Sentences with phrase «large red onion»

Ingredients: 1 pint of cherry tomatoes 1/2 of large red onion 1 bunch of fresh cilantro 1/2 jalapeno pepper Juice...

Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1 / 2 - inch slices.

2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch dice 1 large red onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled

Italian Dressing1 large Red Onion diced1 large Tomato diced2 Anaheim or Diced Green Chiles1 tsp.

-3 cups cooked black beans -1 large red onion, chopped -4 cloves garlic, minced -2 large organic red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable broth -1-2 tbsp chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne pepper - black pepper and sea salt - maple syrup to taste (optional)

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

1 loaf French bread olive oil goat cheese or any creamy cheese that melts nicely 1 large red onion 1/3 cup aged balsamic vinegar 2 tsp agave nectar or simple syrup

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.

Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco 1 (12 - ounce) bunch green chard, thick lower stems cut off 1 1/2 tbsp olive oil 1 large red onion, sliced 1/4 ″ thick 4 garlic cloves, minced 1 tsp red pepper flakes 1/2 cup water Salt warm corn tortillas crumbled Mexican queso fresco smoky chipotle salsa (recipe in this post) cilantro

for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped

1 large red onion 1/2 cup chopped fresh celery, include the leaves

* 2 cups dried green lentils * 1 Tablespoon cumin seeds, briefly pulsed in a coffee or spice grinder (or lightly pounded in a mortar) * 1/2 large red onion, cut into very very thin half circles * juice of 1 lemon, approximately 3 Tablespoons, divided * 1/2 cup finely chopped parsley, divided * 2 Tablespoons finely chopped mint * 1 clove garlic, minced * 1/4 cup plus 2 Tablespoons quick preserved lemon, divided * 1/4 cup olive oil * salt and pepper * 3 Tablespoons Greek yogurt * cayenne pepper

2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste

1 pound flank steak, skirt steak or carne asada salt and pepper to taste 1 tablespoon Canola oil, divided 3 bell peppers of various colors, sliced 1 large red onion, thinly sliced 6 La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff Garnish ideas: hot sauce, guacamole, lime wedges, fresh cilantro, sour cream

* ~ 1 pound pork tenderloin, trimmed of excess fat * salt and pepper * 1 Tablespoon olive oil * 1 large red onion, cut into 1 / 4 - inch wedges * 4 Bosc pears, cored and cut into 8 wedges * 3 Tablespoons honey * 1-1/2 Tablespoons balsamic vinegar * leaves from 3 - 4 thyme sprigs

Tomatillo - Sauced Enchiladas with Spinach, Mushrooms, and Chicken ------------------------------------------- 3 garlic cloves, peeled 2 serrano peppers, stemmed and quartered 1 1/2 lbs tomatillos, husked, rinsed, and quartered 3/4 cup roughly chopped cilantro 3 tbsp olive oil 2 cups chicken broth 8 oz mushrooms, stemmed and sliced 1 large red onion, thinly sliced 10 oz spinach 1 cup shredded cooked chicken salt 12 corn tortillas 3 tbsp creme fraiche 1 cup queso fresco, crumbled

For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout

1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2 Tbsp red wine vinegar 3 Tbsp lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell peppers, seeded and cut into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges, for serving (optional)

* 4 medium sweet potatoes or yams, peeled and cut into 3 / 4 - inch chunks * 1 large red onion, chopped * 1/2 cup olive oil, divided * salt * pepper * 1 to 2 jalapeño chile peppers, seeded and diced * 1 clove garlic, peeled * 1/4 cup lime juice * 1/2 teaspoon ground cumin powder * 1-1/2 cups cooked black beans, drained (approximately 1 can, drained) * 1-1/2 cups frozen corn, slightly thawed * 1 red bell pepper, seeded and finely diced * 1 cup chopped fresh cilantro

* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice

4 — 5 beetroot — peeled and halved, then sliced into lengths 1 large red onion — peeled, halved and cut into wedges 2 tablespoons olive oil A good grinding of black pepper Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic vinegar.

2 tablespoons extra-virgin olive oil 1 large red onion, diced 3 cloves garlic, chopped 2 stalks celery, sliced 3 carrots, peeled and sliced 3 large sweet potatoes, peeled, quartered, and sliced thickly One 14 - ounce can (or fresh) diced tomatoes 4 cups water (or vegetable stock) 1/2 cup maple syrup 2 chipotles 2 teaspoons sea salt, or to taste

, peeled and cut into 1 - inch chunks 1 large red onion, chopped 1/2 cup olive oil 1/4 teaspoon salt plus a pinch for dressing 1/4 teaspoon black pepper plus a pinch for dressing 1 tablespoon fresh jalapeno, minced 1 garlic clove, peeled Juice of 2 limes 1 - 15oz.

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

1/2 large red onion, peeled with the ends cut off and cut in half lengthwise 2 carrots, peeled and cut in half crosswise 1/2 Korean radish or daikon, cut in half lengthwise 3 cups white vinegar or apple cider vinegar 1 1/2 cups water 1 1/2 teaspoons kosher salt 1 1/2 cups granulated sugar Special Equipment: 3 Mason jars with lids

500g (about 1 pound) yellow split peas 2 litres (2 quarts) vegetable stock 2 large red onions 2 medium carrots 2 large stalks celery 120 ml (1/2 cup) olive oil 1 tsp dried oregano 1 tsp dried marjoram 1 tsp dried mint 2 bay leaves freshly ground black pepper salt

1 large red onion, cut into chunks 3 carrots, cut into 1 - inch lengths (or half moons if the carrot is very thick) 2 parsnips, peeled and cut into 1 - inch lengths 10 ounces brussels sprouts, trimmed and halved 4 cloves garlic, peeled 2 tablespoons extra virgin olive oil 3 tablespoons pomegranate balsamic vinegar (or substitute fig or regular balsamic) Salt and pepper to taste

1 large red onion, finely chopped 900 ml vegetable stock * 150g red lentils 400g chopped tinned tomatoes 400g tin chickpeas 1/2 tsp crushed chilli's Ground Black pepper to taste 1/2 tsp Turmeric (optional **) 1tsp golden & brown flaxseeds

Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large red onion, trimmed and cut into 1 / 2 - inch thick slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick slices sharp white cheddar Condiments: mayo, mustard, ketchup, sliced pickles

Ingredients 1 ball of pizza dough Olive oil 1 large red onion 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 2 tablespoons brown sugar 1 bunch of asparagus 2 cups chopped kale 4 oz.

2 tablespoons olive oil 2 large red onions (about 1 pound), thinly sliced 1/4 cup light brown sugar 3/4 cup dry red wine 1/4 cup sherry vinegar 1 tablespoon honey 2 sprigs rosemary 1/2 teaspoon kosher salt 1/4 teaspoon black pepper