agave nectar 1/2 medium shallot,
minced Coarse sea salt and black pepper to taste
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons
minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil *
Coarse sea salt and finely ground black pepper
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh
minced parsley Garlic
salt or powder to taste Onion powder to taste
Coarse sea or kosher
salt to taste Freshly ground black pepper to taste
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky
sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c
coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp
minced fresh rosemary
* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1 cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely
minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon
coarse sea salt
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic,
minced 1 tsp of cumin a sprinkle of
coarse sea salt & pepper the juice of half a lime
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon
coarse sea salt or kosher
salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons
minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4 cups peeled and cubed cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1 cup apple cider * 1 1/2 tablespoon fresh ginger, peeled and
minced * 2 teaspoons
coarse sea salt * 6 cups cubed («stale» or toasted) pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1 cup vegetable stock
1/2 to 1 cup raw cashews, ground into
coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro,
minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon
sea salt (optional) Burger buns
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely
minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon
Sea Salt, coarse sea salt or Kosher s
Sea Salt, coarse sea salt or Kosher
Salt,
coarse sea salt or Kosher s
sea salt or Kosher
salt or Kosher
saltsalt
6 large or 8 medium celery stalks 1/3 cup walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon
coarse sea salt or kosher
salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4 cup celery leaves,
minced
3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon
coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic,
minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons
minced fresh sage
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill,
minced 2 tablespoons Italian parsley,
minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together)
Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked
coarse bulgur 1/4 cup tahini 3 garlic cloves,
minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp
sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves,
minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves,
minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a
coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine
sea salt, to taste Freshly ground black pepper, to taste
Ingredients: Cinnamon, Raw Cane Sugar, Peanuts, Cilantro, Mint Yield: 6 to 8 servings 1 1/2 pounds carrots (about 10 medium carrots) 1 tablespoon plus 1/2 teaspoon
coarse sea salt 2 tablespoons peanut oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons maple syrup 1 teaspoon ground cinnamon 1 clove garlic,
minced 1 teaspoon cumin seeds, -LSB-...]
* 1 medium to large Napa Cabbage, halved, cored and cut into 1 -2-inch strips * 1 cup water * 3 Tablespoons kosher or
sea salt * 1/4 cup Korean
coarse red pepper flakes * 2 Tablespoons water * 1 Tablespoon garlic paste * 1/2 teaspoon
minced ginger * 2 teaspoons sugar * 2 teaspoons gluten - free oyster sauce * 2 Tablespoons fish sauce * 4 green onions, chopped into 1 - inch pieces
If you're feeling fancy, sprinkle some herbes de Provence or
minced garlic over them with
coarse sea salt.