Add in the fresh chopped cilantro, black beans, diced red onion,
diced yellow pepper, and corn kernels.
Not exact matches
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 store bought pizza dough 1 tablespoon olive oil 1 cup turkey,
diced 1 celery stalk,
diced 1 carrot,
diced 1/2
yellow onion,
diced 3 tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded salt and
pepper to taste
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)
1 tablespoons olive oil 1 small
yellow onion,
diced 1 red bell
pepper,
diced 1 jalapeno
pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups
yellow onion, finely
diced 1 red bell
pepper, core and seeds removed, finely
diced 1
yellow bell
pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 cloves garlic 1 cup white or
yellow onion, large
dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black
pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
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
2 tablespoons olive oil 1 pound lean ground beef 1 red
pepper,
diced 3 celery ribs,
diced 1
yellow onion,
diced 1/2 jalapeno with seeds,
diced 1/4 cup red wine 1 15 oz.
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.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and
diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon
yellow mustard
for Salsa Fresco 500g tomatoes (
diced) 1 small onion (
diced)-- in this case optional 1 red bell
pepper and 1
yellow bell
pepper (deseeded and
diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
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
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup
diced red
pepper 1 clove garlic, minced 1 cup
yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and
pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
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
1 small onion,
diced 2 cloves garlic, minced 2 bell
peppers,
diced (I used a red and a
yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
Easy fish stew own creation 1 tablespoon olive oil 1 small
yellow bell
pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black
pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
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.
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
2 cups water 1 cup grey - green or brown lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium
yellow onion,
diced 1 teaspoon olive oil 1 cup instant or regular rolled oats 1 cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black
pepper 1/4 cup BBQ sauce 2 Tbs ketchup
2 tbsp olive oil 1 medium
yellow onion,
diced 1 red
pepper,
diced (without seeds) 1 small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black
pepper 1tablespoon olive oil 1 1/2 cups
diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
2 peaches, pitted and chopped 1/4 of a red onion,
diced 1/2 jalapeño,
diced 1
yellow pepper, finely chopped 1 red
pepper, finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil
1 red bell
pepper 1
yellow bell
pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of
pepper Optional: Add a few dashes of chili flakes
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to taste freshly ground white
pepper, to taste 1
yellow pepper, cleaned, peeled and
diced fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
Add to a pot with sugar,
diced onion, grounded coriander seeds, two tablespoons of apple cider vinegar, one tablespoon of grounded
yellow mustard seeds, salt and
pepper.
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)
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.
2 teaspoons coconut oil 1/2 cup
diced yellow onion 3 garlic cloves, pressed or minced 1/2 cup
diced red bell
pepper 1
2 lbs asparagus 6 tablespoons butter, divided 1 cup
diced yellow onion 1/2 tablespoon freshly minced garlic 4 tablespoons flour 1 1/2 cups 1/2 and 1/2 1/4 teaspoon salt 1/4 teaspoon black
pepper 2 cups shredded Monterey jack cheese 1/2 cup cooked and crumbled bacon
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium
yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne
pepper 1 cup canned
diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
ingredients: 1/2 cup leeks, shallots, or onions —
diced fine 1/2 cup carrots, peeled and
diced 1/4 cup celery,
diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and
diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini,
diced 1
yellow potato,
diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground
pepper dash of red wine vinegar
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium
yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite
diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black
pepper to taste
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 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1
yellow onion,
diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (
yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red
pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black
pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup
yellow onion (peeled, small
dice) 1/2 cup dill pickle chips (minced) 1/2 cup
yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots
diced or 1/4 cup of a
yellow onion,
diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell
pepper or 1/2 of a large,
diced 1 cup of black beans, drained and rinsed 1/2 jalapeno,
diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
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
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black
pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2
yellow onion,
diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Ingredients 1 medium onion, chopped 1
yellow bell
pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1 / 4 - inch
dice 2 tablespoons fresh cilantro
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
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.
sliced mushrooms (I used cremini) 1 cup
diced red bell
pepper (or roasted red
pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used
yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
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
1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small
yellow onion, finely
diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell
peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and
pepper
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 (optional)
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 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
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large
yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano
peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish