Skillet Chicken in White Wine Sauce — Quick and easy skillet seared chicken topped with a creamy garlic and
onions white wine sauce that's sure to please any crowd!
Quick and easy skillet seared chicken topped with a creamy garlic and
onions white wine sauce that's sure to please any crowd!
Skillet Chicken in White Wine Sauce — Quick and easy skillet seared chicken topped with a creamy garlic and
onions white wine sauce that's sure to please any crowd!
Not exact matches
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2
onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry
white wine 1 tablespoon fish
sauce, nam pla, (or substitute light soy
sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice
wine vinegar in place of sherry vinegar,
white wine in place of dry sherry, no ham, no shallot (extra
onion added), and tomato
sauce instead of canned whole!
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
The
sauce was a compote of diced tomatoes and
onions, simmering in the remains of the fish juices, mixed with cream,
white wine, vegetable stock and spicy paprika powder.
Several classic seafood combinations include a Potacchio
sauce seasoned with
white wine, tomato,
onion.
1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green
onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy
sauce 1 tablespoon of sesame oil 2 tablespoons of
white wine (or any cooking
white alcohol) And freshly grounded pepper
1 large
onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine vinegar 1/4 cup soy
sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
Recipe by Check full recipe at Ingredients: butter, cloves, fish, garlic, lemon, lemon juice, parsley, salmon, salt,
onions,
sauce,
wine, pepper,
white wine, dry
white...
black pepper, cheese, chives, cream, bacon, garlic, lemon, lemon juice, pancetta, pasta, salt,
onion, oil,
sauce,
wine, mushrooms, pepper, parmesan,
white wine, whipping cream, vegetable oil, dry
white wine, pasta
sauce, pork, creme, juice, canola, tenderloin
It is basically a chicken broth and
white wine sauce seasoned with some shallots, garlic, and
onions with a little bit of thyme and parsley.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
sauce.
1 tablespoon olive oil 1 yellow
onion, chopped 1 bunch of scallions, chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato
sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire
sauce 1 tablespoon red
wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
1 Tablespoon olive oil 1 small
onion, chopped 1 rib celery, optional 4 - 6 cloves garlic chopped 1 1/2 cups
white wine 28 oz (3 1/2 cups) crushed tomatoes (or tomato
sauce) 1/2 teaspoon crushed red pepper 2 - 3 shakes of worcestershire
sauce 1/2 teaspoon dried oregano 2 slices lemon 1 lb.
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili
sauce 1/4 cup of rice
wine vinegar Several dashes of your favorite hot
sauce 1 tbl of maple syrup 1 tbl Black or
white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring
onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
-- I make your ginger fried rice at least once a week; — I also love fish / chicken picatta; — Brown rice pasta with spicy Italian turkey sausage with broccoli (or any veggie in season), garlic, parm, red pepper flake; — Mussels in
white wine and garlic with either bread or linguini; — Linguini and clam
sauce; — Homemade falafel — super easy — everything (chickpeas, cumin, garlic,
onion, dill, egg, panko, lemon juice / zest) in the food processor over a salad or with pita with tzatziki and tahini dressing — Fajitas; — When i am feeling ultra lazy cheese, bread,
wine with fruit (i call it the my parisian dinner)
Shrimp in «made up
sauce» which is some combination of olive oil, butter, garlic, spicy things (fresh cayenne, chili garlic paste, sriracha), barbecue
sauce or tonkatsu, herbs and sometimes green
onions and sometimes lemon juice or a teeny bit of
white wine.
Tuna
Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to t
Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to
Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green
onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup
white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to t
wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ®
sauce Black pepper to
sauce Black pepper to taste
Spanish Quail & Proscuitto Croquettes Prawns with Garlic, Herbs and
Wine (f)(v) Chicken with Garlic &
White Wine (f) Eggplant and Chickpea Salad (v) Leek & Chorizo Filo Pastries Flamenco Eggs (f) Orange,
Onion & Cumin Salad (v) Spanish Baked Eggs (f)(v) Chickpeas with Chorizo (f) Spanish Tuna Dip Chicken & Paprika Empanadas Tuna Empanadas Catalán Tomato Bread (f)(v) Sausages with Potatoes Manchego, Olive & Pepper Canapés (f)(v) Chickpea & Chorizo Tortilla Alioli «no friends mayonnaise» (f)(v) Spanish Stuffed Capsicum (v) Spicy Fish Fingers with Alioli Octopus with
Onions & Potatoes Spanish Style Romesco
Sauce with Prawns Spanish Asparagus & Jamon Salad Spanish Style Rabbit with Herbs (f) Zucchini Salad with Cumin & Paprika Dressing (v) Potatoes with Chorizo Spanish Chicken in
Wine, Garlic & Thyme (f) Prawns in Garlic & Sherry (f) Chicken in Brandy — Spanish Style Spanish Style Braised Aubergine (v) Albondigas (meatballs)(f) Chicken in Paprika & Sherry (f) Chorizo Y Jerez (Chorizo in Sherry)(f) Bread Salad (f)(v) Tortilla Española (f)(v)
Filtered Water, Soybean Oil *, Worcestershire
Sauce * (Apple Cider Vinegar *, Filtered Water,
Onion *, Molasses *, Gluten - Free Tamari Soy
Sauce * [Water, Soybeans *, Sea Salt, Alcohol *], Agave Syrup *, Garlic *, Sea Salt, Tamarind Juice Concentrate *, Cayenne Pepper *, Spice *), Vegenaise ® * (Expeller Pressed Soybean Oil *, Filtered Water, Brown Rice Syrup *, Apple Cider Vinegar *, Soy Protein *, Sea Salt, Mustard Flour *, Lemon Juice Concentrate *),
White Wine Vinegar *, Garlic *, Sea Salt, Lemon Juice Concentrate *, Black Pepper *, Dijon Mustard * (Water, Vinegar *, Mustard Seed *, Salt, Spices *), Xanthan Gum, Natural Flavor.
