6 cups cooked pasta 2 tablespoons olive oil 1 cup diced tomatoes -LCB- canned or fresh -RCB- 1/2 cup thinly sliced red pepper 1/2
cup sliced black olives 1/2 cup feta cheese 1 heaping tablespoon Patak's Mild Curry Paste Salt & Pepper to taste Garnish with finely chopped cilantro, if desired
Ingredients 1 tablespoons olive oil 1 frozen pizza crust 1 cup prepared pizza sauce 1 can of Roasted Tomatoes 1/4
cup sliced black olives 1 jar of artichoke hearts 1 pound frozen spinach 1 cups shredded mozzarella cheese Directions Lightly...
ground 85 % lean turkey 1 tsp cumin 1 tsp cilantro 2 cloves garlic, minced 1 large sweet potato, sliced thin 1/2 small red onion, diced 1/2 cup yellow bell pepper, diced 1/2 cup green bell pepper, diced 1 jalapeno pepper, minced 1 tomato, diced 1/2
cup sliced black olives Wright salt, to taste Instructions: Preheat... Read More»
4 - 5 cups of uncooked pasta (or handfull of Linguini) 3 tblsp minced Garlic 1/2 cup chopped green Olives 1/2
cup sliced black Olives 1/2 can or 1 cup Mushrooms 2 tblsp Capers 1/4 cup Olive Oil 2 tsp Oregano 2 tsp Mrs. Dash salt & pepper to taste
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground
black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh
black pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or almond milk
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked
black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
1
cup (7 oz / 220 g)
black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g)
black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground
black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon
olive oil 1 teaspoon kosher salt 1/2 teaspoon
black pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4
cup shredded Italian cheese blend
3 tablespoons extra virgin
olive oil 1/2 pound
sliced mushrooms 1/4 teaspoon fine grain sea salt 4
cups cooked
black beans 3 celery stalks, chopped 1/3
cup sliced dried figs 1/3
cup chopped toasted almonds
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and
black pepper to season
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground
black pepper ~ 2
cups smoked mozzarella, grated (I probably used a bit more) 1/2
cup freshly grated Parmesan handful
sliced black olives crushed red pepper flakes
1 boneless skinless chicken breast 2 tablespoons
olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground
black pepper 3 dashes salt 4
cups chopped romaine lettuce 2 tablespoons
sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4
cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground
black pepper 1/8 teaspoon kosher salt 5
cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2
cup roasted chickpeas 1/4
cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
4 tablespoons extra virgin
olive oil 1 1/2 tablespoons sherry vinegar 2 teaspoons harissa 3 ounces greens, such as dandelion greens 1/2
cup pitted oil - cured
black olives, roughly chopped 1 large shallot thinly
sliced
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon
black pepper 1/3
cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
5 large eggs 1
cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon
black pepper 2 tablespoons chopped oregano 2 tablespoons
olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes,
sliced thin 3
cups chopped kale 3/4
cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
1 sweet potato, very thinly
sliced 1 teaspoon
Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4
cup canned
black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
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
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon
olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 2 naan breads 1/2
cup hummus 1 handful arugula 1/4
cup crumbled feta cheese
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 tablespoons
OLIVE OIL 2
cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4
cups RUSSET POTATOES, peeled and 1/2» cubed 5
cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4
cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste
BLACK PEPPER to taste
1 pound dried
black beans 8
cups water 2 Tbsp
olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
1 rustic baguette, cut into 1/2 inch cubes 2
cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1
cup marinated mozzarella, cut in 1/2 inch pieces 1/2
cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon
black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
4 tablespoons butter 1 tablespoon
olive oil 2-1/2 pounds yellow onions, halved lengthwise and
sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2
cup dry red wine 4
cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon
black pepper 1 demi baguette,
sliced 10 ounces Gruyere, grated
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground
black pepper 1
cup bleached all - purpose flour 1/2
cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4
cups beef stock 1 pint pearl onions 1
cup baby carrots or 1
cup sliced carrots 1
cup baby turnips or 1
cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4
cup finely chopped parsley 2 tbsp chopped horse - radish
1 Serrano thinly
sliced 1 Habbanero thinly siced optional 3 Juicy limes = 1/3
cup fresh lime juice approx. 1 lemon, the juice and the zest 1 glug Extra Virgin
Olive Oil Sea salt Fresh cracked
black pepper to taste, optional
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon
black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4
cup extra virgin
olive oil 1
cup chicken broth 1/2
cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
14 - ounce can
black beans, drained & rinsed 15
black olives, chopped 1/2
cup sliced green onions 2 medium heads of romaine lettuce,
sliced 1
cup cilantro, chopped 1 - 2
cups tortilla chips 1 avocado,
sliced
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6
cups broth 1 24 oz can chickpeas, drained and rinsed (about 3
cups) 3 tablespoons fresh chopped dill, plus extra for garnish
2
cups pineapple cut into small chunky wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea Salt and
black pepper to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6
cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp
black pepper One 6 - oz can tuna, drained 1/4
cup chopped cilantro or parsley Romaine, to serve (optional)
3 chicken breasts
olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground
black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans
black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced avocados, tortilla chips
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
4
cups of
black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced
Olive oil Leftover
black beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!
1/4
cup thinly
sliced shallots Salt 4
cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4
cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4
cup extra virgin
olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black p
olive oil (I used California
Olive Ranch Miller's Blend) Freshly ground black p
Olive Ranch Miller's Blend) Freshly ground
black pepper
2 fresh corn cobs, corn
sliced off before cooking 4
cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon
olive oil 1/4
cup garlic butter (see below) Sea salt and fresh ground
black pepper
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground
black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
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
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon
olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground
black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
3 tablespoons extra virgin
olive oil, divided 1/4
cup shallots,
sliced thinly 1
cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/2
cups frozen pearl onions 1
cup baby carrots 2
cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 4
cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 4 4 - ounce boneless, skinless chicken breasts
2 (15.5 ounce) cans
black beans 2
cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons
olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons orange zest Freshly ground
black pepper to taste 10 - 12 stalks of celery, cut into thirds
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
2 tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground
black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
2 portobello mushroom caps, stemmed and gills scraped off extra virgin
olive oil salt and freshly ground
black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4
cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
2 tbsp
olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2
cups chopped green cabbage 1
cup chopped onions (1 onion) 1
cup sliced carrots (2 carrots) 1/4
cup chopped celery (2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2
cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4
cup) 1/2
cup drained chickpeas 1/2
cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground
black pepper Freshly grated parmesan cheese
1/3
cup plus 2 tablespoons extra-virgin
olive oil 1/2
cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground
black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and
sliced