2 large or 4 small red bell peppers 4 ounces feta cheese, drained and crumbled (about 1 cup) 1/2 to 1 teaspoon hot red pepper flakes 1/4 cup extra virgin olive oil, or more as
needed Coarse salt and freshly ground black pepper
Not exact matches
I didn't have flaky sea
salt, so I used
coarse and
needed to use more.
You will
need a head of garlic, a pinch of
coarse salt, about a teaspoon of olive oil, and a large square of aluminum foil.
If you
need the extra cleaning action use
coarse salt.
I also used fage 2 % yoghurt in place of the sour cream and was delicious but i added quite a bit more sriracha — also sprinkles some
coarse salt on the chicken when it came of the oven which i thought it
needed.
You will
need... - 1/2 cup + 2 tablespoons Epsom
salt or
coarse salt crystals -2 tablespoons of olive oil - Juice of one lemon or lime - herb of choice (optional)
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no
need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon
coarse sea or kosher
salt
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon
coarse sea or kosher
salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no
need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon
coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't
need to be peeled if using)
I used low - sodium canned chickpeas and added a bit too much
coarse sea
salt thinking I would
need to compensate, forgetting that the cheese also adds saltiness.
4 cups water 1 teaspoon
salt (may
need more, but add gradually) 1 - cup medium
coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
All is
needed are lemons,
coarse salt (not table
salt, but sea
salt or kosher
salt), and a glass jar with an airtight seal.
Season with lots of
coarse black pepper and
salt, if
needed.
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
Here's what you
need to make yours in - house: 1 horseradish root, about 1 3/4 pounds (about 10 inches long) White distilled vinegar
Coarse kosher
salt
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
Materials
needed: Depends on recipe but can be as simple as coconut oil,
coarse sea
salt (or sugar), essential oil
1 small onion, diced 1 clove garlic, minced I cup Arborio rice 1/2 cup dry white wine 4 cups vegetable broth, heated 1 bunch fresh asparagus, washed, ends removed, and trimmed into 1 1/2 inch - long pieces 1/2 cup baby peas, fresh or frozen 3/4 teaspoon kosher
salt 1/2 teaspoon
coarse ground black pepper (1/4 to 1/2 cup water, only if
needed)
Season the stir - fry (if
need be) with
coarse sea
salt and white pepper, to taste (shouldn't take much
salt, if any at all).
Ingredients you'll
need: 3 cup granulated sugar 3/4 cup butter [1 1/2 sticks] 1/2 tsp
salt 1 [5] oz evaporated milk 1/2 cup pumpkin puree 1 [10] oz package cinnamon chips 1 [7] oz jar marshmallow cream 1 tsp pure vanilla extract 1 cup walnut pieces, toasted 1/3 cup English toffee bits
coarse sea
salt