sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2
cup quartered red grapes 1/3 cup fresh, minced parsley
balsamic vinegar 1/2
cup quartered red or green seedless grapes
Not exact matches
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound
red potatoes (about 2 medium),
quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
250g (about 1 / 2 lb or 4 small - medium)
red onions, peeled and
quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green) lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
Here's the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe
Red Plums (pits and stems removed and cut in
quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
1 small
red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato,
quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon
red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and
quartered 1/4
cup thinly sliced
red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small
red onion, peeled and
quartered 2 cloves garlic 1/4 -1 / 3
cup fresh cilantro, washed juice of 1 lime large pinch Kosher or sea salt
1
cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled,
quartered lengthwise and sliced) 1/2
cup cranberries 3/4
cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1
red pepper, seeds removed and diced Salt and pepper (to taste)
4
cups grilled corn 1/2
cup red onion, diced 2
cups cherry tomatoes,
quartered 1/4
cup chopped cilantro 1/2
cup crumbled goat cheese Dressing: 1/4
cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oil
4
cups butter lettuce, chopped 1 avocado, chopped 2/3
cup sweet corn 1/2 pint grape tomatoes,
quartered 1/4
red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon
red wine vinegar 1 lime, juiced a few tortilla chips, crushed
The Sauce: 3/4
cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and
quartered 1 large chayote squash, peeled and
quartered 4 medium tomatillos, husked and chopped 6
red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2
cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled,
quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2
cups red wine 2
cups tomato puree 2
cups low - sodium chicken stock 2 bay leaves 1
cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon
red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and
quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon
red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4
cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2
cups sugar 2
cups water 2/3
cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed
red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8
cups spring greens 1 pint grape tomatoes,
quartered 1/2
cup walnuts, toasted
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6
cups of water 3 beef stock cubes (like Knorr)(or 6
cups of beef broth) 1/2
cup red wine 2 tomatoes, chopped 1
cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini,
quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
3
cups mâche or lamb's lettuce 1 small
red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4
cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4
cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or
quartered 1/2 small bunch chives, chopped salt and pepper, to taste
1 - 2 tablespoons olive oil 1 tablespoon
red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1
red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish
Quartered lime wedges for garnish
2 pounds zucchini — ends trimmed,
quartered lengthwise then thinly sliced 1 pound Yukon Gold or
Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2
cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1
cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
2 medium eggplant,
quartered and cut into 1/4 inch slices 2 medium
red onions,
quartered and cut into 1/4 inch slices 1/4
cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2
cup chive or basil pesto 1
cup white bean spread (recipe follows)
• 1 1/2 pounds new
red potatoes • 1/4
cup malt vinegar • 3 to 5 dried
red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a
quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
Mexican Meatball Soup 1 tbsp canola oil 1 small
red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and
quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen corn kernels 1 tbsp lime juice
The recipe calls for a
quarter cup of dry
red wine — the one we used was so dark it almost gave the broth a purplish hue!
Chilli Fish Bangla Recipe Recipe & Image: Cooking From The Heart Ingredients: Fish Fillet basa / Telepia 250 grm Ginger 1 tsp Garlic 1 tsp Onion,
quartered, layers separated 1 medium Spring onions 1 stalk
Red green orange yellow bell peppers 1
cup Cornstarch 1 tbsp Soya sauce 1 tsp Vinegar 1 -LSB-...]
