I paired this mix with two
large roasted red pepper (obviously!)
Ingredients: 1
large roasted red pepper 2 15 - oz.
5 lbs fresh fava beans, blanched and double shelled 1
large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3
large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
Not exact matches
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and
pepper 1 tablespoon olive oil 1/2
large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1
roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
Toss tomatoes,
roasted red bell
pepper slices, capers and parsley leaves in a
large bowl with the olive oil, lemon juice and lemon zest.
2
Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to ta
Red Peppers 2 small
red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to ta
red onions 1
large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready
roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and
pepper to season to taste
1
large yellow onion 2 celery stalks 1
large carrot 2 tablespoons olive oil 1 heaping cup
red lentils, well rinsed and drained 1 can (850 ml) whole
roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black
pepper to serve
4
red peppers,
roasted — I used 2 apple
peppers and 2 crimson
reds, but any mid-sized to
larger peppers will do.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small
red onion, sliced 1/8 ″ thick 1
large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black
pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2
large garlic cloves, minced 1 jar (16 ounces)
roasted red peppers, drained and roughly chopped 1 cup vegetable broth 1/2 teaspoon salt black
pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely chopped
You'll find five - ounce, simple - yet - delicious burgers if a quick bite is all you desire, or a
larger ten - ounce patty crowned with
roasted red pepper and garlic mayonnaise if that's your fancy.
1
large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon
red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire
roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
sliced mushrooms (I used cremini) 1 cup diced
red bell
pepper (or
roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10
large eggs 1/4 cup milk 2 Tbsp.
Ingredients For the Beef - 5 lbs chuck
roast - 1 medium sized onion, finely diced - 3
large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of
red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and
pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3
large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred
roasted red peppers instead of
roasting my own (there were about 3
large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).
1 1/2 pounds eggplant (1
large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed
red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup
red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced
roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground
pepper to taste
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1
large onion, diced 1 green bell
pepper, diced 1
red bell
pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
, drained and halved 1 jar
Roasted Red Peppers (12 oz), drained and diced 1/4 C. Italian Vinaigrette Parmesan Cheese, grated, for garnish Directions: Combine the lettuces in a
large... Continue reading →
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium
red onion, chopped 1 medium -
large zucchini, roughly chopped 1 medium -
large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black
pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1
large onion, halved and thinly sliced * 1 clove garlic, crushed * 1
red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen
roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black
pepper * 4
large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black
pepper 1
large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp of
red pepper flakes 2 c of chopped fresh basil 1 tsp of dried thyme 1 tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
In a
large baking sheet or
roasting tray, add the chopped
peppers,
red onion slices, lemon wedges and tomatoes.
In a
large bowl, combine
roasted red peppers, breadcrumbs, egg, tomato sauce, basil, parsley, salt and
pepper.
Ingredients 1/2 cup finely chopped onion 1
large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of
red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups
roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
bottle of beer, divided 1 very
large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1
large stalk celery, diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1
large onion, finely chopped 2 stalks of celery, chopped 1
red pepper, chopped 1 green
pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired
roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground
pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
In a
large roasting pan, combine the onion, garlic, bell
peppers, tomatoes,
red wine vinegar, herbes de Provençe, and 4 tablespoons of olive oil.
In
large bowl, toss spinach with slivered Greek olives, some chopped jarred
roasted red peppers (packed in water) and a low - fat balsamic dressing.