For the Potato Salad 2 pounds small
white potatoes, diced Salt 3 - 4 tablespoons grated
onion or minced
onion and its juice 1 clove garlic, grated or pasted 2 tablespoons
white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire
sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
Hamburger,
onion, brown sugar, vinegar, pork and beans, ketchup, yellow mustard and 2 MORE B 260 mins, 9 ingredients small
white bean, tomato ketchup, molasses, red
wine vinegar, barbecue
sauce and 8 MORE B 13 ingredients.
To make romesco
sauce, sauté the
onions, garlic, and tomatoes in a little water or
white wine until the
onions are translucent, add chili powder, and sauté an extra minute.
Roasted Red Peppers, Fire Roasted Tomatoes, Rice
Wine Vinegar, Carolina Reaper Peppers,
Onions, Brown Sugar, Garlic, Soy
Sauce, Ginger Root, Salt,
White Pepper, Secret Herbs and Spices.
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon
white wine 3 tablespoons Bragg's liquid aminos or soy
sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon
onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red
onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy
sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon corns
sauce 1 tablespoon rice
wine vinegar 3 tablespoons finely chopped garlic, divided 3 green
onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced
white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red
onion Few dried red chillis
Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon corns
Sauce: 2 tablespoons soy
sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon corns
sauce 1 tablespoon rice
wine vinegar 1 tablespoon Sriracha
sauce 1 tablespoon corns
sauce 1 tablespoon cornstarch
Ingredients: Roasted Red Peppers, Fire Roasted Tomatoes, Rice
Wine Vinegar, Carolina Reaper Peppers,
Onions, Brown Sugar, Garlic, Soy
Sauce, Ginger Root, Salt,
White Pepper, Secret Herbs and Spices.
To make the spicy tomato
sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an
onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced
onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of
white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of
white wine, mix it all together and lower the fire to a LOW heat
White wine sauce is flavored with Provence herbs, basil, garlic,
onion, zucchini, tomatoes.
Filed Under: Recipes,
Sauces, Thanksgiving Tagged With: broth, dried mushroom, garlic, gravy, miso, mushroom, nutritional yeast,
onion, roux, sage, thanksgiving, thyme, vegan gravy, vegan
sauce, vegetable stock,
white wine
Ingredients 4 tablespoons butter 1 medium yellow
onion, diced 8oz cremini mushrooms, thinly sliced 4 scallions,
white and green parts separated, thinly sliced 1 teaspoon soy
sauce 1/4 cup
white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed in olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)
Spices; kosher salt, pepper mill, red chile flakes, cumin, soy
sauce Fats; Canola oil, Virgin olive oil, butter Acids; Balsamic, rice
wine vinegar, lemons Canned items; Tomato paste, whole tomatoes,
white beans Produce; Garlic, Ginger, Parsley, Cilantro, Mix greens,
onions, carrots, celery,
white mushrooms Protein; Bacon, Frozen chicken breast, frozen shrimp.
Black Beans infused with a fragrant Cuban sofrito (the traditional island
sauce of
white wine, extra virgin olive oil, garlic, and
onions) are paired with organic red and
white quinoa for an awesome protein boost.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
sauce.
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet
onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy
sauce 1/4 cup
white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic
white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic
white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire
sauce 1/8 teaspoon organic hot
sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
1 large
white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup
white wine 3 tablespoons nutritional yeast 2 tablespoons red or
white miso 1 teaspoon
onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon
white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha
sauce
ingredients SUPER-SASSY SEASONING: 2 tablespoons
onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large
onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy
sauce 2 teaspoons
white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium
onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or
white wine 2 tablespoons tamari soy
sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds
Layer 2 Cheese
Sauce 1 cup raw, unsalted cashews 1/4 cup raisins 1 tsp smoked paprika 1 1/2 tsp
onion powder 2 tsp nutritional yeast 1 tsp braggs 2 tsp
white wine vinegar
After sautéing chicken breasts, Melissa Rubel Jacobson adds diced
onions and
white wine to sweep up the delicious browned bits left in the skillet, then sweetens the
sauce slightly with dried apricots and apricot preserves.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red
onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry
white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1/2 cup chopped yellow
onion 1 jalapeño, stemmed, seeded and chopped 3 tablespoons
white wine vinegar 2 tablespoons soy
sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for se
sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot
Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for se
Sauce (or your favorite hot
sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for se
sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving
I made pasta with a simple
sauce — fried
onions, then chopped tomatoes and black eyed peas spiced with cumin and cinnamon — followed by the classic fish in the oven (baked in olive oil, lemon, garlic, and
white wine) accompanied by sautà © ed chopped potatoes.
Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized
Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy
White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in
White Wine Lemon
Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)
Entrees include New York steak topped with pickled
onions on a bed of sautéed bell peppers, or sautéed fish of the day in a coconut, papaya, bell peppers, and
white wine reduction
sauce.
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red
wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground
white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire
sauce • 1 medium
onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red
wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
Easy
onion 1, slicedoilskinless chicken thigh fillets 3, quarteredchilli flakes a big pinchsoy
sauce 1 tbspbrown sugar 3 tspground ginger a pinchrice
wine or
white wine vinegar 1 - 2 tbspbroccoli 1 head, florets broken off and stalk finely sliced, blanchedegg noodles 2 nests, cooked