Cut them up and eat them with dips and cheese — simply swap your usual crackers with
cut cup carrots, celery, broccoli and capsicum.
Not exact matches
«Old Jerusalem Chicken Soup» 1/2
cup white beans 2 onions 2 zucchini 2 tomatoes 2
carrots 1 chicken,
cut into serving pieces 2 potatoes Soak beans 6 to 12 hours.
inch cubes 6 cloves garlic, chopped 1 large onion, finely chopped 4 bay or curry leaves 1 small stalk lemongrass 2
cups coconut milk 1
cup carrots,
cut 1?
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu,
cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4
carrots, peeled and
cut into 1 - inch cubes 3 potatoes, peeled and
cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2
cup dried navy beans 1 Tbsp olive oil 3 oz pancetta,
cut into 1/4 - inch pieces 1 stalk celery,
cut into 1/4 - inch pieces 2
carrots, peeled and
cut into 1/4 - inch pieces 1 onion,
cut into 1/2 - inch pieces 2 leeks,
cut into 1/2 - inch pieces 2 red potatoes, unpeeled,
cut into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed and discarded, leaves
cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
1 kg pumpkin,
cut into large cubes 2 — 3
carrots (about 250g),
cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey broth plus a
cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large
carrots, quartered / 2 stalks of celery,
cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
4
cups chicken broth or two 14.5 - ounce cans + 1/4
cup water 2 pounds
carrots, peeled, ends trimmed,
cut into 1/4 - inch rounds 1/2
cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil
corned beef brisket 2 12 - ounce bottles Irish lager beer 2
cups of water 1 bay leaf 8 black peppercorns 1/3
cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground black pepper 2 large
carrots, peeled and
cut into 1 ″ rustic chunks 1 lb.
carrots, peeled and
cut on diagonal into 1 / 4 - inch slices 2
cups hard cider 2 Tbs.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder,
cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and
cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2
carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and
cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast -
cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big
carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2
cup coconut milk)
Half of one red cabbage, shredded 1 bunch dandelion greens,
cut into thin ribbons 1 bunch
carrots, shredded 1 pomegranate, seeded 1/4
cup mint leaves,
cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2
cup citrus vinaigrette or ginger - cumin dressing
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized
carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2
cups beef stock 6 Yukon Gold potatoes, scrubbed and
cut in half 1 small bunch kale, coarsely chopped
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
Salad: 1 medium cabbage, cored and thinly sliced (about 8
cups) 4 apples (any variety), cored, peeled and
cut into matchsticks 3 medium
carrots, peeled and coarsely grated (about 2 1/2
cups) 2 celery stalks,
cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1
cup) 1/2
cup chopped toasted walnuts
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6
cups peeled and seeded butternut squash,
cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use
carrots) * 1
cup dry white wine (ex.
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
salad 6
cups of butter lettuce, chopped 1
carrot, sliced or chopped 1 big handful of snap peas,
cut in half 4 green onions, sliced 4 chives, sliced 4 slices of cooked bacon, crumbled 2 ounces gorgonzola cheese, crumbled
oil 1 bundle callaloo bush, washed & chopped (spinach as substitute) 2
cups coconut milk 6 medium ochroes (this is how we spell it), chopped 2 clean crabs
cut in halves (or salt pork) 1/2
cup finely chopped pimento 1/2
cup finely chopped
carrots 1 tbsp.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large
carrots, peeled and
cut • into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2
cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1
carrot, peeled and grated 1 ripe tomato,
cut into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1 lb (500 g)
carrots, peeled and
cut into bite - size pieces 1 lb (500 g) parsnips, peeled and
cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1
cup (8 fl oz / 250 ml) applesauce, unsweetened
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw mix (white and purple cabbage and
carrots) 1.5
cups of it, 1
cup fresh
cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2
carrots, grated 1 teaspoon minced oregano 1 acorn squash,
cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2
cups cooked rice (white or brown; from about 1/2
cup uncooked) 4 eggs, beaten 1
cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
3
cups mixed shredded kale & red cabbage 1
carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
One pound of shank cross —
cut was quite enough with plenty of vegetables (3
carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12
cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped, about 1
cup 2 garlic cloves, minced 2 large
carrots,
cut in 1 / 4 - inch dice 1 1/2
cups brown lentils, rinsed and sorted through 6
cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
1 tablespoon olive oil 1 small onion, chopped 2
carrots,
cut in 1/4 inch pieces 1 celery rib,
cut in 1/4 inch dice 1 small rutabaga, peeled,
cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed,
cut in 1/4 inch dice 1 small zucchini,
cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
To serve 4
carrots, peeled and
cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3
cup dry white wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped
carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4
cup fresh cream 1 lemon,
cut into quarters, for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium
carrots — peeled 4
cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu —
cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken,
cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2
carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2
cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper,
cut into wide strips 1 red bell pepper,
cut into wide strips 1
cup baby
carrots 1 medium zucchini, sliced 1/2 inch thick 1 medium red onion, halved and thinly sliced, rings separated 1
cup small whole baby bella or crimini mushrooms 1
cup natural barbecue sauce, or as needed to coat ingredients
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2
cups (500 ml) black rice 2
carrots,
cut into thin sticks 1/2 daikon radish,
cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets,
cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1
carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3
cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1
cup mozzarella (
cut into 1 / 4 - inch cubes) 1/2
cup blue cheese (crumbled) 1/4
cup scallions (sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks,
cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery,
cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise,
cut into 1/4 - inch slices 1 medium onion,
cut into 1/4 - inch dice 1 medium
carrot,
cut into 1/4 - inch dice 1 medium turnip,
cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and
cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1
carrot,
cut into matchsticks 1 cucumber,
cut into matchsticks 2
cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3
cups assorted fresh
cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion,
carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4
cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1
cup light roasted garlic and white wine dressing Parmesan cheese
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small
carrot, thinly sliced 1 small zucchini or yellow squash,
cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Add 2 1/2
cups cut baby
carrots, 2 1/2
cups thawed peas, a handful of cashews and 4
cups chicken broth.
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2
cups carrots (about 5 small
carrots), chopped (I left mine in fairly large pieces) * 3 1/2
cups onion (about 4 medium onions), chopped * 2
cups fresh corn kernels,
cut from the cob (I used frozen corn from last summer's garden) * 3
cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.
1 slender
carrot, about 2 ounces, scraped and
cut into matchsticks 2 ounces daikon, scraped and
cut into matchsticks 1 tablespoon mirin 1 tablespoon light - colored soy sauce 2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4
cup finely broken hoshi yuba (1 / 4 - inch bits) I could not find this and didn't add it.
1 large sweet onion, sliced 3 cloves garlic, minced 6 medium
carrots, peeled and
cut in half 1
cup sliced mushrooms 1 tablespoon arrowroot powder or cornstarch 1 tablespoon cold water
1.5 pounds lamb stew meat,
cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes,
cut into bite - size pieces (substitute with
carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Olive oil 3 large organic chicken breasts (
cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1
cup of kale, washed and the hard stem removed — chopped 3 large
carrots, peeled and diced 2 cloves of garlic, minced 1
cup of white wine 1
cup of chicken broth (I used low sodium) Salt and pepper