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1
red bell pepper,
quartered 1 green bell pepper,
quartered 1 medium
red onion,
quartered 4 scallions, trimmed 2 cloves garlic 2
cups vegetable stock or vegetable broth 4 - 6 tbsp
red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
For pizza 1/4
cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1
red onion,
quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated
Salad 2 cucumbers, seeded,
quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4
cups thinly sliced Napa cabbage 1 medium
red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2
cup cilantro, chopped 1/2
cup sliced basil leaves
For pickled onions: 1 medium - large
red onion, thinly sliced, then slices
quartered 3/4
cup red wine vinegar 1 tablespoon sugar Pinch salt
1 small head cauliflower, cut into florets 10 ounces mushrooms,
quartered 1 large
red pepper, diced 1 tablespoon olive oil 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces 1 clove garlic, chopped 2 eggs 1/2
cup (2 ounces) parmigiano reggiano (parmesan), grated Fresh black pepper Salt to taste 1 tablespoon parsley, chopped
1/2
cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2
cups low - sodium vegetable stock 1 1/2
cups dry
red wine 3 carrots, cut into 1 - inch chunks 1 pound
red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or
quartered if large) 1
cup fresh or frozen peas
2 teaspoons extra-virgin olive oil 1 medium
red onion, halved and thinly sliced 1 medium zucchini,
quartered lengthwise then sliced 1
red bell pepper, diced 1 1/4
cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3
cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4
cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4
cup pickling spices 1 teaspoon olive oil 1 head cabbage,
quartered 6
red potatoes, halved 1
red onion, sliced 6
cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
For tomato salad 1 tablespoon olive oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1
cup assorted
red and yellow cherry tomatoes,
quartered 1 tablespoon basil, roughly chopped
10 chicken breast tenders, cooked and torn into small pieces 1/2
cup sliced green onions 1
cup seeded cherry tomatoes,
quartered 2
cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or
red pepper, cut into small strips)
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
block cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium
red onion, thinly sliced (generous 1/2 cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
red onion, thinly sliced (generous 1/2
cup) 8 tbsp
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one
quarter of the cream cheese on a tortilla.
variety), sliced • 1 white onion,
quartered and sliced • 1
red bell pepper, cored and sliced • 1 yellow bell pepper, cored and sliced • 2 cloves garlic, pressed through garlic press • Salt • Black pepper • 3 ounces (about half a tin) tomato paste • 1
cup chicken stock • 4
cups cooked rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley
1
red pepper — deseeded and cut into
quarters 1 small
red onion — roughly chopped 1 clove of garlic — minced 1/2
cup of tomato Passata 1/4
cup of frozen soy mince — this is completely optional, you can leave it out and the sauce will still be delicious.
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into
quarters 1/2
cup chicken stock 1/2
cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed
red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2
cup heavy cream * Parmesan cheese
1 medium tomato, cored and cut into
quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon
red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one -
quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
1
cup dried white or
red kidney beans, picked over 4
cups water 3 1/2
cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1
cup) fresh green beans, cut into 1 - inch lengths 1
cup uncooked elbow macaroni or small pasta shells 1 medium zucchini,
quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small
red onion (peeled,
quartered) 1 orange (
quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2
cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4
cup all - purpose flour 1/4
cup turkey drippings 3
cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1
cup cherry tomatoes (
quartered) or grape tomatoes (halved) 1/4
cup chopped, fresh cilantro 1/4
cup chopped
red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Quinoa Black Bean Salad 1
cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium
red or green bell pepper, chopped 1
cup grape or cherry tomatoes,
quartered 4 green onions, thinly sliced 1/4
cup fresh cilantro, coarsely chopped 1/4
cup fresh lime juice 1/4
cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper
500g grape tomatoes, halved or
quartered 1/2
cup (150g) black olives, pitted and roughly chopped 1 tbsp capers, roughly chopped 1/2 - 1 tsp
red pepper flakes (to taste) 1 tbsp balsamic vinegar, plus more to serve 1 can borlotti or cannellini beans, drained
In a 3 qt heavy sauce pan, place 1 pound fresh cranberries, 1/2 lemon
quartered, 1/2 large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed
red pepper flakes, and 1/2
cup (or more to taste) brown sugar.
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and
quartered 1 large carrot, peeled and sliced into thin half - moons 1/4
cup pine nuts 1/4
cup fresh basil 1
cup loosely packed fresh cilantro 1
cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4
cups cooked and cooled jasmine rice [see note] 1/4 teaspoon
red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
3 - 4 cloves of garlic, chopped 1
red pepper, cut into 1 inch chunks 1 green pepper, cut into 1 inch chunks 2 - 3
cups whole mushrooms,
quartered 1 large can diced tomatoes Spice blend you prefer (see options below)
2 pounds of stew meat
Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosem
Red wine (about 3
cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2
cup) Olive oil 1 onion,
quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white /
red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosem
red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
For pico de gallo 1-1/2
cups quartered cherry tomatoes 1/4
cup chopped
red onions 1 jalapeno, minced Juice of 1 lime 1/2 teaspoon salt 1/4 teaspoon black pepper