My favorite is to lightly coat the gluten - free base with a tomato paste and then sprinkle with chopped olives, sun dried tomato, a few dabs of pesto, various herbs like fresh basil, thyme or oregano, a few red onion rings,
freshly sliced red peppers (capsicum) and some freshly grated mozzarella cheese.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and
freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound
red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and
freshly ground black
pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup
freshly grated Parmesan handful
sliced black olives crushed
red pepper flakes
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.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small
red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and
freshly cracked black
pepper and drizzle in the honey mustard vinaigrette
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
Arrange the eggplant and
red onion
slices in a single layer on one baking sheet; sprinkle with
freshly ground
pepper.
4 lbs beef short - ribs, cut into individual ribs salt and
freshly ground black
pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small
red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
Remove flatbread from the oven, and top with
sliced green onions,
red chile flakes,
freshly ground black
pepper, and additional grated parmesan, to taste.
Two bunches (6) medium - sized beets Kosher salt
Freshly ground
pepper 1 garlic clove,
sliced 1/4 cup
sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil
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 recipe pizza dough prepared basil pesto (purchased or make your own) seedless
red grapes, halved shredded boneless skinless rotisserie chicken fresh mozzarella, thinly
sliced freshly grated Parmesan or Romano cheese
freshly ground black
pepper green onions, thinly
sliced
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
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
1 1/2 pounds ground pork 1/4 cup dry white or
red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black
pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract
Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of A
Freshly grated nutmeg 2 cups
freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of A
freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
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
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean
red pepper paste 1 tablespoon of
red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And
freshly grounded
pepper
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons
red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest
Freshly ground black
pepper to taste 10 - 12 stalks of celery, cut into thirds
Serves 4 2 portobello mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and
freshly ground black
pepper 8 sm high - fiber whole grain dinner rolls 8
slices red onion 8
slices tomato PLACE the portobellos and vinaigrette in a large zip top bag.
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)
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1
red chili, diced 1/4
red onion, diced 5 sprigs fresh thyme, roughly chopped 2
slices wholegrain bread, roughly diced, or 1 1/2 cups
freshly made breadcrumbs Salt and
pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
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
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small
red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon
red pepper flakes 1/8 teaspoon cayenne
pepper kosher salt
freshly ground black
pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and
sliced
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium
red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt &
pepper /
Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
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
Filling (adapted from Raw Food / Real World) 3 medium onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and
freshly ground black
pepper — to taste 1 small
red chili
pepper
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)
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or
red cherry tomatoes — cut in half
freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch
red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp
red wine vinegar + kosher salt and
freshly ground black
pepper + cooked spaghetti, for serving
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups
red onion (peeled, thinly
sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded
red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and
freshly ground black
pepper (to taste)
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup
red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon
freshly ground black
pepper
Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of
red wine vinegar and season with
freshly cracked black
pepper, mix everything together until well mixed, also cut 2 diagonal
slices from a baguette that are about 1/2 inch thick and reserve
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and
freshly ground black
pepper + 1 finely chopped medium onion + 4 thinly
sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp
red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
Ingredients 6 hardboiled eggs 1/4 cup mayo 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon tarragon
freshly ground
pepper 2 stalks celery, very finely diced 2 tablespoons finely diced
red onion 4
slices bacon 1 cup arugula 4 wraps
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
2 tablespoons coconut oil 1 brown onion,
sliced 2 garlic cloves, peeled and minced 1/2
red capsicum (
pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons
freshly - squeezed lemon juice 2 teaspoons
freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and
freshly ground black
pepper, to taste brown rice, to serve
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)
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small
red onion, thinly
sliced 2 serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon
freshly ground black
pepper
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups
red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon
pepper (
freshly ground) 1 teaspoon
red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (
sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
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 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon
freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit th
freshly ground black
pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt
Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit th
Freshly ground black
pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill pickle
slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or
red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and
freshly ground black
pepper
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
For the filling: 4 tbsp olive oil 2 large
red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and
sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt
Freshly ground black
pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and
Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1
red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
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)
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed
red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt
Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon
freshly ground black
pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2 small
red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles