4 ounces arugula 8 ounces of thick - cut bacon
Handful of grape tomatoes, halved or quartered (optional) Small amount of parmesan cheese, shaved with a vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive oil Sea salt Freshly ground black pepper
Not exact matches
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint
grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) *
handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
, a
handful of golden
grape tomatoes, and about 8 Rainier cherries as the base
of this salsa.
I used two sizes red and a
handful of halved yellow
grape tomatoes.
1 pound
grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper
Handful of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta
of your choice (I used gemelli) 2 large
handfuls of arugula, about 3 cups
1 pound
grape tomatoes 3 garlic whole cloves, unpeeled 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 4 thyme sprigs 1/2 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Pecorino Romano cheese 1 pound gemelli or fusilli 2 large
handfuls of arugula, about 3 cups
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange
grape tomatoes 2 large cloves
of garlic large
handful of fresh basil a few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Try one small banana, some slices
of cucumber, a
handful of grapes, 5 cherry
tomatoes and an apple to start with.
For the Salad 12 prawns, peeled and deveined 4 red chillies, finely chopped 1/4 red onion, sliced thinly 1 stalk spring onion, finely chopped 1/2 mango, finely chopped 10 cherry
tomatoes, halved
Handful of bean shoots Half a bunch
of mint leaves, roughly torn Half a bunch
of coriander Leaves, Roughly Torn Half a Bunch
of Thai Basil Leaves, Roughly Torn 1 Continental Cucumber, Sliced Thinly 1 tbsp sesame seeds For the Dressing 2 Tbsp Anchovy Fish Sauce 2 Tbsp
Grape Seed Oil 1/2 Clove
of Garlic, Finely Chopped 1 Tbsp Ginger, Finely Chopped Juice
of 1/2 a Lime 1/2 Tbsp Palm Sugar