Sentences with phrase «minced dried onion flakes»

Not exact matches

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to dried figs) 1T Lemon juice Chopped fresh parsley to serve

1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided

1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons salt

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste

1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper

1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve

for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

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.

1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish

1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale

Add the zucchini, green beans, onions, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic.

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

For meatballs * 1 tablespoon finely chopped onions 1/3 cup grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti Chopped fresh parsley for serving

2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds

1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste

7 ounces Tofurky Smoky Maple Tempeh Bacon 1/4 cup canola oil 1 medium onion, cut in 1 / 4 - inch strips 1 red bell pepper, cut in 1 / 4 - inch strips 2 garlic cloves, minced 2 ounces sun - dried tomatoes, julienned 1 cup cashew cream or Mimiccream 1 cup vegetable stock 1/4 cup nutritional yeast flakes

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)

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Ingredients: 4 large apples, peeled, cored and cubed / 2 C chopped onion (1 large onion) / 1/4 C finely minced fresh ginger / 1 C raisins / 1 C brown sugar / 1 — 2 t finely chopped fresh jalapeño or 1/2 t red pepper flakes / 3/4 t dry mustard / 3/4 t salt / 1 1/2 C apple cider vinegar / Water as needed.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper flakes (optional, for a bit of spice) 1 egg

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)

1 tablespoon olive oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)

Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2 tsp Chili Powder 3/4 tsp Dry Mustard 1/2 tsp Paprika Pinch Red Pepper Flakes, to taste Worcestershire Sauce, to taste (optional) Dash of Tabasco Sauce (optional) Salt and Pepper, to taste Brioche Buns (Hamburger Buns)

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

4 Seabass fillets, skin removed 1 1/2 C Red onion, minced 1 Tbsp Garlic, minced 2 Tbsp Extra virgin olive oil 1 Tbsp Tomato paste 2 Tbsp Red wine vinegar 1 Can Diced tomatoes in juice (14.5 oz) 1 C Roasted red peppers, chopped 1/4 C Kalamata olives, sliced 1 tsp Dried oregano Kosher Salt (to taste) Red Pepper Flakes (to taste) Lemon Wedges (garnish, optional) Fresh Oregano Sprigs (garnish, optional)

2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley

3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground dried ginger

In a soup pot over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper.

3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot of red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5 tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)

• 1 small carrot, shredded (1/2 cup) • 1/2 medium green bell pepper, seeded and finely chopped (1/2 cup) • 1 medium red onion, finely chopped (1 cup) • 1 large clove garlic, minced • 1 tsp kosher salt • 2 cans black beans • 1/2 cup toasted pecans • 2 eggs • 1/2 cup dry breadcrumbs • 1/2 tsp red pepper flakes • 1 tbsp olive oil

sea salt, fresh or dried herbs especially rosemary, thyme, parsley, cilantro; paprika, fresh ground pepper, finely diced shallots, red pepper flakes, minced garlic, garlic or onion powder, cumin

1 onion, minced 1/2 cup oil - packed sun - dried tomatoes, rinsed, patted dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1 tsp dried thyme 1/2 tsp red pepper flakes 2 cups low - sodium chicken broth 1/2 cup dry white wine 2 Tbsp minute tapioca 1 1/2 pounds boneless, skinless chicken thighs salt and pepper 12 oz broccoli florets, cut into 1 inch pieces (4 1/2 cups) 1 cup grated Parmesan cheese (2 oz), plus extra for garnish

If you prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup diced tomatoes, 1/2 small onion (or equivalent dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.

2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell pepper 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed red pepper flakes (or fresh minced chili pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses

1 cup uncooked green lentils 3 cups vegetable broth or water 1/2 cup walnuts, chopped and toasted 1/2 cup sunflower seeds, toasted 3 tbsp flax seeds 1/2 cup water 2 tbsp olive oil 1 1/2 cups diced onion 3 cloves garlic, minced 1 cup diced celery 1 cup grated carrot 1/3 cup grated apple 1/3 cup raisins 1/2 cup rolled oats 3/4 cup breadcrumbs 2 tsp fresh thyme (or 1 tsp dried thyme) salt & pepper, to taste red pepper flakes, to taste

8 dried shiitake mushrooms 2 tbsp sesame oil 1 1 inch piece of fresh ginger, peeled and minced 2 cloves of garlic, peeled and minced 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2 tbsp cold water 1 tbsp powdered kudzu, arrowroot, cornstarch of other thickener 1 tbsp soy sauce, or to taste 1 tsp lemon juice, or to taste A pinch of red pepper flakes