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
Not exact matches
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed
and drained 2 tablespoons
orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse
sea or kosher
salt to taste Freshly ground
black pepper to taste
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh ground
black pepper to taste Extra virgin olive oil (enough to coat the entire chicken
and vegetables) 2 bell
peppers (
orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
1 cup rocotillo chiles, seeds
and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded
and diced 1 red bell
pepper, stemmed, seeded
and diced 2 ripe mangos, peeled
and diced Juice of 3
oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds
sea scallops Water
Salt and freshly ground
black pepper to taste
1 can organic
black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim
pepper diced 1 small red or
orange pepper diced Handful fresh cilantro chopped
Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
Ingredients 2 beets, cleaned
and cut into pieces the juice of 2
oranges a few pinches of whole
sea salt julienned
orange zest, to taste (choose organic
oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground
black pepper, to -LSB-...]
Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1 large navel
orange, finely grated zest
and juice 1 tablespoon coarse / Country Dijon mustard To season: kosher or
sea salt and ground
black pepper
Salad
and Dressing: 1 large head butter lettuce 1 medium
orange 1/3 cup pomegranate arils (seeds) 1 tablespoon sherry vinegar 1 tablespoon fresh
orange juice 3 tablespoons extra virgin olive oil Fine
sea salt and freshly ground
black pepper
Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon
orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed
orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is organic
and comes in a glass jar) 1 teaspoon
sea salt 1/2 teaspoon
black pepper
Roasted Parsnips
and Carrots with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon garam masala 1/2 teaspoon fine
sea salt Freshly ground
black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or
orange wedges
Add the
orange zest
and juice, coconut sugar,
sea salt and black pepper as well.
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched
and cooled 2 cups sugar snap peas, blanched
and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons
orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine
sea salt and freshly ground
black pepper
1 cup fresh fava beans — shelled
and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded
and cubed 1 cup purple cabbage — finely shredded lime 8 - 10 radishes — cubed handful cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled
and optionally toasted zest of 1
orange — optional
sea salt and freshly ground
black pepper
1 grapefruit — segmented 1
orange — segmented 1 blood
orange — segmented 1 ripe but firm avocado — peeled, pitted
and chopped ⅛ small red onion — finely chopped 1/2 large or 1 small jalapeno chile — seeded
and minced large handful fresh cilantro leaves — chopped
sea salt and freshly ground
black pepper — to taste 1/2 lime
Dressing: 1 avocado — peeled
and pitted 1 cup
orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon
sea salt 1/2 cup olive oil garnish with freshly ground
black pepper
Marinated Mushrooms 2 cups shiitake or other mushrooms a few sage leaves (optional) 1/2 cup each
orange, lime,
and lemon juice — freshly squeezed 1/4 cup olive oil 1 tablespoon
sea salt freshly ground
black pepper
Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced
Sea salt and freshly ground
black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh
orange juice 2 tablespoons toasted pumpkin seeds
2 cups baby kale, chopped 2 cups baby spinach, chopped 1/4 cup raw pecans, roughly chopped 2 tablespoons dried cherries or cranberries 1/4 cup
orange juice 1 tablespoon maple syrup Few dashes of hot sauce
Black pepper and sea salt to taste