4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1
medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1
medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small -
medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1
medium yellow squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime
2
medium yellow squash 2 tablespoons chopped scallions 2 tablespoons extra virgin olive oil 2 tablespoons fresh - squeezed lime juice 1/2 teaspoons.
-- 1 medium zucchini, chopped — 1
medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
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)
Servings MetricUS Imperial Ingredients 1
medium sized
squash I used butternut1 large sweet potato peeled and large dice1
yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...
Meanwhile, sauté zucchini,
yellow summer
squash and eggplant, in batches, in 1 tablespoon olive oil in a large skillet over
medium heat until tender.
1 cup vegan pesto 1
medium yellow onion 1 bell pepper — any color 2 small
yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
6
medium zucchini and / or
yellow summer
squash, halved lengthwise and cut across into 3/8 inch slices (about 7 cups)
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2
medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut
squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
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)
Cheesy
Squash Casserole Servings: 6 to 8 servings Cook Time: 30 min Ingredients: 1 tablespoon vegetable oil 6
medium yellow summer...
recipe at a glance 5 stars 1 review time: 30 - 60 minutesserves / makes: 4recipe id: 63987cook method: stovetop ingredients 2
medium potatoes, peeled and sliced thinly1 / 2 cup chopped onions1 tablespoon vegetable oil3
yellow summer
squash, sliced1 dash paprika salt and pepper, to taste
1 butternut
squash 1 acorn
squash 1 (whatever choice of
squash you have on hand) Olive oil 1/2
yellow onion, diced 2 garlic cloves, minced 2
medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper
Cost Breakdown: Long - grain brown rice — 1 pound for $.99 Long - grain white rice — 1 pound for $.99 Rolled oats — 2 pounds for $ 1.99 Almond milk — quarter gallon $ 1.99 Black beans — 1 can $.89 Carrots — 4 pounds for $ 1.69 Russet potatoes — 5 pounds for $ 1.99 Zucchini — 2.85 pounds (6 large) for $ 2.82 Spaghetti
Squash — 1 small /
medium for $ 2.00 Tomatoes — 3 pounds (6
medium) for $ 2.96 Bananas — 6 pounds (roughly 14 total) for $ 3.24 Onions — 2
yellow (large) for $ 1.52 Bell Pepper — 1 orange for $ 1.50
, 7 tomatoes, 14 bananas (2 bunches), 1 spaghetti
squash (not pictured), 6 zucchini, 2 pounds rolled or quick oats, 2
medium - large
yellow onions, 1 bell pepper (not pictured), 4 pounds carrots (about 12 total), 2 pounds rice (half white & brown), 5 pounds Russet potatoes, carton of almond milk, water, oil & seasonings on hand.
Pin It Ingredients: 1 tablespoon olive oil 1 cup butternut
squash, cut into 1/2 inch cubes 1
medium yellow onion, diced 2 cloves of garlic, minced 2 carrots, diced 1 teaspoon fresh thyme leaves 3/4 teaspoon kosher salt 1/4 teaspoon... Continue Reading →
1 1b Brussels sprouts, trimmed and halved 1
medium kabocha
squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1
medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2
medium butternut
squash (about 3/4 pounds), halved, seeded, and skin on 1 small
yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
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 kabocha or large butternut
squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1
medium yellow onion, chopped salt and pepper to taste
8 tbsp Ancient Organics Ghee 1 small
yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha
squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1
medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1
medium spaghetti
squash 1 tablespoon vegetable oil 1/2
yellow onion 1 or 2 cloves of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can of black beans, drained and rinsed 3 tablespoons of gochujang (or more or less depending on taste) small handful of cilantro or parsley salt & pepper to taste
Vegetable Skewers for grilling 2 tablespoons Olive Oil 3 Peppers, red,
yellow, orange, or green 1 large Red Onion 16 White Button Mushrooms 1
medium Zucchini, cut into 1/2 inch disks 1 - 2 Summer
Squash, cut into 1/2 inch disks Salt & Pepper 8 wooden skewers soaked in water for at least one hour
Ingredients 4
medium carrots Spring zucchini and
yellow squash — amount depends on size.
Ingredients: 1
medium spaghetti
squash 1 TBSP olive oil 1 cup
yellow onion, diced 1 cup celery, diced 1 cup carrots, diced 8 oz.
Ingredients: 3
medium acorn
squash 3 tablespoons melted butter 1 teaspoon LAFAZA pure ground vanilla 1 small
yellow onion, finely chopped 2 shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced thyme leaves 2 cups cooked Lotus Foods Organic Madagascar Pink Rice 1/3 cup pecans, toasted and chopped 1/3 cup walnuts, toasted and chopped 1/4 cup dried cranberries, chopped 1 teaspoon coarse salt, plus more to season 1/2 teaspoon freshly ground black pepper, plus more to season
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1
yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2
medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2 organic carrots, sliced 1 bunch of organic kale, deveined and chopped 2 small organic zucchinis, sliced 1
medium organic
yellow squash, peeled and chopped 1 organic red bell pepper, diced 1
medium onion, chopped 2 cloves garlic, minced 1 avocado, sliced 1 free - range egg per person 1...
Ingredients: 1
medium purple onion 5 tbsp of Olive oil 5 cups of chopped
yellow squash 2 cups of brown rice pasta Water 1/2 tsp of Sea salt 1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar «TJ's») Garnish with extra cheese
2
medium organic zuccchinis 2
medium organic
yellow squash 1 organic tomato, diced 1 cup black olives, diced (preservative free) 1 lb free - range chicken, cooked and shredded 1/4 cup fresh parsley, chopped
1 TBSP coconut oil 1
yellow onion, diced 4 cloves garlic, minced 1 TBSP grated ginger 1 1/2 TBSP curry powder 1 tsp salt 1/2 c carrots, cut into coins (~ 1 - 2 carrots) 1
yellow pepper, cut into
medium chunks 1 broccoli crown, cut 1 zucchini, cut into half moons 1/2 small acorn
squash, cubed 4 c veggie stock 1 can full - fat coconut milk 4 leaves lacinato kale, chopped Parsley (optional garnish)
Ingredients 1 tablespoons olive oil 2 cloves garlic, minced 4
medium yellow summer
squash, seeded and cubed (about 3 cups) 1 1/2 -2 cups reduced - sodium chicken broth 1/4 teaspoon Himalayan salt 1/8 teaspoon black or white pepper 1 tablespoons lemon juice (optional) 1/8 teaspoon hot pepper sauce (optional) 2 teaspoons shredded Parmesan cheese (optional) 1 teaspoon grated lemon peel