4 cups shredded red and green cabbage 1 cup arame seaweed, soaked one hour and drained 2 cups sliced cucumber 2 cups sliced carrot 1
cup sliced red pepper 1 cup corn Creamy Sesame Dressing: 1/4 cup toasted sesame seeds 3 Tablespoons toasted sesame oil 3 Tablespoons tahini 2 Tablespoons brown rice vinegar 1 Tablespoon soy sauce 2 teaspoons agave
Not exact matches
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)
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
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4
cup chopped cilantro 4
slices Pepperjack cheese
sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
-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
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet, peeled and
sliced 1 bay leaf 1 garlic clove, thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of
red pepper flakes (optional)
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
1/2 lemon 1/2 lime 2 1/2
cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot
red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
oil from jar 1/2 small onion,
sliced (1/2
cup) 1 jarred roasted
red pepper, drained and cut into strips (1/4
cup) 1/2 tsp.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1
red bell
pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
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
Ingredients: 1/4
cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed
red pepper flakes, if you like them spicy /
sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large
red onion, thinly
sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and
pepper, to taste 2 teaspoons fresh lime juice crushed
red pepper, to taste chopped fresh cilantro
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
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 *
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly
slice 1 small
red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black
pepper and drizzle in the honey mustard vinaigrette
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
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
1) 2 cans of sweet corn (or 1 can of sweet corn and 1 can of creamy corn) 2) 2 onions,
sliced thinly 3) 1 large
red bell
pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt,
pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
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
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2
cup sliced scallions (green onions) 1/4 teaspoon crushed
red pepper flakes (or more if you like it spicy!)
Sweet and Hot
Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2
cup ketchup 1/4
cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried
red chilis 1/2
red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2
red bell
peppers (or rough equivalent in mini bell
peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1
red or green Jalapeno
pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice * salt and
pepper to taste
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
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.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly
sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch
red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2
cups cooked) 3 tablespoons chopped fresh cilantro
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato, seeded and diced 1/2 small
red onion, very thinly
sliced 1/2
cup shredded lettuce 1/4
cup light mayonnaise 2 tablespoon yellow mustard
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)
5 lbs fresh fava beans, blanched and double shelled 1 large roasted
red pepper, chopped 1 small
red onion,
sliced into thin slivers 1
cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp
red wine vinegar Salt &
pepper to taste
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
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)
1 1/2
cups sliced okra rounds 1 jalapeno, minced 1/2
cup diced
red pepper 1 clove garlic, minced 1
cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2
cup water Salt and
pepper 1/4
cup oil for frying (coconut, canola, etc.) 1/2
cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
feta, crumbled) 1
cup jarred roasted
red peppers, drained and diced 1/3
cup sliced or slivered almonds, toasted 1/4
cup fresh flat - leaf parsley, chopped 3 Tbsp.
Two bunches (6) medium - sized beets Kosher salt Freshly ground
pepper 1 garlic clove,
sliced 1/4
cup sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil
Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1
red onion,
sliced 1 tomato, chopped 1
cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised
pepper to taste
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
For the Tomato Parsley Salad: 2
cups diced tomatoes 1/3
cup finely chopped parsley 1
cup finely
sliced green onion 2 tablespoons
red wine vinegar Several dashes fresh black
pepper Dash salt
• 8
slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2
cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (
red) bell
pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and
pepper to taste
16 ounces extra-firm tofu, drained, pressed, cut into 10
slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black
pepper 1/4
cup dry
red wine 1
cup vegetable broth nonstick spray
6 chicken breasts, bone in 1 quart apple juice 1/4
cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp
red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black
pepper
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
1/4
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
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 pound ground turkey breast 1/4
cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4
red bell
pepper 1/4 jalepeno olive oil four
slices of your favorite cheese four buns
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
cans tuna, packed in water, drained 1/3
cup mayonnaise 2 tbsp pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon juice salt and
pepper, to taste 1 tomato,
sliced 1
red onion, peeled and
sliced 2
slices Natural & Kosher chipotle meunster cheese
fresh lime juice 1 loose
cup chopped fresh coriander leaves and stems 1/4
cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2
cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1
red bell
pepper, cut into 1 - inch pieces 1/2
cup fresh basil, roughly chopped 2 - 3 Tbsp.