The salad had raisins, sliced avocado, raw green beans, purple cabbage, cucumber quarters, sliced green onions and
diced orange pepper.
12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup
diced orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
I also cooked the diced carrots with half
a diced orange pepper that was hanging out in the fridge all lonely like.
Not exact matches
1
orange bell
pepper,
diced 1/2 cup crushed tortilla chips
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
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6
orange cherry tomatoes,
diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and
pepper, to taste
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.
Add
diced celery,
orange or red
pepper, onion, cucumber, cilantro, salt,
pepper, crazy salt, chile flakes, green chiles and mayonnaise.
So in their place I added one fire roasted yellow or
orange bell
pepper diced and 1/2 c artichoke heart packed in water
diced.
4 - 5
orange bell
peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can
diced green chiles 1/2 cup
diced tomatoes 1/2 yellow onion 1/2 cup shredded
pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion,
diced 1 green bell
pepper, stemmed, seeded and
diced 1 red bell
pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3
oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion
diced 1/4 - 1/2 white onion
diced 1/2 anaheim
pepper diced 1 small red or
orange pepper diced Handful fresh cilantro chopped Sea Salt and
pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1
diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black
pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD
ORANGE: 4 blood
oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground
pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup
orange marmalade 1 serrano (seeded, small
dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground
pepper (to taste)
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)
Aji Amarillo Pepper
diced and puréed Indigenous to Peru, Aji Amarillo chili
peppers mature to a deep
orange color and have a unique fruity flavor with medium, mellow heat.
Ingredients: 3 Bell
Peppers, red,
orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
skirt steak (or flank steak), trimmed of excess fat 4 cloves garlic, minced 1 jalapeno,
diced (I only used half and removed the seeds and ribs) large handful fresh cilantro, chopped kosher salt and freshly ground black
pepper 2 limes, juiced 1
orange, juiced 2 Tbsp.
1 1/2 lb organic chicken breast, cut into chunks 1 red organic
pepper,
diced 1 yellow organic
pepper,
diced 1
orange organic
pepper,
diced 9 oz snow peas 1 tbsp ginger, minced 1/3 cup raw cashews 1 tsp
pepper flakes, optional 2 tbsp olive oil 2 cups uncooked brown rice
I poured the blue cheese sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped
diced vegetables (I used
orange bell
peppers, crimini mushrooms, zucchini, jiacama and carrots).
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup
diced sweet
peppers (red,
orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
I used steamed broccoli, carrots
diced, green onion, mushrooms, sliced red &
orange bell
pepper.
Add 1/4 cup
diced onion and
orange bell
peppers and cook for an additional 3 - 5 minutes, or until vegetables are tender.
Filling Ingredients 5 cloves garlic 1 onion, peeled and finely
diced 1 carrot, peeled and finely
diced 1 green
pepper, finely
diced (red, yellow or
orange are fine too) 2 medium hot banana chilies, minced 2 Tb.
Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato,
diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red,
orange, yellow, or green
pepper or any combination,
diced 1 tsp fresh herbs of your choice, such as cilantro, parsley, basil or shiso (Japanese basil), chopped Salt and
pepper to taste
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion,
diced 3 cloves garlic, minced 1 red
pepper, seeds removed,
diced 1
orange pepper, seeds removed,
diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and
pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese
Ingredients: 1 pound ground chicken breast 1 pound ground chicken thigh 1/2
orange pepper, finely
diced 1/4 - 1/2 red onion, finely -LSB-...]
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled,
diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black
pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black
pepper 3 scallions, sliced thinly 4 radishes, quartered and sliced thinly 1
orange pepper,
diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled
2 pounds pork shoulder / butt, cubed 2 teaspoons canola oil 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon
pepper 1 large onion, chopped 3 garlic cloves, minced 1 jalapeño
pepper,
diced 2 bay leaves juice of 2 limes 1 1/2 cup
orange juice limes, cilantro and chopped radishes for garnish
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots,
diced 1 celery stalk,
diced Sea salt Fresh ground
pepper 8 red, yellow and / or
orange bell
peppers,
diced 1 large sweet potato,
diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or
diced) Freshly chopped cilantro Seeded crackers of your choice
* Serve the dish with hot, cooked rice, and any or all of the suggested condiments: fried plantain pieces, chopped tomatoes, chpped bell
pepper, chopped
oranges, toasted coconut, fried onion rings, chopped roasted peanuts, mango chutney, crushed
pepper,
diced papaya, grated ginger root, fried okra, chopped boiled eggplant.
