Creamy yogurt, chives, and freshly
ground sea salt and pepper make a great topping for baked potatoes, yams or other cooked vegetables.
Add one teaspoon of olive oil and a pinch of
ground sea salt and pepper, toss to coat and put the onions on the same baking sheet that you used for the beet.
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red
pepper flakes
sea salt and freshly
ground black
pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely
ground sea salt Freshly
ground black
pepper
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil
sea salt and freshly
ground black
pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon
sea salt freshly
ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks
Sea salt and freshly
ground black
pepper, to taste 1⁄4 cup grated Parmesan cheese
Season with (marinara sauce - optional), garlic, cumin, paprika, cilantro
and freshly
ground sea salt and black
pepper.
This chicken liver dip gives out a delicate aroma thanks to its
sea salt, organic Dijon, freshly
ground pepper, cayenne
pepper and paprika.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional)
and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained
and rinsed (or soak
and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell
pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse
sea salt and finely
ground black
pepper
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red
pepper flakes 1 1/2 tsp
sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled
and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly
ground black
pepper to taste Pinch of cayenne
pepper (optional)
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream
and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp
sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky
sea salt to serve, optional.
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red
pepper flakes, cayenne
pepper, oregano, paprika,
ground cumin,
sea salt,
and black
pepper.
Sprinkle with Celtic
sea salt, fresh
ground pepper,
and a bit of shaved Parmesan.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled
and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly
ground black
pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of
sea salt
To the butter add cleaned, shrimp
and season the shrimp with
sea salt and ground black
pepper, to taste.
ingredients: 3 1/2 pounds
ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core
and seeds removed, finely diced 1 yellow bell
pepper, core
and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2 teaspoons
ground cumin 1/2 teaspoon
ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
When ready, add the diced tomatoes with juice (not drained), crushed tomatoes,
sea salt,
ground black
pepper,
and cayenne to this.
Sprinkle the meat lightly all over with
sea salt and freshly
ground black
pepper.
In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder,
ground cumin, chipotle chili powder, fine
sea salt, freshly
ground black
pepper and onion powder.
Add 1 teaspoon fine
sea salt,
and 1 teaspoon fresh
ground black
pepper, stir to combine.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed
and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse
sea or kosher
salt to taste Freshly
ground black
pepper to taste
Chop the reserved squash pulp
and add it to the meat along with a few
grinds of black
pepper a few pinches of
sea salt, the oregano,
and the tomato sauce.
Then it's topped with a drizzle of balsamic glaze
and some fresh thyme along with some
sea salt and freshly
ground pepper.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate of Rice Vinegar
Sea salt and fresh
ground pepper to taste.
Easy Roasted Brussels Sprouts
and Squash Recipe 1 pound fresh Brussels sprouts 2 tablespoons olive oil, divided 1 medium delicata squash Fine
sea salt or kosher
salt Freshly
ground black
pepper
Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock
and water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup *
Sea salt and freshly
ground pepper, to taste
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
Liberally season the chicken pieces with
sea salt and freshly
ground pepper.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded
and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine
sea salt 2 teaspoons garam masala 1 teaspoon
ground cumin 1 teaspoon
ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
In a food processor pulse together the vegetable pulp, water, raw pepitas,
ground flaxseed, chia seeds, nutritional yeast,
sea salt and pepper.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours
and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale
and dandelion) 1 teaspoon red wine vinegar
sea salt &
ground black
pepper, to taste
I then put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion,
sea salt,
and ground black
pepper to taste.
Season the chicken breasts lightly with
sea salt and ground black
pepper.
Place the parsnips in a lightly oiled baking dish, sprinkle with
ground rock or
sea salt and fresh
ground white
and black
pepper corns.
In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly
ground tri-colored
pepper, 1/2 teaspoon
sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne
pepper along with the chopped herbs, celery
and shallot.
Then sprinkle the chicken with garlic powder, onion powder,
sea salt,
ground black
pepper,
and parsley to taste.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh
ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below)
Sea salt and fresh
ground black
pepper
Place the bulbs on a piece of aluminum foil
and drizzle each with some olive oil
and a generous sprinkling of
sea salt and ground pepper.
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled
and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon
ground cumin • 1/4 teaspoon
ground coriander • 1/2 teaspoon
sea salt • Freshly
ground black
pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled
and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole
sea salt, just enough to taste freshly
ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled
and diced fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly
ground black
pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly
ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon
pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil garlic, chili garlic
and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone
ground brown mustard Altius black
sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice
and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of
sea salt and black
pepper
ground white meat turkey breast Chili powder Worcestershire sauce Cumin Oregano
Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to taste l
Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno
peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas
sea salt (or whatever you want your chips to taste l
salt (or whatever you want your chips to taste like)
4 cups fingerling, yukon gold,
and / or new potatoes, chopped into 1/2 inch pieces 1/4 cup extra virgin olive oil 2 teaspoons
sea salt or kosher
salt 1 teaspoon freshly
ground pepper 3 tablespoons fresh rosemary, chopped
Top with freshly
ground black
pepper,
sea salt,
and a little nutritional yeast if desired.
Other than swapping out the cheese for my delicious vegan version
and adding a sprinkling of
sea salt and freshly
ground black
pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some of that peppery bite
and strong aroma.