Not exact matches
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of
red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground white
pepper 1 pinch of
red pepper flakes 1/8 cup of olive oil 1/8 cup
dry white wine A dash of your favorite hot sauce
2 tablespoons olive oil 1 medium
red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon
red -
pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon
dried Coarse salt and ground
pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
1/2 cup extra-virgin olive oil 1 cup diced
red onion (about 1 medium onion) 1/2 teaspoon
coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed
red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup
red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1/4 cup whole grain mustard 2 to 4 tablespoons crushed
red pepper flakes (or four to six
dried chiles) 1 1/2 tablespoons ground cumin 1 tablespoon
coarse kosher salt 1 tablespoon
red wine vinegar 2 teaspoons ground turmeric