbsp olive oil 1/2
onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed,
skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4
cup water 2
cups chicken or vegetable stock (preferably homemade) 1/4
cup cream — heavy cream, preferably
Ingredients: 1 whole chicken —
skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1
cup of chopped
onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Ingredients: 1 whole chicken —
skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1
cup of chopped
onions... Read more →
1 teaspoon olive oil 2 large
onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and
skin thinly sliced 1/2
cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve
skin) and cubed to make 3
cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4
cup chopped
onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 (15 Ounce) Cans Salmon (Wild Preferred), Bones &
Skin Discarded 4 Slices Whole Wheat Sandwich Bread 2 Large Eggs 4 Green
Onions, Chopped 1/4
Cup Fresh Cilantro, Finely Chopped Salt & Pepper To Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3
Cup Light or Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
Olive oil One large
onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)--
skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6
cups of low sodium vegetable broth Salt and pepper
For the
onion rings: 1 large
onion,
skinned and cut into fat rings 1/2
cup Bob's All Purpose GF Flour 1/2
cup water pinch salt 1 ″ oil for frying
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (
skins removed at end) 1 large
onion, grated 3 garlic cloves, chopped 4
cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4
cup chopped flat - leaf parsley 1/4
cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1
onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4
cup flour 2
cups chicken stock 1/2
cup whole milk 1/2
cup half and half 4 1/2
cups rostisserie chicken (
skin discarded, shredded) 1
cup frozen peas (thawed) 1 tablespoon poppy seeds 1
cup sour cream 1 1/2
cups butter crackers (crushed) 1/2
cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2
cup brown rice, cooked 1 tbsp olive oil 1/4
cup onion, medium mince 1/2
cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2
cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado,
skinned and diced
olive oil 1 medium
onion, diced 3 cloves garlic 1 large sweet potato, diced small (
skin on or off) 3
cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6
cups low - sodium chicken stock 4
cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish
2 teaspoons vegetable oil, divided 1/4
cup finely chopped
onion 2 Tablespoons finely chopped celery 1 3/4
cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4
cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce)
skinned, boned chicken breast halves 3/4
cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
ingredients POTATO
SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow
onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1
cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow
onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2
cups milk 3
cups cheddar cheese (grated) 3
cups Monterey Jack (grated) 1
cup canned tomatoes (diced, strained) 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white
onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4
cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2
cups mixed olives (pitted, minced) 1/2
cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4
cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone in,
skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1
cup dry white wine 2
cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4
cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2
onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3
cup coconut cream 1/2
cup panko bread crumbs 1/3
cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless,
skin - on, butterflied) 1/4
cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4
cups chicken stock Kosher salt and freshly ground pepper (to taste)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2
cup pearl
onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2
cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2
cups store - bought turkey breast and legs (
skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1
onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
Chicken Breasts with Curried Apple Stuffing 2 teaspoons vegetable oil, divided 1/4
cup finely chopped
onion 2 Tablespoons finely chopped celery 1 3/4
cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4
cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken broth, divided 4 (4 - ounce)
skinned, boned chicken breast halves 3/4
cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red
onion (peeled, small dice, divided) 2
cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (
skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3
cups store - bought green enchilada sauce (divided) 1
cup Monterey Jack cheese 1/4
cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)
1 small / medium potato 7.5 oz can wild salmon with
skin and bone, drained 1/2 medium
onion 1 clove garlic 1/2
cup (approx.)
~ 6 - 8 chicken pieces, bone - in,
skin - on and of fairly equal thickness ~ 2 bag frozen spinach ~ 2
cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1 teaspoon salt ~ 1/2 teaspoon pepper ~ 1 teaspoon each garlic and
onion powder ~ 1 tablespoon dried rosemary ~ up to 2 tbsp olive oil
ingredients LOADED POTATO SOUP 1
cup chopped yellow
onion (about 1 medium
onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3
cups cauliflower florets 1/2
cup shredded carrot 1 large potato, cubed (washed well,
skin intact) 2
cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish)
4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet
onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4
cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes,
skins removed, chopped 1/2
cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only
Ingredients: 6 bone - in chicken breast halves,
skin removed (you could substitute chicken pieces of any kind) 1 tablespoon vegetable oil 2
cups sliced fresh mushrooms 1 medium
onion, halved and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2
cup butter, 1/2
cup flour, and 1 1/2
cups milk.
ingredients POMEGRANATE GLAZE: 1 and 3/4
cups pomegranate juice (divided) 1/3
cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in,
skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2
cup pomegranate seeds 1/4
cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red
onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4
cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with
skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1
onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2
cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1 1/2 pounds salmon,
skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4
cup panko bread crumbs 3 tablespoons green
onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
FOR THE PORK: 6 - 8 pound pork shoulder (boneless, skinless, rolled, and tied) 1 tablespoon paprika 1 bunch carrots (peeled, cut in half) 8 red -
skinned potatoes (scrubbed) 2 medium
onions (peeled, quartered) 6 garlic cloves (peeled) FOR THE GRAVY: 4 tablespoons rice flour 3
cups chicken stock 1/2
cup parsley leaves (chopped) Kosher salt and freshly ground pepper (to taste)
8 Medium Sized Chicken Thighs,
Skinned & Trimmed Of Any Fat 1/3
Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4
Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3
Cup Finely Chopped Red
Onion 1/4
Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optional)
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and
skin on 1 small yellow
onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3
cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
Fruits 1/4
cup canola oil 1 large ripe dark -
skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3
cup raisins flavorings 1 large white
onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt