Not exact matches
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and
drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped
roasted red
bell peppers 1/4 c watercress
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red
bell peppers,
drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful
bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts,
drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can
drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light
roasted garlic and white wine dressing Parmesan cheese
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
filling:
roasted vegetables (I
roasted red and green
bell peppers, onion, and mushrooms - make sure to
drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well
drained Pinch of salt 1/2 Cup
Roasted red
bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red
bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed,
drained) 1 (15 - ounce) can fire -
roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well
drained Pinch of salt 1/2 Cup
Roasted red
bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red
bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu,
drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped
roasted peanuts (optional)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled,
roasted) BURGERS: 3 and 3/4 cup red kidney beans (
drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green
bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1, 15 - ounce can pinto beans, rinsed well and
drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green
bell pepper, seeded and cored, diced small 1 large red
bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Add the
drained tofu to a food processor along with the almond butter, miso,
roasted bell peppers, garlic, and dill.
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red
bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and
drained 1 can (14.5 ounces) diced tomatoes or fire -
roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
• 1 pound smoked chicken, cut into pieces • 1
roasted New Mexican chile, peeled and seeded • 1 red and yellow
bell pepper, sliced • 1/2 cup carrots, parboiled and
drained • 1 pound fettucine, cooked and rinsed • 2 tablespoons AiKan Extra Hot Sweet and Spicy
If you don't want (or can't find the time) to
roast your own
bell peppers, use a jar of
roasted red
peppers — just
drain it first.
Add a (13.75 - ounce) can artichoke hearts,
drained; 8 ounces fresh part - skim mozzarella cheese, chopped; and  1/4 cup chopped bottled
roasted red
bell pepper; toss to combine.
12 oz organic sodium free garbanzo beans,
drained and rinsed 1 organic red
bell pepper,
roasted, peeled and seeded 1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil 1/4 tsp cayenne
pepper (to taste) 1/2 tsp ground cumin 1/2 tsp sea salt (to taste)
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
Roasted Red
Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans,
drained and rinsed1 organic red
bell pepper,
roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne
pepper (to taste) 1/2 tsp ground...
Ingredients 1 (15 - ounce) bottle
roasted - garlic dressing 1/2 cup buttermilk 1 head romaine lettuce, shredded 1 1/2 cups chopped smoked turkey (about 1/2 pound) 8 ounces crumbled feta cheese 1 (12 - ounce) jar
roasted red
bell peppers,
drained and chopped 2 cups cornbread, crumbled 8 bacon slices, cooked and crumbled 5 green onions, chopped