Not exact matches
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3
large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into
slices on the
diagonal Garlic, peeled and cut in half Olive oil for drizzling
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7
large white mushrooms, cleaned well and
sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps)
sliced thinly on the
diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1
large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Now
slice the leeks on the
diagonal and place in a
large plastic bag and chill until ready to use.
Assembly: 1 baguette French bread, cut into long thin
slices on
diagonal 1/3 cup grated Parmesan Block of Parmesan cheese 2
large head of Romaine lettuce
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3
large stalks celery, thinly
sliced on
diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Filling ingredients: 6 Tbsp unsalted butter 1
large onion, diced (about 1 1/4 cups) 3 carrots, thinly
sliced on the
diagonal 3 celery stalks, thinly
sliced on the
diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper
Cut the cleaned fillets into thin,
diagonal slices and place them in a
large ceramic bowl.
1 tablespoon olive oil 1
large yellow onion, halved lengthwise, cut in thick
slices 3
large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick on the
diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in
large chunks
1 tablespoon olive oil 1
large yellow onion, halved lengthwise, cut in thick
slices 3
large carrots,
sliced 1/2 ″ thick 4 celery stalks,
sliced 1/2 ″ thick on the
diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in
large chunks
3
large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise,
sliced crosswise on a
diagonal into 3 - inch pieces
Carrots should be carefully
sliced on the long bias (chef - speak for
diagonal) and beets into
large rounds.
3 tablespoons vegetable oil 1
large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly
sliced on the
diagonal
One
large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely
sliced 2 spring onions, bottoms trimmed and
sliced on a
diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)
* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to
large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely
sliced * 1
large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the
diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and
sliced on the
diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1
large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2
large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a
diagonal into 1 - inch thick
slices or left whole (marinating can be longer if the steak is whole)