1 boneless duck breast, skin removed 1/2 teaspoon dried rosemary, chopped 50g pumpkin, cubed 1/2
cup vegetable medley (this recipe uses julienned carrot, diced apple and lettuce leaves) 1 tbsp olive oil thyme sprigs (optional)
Not exact matches
ingredients ROASTED
VEGETABLES: 1 24 - ounce bag baby
medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4
cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2
cup English mustard 1/4
cup extra-virgin olive oil 2
cups panko breadcrumbs 1/4
cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
Ingredients, Makes 4 stuffed squash halves 2 medium acorn squash 1/2
cup wild rice
medley 1
cup low - sodium
vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground ginger 1 1/2 teaspoons dried -LSB-...]
2 medium acorn squash 1/2
cup wild rice
medley 1
cup low - sodium
vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground ginger 1 1/2 teaspoons dried rosemary 1/2
cup finely chopped carrot 1/2
cup finely chopped red bell pepper 1/2
cup small broccoli florets 1/2
cup small cauliflower florets 1/4 teaspoon freshly ground black pepper Sea salt 3 tablespoons pine nuts (optional)
Keep adding some probiotic food into every
cup of meat stock and every bowl of soup: juices from sauerkraut, fermented
vegetables or
vegetable medley, or homemade kefir / yogurt.
If dairy is still out [by results of sensitivity test or negative reaction when introducing it], then into every
cup of meat stock or soup add juice from your homemade sauerkraut, fermented
vegetables or
vegetable medley (please look in the recipe section of the book).
2 small peppers * 1
cup Fresh Express ® Salad mix 1
cup Eat Smart ®
vegetable medley with broccoli, cauliflower & carrots 1/8
cup Seffon Farms ® pistachio nuts Cucumber Price Chopper Sliced olives 1 — 2 tablespoons of Marie's yogurt based ranch dressing