4 boneless, skin - on duck breasts 1 tablespoon olive oil salt and pepper 4 tomatoes 3 poblano chiles 2 ears of corn, shucked 1/4 cup chopped cilantro 2 tablespoons sliced
green onion juice of 1 lime
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (
green onions), chopped 1/2 cup chopped
onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime
juice Water
4
green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime
juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight
juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale
green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup
green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon —
juice handful of fresh basil — torn, optional
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)
Take chana sattu in a bowl and add fried
onion,
green chilies, roasted cumin powder, salt, 2 tsp oil, lemon
juice and 1/2 cup water and mix well.
i squeeze lime
juice and sprinkle with cilantro or
green onion, and huge hunks of avocado.
Take brown chickpeas sattu in a bowl and add fried
onion,
green chilies, roasted cumin powder, salt, oil, lemon
juice and water and mix well.
• Works wonders as a marinade with oil, lime
juice and
green onions • Use it on meat, chicken, fish and seafood • Add it to any dish to get a delicious spicy flavor • No additional salt is needed when it is added to the food
With my trusty Panola All Purpose Marinade and a handful of shallots,
green onions, garlic, ginger, allspice, orange
juice, brown sugar, soy sauce and much more, I quickly grabbed my food processor and got to work.
vegetable oil 1 large white
onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium
green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with
juice 1/2 tsp.
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.
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon
juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup
green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
1 tablespoon extra virgin olive oil 2 large
onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split
green peas, picked over and rinsed 5 cups water
juice of 1/2 lemon (reserve the zest)
For example, a bottle of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane sugar,
onions, distilled vinegar, water, salt, lime
juice concentrate,
green bell peppers, and allspice — a very similar list to Heinz's.
Tabbouleh is a Middle Eastern salad typically made of fine - ground bulgur, parsley, tomatoes,
green onions, mint, olive oil, and lemon
juice.
Place spinach,
green onions, cream cheese, garlic, sour cream, feta cheese, dill, chives, lemon
juice in a blender; puree.
The essentials are cilantro and sliced
green onion, but almost as necessary is spicy kimchi (some like it hot), black sesame seeds, lime
juice and a soft boiled egg.
Ingredients: — 4 1/2 cups spinach, fresh, chopped — 1/4 cup
green onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon
juice — salt and pepper to taste
To assemble: ladle ramen into bowls and top with 2 egg halves, a generous bunch of cilantro, sliced
green onion, a squeeze of lime
juice and a sprinkle of sesame seeds.
Mash together with diced
green onions and lime
juice.
I mixed diced cape gooseberries with red
onion,
green onion, lime
juice, and honey, which served as a topping for roasted chicken.
Mix together the gooseberries, red
onion,
green onion, lime
juice, and honey.
It's a super delicious salad — a celebration of spring, that features the first
greens of the season — baby tender lettuces,
green garlic, spring
onions, cucumbers and radishes, all dressed up in lemon
juice and olive oil.
20 cape gooseberries, quartered (~ 3 - 4 ounces) 2 tablespoons diced red
onions 2 tablespoons diced
green onions 1 tablespoon lime
juice 1 tablespoon honey
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer
greens or a bowl of thinly sliced fennel, oranges, avocado and red
onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime
juice, olive oil, salt & pepper.
gluten free,
green onion, lemon, lemon
juice, mustard, nut - free, Old Bay seasoning, potato, salad, soy - free, turmeric, vegan, vegetarian
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4
green onions, sliced 1 lemon,
juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Diced Tomatoes, Tomato Puree (water and concentrated crushed tomatoes),
Green Peppers (jalapeno and bell),
Onions, Lime
Juice, Carrots, Cilantro, Salt, Naturally Fermented Apple Cider Vinegar, Spices, Granulated and Dehydrated Garlic
Ingredients: Fire Roasted Tomatillo, Fire Roasted Jalapeno, Distilled Water, Pepper Blend (serrano, carolina reaper,
green habanero, cayenne, trinidad scorpion, 7 pot peppers), Distilled Vinegar, Organic Lime
Juice, Roasted
Onion, Roasted Garlic, Bhut Jolokia Peppers, Cilantro, Salt.
for the avocado + mango salsa: 1 ripe avocado, diced 1 mango, peeled, pitted, and diced 1 jalapeño, seeds removed and diced 3 - 4
green onions (just the white parts that were reserved from the filling), diced the
juice of 1/2 of a lime salt + pepper
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium
onion, thinly sliced 2
green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of diced tomatoes w.
juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup
Cut the pineapple into small pieces and mix together with the reserved red
onion, pepper,
green chilli and lime
juice.
Add avocado flesh, corn, tahini, garlic, spring
onions, lime
juice,
green mango, parsley, chili, and nutritional yeast to a blender and blend until smooth.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon
juice 1 small - medium bunch parsley, very finely chopped 3 - 4
green onions (both the
green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
Add some pretty garnishes such as cilantro,
green onion, lime
juice and colorful crunchy watermelon radishes!
• 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
In a blender combine yogurt,
green onion, cilantro, chives, parsley, lemon
juice, oil, salt, and garlic.
1 large
onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1
green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes,
juiced
1/2 cup olive oil 1/4 shallots, minced 1 tbsp
green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder
juice of one lemon
juice of one orange 1 chicken, cut into parts 2 tbsp butter
3/4 cup French
green lentils 1/2 of a small yellow
onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon
juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
I added
green onion and made my own BBQ dressing my mixing lemon
juice + olive oil + dijon + my fav bbq sauce + s + p. Yummy!
lime
juice (about 2 limes) cilantro, to taste 4
green onions, thinly sliced
Stir cut / shredded chicken, remaining minced jalapeño, lime
juice, cilantro, and
green onions into the pot.
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white
onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the
green bottle) soy sauce 3 tablespoons lemon
juice Dash of pepper Optional: Add a few dashes of chili flakes
Recipe by Check full recipe at Ingredients: beans, black pepper, butter,
green beans, lemon, lemon
juice, milk, nutmeg, salmon, spinach,
onions, salted, fillets, oil, water,...
3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican
green salsa made with roasted tomatillos, chile peppers, lime
juice, cilantro, and
onion.
1 medium
onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark
green leafy
greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs
Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Once we've got all of our elements — caramelized
onions, sautéed mushrooms and shallots, and blanched
green beans — the dish is as simple as throwing them all together in a pan, adding a squeeze of lemon
juice, and tossing it all until combined.