Add sliced avocado and
diced green onions for the perfect final touch!
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion —
diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup
green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
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)
for the flatbread toppings: 4 Roma tomatoes, sliced into coins 1/2
green pepper, sliced 2
green onions, sliced 1/2 cup black beans, drained and rinsed 1 jalapeno pepper,
diced 2 Tbs.
I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical
diced onions and garlic
for a bit of
green onion.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with
green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped
green onions, shredded cheddar cheese, sour cream
While the squash is roasting you'll cook the chicken (I give you instructions
for both Instant Pot and stovetop so you've got options) and
dice up the celery,
green onions and red pepper.
I mixed
diced cape gooseberries with red
onion,
green onion, lime juice, and honey, which served as a topping
for roasted chicken.
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
I saute a
diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the
greens and cook it slow in the oven and eat it over rice,
for two days.
For garnishes you'll need a large leaf of Romaine lettuce,
diced grape tomatoes, sliced black olives,
diced green bell pepper,
diced red
onion, and shredded cheddar cheese.
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
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of
onions,
diced 1/2 teaspoon of lemon zest 1 small, mild
green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen
green peas
for the avocado + mango salsa: 1 ripe avocado,
diced 1 mango, peeled, pitted, and
diced 1 jalapeño, seeds removed and
diced 3 - 4
green onions (just the white parts that were reserved from the filling),
diced the juice of 1/2 of a lime salt + pepper
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
1 tablespoon olive oil 1 small yellow
onion, small
dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked
for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small -
diced vegetable of choice (see headnote) 4 cups chopped
greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro)
for garnish
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings»
for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped
green or red
onion,
diced or sliced avocado, fresh lime wedges.
Ingredients 1 lb ground lamb 2 tablespoons fresh Thyme Olive oil
for drizzling 4 cups beet
greens (including the stems) 4 large cloves garlic minced 1 medium
onion diced finely 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove 1/4 tsp salt
I did add more peas and carrots and some
diced celery and also some
diced up vegan chik»n nuggets and also sauted some
onion with the garlic
for the tofu scramble (I don't have any
green onions).
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.
And finally, we'll add in the
green onions and
diced eggs (
for the
diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).
Ingredients:
For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2 small red
onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1 red bell pepper, chopped fresh dandelion
greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple small spoons of mustard
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon butter 1
onion, chopped 1
green bell pepper, stem and seeds removed,
diced 2 stalks celery, chopped 3 small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer
for 30 minutes.
5 small
green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (
green)
onions for garnish 3 teaspoons rice flour
for thickening (optional)
If you are really looking
for a treat, pop the egg yolks straight from the oven and let them ooze over the rest of the skillet — then add a few
diced green onions and some creamy, sliced avocado — oh BOY!
and simmered them with the
diced sweet potato, a clove of garlic and the chard stems
for about 10 minutes, then added the chard
greens and caramelized
onions and simmered
for 10 minutes further before adding the spinach in the last five minutes or so.
6 hard boiled organic eggs,
diced (boiled
for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper,
diced 1 - 2 sliced
green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
In a skillet brown ground beef and
onion,
for about 5 minutes; add
diced green chilies at the end of the cooking period; drain.
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 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4
onion, finely
diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1
green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day
for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped
onion, 1/2 cup
diced green pepper, 1 roma tomato
diced, and a couple generous shakes of garlic powder.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped
onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped
green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
1 yellow
onion, peeled and
diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4
green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley
for a deep flavor, Chickpea
for a mellower flavor, some of the other brands are too salty) 1 small piece...
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper,
diced 2 Tbsp vegetable oil Salt and pepper to season beef
Green onions, sliced diagonally
for garnish
2 tablespoons olive oil 1 large
onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $ 11
for 12 oz I compromised
for cheaper ground chorizo) 2 - 3 russet potatoes peeled and
diced 3 carrots peeled and chopped 1 1/2 cup brown or
green lentils Water Salt to taste
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (option
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1
green bell pepper, thinly sliced 1 red
onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can
diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro
for serving (option
for serving (optional)
1 — 1.5 lbs lean ground chicken 1/2 yellow
onion,
diced 1 tablespoon canola oil, plus an extra drizzle
for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato,
diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and
diced 1
green onion, chopped, to garnish Fresh cilantro, to taste
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red
onion 1/2 cup bell pepper cut into strips, * (red, yellow,
green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro
for topping black pepper to taste 2 cups cooked jasmine or basmati rice
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large
onion,
diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced
green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more
for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions,
diced for garnish
for serving (optional): chopped cilantro
diced red or
green onion sour cream or plain yogurt sharp cheddar
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1
green pepper,
diced 1 large
onion,
diced 3 jalapeño peppers,
diced (leave seeds in
for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
for the strawberry salsa: about 1 cup of strawberries, hulled and
diced 2
green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients
for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4
green onions, sliced (Or one
diced and sautéed
onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning Garlic powder Onion p
onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more
for seasoning 1/2 teaspoon pepper, plus more
for seasoning Garlic powder
Onion p
Onion powder
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for serv
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium
onion,
diced 1
green bell pepper,
diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa,
for serv
for serving
I substituted finely
diced red
onion for green onion.
Filling
For The Wraps: 2 Tablespoons Olive Oil 2 Cloves Garlic, Minced 5
Green Onions, Chopped 1 Large Red Pepper, Finely
Diced 1 Small Head Cauliflower, Finely Chopped Juice of 1 Lime 2 Tablespoons Soy Sauce 1 Cup Shredded Carrot
1 1/2 pounds cooked Chile Lime Garlic shrimp (above)
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garni
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4
green onions, finely
diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red
onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (
for garnish) 2 tablespoons lemon zest (for garni
for garnish) 2 tablespoons lemon zest (
for garni
for garnish)