Not exact matches
3 tablespoons
vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon
freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat
4 ounces fresh coconut,
grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon
freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or
vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon
freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
In a nutshell the base ingredients to create a thoran are finely chopped or
grated vegetables tempered with mustard seeds and cooked with curry leaves, shallots or onions,
freshly grated coconut and spices.
It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is traditional), then the toppings (roasted
vegetables, spinach, Italian turkey sausage, and black olives) and the sauce, finished with
freshly grated Parmesan.
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
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c
grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch
freshly ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg
Vegetable oil, for frying 4 eggs, fried, for serving
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp
freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup
vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already
grated or ground)
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add
vegetables / Garnish with fresh basil (or pesto),
freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons
freshly grated ginger 3 cloves garlic,
grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or
vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
A topping of
freshly grated ginger perks up cooked
vegetables such as carrots, yams, or greens.
1 tablespoon
vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and
freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated
freshly ground black pepper 3 tablespoons minced cilantro leaves
Freshly grated
Freshly grated coconut
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2 cup water (room temperature) pinch salt 1/2 cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (
freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum
vegetable or canola oil (for frying) confectioners» sugar (for dusting)
A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons
freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper,
freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices)
Vegetable oil
1 tablespoon olive oil 1 small onion, roughly chopped 1 medium carrot, peeled and roughly chopped 2 garlic cloves, minced 1 - 28 ounce can diced tomatoes 1 - 15 ounce can cannellini beans 2-1/2 cups chicken or
vegetable stock 1/4 teaspoon dried rosemary 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 4 ounces dried orecchiette
Freshly grated Parmesan for serving
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch
grated nutmeg 1 cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste
Freshly ground black pepper to taste
Tunisian Roasted
Vegetables nutritional information Serves 6 30 minutes or fewer Recipes for Health - Grated Raw Beet Salad Andrew Scrivani for The New York Times 1/2 pound beets 3 tablespoons freshly squeezed orange juice How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any din
Vegetables nutritional information Serves 6 30 minutes or fewer Recipes for Health -
Grated Raw Beet Salad Andrew Scrivani for The New York Times 1/2 pound beets 3 tablespoons
freshly squeezed orange juice How to Steam
Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any din
Vegetables: 7 steps (with pictures) Edit Article
Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any din
Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed
vegetables are a nutritious and quick choice for any din
vegetables are a nutritious and quick choice for any dinner table.
2/3 cup quick - cooking oats (oatmeal) 6 large potatoes, peeled and finely
grated 1 medium carrot,
grated 1 medium onion, finely
grated 1/2 cup matzo meal Salt and
freshly ground pepper to taste Light
vegetable oil for frying Applesauce
Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup
freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or
vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches.
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups
vegetable broth 1 bay leaf
freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon
freshly ground black pepper 1/4 teaspoon
freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups)
grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup
vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely
grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (
freshly grated, divided) Kosher salt and
freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcrumbs
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely
grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp
freshly ground black pepper 4 cups (950 ml) low - sodium
vegetable broth 2 cups (475 ml) water
ingredients SWEET POTATO CROQUETTES:
vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (
grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and
freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
6 - 7 cups
vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste
grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced
Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and
freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g)
grated Parmesan cheese
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt
Freshly ground black pepper 5 - 6 cups of
vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or
grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic,
grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon
freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons
vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
1 tablespoon
vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon
freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or
grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and
freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons
freshly grated Parmesan, plus 2 ounces shaved with a
vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil leaves
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder
freshly ground black pepper to taste
vegetable oil for frying sour cream Instructions
Grate the potatoes in a food processor or on the largest
grating side of a hand grater.
Aioli: 1/2 cup mayonnaise 1/2 cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely
grated blood orange zest Pinch of
freshly ground black pepper 4 tablespoons
vegetable oil for pan-frying
1 Four - pound rabbit, washed, dried, and cut into 6 to 8 pieces 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 2 teaspoons
freshly grated ginger root 3 tablespoons
vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2 teaspoon habanero powder or 3/4 teaspoon cayenne 1 small green apple, peeled and
grated 1/2 teaspoon dried tarragon 2 bay leaves 1 teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock
3 tablespoons
vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely
grated Juice and
grated zest of 2 lemons Kosher salt and
freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal
1 3/4 cups all - purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or
freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup
vegetable oil 2 tablespoons molasses
But hey, if all
vegetables had
freshly grated Parmesan and Ranch Seasoning, I would have been the best teenage veggie eater in the whole world.
