Not exact matches
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
medium beets, peeled and cut into paper thin
slices -1 small
red onion, thinly
sliced -3 tbsp sherry or
red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2
medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
1/4 lb of
red chilies, seeded and diced 1 habanero (optional — or a more mild chili if you prefer), seeded and diced 1
medium sized
red pepper, seeded and diced 5 cloves of garlic,
sliced 1 tablespoon of grapeseed or sunflower oil
1
medium zucchini, thinly
sliced 1
medium summer squash, thinly
sliced 1 orange bell
pepper, thinly
sliced and deseeded 1
red bell
pepper, thinly
sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black
pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
boneless / skinless chicken breast,
sliced Canola or vegetable oil 1/2
medium onion, diced 1
red bell
pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
3 tablespoons olive oil 1/4 cup flour 1
medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet
red peppers, diced large (or one
red bell
pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
For the pintos: 2 teaspoons olive oil 1 small onion, thinly
sliced 4 cloves garlic, minced 1
medium tomato, chopped Pinch
red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
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 (optional)
1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2
medium cucumber (semi-peeled, quartered lengthwise and
sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes,
sliced in half 3 - 4 scallions,
sliced 1
red pepper, seeds removed and diced Salt and
pepper (to taste)
Two bunches (6)
medium - sized beets Kosher salt Freshly ground
pepper 1 garlic clove,
sliced 1/4 cup
sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil
2 Tablespoons olive oil 3 cloves of garlic, minced 1
medium onion, thinly
sliced 2 green bell
peppers,
medium diced pinch of
red pepper flakes 3 seitan cutlets, thinly
sliced (or 2 packages of store bought seitan,
sliced) 1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly
sliced, approx. 3/4 cup
12
medium white potatoes (skin on) 1 cup smoked tofu, cubed 1
red bell
pepper, diced 2 spring onions, thinly
sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground
pepper
2 15oz cans low sodium black beans, drained and rinsed 1/2
medium red onion, roughly chopped (the other half is going on the burgers so
slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black
pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1
medium sweet onion, thinly
sliced in rings 1
medium red bell
pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion,
medium size 1 garlic, minced 3 tablespoons of Korean
red pepper paste 1 tablespoon of
red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded
pepper
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1
medium carrot, chopped — 1/2 a
medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt,
pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
filling: 1 cup
red potatoes,
sliced thinly into rounds 1
medium onion, halved and
sliced into half - moons 3 cloves garlic 3 tbsp olive oil (or coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp
pepper 1 tsp coarse sea salt 8 free range eggs
hummus • 1/4 avocado, mashed • 1/4
medium red bell
pepper,
sliced • 1/4 cup cucumber
slices • 1 cup mixed greens Spread each
slice of bread with hummus and avocado.
Ingredients: 8
medium ripe tomatoes, I used a combination including San Marzanos / 2
medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt &
pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
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 tablespoon vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1
medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (
red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound
medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1
medium plantain, peeled and chopped 1
medium tomato, diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
Filling (adapted from Raw Food / Real World) 3
medium onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black
pepper — to taste 1 small
red chili
pepper
1/4 c olive oil + 1 finely chopped
medium onion + 6 thinly
sliced garlic cloves + pinch
red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp
red wine vinegar + kosher salt and freshly ground black
pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped
medium onion + 6 thinly
sliced garlic cloves + pinch crushed
red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp
red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and
pepper + cooked tortellini, for serving
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and
pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1
medium tomato, diced 1/2
medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly
sliced lemon zest 1/8 teaspoon crushed
red pepper flakes
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed
red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne
pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound
medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
Two 8 - ounce packages tempeh, any variety * 1 green bell
pepper, cut into wide strips 1
red bell
pepper, cut into wide strips 1 cup baby carrots 1
medium zucchini,
sliced 1/2 inch thick 1
medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and
pepper 4 small to
medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups
red onion (peeled, thinly
sliced) 2
medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded
red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black
pepper (to taste)
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2
medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup
red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black
pepper
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2
medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2
medium bell
pepper, diced 4 large leaves of fresh basil, chiffonaded
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black
pepper + 1 finely chopped
medium onion + 4 thinly
sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp
red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp
red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1
medium Chinese eggplant *, cut into 1 inch cubes 1
red bell
pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions,
sliced diagonally for garnish
2 teaspoons olive oil 5
slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1
medium onion, diced 1 small
red bell
pepper or poblano
pepper, diced 8 ounces fresh cremini mushrooms, chopped
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2
medium celery rib, finely chopped 1/2 small
red onion, finely chopped 1/2
red bell
pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup
sliced pickled jalapeno chilies, finely chopped salt and
pepper
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3
medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
Salad: 6 large ears fresh corn, husks and silk removed 2 tablespoons extra-virgin olive oil 1 large or 2
medium red bell
peppers 4 green onions, green and white parts,
sliced
2 pounds zucchini — ends trimmed, quartered lengthwise then thinly
sliced 1 pound Yukon Gold or
Red Bliss potatoes — unpeeled, diced small 2
medium leeks (2 cups)-- trimmed, thinly
sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black
pepper
Grilled Shrimp over
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly
sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced, without seeds 1
medium shallot, thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp
red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
slicedsliced
For salad 2
medium zucchini, cut lengthwise into 1 / 4 - inch - thick
slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black
pepper 1 head
red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2
medium carrots, peeled and grated
4 (12 - ounce) bags of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black
pepper 5
slices thick cut bacon 3 ounces Cabot
Pepper Jack (about 3/4 cup) 1
medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon
red wine vinegar ⅛ teaspoon sugar
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
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1
medium green or
red bell
pepper, chopped (1 cup) 1 jalapeno chile
pepper, seeded and finely chopped 8 large radishes, halved and thinly
sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
package of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1 large carrot, thinly
sliced 1 cup of snap peas, trimmed 1
medium zucchini, thinly
sliced 1
red pepper, roughly chopped 1
medium tomato, roughly choppd a generous handful of cilantro, roughly chopped
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1
medium onion
sliced 1/2
medium red bell
pepper sliced 1/2
medium green bell
pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne
pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and
pepper to taste
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground
pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4
medium red onion, very thinly
sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
What's in it: 1
medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1
red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to
medium sized
red onion, peeled and
sliced 1/2
medium sized zucchini, unpeeled and chopped 1/2
medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell
pepper, chopped 1/2 green bell
pepper, chopped 1/2 cup
red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1
red bell
pepper, quartered 1 green bell
pepper, quartered 1
medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp
red - wine vinegar 2
slices country - style white bread, crusts removed, chopped salt and
pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
Salad 2 cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled
medium shrimp 4 cups thinly
sliced Napa cabbage 1
medium red bell
pepper, cut into matchstick - size strips 1
medium yellow bell
pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves