Chopped 1
large orange pepper and added to the onion, turning down the heat a little.
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell
peppers, one - fourth of a small red onion, two cups parsley, one
large sweet potato, two
large red beets, one
orange, eight Swiss chard leaves, and six clementines.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1
large sweet potato, 2
large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen
orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and
pepper to taste.
1 kg pumpkin, cut into
large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet
oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and
pepper to taste
Chop a
large batch of green onions, white onions, red,
orange, yellow and green bell
peppers to use throughout the week as you prep for this meal.
1 (3 - pound) pie pumpkin, or other
orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell
peppers, chopped 1
large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
2 cans black - eyed peas, drained and rinsed 1
large tomato, diced 1/2
large red onion, diced 1 small or 1/2
large red, yellow, or
orange bell
pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one
large lime the juice of half an
orange Sea Salt and black
pepper to taste
12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced
orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4
large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
1
large 17 oz (500g) butternut squash 2 small shallots 1/2 cup olives (without pits) Olive oil 1
orange 1/2 cup nuts (optional) 1 cup parsley, chopped salt och
pepper
1
large onion 2 cloves garlic 2 scotch bonnet
peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp
pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh
orange
In a
large bowl, toss together fennel,
orange segments, parsley, olive oil, lemon juice, salt and
pepper.
Combine shallot, lime juice,
orange juice, and red
pepper flakes in a
large bowl.
ingredients SPICY
ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
ORANGE GLAZED CHICKEN THIGHS: 1 cup
orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange juice (freshly squeezed) zest of 1
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground
pepper (to taste) SHAVED CARROT SALAD: 1
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4
large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black
pepper (to taste)
Serves 4 Time: 35 minutes * Feel free to double this recipe for
larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup
orange juice (bottled or fresh) 1/8 teaspoon cayenne
pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.
skirt steak (or flank steak), trimmed of excess fat 4 cloves garlic, minced 1 jalapeno, diced (I only used half and removed the seeds and ribs)
large handful fresh cilantro, chopped kosher salt and freshly ground black
pepper 2 limes, juiced 1
orange, juiced 2 Tbsp.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell
pepper, chopped [I used
orange bell
pepper instead] 1/2 red bell
pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon
pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black
pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a
large pot of lightly salted water to a boil.
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet
peppers (red,
orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1
large perfectly ripe avocado
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black
pepper 3
large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium -
large), cut into
large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4
large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips
orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black
pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1
large navel
orange, finely grated zest and juice 1 tablespoon coarse / Country Dijon mustard To season: kosher or sea salt and ground black
pepper
Salad and Dressing: 1
large head butter lettuce 1 medium
orange 1/3 cup pomegranate arils (seeds) 1 tablespoon sherry vinegar 1 tablespoon fresh
orange juice 3 tablespoons extra virgin olive oil Fine sea salt and freshly ground black
pepper
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1
large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1
orange or red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat 1/4 cup extra-virgin olive oil 2 - 3 teaspoons lemon juice 1 teaspoon lemon zest from 1 lemon 1 - 2 garlic cloves, pressed 4
large leaves basil, minced (1 tablespoon) 1/4 teaspoon ground black
pepper 1/2 teaspoon
orange zest (optional)
4
large chicken breasts (to serve 5 for dinner) Salt and
pepper 4 tbl olive oil 8 cloves of garlic, peeled and roughly chopped 1 c of
orange juice 1 c of freshly squeezed lime juice Zest from one lime 1 Bay Leaf 1 medium yellow onion, sliced 1/4 c of fresh parsley, minced
Ingredients: 1
large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice of 1 navel
orange Pinch, saffron 1 teaspoon sea salt Ground
pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped
2 blood
oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1
large navel
orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked
pepper, to taste
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1
large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black
pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2
oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black
pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black
pepper (to taste)
Place raw carne asada in
large bowl and add garlic, salt,
pepper, balsamic vinegar, 1 tablespoon of fresh lime juice,
orange juice, basil leaves, honey, olive oil and 1/2 cup of red onion to meat.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell
peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1
orange) 1
large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
Remove
pepper mixture to a
large saute pan over medium heat and stir in the
orange zest and juice, sherry vinegar, mustard seeds and salt.
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2
large red,
orange and / or yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red
pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
ingredients
PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to
PEPPER JAM: 4
large red bell
peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1
orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black
pepper (to
pepper (to taste)
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1
large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3
large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup
orange juice 2 cups rice (to serve) Kosher salt and freshly ground black
pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Squeeze the juice from half of the lemon and half of the
orange into a
large bowl, and then stir in the olive oil, thyme, paprika, salt, garlic and
pepper, to taste.
Combine kale, scallions, radishes, mixed greens,
oranges, carrots, and bell
pepper strips in a
large salad bowl.
4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red
pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4 cup hoisin sauce 3 tablespoons
orange juice 1
large head broccoli (2» thick stem) 1
large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3 cups hot cooked brown rice
For the
peppers: 6 - 8
large peppers (poblano, banana
peppers, etc.) 1 tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1
large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one
orange
2 pounds pork shoulder / butt, cubed 2 teaspoons canola oil 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon
pepper 1
large onion, chopped 3 garlic cloves, minced 1 jalapeño
pepper, diced 2 bay leaves juice of 2 limes 1 1/2 cup
orange juice limes, cilantro and chopped radishes for garnish
In a
large bowl, toss the endives,
orange zest,
orange juice, and white wine vinegar, then season with salt and
pepper.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground
pepper 8 red, yellow and / or
orange bell
peppers, diced 1
large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
1 grapefruit — segmented 1
orange — segmented 1 blood
orange — segmented 1 ripe but firm avocado — peeled, pitted and chopped ⅛ small red onion — finely chopped 1/2
large or 1 small jalapeno chile — seeded and minced
large handful fresh cilantro leaves — chopped sea salt and freshly ground black
pepper — to taste 1/2 lime
1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one
large orange (about 1/2 cup) 1/2 fine sea salt +
pepper to taste
Orange zest and reserved fennel fronds to garnish
1
large orange sweet potato (350 — 400g) 100g cashews 3 spring onions 3 sticks of celery 5 cm piece ginger 2 red chillies (optional) 1 handful fresh parsley 1 handful fresh coriander pink Himalayan salt + black
pepper 3 Tbsp coconut, avocado or macadamia nut oil (for cooking)
Ingredients: 1
large head broccoli, cut into 1 1/2 - inch florets, stems peeled and sliced Olive oil 1 ruby red grapefruit, peeled and segmented 1 cara cara
orange, peeled and segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black
pepper 1 lime
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell
peppers, membranes and seeds removed 1 yellow bell
pepper, membranes and seeds removed 1
orange bell
pepper, membranes and seeds removed 1 fresh red chile, seeded
large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup
Combine
orange zest,
orange juice, honey, soy sauce, and
pepper in a
large resealable plastic bag.
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell
peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1
orange bell
pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4
large or 6 small tomatoes, roughly chopped Salt and
pepper to taste
Roasted Eggplant with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black
pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or
orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8
large fresh basil leaves, thinly sliced
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
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black
pepper 1/2 teaspoon sea salt 6 dried prunes 1
large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or plain yogurt zest of 1
orange 1/3 cup olive or melted coconut oil 3 eggs