Jasmine rice is fried in toasted sesame seed oil along with freshly chopped onion, kale and
diced sweet red pepper.
Not exact matches
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
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
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
• 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
Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of tomatoes (I used «one
sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of
diced tomatoes (as needed) salt,
pepper, garlic, oregano &
red pepper to taste Parmasean Cheese to... [Read more...]
Then small,
diced chunks of pineapple, mango,
red pepper and cucumber is added giving it
sweeter tones.
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
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)
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
The creamy roasted
red pepper sauce is a
sweet and smoky blend of
diced tomatoes and fire roasted
red peppers finished with a generous helping of Arla ® Mediterranean Garden cream cheese.
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.
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
1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground
pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion,
diced 1 small can of tomato paste 1 cup
red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4»
dice 1/2 medium
red onion, chopped 1 medium yellow onion, chopped 1 cup finely chopped
sweet bell
peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato,
diced (~ 2 cups) 1/2
red bell
pepper, finely chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
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
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion,
diced 1 green bell
pepper,
diced 1
red bell
pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
2 pounds
red potatoes, scrubbed and
diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped
sweet (Vidalia) onion 1/2 cup
diced celery 3 - 4 tablespoons chopped spicy or
sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black
pepper
Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli,
sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes,
diced red pepper, corn, and grilled zucchini / squash in the Summer.
2 teaspoons extra-virgin olive oil 1 medium
red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1
red bell
pepper,
diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large
red bell
pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted
sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes,
diced red pepper,
sweet corn, and grilled zucchini / squash in the Summer.
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3
sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion,
diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of
red pepper flakes 1 crushed bouillon cube
For the stew: * 1 tablespoon organic coconut oil or olive oil * 1 large
sweet potato, peeled and
diced * 1 zucchini, chopped * 1 green
pepper, chopped * 1
red pepper, chopped * 1/2 cup water (or fish stock) * 3/4 cup organic whole coconut milk * 1/2 cup chopped green onion (bottom parts only)- for garnish * 1/2 cup cilantro, chopped - for garnish
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium
sweet potato, peeled, and
diced, 1 tablespoon olive oil salt,
pepper, to taste 2 tsp ground cumin 1/2 medium
red onion,
diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed
red pepper flakes (or chili) powder 1/2 tsp cayenne
pepper 2 - 3 tbsp toasted sesame seeds Instructions
2
sweet potatoes, peeled and cubed 1
red pepper, cubed 1
red onion, cubed 2 jalapenos,
diced 1 t. cumin 1 t. chili powder Salt and
pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup
red pepper, finely
diced salt and
pepper, to taste 2 tablespoons hot
pepper jelly (or try tamarind paste, tahini,
sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne
pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green
peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions,
diced 1 large
red bell
pepper,
diced 1 hot chili
pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon
sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup
red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes,
diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion,
diced 1 medium
red bell
pepper,
diced 1
sweet potato, peeled and chopped into bite sized chunks 2 tablespoons
red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion,
diced 2 cloves garlic, minced 2
sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black
pepper 1 tbsp cacao powder (optional) 1/4 tsp
red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz)
diced tomatoes 1 can (15 oz) tomato sauce sea salt black
pepper
For the topping: 2 carrots, peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1
red bell
pepper, sliced or
diced 1/2 medium onion,
diced 1/2 medium
sweet potato, grated 4 green onions, minced 1 tsp crushed
red pepper 2T sunflower seeds
Top with
diced red pepper, greens, roasted
sweet potatoes, dried cranberries, and sunflower seeds.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large
red bell
pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
2 chicken breasts 4
sweet dumpling, carnival or acorn squash 1 medium butternut squash 11
red bell
peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot,
diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1 small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1
red bell
pepper, seeded and
diced 1 green bell
pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely
diced 1 scant tablespoon
red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1
red and yellow
sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
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
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
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or
red bell
pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite
diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 (5 - ounce)
red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped
sweet bell
pepper 1/2 cup finely chopped
red onion 1 Scotch Bonnet chile, seeded and finely
diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled,
diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
2 tablespoons extra-virgin olive oil, divided 1 pound ground beef 1 medium onion, finely
diced 1 small carrot, finely
diced 1/2 celery stalk, finely
diced 1/2
sweet red pepper, finely
diced 2 large garlic cloves, minced 1/2 cup heavy - bodied
red wine 1 (28 - ounce) can Italian plum tomatoes with juice 1/4 cup tomato paste 1 bay leaf 2 teaspoons dried thyme or 1 tablespoon fresh 1 teaspoon dried oregano or 2 teaspoons fresh 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 to 2 teaspoons sugar, to taste
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large
sweet potato, peeled,
diced, steamed, mashed: yielding 2 cups mashed
sweet potato 1 cup finely
diced red onion 1/2 cup finely
diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed
sweet potato.
4 cups cooked black beans 4 cups roasted
sweet potato,
diced into 1/4 inch cubes 2 1/2 roasted
red peppers,
diced 1/2 medium
red onion,
diced 1 tomato,
diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons
red wine vinegar salt and
pepper to taste
1-1/2 pounds purple cauliflower, trimmed and broken into florets * 1/2 pound purple fingerling potatoes or purple
sweet potatoes,
diced 2 tablespoons olive oil 1/4 teaspoon crushed
red pepper flakes plus more for serving 1-1/2 teaspoon kosher salt 1/2 teaspoon black
pepper 1 small
red onion, roughly chopped * 1 garlic clove, crushed 3 cups water Fresh chives for serving
1 lb ground grass - fed beef 2 cups cubed
sweet potato or quartered baby
reds 2 cups
diced red bell
peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion,
diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black
pepper to taste Optional: sliced green onions and chopped cilantro for finishing