One cup of
freshly sliced bell pepper contains about 1,500 micrograms of beta - carotene, the equivalent of approximately 1 / 3rd small carrot.
Not exact matches
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t
freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red
bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
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
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
2 Tbsp + 1/4 c canola oil, divided 1 large red
bell pepper, coarsely chopped 4 scallions, thinly
sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp
freshly ground black
pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
1 red
bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt
Freshly ground black
pepper
12 medium white potatoes (skin on) 1 cup smoked tofu, cubed 1 red
bell pepper, diced 2 spring onions, thinly
sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar
freshly ground
pepper
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
5 tablespoons coconut oil 1 red
bell pepper, chopped 1/2 sweet onion, chopped 4 garlic cloves, minced 1/2 teaspoon
freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions,
sliced 1/2 cup cashews, some chopped if desired
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3
bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and
freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
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
1 large grilled chicken breast,
sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red onion 1/2 cup chopped sweet
bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt
Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green
bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick
slices 2 tablespoons olive oil, or more to taste Salt and
freshly ground black
pepper 1 sprig oregano, leaves minced
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red
bell pepper, thinly
sliced 1 yellow
bell pepper, thinly
sliced 1 green
bell pepper, thinly
sliced 1 red onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese
Freshly chopped cilantro for serving (optional)
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
pepper
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp
freshly ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red
bell pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 (16 - ounce) package vacuum - packed gnocchi (such as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red
bell pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces)
freshly grated Asiago cheese 1/8 teaspoon
freshly ground black
pepper 2 tablespoons chopped fresh flat - leaf parsley
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and
sliced Kosher salt and
freshly ground
pepper 2 Tbsp red wine vinegar 3 Tbsp lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green
bell peppers, seeded and cut into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges, for serving (optional)
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
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt
freshly ground black
pepper to taste 1/2 cup red
bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon
freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup
sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
* 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
Ingredients 4 ounces dry chorizo,
sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and
freshly ground
pepper 2 medium red
bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly
sliced 6 large garlic cloves, thinly
sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red
pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red
bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly
sliced) Kosher salt and
freshly ground black
pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and
freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red
bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and
freshly ground black
pepper (to taste)
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green
bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly
sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt
Freshly ground black
pepper
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and
freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and
freshly ground black
pepper (to taste)
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2 cups yellow onions (peeled, shaved) 1 red
bell pepper (top removed, seeded, thinly
sliced, optional) 1 cup cremini mushrooms (stemmed, thinly
sliced, optional) 1 jalapeno (top removed, thinly
sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese sauce (warmed for serving) Kosher salt and
freshly ground black
pepper (to taste)
ingredients
PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to
PEPPER JAM: 4 large red
bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed,
sliced) 1 red onion (peeled,
sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8
slices sesame bread (
sliced into 3 / 4 - inch thick
slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (
freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly
sliced) Kosher salt and
freshly ground black
pepper (to
pepper (to taste)
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers,
sliced, seeded and coarsely chopped 2 organic green
bell or poblano
peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon
freshly ground organic black
pepper 4 organic ripe tomatoes, cut into thick
slices organic sour cream (optional garnish)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons
freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
freshly squeezed lime juice 1⁄4 teaspoon sea salt
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
Freshly ground black
pepper 2 1⁄2 tablespoons nutritional yeast 1 red
bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain bread (optional) 1.
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
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red
bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly
sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and
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
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
2 large onions,
sliced into thick rounds 2 red
bell peppers 4 medium tomatoes 1 small hot
pepper, such as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and
freshly ground black
pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red
bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon
freshly ground black
pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions —
sliced 1/2 red
bell pepper — cubed 1 - 2 ear of corn — kernels
sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and
freshly ground black
pepper 2 tablespoons sesame seeds — optional
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly
sliced 1 small red
bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon
freshly ground black
pepper
Serve with warm flatbread or enjoy with
freshly sliced vegetables, like cucumber,
bell peppers, or carrots.
1/4 cup coconut oil, divided 1 (eight - ounce) block tempeh,
sliced thinly 1 cup thinly
sliced onions 2 - 4 cloves garlic, smashed 1 cup thinly
sliced red
bell pepper 2 Tablespoons
freshly grated ginger 2 Tablespoons
freshly grated turmeric 1 can coconut milk 2 - 4 Tablespoons soy sauce 1 - 2 teaspoons black
pepper and crushed red
pepper
INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow
bell peppers (
sliced) or some tomatoes (cut into wedges) large onion (chopped) Caribbean curry powder black peppercorns (
freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (
sliced on -LSB-...]
scallions, chopped 2 hard - boiled eggs, chopped kosher salt and
freshly cracked
pepper 1 10» whole wheat pita 1 cup Greenleaf lettuce, shredded 1/2 red
bell pepper,
sliced
Mediterranean Black Bean Crostini Combine rinsed and drained lightly mashed black beans, diced cucumbers, tomatoes, and
bell peppers; add minced garlic, chopped fresh oregano,
sliced scallions, olive oil, fresh lemon juice, and kosher salt and
freshly ground black
pepper to taste.
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red
bell pepper, cut into 3/4» pieces 2 Tbsp extra virgin olive oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp
freshly ground black
pepper, divided 2 Tbsp
freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly
sliced 1 c thinly
sliced radicchio 1/2 c unsalted sunflower seed kernels
ground turkey breast or thigh salt and
freshly ground black
pepper extra virgin olive oil 4 thick
slices red onion 1 large red
bell pepper, quartered 4
slices sharp white cheddar cheese (I used smoked cheddar) 4 whole wheat burger buns arugula or spring mix
canola, vegetable, or olive oil 2 large
bell peppers (red, green, yellow, etc.), cut into thin strips 1 large white or yellow onion, halved and thinly
sliced salt and
freshly ground black
pepper
Makes one 12 - inch long baguette; about 24
slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red
bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme
Freshly ground black
pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation:
Slice off both ends of the baguette.
2 red
bell peppers,
sliced into strips 1 yellow
bell pepper,
sliced into strips 1/2 red onion,
sliced into strips 1 cup yellow corn 1 1/2 Tablespoons olive oil kosher salt and
freshly ground black
pepper