1 tablespoon olive oil 1/2 yellow onion, chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups
vegetable stock or broth 2 cups chopped, stemmed arugula (rocket) 1 small carrot, peeled and finely shredded 1/2 cup thinly sliced fresh shiitake mushrooms 1/4 cup
grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper
* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a
vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely
grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon
freshly ground pepper
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP
grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic
vegetable broth 1 bay leaf 1/2 (5 - ounce) box baby spinach, roughly chopped (about 2 cups, chopped)
Freshly... Read More»
Ingredients: 2 cups frozen shelled edamame 2 tablespoons fresh lemon juice 1 tablespoon low - sodium soy sauce 1 tablespoon hoisin sauce 1 1/2 teaspoons
freshly grated ginger 1 clove garlic, chopped 1/4 teaspoon kosher salt 1/4 cup extra virgin olive oil For serving: Raw
vegetables (I recommend cucumbers, carrots, sweet peppers, radishes, and snap peas.)
5 strips of Kombu (a hard, brittle sea
vegetable that softens when soaked) Olive oil for pan 1 Onion, chopped 3 Large Carrots, thin rounds 1 T
freshly grated ginger Soy Sauce to taste 1/2 cup sesame seeds 1 T course sea salt
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons
freshly grated turmeric 1 1/2 tablespoon
freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups
vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
For the Loaf: 1 1/2 cups + 1 tablespoon all - purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole - milk yogurt 1 cup sugar 3 large eggs 2 teaspoons
grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup
vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed For the Lemon Syrup: 1/3 cup
freshly squeezed lemon juice 1/3 cup sugar For the Lemon Glaze: 1 cups confectioners» sugar, sifted 2 to 3 tablespoons fresh lemon juice
Try this approach: follow a liver friendly diet, eat
freshly grated beetroot and carrot combined, fresh garlic, partially steamed broccoli, cauliflower, Brussels sprouts, radish, Chinese
vegetables such as Bok choy, artichoke hearts, capers, olives, fresh lettuce.
1 lb organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons canola oil 1 - 2 tablespoons
freshly grated ginger root 1/2 t
freshly ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped Soy sauce to taste Brown rice Nori (a sea
vegetable) sheets — toasted GARNISH 1/4 cup sesame seeds 2 teaspoons sea salt 2 tablespoons shredded nori (sea
vegetable)
1/2 yellow onion, diced 1 small carrot, diced 1 teaspoon
freshly grated ginger 3 cloves garlic, minced 1 tablespoon curry powder (berbere is preferable) 1 teaspoon fenugreek seeds 2-1/2 cups
vegetable broth 1/4 cup tomato paste 1/4 cup brown or green lentils 1 Yukon Gold potato, diced 1/4 cup whole - wheat orzo pasta
2 cup reduced - fat ricotta cheese 3 tablespoons
freshly grated Parmigiano - Reggiano or smoked mozzarella 2 cups chicken or
vegetable stock 1?
Kaz Wine Pairings Indian - Spiced Tomato Soup Maple - Lemon Crème Brulée With Amaretti Cookie Seared Brussels Sprouts with a Smoked Gouda Sauce and
Freshly Grated Horseradish More Recipes from the Green Wine Guide Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme Chèvre - Stuffed Dates with Pomegranate Molasses and Chili Oil Tempeh, Broccoli, and Red Bell Pepper Stir Fry Chiogga Beets with Vanilla Bean Vinaigrette and Toasted Hazelnuts Winter Salad with Roasted Root
Vegetables and a Balsamic Reduction Risotto with a Portabella Duxelle More from the Green Wine Guide Medlock Ames» Organic Vineyard Features Mini Cows and a Century - Old Biker Bar Going «Beyond Organic» with Jacuzzi Vineyards and Cline Cellars
More Recipes from the Green Wine Guide Winter Salad with Roasted Root
Vegetables and a Balsamic Reduction Risotto with a Portabella Duxelle Indian - Spiced Tomato Soup Maple - Lemon Crème Brulée With Amaretti Cookie Seared Brussels Sprouts with a Smoked Gouda Sauce and
Freshly Grated Horseradish Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme Chèvre - Stuffed Dates with Pomegranate Molasses and Chili Oil Tempeh, Broccoli, and Red Bell Pepper Stir Fry Chiogga Beets with Vanilla Bean Vinaigrette and Toasted Hazelnuts More from the Green Wine Guide Kaz Vineyard & Winery: Serious Organic Wine for the Not - So - Serious Medlock Ames: An Organic Vineyard with Mini Cows and a Century - Old Biker Bar Jacuzzi Wines and Cline Cellars: «Beyond Organic» Winemaking