1 1/2 cups dry Israeli Couscous Olive oil 2 cups water or stock 1 tbsp chopped flat - leaf parsley 1 tbsp lemon
juice fresh ground pepper salt
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
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water
juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot
pepper flakes
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)
2 teaspoons
ground cumin 1 teaspoon
ground ancho
pepper (or any mild
ground red chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon
fresh lemon
juice
Ingredients: Apples, carrots, pears, water, pineapple, celery, grapes,
fresh lemon
juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale, sweet potato, cilantro, honey, aloe vera, ginger root,
fresh mint,
fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds,
fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds,
ground cinnamon, cayenne
pepper, natural herb blend
* 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
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.
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
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt and
pepper, to taste 2 teaspoons
fresh lime
juice crushed red
pepper, to taste chopped
fresh cilantro
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red
pepper flakes 1/4 teaspoon
fresh ground black
pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell
peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup
fresh lime
juice 3 tablespoons minced
fresh cilantro
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons
ground cumin 1/2 teaspoon cayenne
pepper, more or less to your liking Coarse salt 20 blades
fresh chives, chopped or snipped, for garnish
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and
juice Kosher salt Cracked black
pepper Coarse
ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped
fresh mint 1 minced garlic clove 1 tbsp chopped
fresh basil 1/2 cup
fresh lemon
juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly
ground white
pepper
2 cups (16 oz / 500 g) plain Greek yogurt 1 cucumber, peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped
fresh mint 2 Tbsp
fresh lemon
juice Salt and freshly
ground pepper 6 whole - wheat pitas, cut in half and split open to form pockets
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime,
juiced 1/2 cup
fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon
ground cumin 1/2 teaspoon chili powder freshly
ground black
pepper
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard
juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon
fresh ground black
pepper zest of 1/2 lemon plus more salt and
pepper to taste
Start with 3/4 cup of no sugar - added, low - sodium tomato
juice and add the
juice of 1/2 lemon, a dash each of hot sauce and Worcestershire sauce,
fresh ground pepper to taste, and 1 shot of vodka.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped
fresh cilantro 2 teaspoons drained capers 1 jalapeño
pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell
pepper) Pinch sugar Salt and freshly
ground black
pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
fresh parsley, minced 1 1/2 cups cooked black - eyed peas sea salt to taste
ground black
pepper a squeeze of lemon
juice, as necessary
fresh cilantro, chopped 1/2 lime,
juiced salt and freshly
ground black
pepper, to taste
Ingredients 1 - lb skinless salmon fillet dash of salt freshly
ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped
fresh dill 1 clove of garlic, finely minced
Juice from 1/2 lemon
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
1 mango (12 oz), peeled and finely chopped 1 Tbsp lime
juice 1 Tbsp orange
juice 1 1/2 tsp orange
juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot -
pepper sauce 2 tsp chopped
fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp
ground black
pepper
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
• 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
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly
ground pepper 1/2 tsp chili
pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or
ground)
Make the dressing: In a small bowl mix the avocado oil, lemon
juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of
fresh ground pepper.
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
1 1/2 teaspoons dried mint 1/2 teaspoon red chile
pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon
ground cumin 1/2 teaspoon cinnamon 1 teaspoon
ground ginger 4 tablespoons extra virgin olive oil a squeeze of
fresh lemon
juice
-- 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
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4 cup
fresh, chopped spearmint leaves 1/3 cup
fresh squeezed, lemon
juice 1/4 cup olive oil Salt & freshly
ground pepper to taste
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell
pepper, seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds
Juice of 1 lemon 1 Tbsp
ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and
pepper, to taste A little flour, for dusting the burger patties
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black
pepper 1/3 cup chopped
fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Add lemon
juice, Parmesan cheese,
fresh ground pepper and 1 tablespoon olive oil to pasta mixture and gently toss to combine.
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell
pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp
fresh jalapeno, finely minced — 2 tbsp
fresh lime
juice — 2 garlic cloves, minced — 2 tbsp
fresh cilantro, finely chopped — 1/2 tsp
ground cumin — 1 tsp salt — 1/4 tsp black
pepper
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly
ground black
pepper fresh lemon
juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons
fresh ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne
pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (
juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (
juiced)
Dressing 1/4 cup olive oil 3 tablespoons
fresh lemon
juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon honey, maple syrup or sweetener of choice 1/4 teaspoon
ground cinnamon salt and freshly
ground pepper
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients,
fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon
juice.
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup flat - leaf parsley 1/4 cup
fresh mint leaves 2 teaspoons lemon zest 2 lemons,
juiced 1 tablespoon kosher salt 1 teaspoon freshly
ground black
pepper 1/2 cup olive oil
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly
ground black
pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (
ground sesame paste) 3/4 of small lemon,
juiced 2 tsp Dijon or stone
ground mustard 2 tsp honey 2 tsp
fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black
pepper to taste
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon
juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly
ground black
pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell
pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1/2 cup vinegar 1/2 cup lime
juice 1/2 cup red wine 6
fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped
fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly
ground black
pepper 1 Two - pound T - bone steak, 1 inch thick
Marinade: 1/2 cup soy sauce 1/4 cup lime
juice 2 tablespoons rice wine vinegar 1/4 cup orange
juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon
fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus
pepper to taste
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple
juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced
fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly
ground black
pepper to taste
Coconut - Cilantro Cream Cheese 1 cup meat of
fresh young Thai coconut 1/2 cup water of
fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon
juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly
ground black
pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice — chopped
Jalapeño - Cilantro Lime Basting Sauce: 1/4 cup lime
juice 6 jalapeño chiles, stems and seeds removed, chopped 2
fresh tomatillos 1 1/2 teaspoon sugar 2 cloves garlic, chopped 3/4 cup chopped
fresh cilantro 2 tablespoons vegetable oil 1/2 teaspoon
ground coriander 1/4 teaspoon
ground white
pepper
Garden
Juice summer tomatoes cucumbers bell
pepper celery carrots
fresh herbs such as dill, parsley, cilantro, mint, oregano sea salt, freshly
ground black
pepper, any other spices of choice