Garnish each plate with 1/4 of an avocado that has been sliced, and
a few red onion slices.
Not exact matches
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow
onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a
few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of
red wine
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original
red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a
few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A
few slices of
red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...
pine nuts, 1 piece bell pepper, a
few rings of
red onion, another tomato
slice, 1
slice mozzarella and remaining eggplant
slice.
Add a
few apple
slices and a
slice or two of
red onion.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup
red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed
red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a
few basil leaves for garnish,
sliced (optional)
1 thin
slice of vidalia or
red onion (to rtemper strong flavor and aroma, soak in soymilk for a
few hours, covered in refrigerator)
Add a
few slices of the avocado, a pinch of
red pepper flakes, some
sliced green
onions, and a
few sprigs of fresh cilantro.
1/2
onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish
red bell pepper
Few sprigs fresh thyme Salt and pepper
Few tablespoons soft goat cheese, for serving
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a
few inches long * 1
red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Try adding a
few thinly
sliced red onions with the arugula, or perhaps your favourite salad dressing in lieu of olive oil (I use pear & blue cheese vinaigrette).
Finely
slice the
red onion and sprinkle a
few pieces on top.
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c. white vinegar 3 T. sugar A
few each: peppercorns, coriander seeds, cloves (optional) 1 small
red onion, halved and thinly
sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
I sometimes put out a fun plate of toppings for everyone to add to their serving... chopped dill pickles,
sliced red onion and diced tomatoes to name a
few.
Top everything with a
few thinly
sliced rings of
red onion if you like.
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai
red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green
onions, green part finely
sliced and divided 1/4 cup oil 4 oz
sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup
sliced red onion Few dried
red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
block cream cheese, softened 2 kiwis, peeled and
sliced into strips 1 apple, peeled and
sliced into strips 1 medium
red onion, thinly sliced (generous 1/2 cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
red onion, thinly
sliced (generous 1/2 cup) 8 tbsp
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a
few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortilla.
2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch
slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch
slices 2 tablespoons chopped
red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a
few extra for garnishing extra sea salt and fresh cracked pepper, to taste
4 venison burgers 1 teaspoon olive oil 4 ciabatta rolls or wholemeal rolls, halved A
few handfuls of mixed salad leaves 1 small
red onion, thinly
sliced 2 ripe avocados, halved and each half
sliced into 4 A full flavoured relish
Just pile on your favorites: micro greens,
red cabbage, green
onions,
red pepper
slices, soft boiled eggs, and seaweed are a
few of our favorites!
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato,
sliced thinly crosswise a
few thin
slices of
red onion Instructions: Heat grill on medium.
Then add a couple tablespoons of the slow cooked Herdez ® chicken chipotle, a
few slices of avocado and top with shredded Lacinato kale and
red onions.
A
few changes — I added slivered
red onion and
sliced scallions, and used a mixture of spinach and salad greens (my wife hates kale).
Top with a dollop of crema, a
few carrot ribbons, and
red onion slices.
Place a
few slices of pepper, avocado,
red onion and a sprinkle of cilantro on each one.
Ingredients 8 oz Fettuccine 3
slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup
red onion, finely chopped 1 small
red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A
few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
Throw a
few thin
slices on a salad like this Steak Spinach Salad with Grilled Peaches and
Red Onion and you won't hear anyone complain about leftovers for dinner, that's for sure.
First, thinly
slice half a
red onion and place in a small bowl with a
few tablespoons of rice vinegar.
I topped a
few slices of ripe tomato (that I bought at the farmers market) with a dollop of pesto for lunch today and served it with a veggie stuffed pita (shredded carrots, lettuce,
red onion, avocado and tomatoes) which I drizzled with fresh pesto.
red onion, minced 1 small purple daikon or a
few red radish, thinly cut juice of 1/2 lime or more 1/4 c. cilantro leaves pinch of good salt and optional black pepper
Slices of sourdough, rye bread or gluten - free option
2
onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green,
red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a
few dashes of cayenne pepper
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large
red onion, halved and
sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup
red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a
few sprigs for serving 1.
You can eat this labneh dip anytime for breakfast, lunch or dinner — with a
few extras — some olives, watermelon,
slices of tomato, cumber and
red onion it becomes a simple summertime feast.
My favorite is to lightly coat the gluten - free base with a tomato paste and then sprinkle with chopped olives, sun dried tomato, a
few dabs of pesto, various herbs like fresh basil, thyme or oregano, a
few red onion rings, freshly
sliced red peppers (capsicum) and some freshly grated mozzarella cheese.
I like a
few slices of
red onion as well, and have a
few olives, small (cherry) tomatoes some sun dried tomatoes marinated in olive oil.
Then add a
few slices of the smoked salmon, a
few slices of the
red onion, and garnish with a
few leftover chives.
INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2
red onions;
sliced;
few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).
My favorite go to meal when entertaining with little to no time for prep: Appetizer: Hot Artichoke Spinach Dip, celery sticks and broken up Lavosh (I buy the lavosh if I'll have limited time) Salad: Large green salad with tomatoes, thin
sliced red onions, black olives, parmesan cheese and italian dressing Main Course: Mix of Cheese and portabello stuffed tortellini (Buitoni's refrigerated, takes just a
few minutes in boiling water!)