4 cups chicken broth 2 cups
diced sweet potato 3 tablespoons
orange juice 1/4 teaspoon
orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch of white
pepper Chopped parsley for garnish
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch
dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile
pepper, thinly sliced with seeds and stem removed 1
orange bell
pepper, 1 inch
dice 1 red bell
pepper, 1 inch
dice 1 green bell
pepper, 1 inch
dice 1 kabocha squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
for the salad: * 1 cup chopped red
pepper * 1 cup chopped romaine lettuce * 1 tomato, seeded and
diced * 1/3 cup chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado, chopped * 1 Cara Cara
orange, peeled and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion,
diced 3 cloves garlic, minced 1
orange bell
pepper,
diced 1 red bell
pepper,
diced 1 jalapeño, seeded, if desired, and
diced fine - grain sea alt and freshly ground black
pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can
diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
Eight dried ancho or chipotle chiles Oil for cooking One cup
diced yellow onion (about one medium onion) Six cloves garlic, peeled and
diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup
orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1 teaspoon freshly ground smoked black
pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
1 1/2 cups chopped carrots 2 cups chopped sweet bell
peppers (a mixture of yellow, red and
orange — no green) 1 large onion,
diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic
diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh
diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black
pepper • 1 red bell
pepper, cored and thinly sliced • 1 yellow bell
pepper, cored and thinly sliced • 1
orange bell
pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can
diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
Ingredients: 6
orange peppers 1 cup of quinoa 2 cups water Olive oil 2 gloves of garlic, minced 1 onion, chopped 1 zucchini, chopped 1 teaspoons chili powder 1 teaspoon coriander 1 teaspoons cumin 1 16 oz can of black beans 1 16 oz can of
diced tomatoes 1 cup frozen corn Salt to taste A jar of your favorite salsa
1 tbsp unsalted butter 1 onion, chopped 8 oz (1 cup) butternut squash, peeled and
diced 1/2 apple, peeled and
diced 1 oz (1/4 cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2 cups) homemade chicken stock 6 fl oz (3/4 cup) milk (you can use breast milk or formula if you prefer) 3 tbsp fresh
orange juice (optional — this is a small amount, but if your baby is sensitive to citrus then you can simply leave it out) pinch freshly ground black
pepper
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion,
diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell
pepper, sliced into thin 2 - inch long strips 1 yellow,
orange or green bell
pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More»
Turkey Sausage & Sweet Potato Hash — package turkey kielbasa (cut into 1/4 inch rounds), green bell
pepper (
diced), yellow, red or
orange bell
pepper (
diced), onion (
diced), potatoes (or 2 large potatoes, peeled and
diced), olive oil, salt,
pepper, In a heavy...
One, as a dip; just don't make it quite as thick and add finely
diced sweet red,
orange, or yellow bell
pepper, plus finely
diced ripe olives, along with minced onions.
1 head red leaf lettuce, shredded 1 large
orange, peeled, pitted, and
diced 1 cup seedless grapes 1 cup fresh blueberries 2 stalks celery,
diced 1/2 teaspoon freshly ground white or black
pepper
Broccoli is braised in
orange and
diced tomatoes spiked with hot
pepper flakes and oregano.
Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black
pepper 1/2 onion, cut into 1/2 - inch
dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh
orange juice 2 tablespoons toasted pumpkin seeds
2 red bell
peppers, cored, ribbed, seeded, and cut into 1/2 - inch
dice 1
orange bell
pepper, cored, ribbed, seeded, and cut into 1/2 - inch
dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or
orange bell
pepper, seeded and
diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground
pepper to taste
Ingredients: Chicken leg quarters, salt,
pepper, avocado oil, yellow onion, bell
peppers, capers, garlic,
orange zest, red wine,
diced tomatoes, kalamata olives, Italian seasoning, bay leaves, parsley