8
large eggs 6 tablespoons Sabra
Roasted Garlic Hummus 1/4 cup crumbled goat cheese, plus additional for topping 1 cup chopped fresh spinach 1/4 cup chopped roasted red pepper Salt and pepper, to taste Cookin
Roasted Garlic Hummus 1/4 cup crumbled goat cheese, plus additional for topping 1 cup chopped fresh spinach 1/4 cup chopped
roasted red pepper Salt and pepper, to taste Cookin
roasted red pepper Salt and
pepper, to taste Cooking spray
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon
red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1
red bell
pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1
large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped
roasted peanuts (optional)
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat,
Large Size 4 slices deli - sliced
roasted turkey breast 4 slices deli - sliced ham 2 slices low - fat Cheddar cheese 2 slices low - fat Monterey Jack cheese 1 cup mixed baby greens 4 slices
roasted red pepper salt and
pepper to taste
1/2 cup polenta (coarsely ground cornmeal) 1 15 oz can vegetable broth or 2 cups vegetable stock 1/2 cup water 4
large portobello mushrooms 1 tbsp olive oil 2 tbsp soy sauce 2 tbsp balsamic vinegar 2 tbsp
red wine 2 garlic cloves, crushed 1
roasted red pepper, cut into thin strips for garnish
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled,
roasted) BURGERS: 3 and 3/4 cup
red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1
large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1
red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell
pepper, chopped3 cloves garlic, minced2 chipotle
peppers *, finely chopped1 can (28 ounces) no salt added fire -
roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon
red pepper flakesFreshly ground black
pepper, to taste Heat oil in a
large Dutch oven over medium - high heat.
Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2
large cans (28 oz each) of fire
roasted tomatoes, crushed 1 small can of tomato paste 1 - 2 dashes of liquid smoke 2 cans of
red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and
pepper
2 tablespoons olive oil 1 medium onion, thinly sliced 1
large red bell
pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1
large cloves garlic, minced 2 teaspoons minced
red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1
large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately)
red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1
large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1
large green bell
pepper, seeded and cored, diced small 1
large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons
roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely
roasted peanut oil 1
large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of
red pepper flakes
Roasted peanuts, finely chopped Fresh cilantro, finely
Roasted peanuts, finely chopped Fresh cilantro, finely chopped
These are often combined on a big «Balkan Platter,» a
large serving of mixed grilled meats garnished with chopped fresh onions, hot or mild
peppers, and thick kaymak (KAI - mahk, similar to clotted cream), accompanied by ajvar (EYE - var), a bright -
red vegetable preserve made of
roasted peppers and eggplants cooked with garlic and oil.
4
large portobello mushrooms, wiped clean 2 onions chopped 3 cloves of garlic, chopped 3 - 4
roasted red peppers, chopped 1/3 cup chopped sundried tomato italian season or no sodium veggie seasoning to taste 1 pkg chopped frozen spinach, defrosted and squeezed dry 1 zucchini finely sliced into circles
If you're short on time, use a 10 - ounce or
larger jar of ready - made
roasted red peppers, but be sure to read the ingredients to ensure there aren't any fake flavors or preservatives hiding inside.
Mini
Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated,
larger ones cut again if needed, total of 24 pieces 2
red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons
red curry paste (I used Thai Kitchen brand) * 1
large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup
roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1
red or green chile
pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Place in a
large bowl and add Giardiniera, cocktail onions, banana
peppers, and
roasted red peppers to the bowl of the food processor.
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire
roasted crushed tomatoes 2
large carrots, peeled and diced 2 - 3 stalks celery, sliced 1 medium potato, diced (or cauliflower for paleo) 1 cup (approx) chopped green beans 1 portabello mushroom, diced 1
large zucchini, diced 1
red or green
pepper, sliced Fresh baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and
pepper (to taste)
Salad Ingredients: 1/2 head,
large leaf letturce (Use the entire head if your lettuce is small) 1
large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2
red pepper, diced 1/4 cup mild
red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want
Roasted red peppers, diced and pepperoncini's, if desired
1 1/2 cups chopped carrots 2 cups chopped sweet bell
peppers (a mixture of yellow,
red and orange — no green) 1
large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
In a
large bowl, toss cooked potatoes with cooked flank steak, 1/4 pound of
roasted corn kernels, 3 ounces of
roasted artichoke hearts, 2 ounces of
roasted red bell
peppers, 3/4 ounce of sliced kalamata olive, 1/4 cup of cilantro, 1/4 cup of parsley, 3 ounces of
roasted tomatoes, and 2 1/2 ounces of spinach.
Ingredients 4
large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black
pepper 1/2 cup unsalted,
roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed
red pepper flakes (for serving)