Not exact matches
While the potatoes cook, peel and
finely chop the garlic, quarter the
cherry tomatoes and heat both in a pan with a glug of olive oil.
Pulse cucumber, peach, jalapeño, garlic, and
cherries in blender until
finely chopped and add to bowl with tomatoes.
Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C
finely chopped cooked
cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.
When cool, use a slotted spoon to remove 2 C whole
cherries from their syrup /
Chop finely and set aside / Reserve syrup and remaining
cherries.
1/2 cup berries or unsweetened
cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T.
chopped nuts (nutrition stats done with pecans) 2 t.
finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
1 medium red onion,
chopped 2 garlic cloves, crushed 6
cherry tomatoes, quartered or 3 large plum tomatoes more
finely chopped around 125 ml Passata 1 tablespoon tomato puree pinch or 2 of Chilli Flakes dash of red wine (optional) sprinkling of Oregano and Basil Black Pepper
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and
finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or
cherries,
chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Finely chop 2 tablespoons of the
cherries, then reserve the remainder for the salad.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and
finely chopped a handful of fresh basil, cleaned and
finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
packages
cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and
finely diced 1/2 bunch mint leaves, roughly
chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
Kale Salad One bunch of kale Two lemons One bunch of scallions,
finely chopped One cup halved
cherry tomatoes One avocado sliced Pinch of salt
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of
cherry tomatoes 1/2 red onion
finely chopped 1 avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
Chop the
cherry tomatoes into quarters and add them into a bowl together with the
finely chopped onion, some
chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.
12 oz of dark chocolate,
finely chopped, or 1 bag of dark or semisweet chocolate chips 3 c cornflakes 1 c dried
cherries or cranberries (I used 1/2 c of each)
Think I'll pop some
finely chopped glace
cherries in them too, Cherry Ripe-esque.
A good addition with
cherries is about 2/3 cups
finely chopped pistachios added to the second half of the dough for the crumble topping.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup
finely chopped onion 3 tablespoons
finely chopped parsley 1 tablespoon
finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added
finely chopped eggplant, 2 carrots, a red and yellow bell pepper and many halfed
cherry - tomatoes instead of the 4 big tomatoes.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried
cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or
finely chopped dark chocolate
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved
cherry tomatoes 6 scallions, thinly sliced 3/4 cup
finely chopped fresh cilantro leaves freshly ground black pepper
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion,
finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup
cherry tomatoes, quartered 2 tablespoons fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup
finely shredded sharp white cheddar cheese 1 green onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very
finely crushed (you can use a food processor or coffee grinder) 200 g
cherry jam or
cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less
finely chopped
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup
finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three),
chopped
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup
cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot,
finely chopped 1 clove garlic,
finely chopped 1 Tbsp
finely chopped basil 1 tsp
finely chopped oregano
Finely chop the sour
cherries.
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all
finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
Brown Rice Salad with Apples, Walnuts, and
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried
cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
cherries, roughly
chopped1 / 3 cup walnuts, roughly
chopped1 bunch of chives,
finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Filling 5 (8 - ounce) packages cream cheese 1 1/4 cups granulated sugar 5 large eggs 1 teaspoon vanilla extract 1/2 cup semi-sweet chocolate chips 1 teaspoon water 1 teaspoon instant coffee granules 1 (16 - ounce) jar maraschino
cherries,
chop half of the
cherries finely and leave the other half whole.
Ingredients 4 peppers (I used yellow peppers), washed 150 g semiwhole rice (I used Carnaroli), rinsed under cold running water 150 g seitan,
finely chopped 1 zucchini, cleaned and cut into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters a handful of capers, soaked in filtered water for 10 - 15 minutes then rinsed and drained -LSB-...]
