I'll be picking up some avocado oil to try it out again with a batch of
freshly roasted red peppers next time.
These bite - sized toasts come together easily, with a pureed white bean and herb spread and
freshly roasted red peppers.
Freshly roasted red pepper soup can be the best thing to happen to you this winter!
Not exact matches
The company's Marathon Chicken Burgers, for example, are made with «
freshly ground chicken seasoned to perfection with feta cheese, spinach,
roasted red peppers, onions, olive oil, herbs and spices.»
Tuesday Skirt Steak Tacos with
Roasted Peppers from The Girl in the Little Red Kitchen Freshen up your usual taco Tuesday fare with quick cooking, flavorful skirt steak and freshly roasted, colorful bell p
Roasted Peppers from The Girl in the Little Red Kitchen Freshen up your usual taco Tuesday fare with quick cooking, flavorful skirt steak and freshly roasted, colorful bell p
Peppers from The Girl in the Little
Red Kitchen Freshen up your usual taco Tuesday fare with quick cooking, flavorful skirt steak and
freshly roasted, colorful bell p
roasted, colorful bell
pepperspeppers.
1/4 cup thinly sliced shallots Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons chopped
roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend)
Freshly ground black
pepper
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and
freshly ground black
pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices
roasted red pepper (patted dry)
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon
freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell
peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and
freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup chopped
red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2
red bell
peppers,
roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
1 cup quinoa (I prefer
red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1
red bell
pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and
freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp
freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen
roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed
red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup
red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced
roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and
freshly ground
pepper to taste
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium
red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt
Freshly ground black
pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1
red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen
roasted tomatoes from my garden last summer instead) * Sea salt and
freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon
freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish
1
roasted red pepper, seeded, peeled, and roughly chopped 1/4 cup
roasted cherry tomato «raisins» (see below) 1 tablespoon roughly chopped almonds (8 or 9 whole almonds) 2 cloves garlic, peeled and roughly chopped 1 tablespoon sherry vinegar 1/4 cup extra-virgin olive oil Pinch of salt
Freshly ground black
pepper
ingredients PAN
ROASTED SALMON WITH LEMONY KALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed
red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and
freshly ground black
pepper (to taste) 1/4 cup dill (chopped)
Roast some
red or Yukon gold potatoes tossed with a few glugs of extra virgin olive oil, coarse salt and a couple of cranks of
freshly cracked
pepper.
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium
red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups
Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and
freshly ground black
pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped
red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt
ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1
red bell
pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire -
roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and
freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2
red capsicums,
roasted, peeled, and seeded
Freshly ground
pepper, to taste
ingredients
ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon
freshly ground black
pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a
roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup
red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and
freshly ground black
pepper
ingredients
ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo
pepper 1 tablespoon Kosher salt 1 teaspoon
freshly ground black
pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled
red onion
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and
roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred
roasted red bell
peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and
freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
1 1/4 cups French green lentils 1/2 cup chopped
roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons
red wine vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands)
Freshly ground black
pepper, to taste
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large
red bell
pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced
red or green mild chili
pepper Sea salt to taste
Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately)
red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large
red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and
freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
ingredients
ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small
red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and
freshly ground black
pepper (to taste)
Ingredients: 1 cup seedless
red grapes 1 teaspoon extra-virgin olive oil Kosher salt
Freshly ground black
pepper 4 packed cups soft lettuce (such as baby green oak leaf, Boston, bibb, or butter lettuce), roughly torn 1 cup shredded
roasted chicken (Light and dark meat are both great.)
For these Mediterranean Nachos I went with the
Roasted Red Pepper flavor, making sure I stirred all the
peppers into the hummus before scooping them into the center of a plate of
freshly baked pita chips.
4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small
red potatoes, quartered 3/4 cup chopped New Mexican green chile that has been
roasted and peeled, seeds and stems removed Salt and
freshly ground black
pepper to taste 1/8 cup chopped fresh basil for garnish
• elk brisket • 2 tablespoons
red chile powder • 1 teaspoon chipotle powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder
roast • Salt and
freshly ground black
pepper • 6 cups low - sodium beef stock
1 1/2 Tbsp olive oil 1 lg
red onion, finely chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp
freshly ground black
pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c
Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly
Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry -
roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly
roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black
pepper 1/2 cup unsalted,
roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed
red pepper flakes (for serving)
1 French baguette 6.7 ounce can / jar tuna, packed in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2 large cucumber, thinly sliced sun - dried
red peppers or
roasted bell
peppers 1 tomato, thinly sliced 1/2 small
red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea salt and
freshly ground black
pepper vinaigrette (see below)
● 2 large beets,
roasted ● 12 oz potatoes ● 1 celery rib, chopped ● 1/2 small
red onion, minced ● 2 hard - boiled eggs, peeled and finely chopped ● 2 tbsp chives, chopped ● 2 tbsp fresh dill, chopped ● 2 tbsp sherry vinegar ● 2 tsp Dijon mustard ● Salt to taste ● 1/4 cup extra-virgin olive oil ● 1/4 cup plain Greek yogurt ●
Freshly ground
pepper to taste
2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2
red capsicums,
roasted, peeled, and seeded
Freshly ground
pepper, to taste