Not exact matches
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small
bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful
fresh basil leaves, plus more for garnish
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced
sweet onion 4 medium garlic cloves, minced 3 diced
fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green
bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
8 ounces cavatappi pasta 2 ears corn, shucked 1 red
bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce
sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced
fresh basil 1/4 cup shredded Italian cheese blend
Some suggestions: instead of tomatoes, try any juicy, slightly
sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like
fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..
Just imagine: tangy
bell peppers,
sweet grilled corn,
fresh succulent tomatoes, rich earthy black beans, pungent red onions and scallions meet creamy avocado dressing spiced with cumin and acidified by freshly squeezed tangy lime juice.
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
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
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
fresh lemon juice
Filling: 2 red
bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned
sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp
fresh thyme leaves, divided 4 oz
fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red
bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped
fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium red
bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced
fresh thyme 1 tablespoon minced
fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
That's just sliced green
bell peppers and
sweet onion seasoned with garlic powder, cumin, salt,
pepper, and
fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.
Sliced green
bell peppers and
sweet onions are seasoned with garlic powder, cumin, salt,
pepper, and a squeeze of
fresh lemon juice then seared until caramelized and lightly charred.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large
sweet onion, sliced 1 red
bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges for garnish
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small
sweet onion, chopped (1 cup) 1 medium green or red
bell pepper, chopped (1 cup) 1 jalapeno chile
pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears
fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black p
fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs Fine sea salt Freshly ground black p
Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
Parmesan Cheese and Beef Wild Zora Bars are our most very savory recipe — highest in protein, this gluten - free snack for kids features a familiar combination of 100 % free range, grass - fed beef
sweet red
bell peppers, kale, and dried apricots; mixed with parmesan cheese, dried tomatoes, and a hint of
fresh basil.
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato, diced (~ 2 cups) 1/2 red
bell pepper, finely chopped 3 cups
fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red
bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped
fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped
fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
Fresh baby arugula, kale, Belgian endive, red
bell peppers and yellow squash are tossed in a
sweet and tangy balsamic vinaigrette, sprinkled with toasted walnuts.
Powered with quinoa, chopped kale, protein - rich edamame, diced
bell peppers, hydrating grapes,
sweet corn, finely shredded carrots, crunchy pecans, flaked coconut and
fresh cilantro.
Pepper - heavy, this stew contains both
fresh peppers — a
sweet bell and a hot Hungarian red wax — and a healthy dose of paprika.
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red
bell pepper, diced 1
sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups
fresh spinach Juice from one lime Fresh cilantro, for ga
fresh spinach Juice from one lime
Fresh cilantro, for ga
Fresh cilantro, for garnish
This flavorful Thai - inspired mango seitan stir fry is made with
fresh green beans and
bell peppers in a
sweet mango sauce, topped with cilantro and cashews.Thai is most definitely one of my favorite cuisines, if not my absolute favorite.
2 chicken breasts 4
sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red
bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch
fresh parsley 1 bunch cilantro 1 large shallot, diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1 small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red
bell pepper, seeded and diced 1 green
bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a
fresh lemon extra sea salt, as needed for seasoning
This autumn vegetable pasta came about thanks to an abundance of
fresh herbs and veggies on a cool, sunny October Saturday: cabbage, leeks, broccolini, red
bell peppers (I know folks think of
peppers as being a summer veggie, but mine tend not to ripen to
sweet,
sweet red perfection until September and beyond — it's mid-October and I still have
bells, poblanos and serranos ripening in the garden).
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
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt
Fresh ground
pepper 8 red, yellow and / or orange
bell peppers, diced 1 large
sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red
bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a
fresh lemon 1 to 2 tablespoons soy sauce
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons
fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped
sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced
fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Fall's bounty of
fresh pumpkins, crisp
sweet bell peppers, and tender zucchini blend tastefully together over creamy, warm polenta.
From September to mid-October, the farmers» markets of Vladivostok were filled with
fresh peppers: green, red, and yellow
bells; large green and red tomato - shaped
peppers, with a mild but rich flavor; long,
sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green
peppers, similar to small
bells but pointed at the base; triangular - shaped
peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green
peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green
peppers; and long, pointed, bright red or jalapeño - green
peppers, very much like de Aguas.
Loaded up with
fresh radishes, zucchini, yellow crooked neck squash,
sweet Amish onions, scallions, red
bell peppers and a pint of blackberries that I just could not resist.
In this Garden
Fresh Pizza, I used 2 radishes sliced thin, 1 zucchini, 1 yellow crooked neck squash, 1 red
bell pepper, a
sweet onion and for the topping green scallions.
1 1/2 cups chopped carrots 2 cups chopped
sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional:
fresh diced tomatoes, avocados and cilantro to top the stew with.
A quick rough chop of
sweet carrots, savory red
bell peppers, and spicy
sweet sliced onion — roasted until caramelized in the oven — and then whipped with
fresh basil?
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large
sweet potato, peeled and chopped 1 yellow onion, chopped 3 tablespoons
fresh ginger, chopped 4 garlic cloves, minced 1 red
bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
bag baby spinach 1 large
sweet potato 1 yellow onion 1 large knob
fresh ginger Garlic 1 red
bell pepper 2 large heads broccoli Ground coriander Cumin seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your local Asian market to find some of the ingredients, but once you have everything, this soup comes together in a flash!
chicken on a bed of quinoa and served with
fresh sauteed veggies (
bell peppers, red onions, guacamole and
sweet yellow corns).
This chicken quinoa burrito bowl recipe by GimmesomeOven.com is my idea of a perfect healthy lunch — chicken on a bed of quinoa and served with
fresh sauteed veggies (
bell peppers, red onions, guacamole and
sweet yellow corns).
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red
bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and
fresh cracked
pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10
fresh basil leaves, chiffonade cut 2 oz.
1 onion, chopped 5 cloves garlic, minced 1 inch
fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1
bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small
sweet potato, cooked and chopped 2...
Fill
sweet bell peppers with shredded chicken breast, black beans, creamy Primal Kitchen ® Avocado Oil,
fresh cilantro, and all your favorite spices.
Ingredients: 1 lb lean chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp chopped
fresh cilantro or parsley 1 tsp garlic powder 1 tsp cumin powder salt to taste 3 large
sweet red
bell peppers, washed 1 -LSB-...]
2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup diced
sweet onion 1/2 cup diced celery 1/2 small red
bell pepper, finely diced 1/4 cup minced
fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black
pepper
4
sweet potatoes, cut lengthwise 1 lb ground beef (grass - fed if possible) 1 red
bell pepper, diced 1 Tablespoon Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt Additional salt and
pepper to taste
fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (optional)
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one
fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
Raw, vegan, blended up sungold tomatoes that tasted like candy,
sweet corn
fresh of the cob from the field I was standing in and yellow
bell peppers to bring some earthiness to the bowl.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange
bell pepper, seeded and diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups
fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt &
fresh ground
pepper to taste
Just imagine: tangy
bell peppers,
sweet grilled corn,
fresh succulent tomatoes, rich earthy black beans, pungent red onions and scallions meet creamy avocado dressing spiced with cumin and acidified by freshly squeezed tangy lime juice.