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup
cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup
chopped, fresh cilantro 1/4 cup
chopped red onion 1 to 2 jalapeño chilies, seeded and
finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic,
finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
4 zucchini 2 Tbsp olive oil 1 red onion 2 cloves garlic 2 free range chicken breasts 1 x 400g can
cherry tomatoes in juice 1 x 400g can
finely chopped tomatoes 70g concentrated tomato paste 2 tsp paprika 1 tsp ras el hanout 1 tsp sumac 1/4 tsp chilli powder (optional) 1 cup black olives, pitted pink himalayan salt & pepper
Ingredients: 4 large eggs 1/4 cup mayonnaise (preferably Hellmanns) Kosher salt and freshly ground black pepper 1 shallot, skewered on a bamboo stick A few drops of fresh lemon juice (optional)
Finely chopped fresh flat - leaf parsley 1 cup hardwood chips, such as hickory,
cherry or apple, for smoking, soaked for one hour
20
cherry tomatoes,
finely chopped 1 1/4 cups (6 oz / 175 g) fine bulgur wheat 1 large bunch of fresh parsley,
finely chopped 1 cucumber, diced 4 scallions (spring onions),
finely chopped 1 green bell pepper, seeded and
finely chopped 3 fresh mint sprigs,
finely chopped juice of 1 lemon 2 teaspoons salt scant 1/2 cup (3 1/2 fl oz / 100 ml) olive oil
Sauce: 6 tbsp
cherry jam 1 chipotle pepper *, seeded and
finely chopped 1/2 tsp adobo sauce (from the can of chipotle peppers)
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup
cherry or grape tomatoes, quartered 1/2 cup julienned (or
finely chopped) radish 1/2 packed cup fresh cilantro leaves,
chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely
chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic,
finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup
cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely
chopped 2 tablespoons
chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon
finely shredded lemon peel Flatbread crackers or whole wheat pita chips
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (
finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint
cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Salsa: 1 cup fresh corn kernels cut from a cob or defrosted frozen corn 1 cup
chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded,
finely chopped 1 small clove garlic, minced 2 tablespoons
chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
1/2 cup
cherry preserves 1/2 cup coconut milk 1/2 cup packed brown sugar 1/4 cup liquid coconut oil 2 teaspoons apple cider vinegar 2 teaspoons vanilla 1 teaspoon
cherry flavor (or more vanilla) 1/2 teaspoon sea salt 1 cup all purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper 3 oz
finely chopped dark chocolate (55 - 70 %)(about one chocolate bar)
2 dozen
cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c
chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves
chopped 1 4 - 6 ″ stem rosemary, needles removed and
chopped finely 10 chives
chopped 10 basil leaves
chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
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.
shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4 cups corn, fresh or frozen and thawed 6) 3/4 cup diced
cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can black beans, rinsed and drained 9) 1/2 cup
finely chopped red onion 10) 3/4 cup
chopped fresh cilantro 11) juice from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili powder
to assemble: 200 grams (7 ounces) marzipan 50 grams (1 3/4 ounces) milk chocolate,
chopped finely 45 mL (3 tablespoons) heavy cream drop of red food coloring, if desired sprinkles, if desired jar of maraschino
cherries, if desired
For example, cut fruits such as grapes,
cherry tomatoes, and strawberries into quarters before serving, and shred or
finely chop meats, vegetables, and cheeses.
Roasted Tomato Salsa Serves 4 Ingredients 12 - 14
cherry tomatoes 1/2 a red onion,
finely chopped handful of cilantro,
finely chopped juice of a lime...
For the Salad 12 prawns, peeled and deveined 4 red chillies,
finely chopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
finely chopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Pal
chopped 1/4 red onion, sliced thinly 1 stalk spring onion,
finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
finely chopped 1/2 mango, finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Pal
chopped 1/2 mango,
finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
finely chopped 10 cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Pal
chopped 10
cherry tomatoes, halved Handful of bean shoots Half a bunch of mint leaves, roughly torn Half a bunch of coriander Leaves, Roughly Torn Half a Bunch of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp Grape Seed Oil 1/2 Clove of Garlic,
Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Pal
Chopped 1 Tbsp Ginger,
Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm
Finely Chopped Juice of 1/2 a Lime 1/2 Tbsp Pal
Chopped Juice of 1/2 a Lime 1/2 Tbsp Palm Sugar
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic,
finely chopped • 150g French shallot,
finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1 cup
cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and
chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and
chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
2 cucumbers, peeled and cut into 1/2 inch cubes 1/2 cup
finely chopped fresh parsley 8
cherry tomatoes,...
Topping Ingredients 1/4 cup tomato paste 1 cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly sliced 1/2 cup pumpkin,
finely chopped 2 cup mushrooms,
chopped 6
cherry tomatoes, cut in half 1 cup of kale,
finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried mixed herbs salt and pepper to season
・ ・ ・ BLT Salad by @whole30recipes 4 - 6 cups of romaine or butter lettuce 1/4 -1 / 2 cup
cherry tomatoes, halved 1/8 cup red onion,
finely diced 2 TBSP (to taste) of ranch dressing (recipe in a previous post) 2 - 3 slices of bacon, cooked and
chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed.