Ingredients 1 can of tuna slices in springwater (drained) 1 tbsp
of diced red onion 3 cherry tomatoes halved 3 olives halved 1 tsp spring onion sliced 1 cup cooked spiral pasta 1 tbsp low - fat mayonnaise 1 tsp lemon juice Season to taste
Add the cilantro, juice from the lime, as much
of the diced red onion as you'd like, and 1/8 tsp salt, to the bowl with the avocado.
Add 1/4 cup of the dressing at the bottom, followed by 1 cup of shredded cabbage, a scant 1/4 cup
of diced red onion, 1/2 cup cooked quinoa, a scant cup of roasted squash cubes, 1/2 cup of white beans, and then fill the rest of the jar with mixed greens.
Warm or toast your tortillas and fill each with some lentil chorizo, chickpea scramble, tomato slices, remaining half
of the diced red onion, avocado, salsa and fresh cilantro.
Place the kefir, half
of the diced red onions, garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.
Not exact matches
1
onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary,
red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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)
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 serve
2 tablespoons olive oil 1 large sweet
onion diced 6 mini sweet peppers or 1 large
red pepper
diced 3 cloves
of garlic
diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
Lean Ground Beef 3 - 4 stalks
of Celery, chopped 1/2
onion, chopped 2
red peppers, chopped 1 jalapeno, chopped 1 can (lge) 796 ml
diced tomatoes 1 can Eden Organic Mexican Rice and Beans Shredded Cheddar and Mozz.
Dice 2 large tomatoes, 1/4
of a
red onion, one clove
of garlic, and slice a handful
of basil into ribbons.
One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large
red onion, a bright
red tomato and a couple
of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting,
dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice
of 2 limes 1/2 medium white
onion,
diced (garnish) crushed
red pepper (garnish for additional spiciness)
* 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
This Asian
Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots, sliced green
onion, cilantro, and the subtle flare
of diced poblano and jalapeño peppers.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium
Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip,
diced 2 stalks
of celery,
diced 2 garlic cloves, chopped 2 cups
Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
For the salad: 2 pounds chicken, cooked and
diced into bite - sized pieces 2 cups
red seedless grapes 1/2 cup cashews, chopped 1 cup
red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow
onion, finely
diced 1
red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
A few hours before cooking, combine the cubed chicken,
diced red onion, 1/2 c.
of the sauce, and pepper.
Then add chopped
onion and
red bell peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit
of cayenne and salt to the slow cooker.
Garnishes - sliced scallions,
diced red onion, cubed avocado, fresh cilantro or parsley, squeeze
of fresh lime
Sprinkle 12 ounces
of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and
diced), and 1/2
of a small
red onion (thinly sliced).
I also replaced the shallot with 1/2
of a finely
diced red onion and added the other half
of the finely
diced onion to the shrimp.
For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives,
diced red pepper, sliced
red onion, and a combo
of Muenster and smoked Gouda (because that's what I had around).
For garnishes you'll need a large leaf
of Romaine lettuce,
diced grape tomatoes, sliced black olives,
diced green bell pepper,
diced red onion, and shredded cheddar cheese.
for Salsa Fresco 500g tomatoes (
diced) 1 small
onion (
diced)-- in this case optional 1
red bell pepper and 1 yellow bell pepper (deseeded and
diced) 2 small handfuls
of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c
red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
1 head
of broccoli cut into small florets 1 head
of cauliflower cut into small florets 1 small
red onion finely
diced 1 cup
of dried raisins 1 cup
of sunflower seeds 1 cup
of real bacon bits
2 Tablespoons olive oil 3 cloves
of garlic, minced 1 medium
onion, thinly sliced 2 green bell peppers, medium
diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
2 tablespoons
red palm oil 1 large yellow
onion,
diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch
of ground cinnamon
1 tablespoon olive oil 1 small yellow
onion, small
dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small -
diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon
red wine vinegar sea salt & ground black pepper, to taste
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices
of bacon, crumbled and fat reserved 2 tbsp
red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns
of fresh black pepper
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion,
diced 2 small
red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup
red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches, added a chopped
onion, half a
red pepper, a few dried chiles, some garlic and a can
of diced tomatoes.
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or
red onion,
diced or sliced avocado, fresh lime wedges.
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup
diced Yellow
Onion or
Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon
of prepared Yellow Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
I bought a container
of what I thought was green salsa, and upon getting home, I actually read the label / It is green pepper,
red pepper,
onion, garlic, culantro, cilantro and tomatoes all
diced up super fine.
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white
onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces
of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell pepper,
diced 1/2 green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
2 peaches, pitted and chopped 1/4
of a
red onion,
diced 1/2 jalapeño,
diced 1 yellow pepper, finely chopped 1
red pepper, finely chopped 1 handful
of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon
of good quality balsamic vinegar 1 tsp
of olive oil
1
red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white
onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
I tried it slightly altered — cooked the carrots with the
onion and celery, along with
diced potato, and with no Italian seasoning I improvised and used 1/8 tsp
of each dried basil, oregano, thyme, rosemary (that was fresh), and
red pepper flakes.
• 1 pound Shrimp • 1/3 cup Yellowbird Serrano Condiment • 2 cups
Red Cabbage, chopped • 1/2 cup
Red Onion,
diced • Handful
of cilantro, chopped • 1 Lime • 6 Corn Tortillas • 1 tablespoon Olive Oil • 1/4 teaspoon Minced Garlic
-- 500g
diced Welsh lamb (fat trimmed off)-- 1
red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions,
diced 2 small
red onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1
red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice
of one lime 1 chipotle chile (
diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
soup: 2 - 3 carrots, washed, peeled &
diced 2 celery stalks,
diced 1 small
onion,
diced 2 garlic cloves, minced meat
of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used
Red Boat) 1 TBL oil, olive oil or grapeseed
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4
red chilis, to taste 1/2
red onion, rough chopped 4 garlic cloves,
diced 1 ″ piece
of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
2 butternut squashes, peeled, seeded, and
diced 2
red onions,
diced (Note: I only used one as I'm not a super fan
of red onion).
Ingredients - 2 tablespoons
of cooking oil - 1 small
onion, chopped - 1
red bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast,
diced small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.