Top with as much
of the sliced red onion as desired.
Slightly sweet from the corn and a little tang of fresh cherry tomatoes combined with a little spice
of sliced red onion and then topped with fresh and fragrant basil.
Not exact matches
While the corn is roasting;
slice the tomatoes,
red pepper,
red onion and green jalapeño into really small cubes, removing the seedy parts
of the peppers first.
It's served on a warm brioche bun fully dressed with homemade chipotle mayo,
sliced tomato,
red onions and spring mix, with a side
of crispy shoe - string fries.
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)
As for toppings, substitute whatever you have on hand:
slices of raw
red onion instead
of leek or
red pepper instead
of mushrooms.
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium
Red Onions, cut into wedges 2 Cloves
of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t
Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful
of Chopped Parsley
Dice 2 large tomatoes, 1/4
of a
red onion, one clove
of garlic, and
slice a handful
of basil into ribbons.
Shiitake &
Red Bell Pepper (In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly sliced shiitakes for 5 minutes Saute a thinly sliced red bell pepper for 5 minu
Red Bell Pepper (In honor
of Amy) Omit
onions, use half the amount
of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red bell pepper for 5 minu
red bell pepper for 5 minutes
It's a savory pie with a beautiful golden brown crust and inside
slices of ham are layered with eggs, chopped green
onions, grated parmesan cheese and lightly spiced with crushed
red pepper, along with salt and 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.
-2 medium beets, peeled and cut into paper thin
slices -1 small
red onion, thinly
sliced -3 tbsp sherry or
red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon
of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese -
Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Brittany from Eating Bird Food is taking advantage
of the spring's bounty with this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber
slices, avocado,
red onion, toasted almond silvers and a citrus poppy seed dressing.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and
red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow
onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few springs
of thyme - 1 tablespoon
of beef base (we used Better than Buillon)- 3/4 bottle
of red wine
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced -
Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original
red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large
red onion, thinly
sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed
red pepper, to taste chopped fresh cilantro
Love tomatoes and cream cheese on a bagel too, with a
slice or two
of thinly
sliced red onion.
cooked chicken 2 tablespoons House
of Tsang brand Peanut Sauce A few
slices of red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton
of veggies...
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet
red and / or orange peppers,
sliced 1/4 white
onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly
slice 1 small
red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces
of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Filling: 2
red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small
red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small
onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) 2 cans
of sweet corn (or 1 can
of sweet corn and 1 can
of creamy corn) 2) 2
onions,
sliced thinly 3) 1 large
red bell pepper 4) 1 cup
of milk cream 5) 1 cup
of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons
of sugar
1) Peel and
slice the
onions thinly 2) De-seed
red bell pepper and cut into small cubes 3) Saute
red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed
red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
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).
In the salad, delicate
red leaf lettuce is the perfect platform for the contrasting flavors and textures
of the peeled
slices of Cara Cara,
red onion, golden raisins, and toasted pine nuts.
An everything bagel topped with cream cheese, smoked salmon,
red onions slices, capers and tomato is the best fast food breakfast that I can think
of as well.
pine nuts, 1 piece bell pepper, a few rings
of red onion, another tomato
slice, 1
slice mozzarella and remaining eggplant
slice.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl
of thinly
sliced fennel, oranges, avocado and
red onion, which, speaking
of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil, salt & pepper.
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.
2 cups pineapple cut into small chunky wedges 1/2 small
red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs
of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive Oil the juice
of one large lime the juice
of half an orange Sea Salt and black pepper to taste
For mine, I just added some arugula and some thinly
sliced red onion but you can also add avocado, and any other veggie you can think
of.
For a savory snack, try hummus on toast with
sliced red pepper, a little chopped green
onion, toasted sunflower seeds, a drizzle
of olive oil, and a dash
of salt and pepper.
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
Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages
of DOLE Spring Mix 1 can cooked chickpeas 1
red onion,
sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
this looks like a delicious salad but the original greek salad is made
of red onions (thinly
sliced).
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
It was called a village salad and it was
sliced cucumbers, green peppers, tomatoes,
red onions, whole pepperoncinis, and kalamata olives with a large piece
of feta cheese in the middle.
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c
onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1
red bell pepper, minced 2 scallions, thinly
sliced
It cools down the Frank's sauce just enough and the chunks
of garlic,
sliced red onions and cilantro all added great flavor throughout.
It is filled with chopped lettuce, cucumber, and
red onion, sun dried tomatoes, chickpeas instead
of the hummus sometimes served on sabich, roasted
slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips
of pita.
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
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
Top the pizza with about 4 ounces
of chopped fresh spinach, 4
slices of cooked bacon, and a number
of rounds
of red onion.
Add a few apple
slices and a
slice or two
of red onion.