Not exact matches
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or
more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch
scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus
more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1
scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus
more to taste 1 tablespoons sunflower oil 1 small bunch of
scallions, thinly
sliced (~ 8
scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus
more to taste
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or
more if you like it spicy!)
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped
scallions, for garnish.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz,
more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped
scallions or spring onions for garnish
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2
scallions, bias -
sliced (white and light green part only) 2 (or
more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red onion, minced 1 tablespoon minced Thai basil
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup
scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (
more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2
scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Top with a little
more cheese to cover, sprinkle with
sliced scallions, and broil in the oven until cheese is golden and bubbly, about 3 minutes.
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2
scallions, white and green parts,
sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt,
more to taste 1/2 cup extra virgin olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus
more for garnish 1/2 ounce Parmesan, grated, plus
more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2
scallions, thinly
sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
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
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves,
sliced crosswise 5 to 6 ounces fresh baby spinach 4
scallions, green and white parts,
sliced 1 tablespoon balsamic vinegar, or
more to taste 1/4 cup
sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus
more for serving 1/4 teaspoon black pepper plus
more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2
scallions thinly
sliced 2 tablespoons chives
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2
scallions, green part only, thinly
sliced 1 tsp salt
more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus
more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
1 head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2
scallions,
sliced, plus
more for garnish 2 teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten
Once you can't peel any
more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with
scallions.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus
more to garnish) 3
scallions (finely
sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus
more to taste) 3
scallions (root ends removed, thinly
sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (melted)
4
slices rye bread, torn into small pieces 3 tablespoons olive oil 1/2 teaspoon kosher salt plus
more to taste 1/2 teaspoon black pepper plus
more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and
sliced into rings 1 ounce shaved white cheddar 3
scallions, thinly
sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice of 1 lime
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus
more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus
more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons
scallions (
sliced on a bias) 2 tablespoons mint (leaves only,
sliced thinly) 2 tablespoons cilantro (leaves only)
2 tablespoons butter, softened, plus
more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt and ground pepper 1 1/2 cups reduced - fat sour cream 1 package (4 to 5 ounces) soft goat cheese, room temperature 4
scallions, thinly
sliced
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly
sliced + 6 Persian cucumbers, diced + 1 bunch
scallions, thinly
sliced + 2 avocados, pitted, peeled and
sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus
more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus
more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut into 1 / 4 - inch pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat - leaf parsley 1/2 cup chopped fresh mint 2
scallions, thinly
sliced
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus
more to taste 6
scallions, green and white parts, thinly
sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste
1/2 small red cabbage, very thinly
sliced 1/2 small green cabbage, very thinly
sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (
more to taste) 4
scallions,
sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
Dollop with as much sauce as you like (the
more, the merrier), and top with thinly
slice scallions.
For salad 2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the
slicing disc 1/4 cup chopped fresh parsley 1
scallion, thinly
sliced 1 tablespoon minced chives 1/3 cup grated Parmesan cheese plus
more for serving
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or
more to taste 2
scallions, green and white parts thinly
sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly
sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for
more flavour) 4
scallions, thinly
sliced diagonally
Add a little
more oil to the same pan and sauté some
sliced mushrooms (shiitakes add tons of meaty flavor, but use whatever you've got),
scallions, and some minced garlic and ginger until mushrooms are browned.
Ingredients: Slaw: 1/2 head red cabbage, shredded 4
scallions, thinly
sliced 1/4 cup chopped fresh parsley 1 cup pomegranate seeds 1/2 cup dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP apple cider vinegar 2 tsp each orange and lemon zest 1 TBSP maple syrup 2 TBSP olive oil Healthy salt options to taste Instructions: In... Read
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