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
Not exact matches
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1 orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon
olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 2 naan breads 1/2 cup hummus 1
handful arugula 1/4 cup crumbled feta cheese
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon
olive oil 70g diced chorizo 1/2 large onion, thinly
sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground
black pepper 2 tablespoons sherry
handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
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
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick
slices 24 asparagus spears, trimmed 1 tablespoon
olive oil 1/4 teaspoon salt 1/4 teaspoon
black pepper 1 head red leaf lettuce, washed and torn into pieces 1
handful fresh mint leaves, roughly chopped 1
handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
1 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin
olive oil salt + pepper 2 large
handfuls of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
* 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
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon
black pepper 1/4 cup
olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1
handful baby arugula 2 scallions, thinly
sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
1 tablespoon
olive oil 4 shallots, peeled, trimmed and
sliced 1/4 teaspoon salt 1/4 teaspoon
black pepper 4
slices country bread 1 tablespoon whole grain mustard 3 ounces 2 - year aged cheddar, thinly
sliced 1 tart and crisp apple, cored and thinly
sliced 1
handful arugula 1 tablespoon butter
1 can organic
black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin
olive oil
1 can organic
black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin
olive oil
1 eggplant, cut into 1 / 2 - inch thick
slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal
slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal
slices 1 tablespoon
olive oil 1/2 tablespoon
black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1
handful arugula
3 medium to large rutabagas, peeled and
sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin
olive oil Kosher salt Freshly ground
black pepper 1
handful fresh cilantro sprigs 1 lime, rind removed and very thinly
sliced — optional, as garnish
5 small sweet potatoes 2 tablespoons
olive oil 3 scallions,
sliced thinly, white and green parts separated 2
handfuls baby spinach 2 tablespoons salsa 1/2 teaspoon salt 1/4 teaspoon
black pepper 1/2 cup
black beans 1/2 cup shredded white cheddar cheese 1 tablespoon chopped cilantro
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon
olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon
black pepper plus more for serving 1/2 cup cooked beans (such as
black, pinto, kidney) 2
handfuls tortilla chips 1 large egg 1 tablespoon mined red onions 1 radish
sliced 1 tablespoon chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco
1 tbsp
olive oil 1 garlic clove, crushed 1 large
handful (1 lightly packed cup) spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground
black pepper nutmeg a bit of finely
sliced scallions
Lentil soup with crispy salami own recipe 2 tablespoons
olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves
handful of fresh oregano leaves salt and freshly ground
black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the
olive oil.
1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion,
sliced 2/3 cup
olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly
sliced 1/2 cup dried apricots, roughly chopped 2
handfuls of rocket (arugula) salt and
black pepper
2 Tablespoons
olive oil or coconut oil 1/2 cup
sliced onions 1/2 cup
sliced carrots 1 cup red lentils, washed and drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa
black pepper to taste
handful of mixed greens (spinach, kale, etc..)
3 medium zucchini,
sliced 1
handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2 teaspoons
olive oil or 1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground
black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)
Ingredients: 6 - 8 Jerusalem artichokes / topinambours, cleaned and
sliced 1 large red onion,
sliced into quarters A small bunch of radishes (preferably round ones), halved 2 large
handfuls of fresh spinach leaves, 2
handful of fresh walnuts, halved A sprig of fresh parsley, chopped finely Extra-virgin
olive oil Coarse sea - salt & freshly ground
black pepper Balsamic vinegar (I like to use the crema of balsamic)
2 ears [non-GMO] corn 1 tablespoon extra virgin
olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large
handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly
sliced basil leaves Sea salt and fresh ground
black pepper to taste
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)
Monday 22/9/15 (Yesterday) Smoothie bowl (raspberries, blueberries, banana, honey, coconut, rawnola) Cashews / Macadamia (small
handful)
Black coffee Baby spinach, tomato,
olives, fetta cheese, cucumber, balsamic + Tuna Goji berry ball (dates, almonds, goji berries, coconut, chia seeds, honey, cacao powder) Coconut / Almond
slice (phil's bar minus the egg white powder as still on order) Apple Roast lamb + roasted onion, garlic, beetroot, zucchini, carrot (roasted in
olive oil + butter) 3 squares dark chocolate (90 %) English breakfast tea with milk
Around 2 tbsp coarse polenta or cornmeal Extra virgin
olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small
handful pitted
black olives Pinch of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2
slices Parma ham, torn