2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup
diced sweet onion 1/2 cup diced celery 1/2 small red bell pepper, finely diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black pepper
I personally use celery and a small amount of
diced sweet onion.
Pin It Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet... Continue Reading →
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
They are sauteed with some purple sweet potato,
diced sweet onion, and a bit of avocado oil.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons
diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
2 cups diced seedless watermelon 3/4 cup finely
diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Add 3 cups
diced sweet onions.
Ground beef cooked with
diced sweet onions, curry powder, and a dash of cinnamon.
Not exact matches
The Oh Captain, My Captain is made with their
sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken, bell peppers,
diced onions, and mild wing sauce on a garlic crust.
2 tablespoons olive oil 1 large
sweet onion diced 6 mini
sweet peppers or 1 large red pepper
diced 3 cloves of garlic
diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon
onion powder or 1/4 cup
onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh,
diced 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and
diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
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
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium
onion,
diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon
sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Our firecracker chicken — chili sesame noodles tossed with green
onions, topped with
diced grilled chicken breast and a
sweet Thai chili sauce — is a good example and has been very popular.
Broiled catfish fillets, lightly seasoned and topped with a mixture of fresh
sweet corn,
diced tomato, cilantro and green
onions make a light satisfying dinner that can be on the table in less than 30 minutes.
2 cups finely
diced baked ham 2 tablespoons
sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium
onion, finely
diced 2 celery stalks, finely
diced Half a bell pepper, finely
diced Salt and black pepper to taste
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon
onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2
onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears
sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
Ingredients: 3 tablespoons extra virgin olive oil 1/2
sweet onion,
diced 2 garlic cloves, minced 1 (4 ounce) can
diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
For a thicker fish filet, you could choose heartier vegetables like small
diced sweet potatoes, broccoli,
onions and cauliflower.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red
onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Basil, brussels sprouts,
diced tomatoes,
onion, parmesan cheese, rosemary, sage, summer squash,
sweet potato, thyme, vegetable broth, zucchini
1 pound lean ground turkey 1 tablespoon balsamic vinegar 1/4 medium
sweet onion, finely
diced 1 large garlic clove, minced Salt and pepper, to taste 2 artichoke hearts, quartered 4 ounces crumbled feta 4 burger buns
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small
sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans
diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
1 tbsp coconut oil 1 small
onion, finely chopped 2 small organic
sweet potatoes, scrubbed and
diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
8 cups of spring greens 1 mango, seeded, peeled and chopped 1/2
sweet onion,
diced 2 tablespoons freshly chopped cilantro 1/3 cup cashews
In addition to
sweet potatoes, I added some soaked raisins,
diced celery, and
diced purple
onion to this salad.
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.
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c
sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white
onion,
diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional),
diced and deseeded
Ingredients: - 2
sweet potatoes,
diced into cubes - 3 medium sized beets, peeled and
diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small
onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Pineapple Salsa - 1 cup fresh pineapple,
diced - 1 jalapeño pepper, seeded and
diced - 1/2
sweet onion,
diced - 3 tablespoons chopped fresh cilantro - 1 lime, juiced - salt and pepper to taste
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough chopped 4 garlic cloves,
diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp
sweet paprika
Just
dice up an
onion, a
sweet red pepper and finely chop some garlic.
4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup
sweet corn 1/2 pint grape tomatoes, quartered 1/4 red
onion,
diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red
onion,
diced 3 medium
sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red
onion,
diced 2 medium size
sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced red
onion 1/2 cup chopped
sweet bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and
diced 1/3 cup thinly sliced green
onions 1/4 cup finely chopped
sweet onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
1/2 head iceberg lettuce, pulled apart 2 ripe tomatoes, chopped 1 cucumber, peeled and
diced 1 small
sweet onion, chopped 1 carrot, peeled and
diced 1 clove garlic, minced 1 tablespoon Dijon mustard Salt to taste 1/4 cup white wine vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese
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.
Unlike so many other iterations of the dish, Serpas» hits all the right flavor and textural notes, combining a spicy -
sweet marinade with a healthy dose of Sriracha and toasted sesame oil, plus
diced sushi - grade yellowfin tuna, red
onion, creamy avocado and said apples.
thick - cut bacon, finely chopped 1 large
onion, finely chopped 1 large green pepper
diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons
sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular
diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
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)
I stuck with the celery and red
onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some
diced mangoes,
sweet bell peppers, adobo chipotle pepper, habanero, and jerk seasoning.
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
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each
diced asparagus,
sweet red bell pepper,
sweet yellow bell pepper, sliced scallions or chopped purple
onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
1 lb sausage, you can use the crumbly sort,
sweet or spicy, or the links kind 1 medium
onion,
diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes,
diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup red or yellow
onions, finely
diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (
sweet potatoes), peeled and
diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black pepper
2 large turnips, peeled and cubed 3 large
sweet potatoes, peeled and cubed 3 large
onions,
diced 5 large ribs of celery,
diced 8 oz.