Ingredients 4 well - trimmed, 1 inch thick, loin lamb chops, about 4 ounces each 1 garlic clove, halved 1 teaspoon extra-virgin olive
oil Salt Freshly ground black pepper 1/4 cup chopped, -LSB-...]
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive
oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea
salt 1/4 cup olive
oil 1 tablespoon honey or maple syrup 2 tablespoons
freshly squeezed orange juice
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and
freshly ground black pepper
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive
oil 3 tablespoon
freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of
salt
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons
freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of
salt 8 tablespoons Bio-k acidophilus 1 cup coconut
oil 2 tablespoons sunflower lecithin (optional)-- really good for you
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon
freshly ground nutmeg 1 teaspoon
freshly ground cinnamon 1 teaspoon
salt (or more, to taste) 1 tablespoon
freshly ground black pepper 1/4 cup vegetable
oil 1/4 cup lime juice Water
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon
freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon
salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable
oil 2 cups sweet potatoes, peeled and cut into 1?
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon
freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn
oil
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon
freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut
oil sea
salt and
freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Add
salt,
freshly ground black pepper and plain ghee / coconut
oil, mix thoroughly.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive
oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup
freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon
freshly squeezed lemon juice pinch of sea
salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive
oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea
salt and
freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon
freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable
oil 3 cups water
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp
freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch
salt
Drizzle with the olive
oil, lemon and season with Maldon
salt and
freshly ground cracked black pepper.
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)
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2 tablespoons unsalted butter, room temperature 1 tablespoon unsalted butter, melted Gray
salt and
freshly ground black pepper, to taste
1 1/4 cups
freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea
salt 1/2 cup extra virgin coconut
oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
In a small bowl, whisk the olive
oil, honey and white balsamic vinegar together and season with kosher
salt and
freshly ground black pepper.
Pour remaining olive
oil evenly over bread and sprinkle with a light dusting of coarse sea
salt, rosemary, and
freshly cracked pepper.
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive
oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive
oil on top of the potatoes, season them with sea
salt and a hint of
freshly cracked black pepper and them to the oven
2 vine - ripened tomatoes
Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive
oil Directions Preheat oven to 400 degrees F.
Spread the vegetables out on a baking sheet, drizzle or spray with olive
oil, scatter lots of minced garlic all over and
freshly crack some black pepper and sea
salt all over everything.
1 cup (7 oz / 220 g) black rice
Salt and
freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive
oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive
oil two big pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice,
freshly squeezed a bit of
freshly ground black pepper
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp
freshly squeezed lemon juice 2 Tbsp olive
oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 package potato Gnocchi 3 large tomatoes, cut into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon olive
oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons fresh basil, chopped
Freshly grated parmigiano - reggianno
2 tablespoons ghee or coconut
oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and
freshly ground black pepper to taste Pinch of cayenne pepper (optional)
When
oil shimmers, add onion, garlic, cumin, and cinnamon, and season with
salt and
freshly ground black pepper.
unrefined sea
salt or to taste 1 cup good quality extra-virgin olive
oil or avocado
oil 2 cups white wine (or homemade chicken broth)
Freshly ground pepper
Lightly coat chicken breasts with a little drizzle of canola
oil and season liberally with Kosher
salt and
freshly ground black pepper.
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
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup
freshly grated Parmesan cheese 3 Tbsp extra-virgin olive
oil 1 pound whole wheat penne pasta Coarse
salt and
freshly ground pepper
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table
salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
salt 1 teaspoon ground cinnamon 1/4 teaspoon
freshly grated nutmeg Pinch of ground cloves
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
In a small blender, combine goat cheese, honey, olive
oil, vinegar, lemon juice, water and season with
salt and plenty of
freshly ground black pepper.
Small round potatoes (new potatoes, yukon golds, etc) Olive
oil Kosher
salt Freshly ground pepper Herbs
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive
oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon
freshly ground black pepper 1/8 teaspoon kosher
salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
2 medium leeks 1 tablespoon butter 2 tablespoons olive
oil 1 tablespoon water 1/2 teaspoon
salt, or more according to your taste few twists of
freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea
salt, just enough to taste extra virgin olive
oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes
freshly -LSB-...]
2 ripe avocados juice of 1 lime 3 tablespoons of avocado
oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea
salt freshly ground pepper to taste
2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat Olive
oil, for brushing chickens
Salt and
freshly ground pepper Special Equipment: rotisserie rod ADD CHECKED ITEMS TO GROCERY LIST Directions Watch how to make this recipe.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated
salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of
freshly grated nutmeg a tablespoon of olive
oil, for greasing the baking pan
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive
Oil 1 Cup
Freshly Grated Parmesan Cheese 1 tsp Kosher
Salt
butter or extra virgin olive
oil 1/2 c. peeled and sliced shallots
salt and
freshly ground black pepper 15 jarred chestnuts 1 lb.
MAKE THE DRESSING: Pit and peel avocado, add water, olive
oil, lime juice, cumin, a pinch of
salt and
freshly ground black pepper and process with an immersion blender until smooth.