Not exact matches
Mushroom Soup 2 tbsp coconut
oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of
white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black
pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black
pepper and egg; Lisa V's Linguine &
White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al F
White Clam Sauce with
white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al F
white wine, garlic and extra virgin olive
oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (
white part only, if you want to keep the soup
white in colour)-- chopped 3 cloves garlic — chopped olive
oil juice of 1 lemon 2 sprigs fresh rosemary salt and
pepper — to taste 6 cups steeped Yerba mate tea
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable
oil 2 tablespoons olive
oil 2 leeks,
white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green
pepper 2 tsp corn starch 1 tbsp
white vinegar 2 tsp sugar 1 tsp chilli
oil 2 tbsp soy sauce 1 tbsp olive
oil 1 tsp
white sesame seeds
I'm simply going to coat the pork loin with salt, black and
white pepper, Italian herbs and some garlic infused olive
oil:
Fish: 1 cup flour 1 teaspoon garlic powder Salt and
pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive
oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup
white wine Wondra flour, to thicken
1 tbsp coconut
oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and
white pepper to taste
In a small bowl, whisk the olive
oil, honey and
white balsamic vinegar together and season with kosher salt and freshly ground black
pepper.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive
oil • 2 onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
This creamy smooth liver pâté easily comes together with some onions, a chopped apple,
white pepper, fresh nutmeg, full - fat coconut milk, and coconut
oil.
vegetable
oil 1 large
white onion, roughly chopped 1 medium red bell
pepper, roughly chopped 1 medium green bell
pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
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
2 chicken seitan cutlets
pepper 1 Tbsp chili
oil 2 cloves garlic, crushed 1/4 cup kalamata olives, pitted and coarsely chopped 1/4 cup green olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup
white wine
White beans, red
peppers, cheese and olive
oil offer an Italian character while the poblano and Serrano
peppers give it a Mexican appeal.
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp
white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut
oil
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut
oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive
oil Mushroom Filling - olive
oil -8 oz of mushrooms (230g)
white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt &
pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
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.
In a food processor, combine the artichokes,
white beans, spinach,
oil and a good season of salt and
pepper.
White beans, red
peppers, cheese and olive
oil offer an Italian character while...
2 tbsp
white wine vinegar 1 large clove garlic, crushed pinch each salt and
pepper 1 tbsp olive
oil 2 tbsp mayonnaise
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg
white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh
pepper, to taste 1 tablespoon olive
oil 1/2 cup red
pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons
white vinegar 4 teaspoons sesame
oil 1/4 teaspoon freshly ground black
pepper hot sauce, according to taste
In college, I ate a very unhealthy version -
white rice with some soy sauce, sesame
oil, a sprinkling of ground red
pepper, and a fried egg on top (over easy) along with some dried seaweed and other side dishes.
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
1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black
pepper White truffle
oil, for garnish (optional)
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive
oil 1/4 tsp kosher salt 1/4 tsp freshly ground
white pepper
The subtle truffle aroma from the
white truffle
oil is complemented by black
pepper and Parmesan flavors.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive
oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
Sprinkle your scallops with salt and
white pepper, and when the
oil just starts to shimmer, add the scallops.
1 pound dried black beans 8 cups water 2 Tbsp olive
oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell
pepper 4 cloves garlic, minced Olive
oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
about 10 fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive
oil 1 small
white onion, diced 1 - 2 garlic cloves 1 1/2 tsp Italian Seasoning salt and
pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive
oil 1 small onion, diced 1 leek,
white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black
pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Ingredients: Fine durum flour, olive
oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder,
white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive
oil kosher salt and freshly cracked black
pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced
white cheddar cheese Fresh chives for garnish
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive
oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
1) 1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2 tbsp sugar 1 tsp salt 1/2 tsp five spice powder 1 tsp paprika 1/4 tsp
white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2 tsp sesame
oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp
oil 3 cloves minced garlic
I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive
oil, a pinch of salt, and a scant half teaspoon of ground
white pepper.
Prepare the dressing: mix lemon juice, olive
oil,
white wine vinegar and a pinch of salt and freshly grounded
pepper.
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive
oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive
oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne
pepper
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp olive
oil 1/2
white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and
pepper 3/4 cup of the bbq sauce
4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or
white) 1/2 cup pignoli nuts extra virgin olive
oil Salt and
pepper to taste
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded,
white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste)
pepper 1/4 cup of extra virgin olive
oil
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon
white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne
pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive
oil, grape seed
oil or coconut
oil, for sautéing
1 tbsp olive
oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup
white wine 3 tomatoes, chopped 2 cans
white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black
pepper 2 cups kale, roughly chopped 6 tsp basil pesto
Recipe by Check full recipe at Ingredients: chicken, almonds, ginger, honey, lettuce, poppy seeds, salt, soy sauce, onions,
white vinegar, leaf,
oil, sauce,
pepper, vinegar,...