I've made a Mexican type flavor with Cumin and Cilantro; a Chinese variation with ginger and coconut aminos; and an Italian version with Oregano, Basil, Marjoram,
extra Garlic and pepper.
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
Ingredients: Cherry
peppers, green olives, tuna fish (the one canned with
extra virgin olive oil),
garlic, parsley, capers, salt,
and anchovies.
Inspired by family gatherings, neighborhood barbecues,
and the beloved recipes passed down by Buddy's mother, grandmother
and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black
pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine,
garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone
and mozzarella
and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork
and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano
and polenta,
and Nona's Lasagna Al Forno.
I love to add some chopped scallions, spirulina, cherry tomatoes, basil, cilantro, dill,
and if I'm really in the mood
extra hot
peppers,
and garlic.
This easy black eyed pea stew starts with andouille sausage
and pork belly cooked until browned
and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery,
and green bell
peppers, along with some leeks
and garlic for
extra flavor.
Toss in the greens,
garlic and zest, along with 2 tablespoons of
extra virgin olive oil, 1/3 cup of milk,
and a half teaspoon each of salt &
pepper.
Liver Detox Smoothie Made with
extra virgin olive oil, lemon juice,
garlic, peeled ginger, orange juice,
and cayenne
pepper, this smoothie may sound a bit strange.
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella
and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions,
extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic
garlic, grain vinegar, ground mustard seeds, spices, black
pepper
2 tablespoons
extra virgin olive oil 2 carrots, peeled
and minced 2 stalks celery, minced 2 cloves
garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water Salt
and pepper, for seasoning
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large
garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus
extra slices for serving 1 red bell
pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
2 Red
Peppers 2 small red onions 1 large clove of
garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of
Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt
and pepper to season to taste
2 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled
and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Season with salt
and pepper as desired; you can also add
extra spices or
garlic.
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
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon
extra virgin olive oil 1 - 15 ounce can white beans, drained
and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves
garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
Extra virgin olive oil 1 red onion 2 cloves
garlic, crushed 1 small red chili 3 medium carrots 1 red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika
and coriander 1 can (400 ml) kidney beans, rinsed
and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives,
and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving
and dipping
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package
extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons
extra virgin olive oil 5
garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt
and pepper to taste pinch of chili
pepper flakes (I used bird's eye chili flakes, which is hotter than regular red
pepper flakes.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black
pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained
and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus
extra for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves
garlic, chopped
extra virgin olive oil salt
and pepper 1/2 teaspoon crushed red
pepper 1 teaspoon
garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2
garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt
and freshly ground black
pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
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
INGREDIENTS 1 recipe pizza dough
extra virgin olive oil, for grilling vegetables
and brushing crust 1 - 2 cloves
garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell
peppers, onion, tomatoes, etc.), kosher salt
and freshly ground black
pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat
garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt &
pepper 1/4 cup + 1 tbsp olive oil (possibly
extra virgin),
and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp
pepper 1/2 tsp salt, or to taste
I make a similar meatless chili in a crockpot (I make a LOT at once
and freeze for a quick lunch or dinner for 1 or 2)-
and I think you'll like this idea: along with carrots, celery, onions
and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black
and small white or pink beans), 3 - 4 red / yellow / orange sweet
peppers (I but at the farmer's market when fresh
and cut up
and freeze the
extras for making chili in the fall / winter); 1 or 2 zucchini
and / or yellow squash,
and (drum roll) 1 can of organic PUMPKIN PUREE!
2 tablespoons
extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red
pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3
garlic cloves, minced Salt
and pepper
1 medium cauliflower (about 2 pounds) 1/4 c
extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3
garlic cloves, smashed
and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus
extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1
garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil
Extra virgin olive oil Salt
and pepper
1/2 teaspoon toasted saffron threads salt
and pepper 1/2 pound sea scallops 1/2 pound medium shrimp 1/3 cup
extra virgin olive oil 6
garlic cloves, chopped 1 teaspoon crushed red
pepper 3 cups whole canned tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed
and drained freshly chopped parsley 1 pound Dreamfields spaghetti
I then put
extra virgin olive oil on all my vegetables which I seasoned with
garlic, onion, sea salt,
and ground black
pepper to taste.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and cut into bite - size pieces 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 finely chopped parsley
Salt
and pepper,
garlic, dill
and some lemon slices accompany the salmon
and provide it with some
extra depth.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved
Garlic powder to taste Onion powder to taste Parsley to taste Sea salt
and fresh ground black
pepper to taste
Extra virgin olive oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
250 g peeled potatoes 1 large zucchini, cleaned
and cut into pieces 1 clove of
garlic, peeled
and cut into halves 2 - 3 cm fresh ginger root, peeled
and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white
pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened
and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened
and unflavoured oat milk 50 - 60 g vegan ham, chopped
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast +
extra for sprinkling 1/2 teaspoon of
garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt
and pepper
I added
extra garlic, crushed red
pepper flakes
and fresh parsley.
A gorgeous relish filled with bold citrus flavours, jalapenos, an assortment of fresh herbs, zesty orange
and lemon juice
and rind,
garlic, onions, sweet paprika, cayenne
pepper, mustard,
extra virgin olive oil, balsamic vinegar,
and red
and white wine vinegars.
FOR THE CHICKEN 2 cloves
garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons
extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt
and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
Ingredients: Prep Time: 15 mins Cook Time: 20 mins Serves 4 1 box (16 ounces) pasta, penne 1 pound
extra large shrimp, peeled
and deveined 1/2 cup
and 2 tablespoons Lawry's Herb &
Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black
pepper 1 tablespoon honey 3 oz crumbled feta cheese
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled
and seeded 2 cloves
garlic, minced 1 teaspoon white wine vinegar Salt
and pepper, to taste Juice of about 1/4 a lemon
Extra virgin olive oil
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored
and sliced 3 cloves
garlic, chopped sea salt
and pepper, as needed 1 small butternut squash, peeled, seeded
and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
extra virgin olive oil 2 cloves
garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained
and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt
and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place
extra virgin olive oil in a large soup pot on medium heat.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced
garlic, thyme leaves, salt, ground black
pepper,
and Cabot
Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
2 tablespoons
extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled
and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled
and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
4 cloves of
garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml
extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme -
and thyme flowers
I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend of herbs
and spices like onion, black
pepper, chili
pepper, parsley, oregano, basil, savory, marjoram, bay, thyme, rosemary,
garlic and cumin
and added a dash of hot paprika for an
extra kick of spiciness
and flavor.
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2
garlic cloves, minced — 2 tablespoons
extra virgin olive oil — salt
and pepper to taste
8
peppers and / or tomatoes (or any other vegetable that can be stuffed) 1 tablespoon
extra virgin olive oil 4 cloves
garlic, chopped 1 cup crushed tomatoes 1 teaspoon oregano 1/2 cup chopped herbs (I used mint
and parsley) 1/4 cup arborio rice 1 pound ground beef salt
and pepper 1 cup water 2 tablespoons
extra virgin olive oil
2 cups packed fresh parsley leaves 1 Tbsp fresh oregano leaves (or use 1 tsp dried oregano) 4 cloves
garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup
extra virgin olive oil Salt
and pepper