Garlic is not native to the New World, but is given here as a substitute
for wild onions, which the people of Cerén would have known.
Not exact matches
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably
wild Sliced green
onions and chile flakes
for sprinkling
Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds of them are savory (including a beloved recipe
for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious
Wild Rice Gratin with Kale and Caramelized
Onions) and the rest are
for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).
In a large bowl, combine the bean paste, sauteed
onion, all the dried fruit, nuts, 2/3 of the
wild rice (reserve 1/3
for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.
1/3 cup Naosap
Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small
onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil
for cooking about 1/3 cup chickpea flour
for coating
I make a great chicken, kale and
wild rice soup with parsnips,
onions and a little garlic
for added flavor.
Alternatively, you could modify a
wild rice stuffing recipe, using
onion - and garlic - free alternatives
for flavoring.
INGREDIENTS
for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced
wild garlic (or chives, or green
onions)
for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso butter:
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups
wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs
for serving - sliced jalapenos, cilantro + green
onions,
for serving
Steamed Fish Fillet Ingredients: 2
wild caught Alaskan Fish Fillet or any fillet salt and pepper
for seasoning 1 - 2 Tbsp coconut aminos 1 Tbsp avocado oil Ginger — julienne 2 green
onions — julienne (separate the green and white part)
I liked the
wild rice and mushrooms, but I didn't care
for stringy texture of the
onions.
For the wild rice, I followed the package instructions and added onions and garlic for extra flavor as my aunt suggest
For the
wild rice, I followed the package instructions and added
onions and garlic
for extra flavor as my aunt suggest
for extra flavor as my aunt suggested!
Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adju
Wild Rice: 1 & 1/2 cups
Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the
wild rice box for water ratio and adju
wild rice box
for water ratio and adjust).
I used a
wild / brown / sweet rice blend bought in bulk at my local co-op, shitake and crimini mushrooms, and leeks
for some of the
onions.
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
for cereal) Okra
Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (
Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used
wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red
onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Saute the
onion and garlic
for the
wild rice in a splash of water or vegetable broth before continuing with the recipe as written.
I have used this recipe without fail so many times now - have altered it and made a
wild mushroom and truffle oil risotto (just omitted the peas and
onions)- and also
for a wonderful butternut squash risotto - baked the squash first - then cut into small squares - used cumin as the flavouring agent.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized
Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized
Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized
Onions Wieners and Beans Wiener Wraps
Wild Mushroom Risotto
Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous
for its exquisite marbling, served with bordelaise,
wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey gl
wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl
onion, red potato and pan jus; and a fresh and flaky Grilled
Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey gl
Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.
Those looking to indulge in a guilt - free lunch or dinner
for themselves or their little ones can enjoy the delicious
wild - caught salmon burger with caramelized
onion, vine ripened tomatoes, butter lettuce and Dijon aioli on a flourless Ezekiel bun with sweet potato chips; or the organic free - range panko encrusted chicken tenders with sweet potato chips and freshly cut organic fruit.
Diners go
wild for the amuse trio of fries at BOURBON STEAK at Fairmont Scottsdale Princess, where Executive Chef Daniel Patino makes his own ever - changing line up of sauces as accompaniment, which currently includes
Onion Ketchup, Roasted Garlic Aioli, and slow smoked, house made Barbeque Sauce.
They were seen as improvements, selling points
for the neighborhoods that were springing up as spontaneously as the
wild onions from which Chicago took its name.
This recipe
for Paleo Shrimp and Bacon Salad is made with fresh,
wild caught Mayport shrimp, tomatoes, avocado, bacon, almonds, and red
onion with a homemade Paleo French Salad Dressing that gives everything a nice smoky, tangy flavor.
Also referred to as
wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are available
for a short time in the fall.
This recipe
for Paleo
Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms,
onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgiving side!
Broccoli Broccoli Rabe Cauliflower Kale Spinach Mixed Greens Arugula Romaine Lettuce Tomatoes Avocadoes Brussels Sprouts Asparagus Bok Choy Collard Greens Green Beans
Onions Bell Peppers Squash (
for workout days) Swiss or Rainbow Chard Sea Vegetables Kimchi Raw Fermented Sauerkraut Olives Garlic Cloves Sweet Potatoes / Yams
Wild Rice Buckwheat Pumpkin Squash Beets Strawberries Raspberries Blueberries Blackberries Cherries Lemons
A super delicious grainy salad
for a hot day -
wild rice, barley, chopped toasted hazelnuts, red
onion, grapes, scallions, parsley, orange juice / zest, lime juice, honey, cumin, olive oil, salt / pepper.
Some items I like to keep stocked at home (I choose organic and local whenever possible): unsweetened, full - fat coconut products (oil, butter, milk, cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs;
wild - caught seafood; seaweed like nori (great
for «burritos»); grass - fed, full - fat, cultured dairy like butter oil, ghee, and heavy whipping cream; raw milk and cheese; fermented cod liver oil; raw nuts and seeds (especially macadamia nuts) and nut butters; olives; fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic;
onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured chicken stock and vegetable stock.
We decided on their famous Mucky Fries
for our starter — hand - cut fries mixed with mozzarella, aged cheddar, maple bacon and green
onions, and topped with a chipotle sauce — and the
Wild Boar Meatloaf Medallions (they come wrapped in bacon and served with a cherry BBQ sauce) and the Vegan Thunder (a hearty Indian - influenced soup)
for dinner.
You never know what someone will find: lots of fish, a mouse, a squirrel, prickly pear cactus, violet, cattail rhizomes, water lily, acorns,
wild onion — you're always hoping
for a pizza, but it never comes.