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)
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup)
toasted pumpkin seeds 25 grams (1/4 cup)
toasted almonds, coarsely
chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely
chopped (optional) Pinch
of salt 80 grams smooth peanut butter 100 grams
of honey or date syrup 1/2 tsp.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot,
chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish
almonds, or
toasted regular
almonds 1/2 cup goat cheese, crumbled
Top your avocado
toast with
chopped almonds and a drizzle
of smoked olive oil.
11/2 cups quinoa (rinsed,
toasted and cooked like rice with 3 cups
of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup
of slivered
almonds 1/3 cup
of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted,
chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced
almonds.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate -
Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and
Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks,
chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered
almonds Salt 4 scallions, trimmed and slices 6 - 8 chives,
chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it: For the french
toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly
chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
For serving (optional):
chopped cilantro, slivered
almonds,
toasted pumpkin seeds, dollop
of yogurt
I
toast then coarsely
chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans,
toasted slivered
almonds, even croutons
of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead
of the cream - just as yummy!
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth
of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup
almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled +
chopped 1/4 cup
chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze
of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices
of bread,
toasted and roughly cut Preheat the oven to 350 degrees F.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for
toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think
of!
1 cup cooked quinoa *, any colour 1/4 cup
toasted almonds, roughly
chopped a handful each
of fresh mint leaves, flat leaf parsley, coriander (cilantro), roughly torn
1/2 cup quinoa, rinsed well 1 cup
of freshly squeezed tangelo or orange juice (or a mix
of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander,
chopped just before using 2 tbsp
almonds,
chopped and lightly
toasted 1 tsp pure maple syrup
Remove about 2 tablespoons
of toasted almonds and
chop them into small pieces.
After Surf Smoothie Bowl Base 1 Acai Packet 3 Handfuls
of Frozen Mango (or any fruit - I also love blueberries) 2 Frozen Bananas Just Enough
Almond Mylk or Apple Juice to Blend Toppings
Chopped Fruit (kiwi, banana, mango etc) Rawnola or Granola Coconut Shreds (
toasted coconut is amazing)
In this pesto sauce I used
almonds instead
of pine nuts as I usually would since I wanted to re-create the flavors
of Puglia, and then topped the pasta with some additional
chopped toasted almonds for both texture and flavor.
If you wish, sprinkle with
toasted almonds (or another favorite nut,
toasted and coarsely -
chopped), a sprinkle
of flaky sea salt, or roasted cocoa nibs.
I didn't do this, but next time I would add some
toasted nuts
of some kind —
chopped walnuts or sliced
almonds — for extra crunch.
For extra flavor, add a handful
of toasted chopped hazelnuts or
almonds.
This baked pasta recipe features vibrant flecks
of chopped spinach and lemon zest,
toasted almond slices and oozy, bubbly cheese all enveloping sturdy little pasta shells.
Assemble the salad, by mixing carrots and a big handful
of chopped cilantro, drizzle the dressing generously on top and sprinkle with the
toasted almonds.
Grab 6 fresh figs, cut off both ends from each fig, roughly
chop each one and add to a mortar, then add a 1/4 cup
of raw walnuts and 3 cloves to the mortar, add the
toasted almonds and using a pestle, start mashing everything together until you form a thick puree
Add 1 cup
of blanched Spanish
almonds onto a baking tray lined with foil paper, move the
almonds around so they are all on a single layer, add the
almonds into a pre-heated oven, bake and broil option 175 C - 350 F for 11 minutes, then take the
almonds out
of the oven and cool for 2 minutes, then add the
toasted almonds into a food processor and pulse them until they are well
chopped, set aside
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut flakes (45 g) 1/2 cup
almonds / hazelnuts,
chopped (75 g) 1/2 cup
chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch
of flaky sea salt
It's 1/4 c.
of silvered
almonds,
toasted; 1 1/2 c. cilantro leaves; 1 jalapeno pepper pepper, seeded & coarsely
chopped, 3 cloves garlic, crushed & peeled, 1/2 t. sea salt; 2 T. olive oil; 1 T. fresh lime juice, 1/4 t. fresh ground pepper.
* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch
of sea salt * 1/2 cup flour (I used spelt flour; I think
almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons
toasted pumpkin seeds or
chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional
to serve, any or all
of the following: herb flowers, thinly sliced makrut lime leaves, torn olives,
chopped toasted almonds, cooked black or French lentils
Next, roughly
chop a small handful
of almonds, and
toast them in a dry skillet on the stove over medium low heat.
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely
chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic,
chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced
almonds,
toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint,
chopped
Instead
of pine nuts, I used
chopped,
toasted, blanched
almonds.
2 teaspoons matcha green tea powder Squeeze
of fresh lime juice (optional) Recommended Toppings: Sliced bananas
Toasted Coconut Goji berries
Chopped almonds Hemp seeds Cacao nibs
Press
toasted silvered
almonds on the sides
of cake and decorate the top with
chopped toasted walnuts.
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove
of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely
chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely
chopped 1/3 cup roughly
chopped or whole
almonds,
toasted Salt and Pepper to taste
For this recipe I added
chopped apricots and
toasted almonds to the batter and also served some on top
of the waffles.
A big bowl
of asparagus, sauteed garbanzos,
chopped onions,
toasted almonds, tossed with brown rice and drizzled with a bit
of garlic - tahini dressing.
2 cups rolled oats 1/2 cup
chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch
of fine sea salt 1 egg 2 cups
almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
The
toasted almonds my favorite crunch
of the moment, but
toasted sesame seeds or
chopped raw
almonds are equally delicious.
Toasted almond truffles Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer c
Toasted almond truffles Sprinkle the very finely
chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer c
toasted almond flakes on a flat plate, take half a teaspoonful
of the third batch
of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces
of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly
chopped 1/3 cup
toasted slivered
almonds 3 tablespoons
toasted sesame seeds 3 - 4 dates, pitted and
chopped
It's a big bowl
of asparagus, sauteed garbanzos,
chopped onions,
toasted almonds, tossed with brown rice and drizzled with a bit
of garlic - tahini dressing I had on hand.
I went to town on my bowl with fresh strawberries, blueberries, and banana, as well as
chopped almonds,
toasted coconut, a sprinkling
of my favorite granola, and extra chia seeds.
1 pound Brussels sprouts, thinly sliced Generous pinch
of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries,
chopped 1/2 cup
almonds,
toasted and
chopped 1/2 pomegranate, seeded 1 small apple, finely
chopped (optional, but delicious!)
Place in a small bowl and top with fresh pomegranate seeds,
chopped mint, basil,
toasted almonds and a drizzle
of honey as desired.
Scatter the finely
chopped toasted almonds onto each sheet
of parchment and roll the logs with firm pressure so that the logs are completely covered in nuts.
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough
chopped 2 cloves
of garlic, peeled + rough
chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter,
almond butter etc) 1 lime, peeled +
chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop
of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp
toasted sesame oil 1/2 cup grapeseed oil
Sammy's abundance
of composed salads include Red Quinoa with Gold Beets, Organic Grape Tomatoes, Avocado, Red Onion, Wild Arugula, Parsley, Mint, Scallions & Citrus Chili Vinaigrette; Local Strawberry & Snap Pea with Organic Field Greens,
Toasted Almonds & Goat Cheese; and Spicy Singapore
Chop with Chilled Chicken Breast, Napa Cabbage, Organic Greens, Carrots, Broccolini, Pea Shoots, Red Onion, Cilantro & Ginger Lime Dressing.
Tiny potatoes, brussels sprout wedges,
toasted almonds and lentils are served with a drizzle
of mint and a bit
of thinned - out, salted plain yogurt, and a sprinkling
of chopped dates.