french potato salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and ground
pepper cup olive oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of
olive or walnut oil, Dijon mustard, lemon juice, honey and salt /
pepper.
Tomato sauce: 1 tbsp
olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2
cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black
pepper
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
12 Scotch bonnet
peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2
cup vinegar 2 tablespoons ground allspice 1 tablespoon
olive oil 1/4
cup soy sauce 1/4
cup minced scallions
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
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
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
Yogurt sauce 1
cup natural yogurt 1 tbsp
olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black
pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black
pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black
pepper 1
cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
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
1/3
cup Spicy Southwestern Peanut Better 2/3
cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne
pepper
1 store bought pizza dough 1 tablespoon
olive oil 1
cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3 tablespoons unsalted butter, melted 1/3
cup mozzarella, shredded salt and
pepper to taste
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4
cup chopped kalamata
olives (about 10 - 12) 1/4
cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black
pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
1 can (or 2
cups cooked) chickpeas, drained and rinsed 1 tbsp
olive oil 2 tbsp maple syrup 1 tsp cinnamon salt pinch cayenne
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)
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt,
pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in
olive oil until clear and tender.
Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin
olive oil, 1/3
cup of milk, and a half teaspoon each of salt &
pepper.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch
pepper all blended up in the Nutribullet).
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
1/4
cup extra virgin
olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian seasoning 1/2
cup of your favorite bread crumbs Salt and
pepper to taste
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black
pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or almond milk
1/2
cup dried navy beans 1 Tbsp
olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3
cups chicken stock 3
cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and
pepper to taste
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4
cup olive oil, salt, and
pepper.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin
olive oil 1
cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1
cup canned crushed tomatoes 2 small red & / or green bell
pepper, chopped 1 (14 - ounce) can or 2
cups black beans, drained & rinsed
• 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
Make salad dressing: Combine 1/4
cup lemon juice, 1/2
cup olive oil, mashed garlic pulp (use one or two cloves) and salt and
pepper to taste.
2 teaspoons
olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black
pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon
olive oil 1/4
cup finely chopped shallot 1 red
pepper, finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4
cup light coconut milk 3/4
cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
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.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and
pepper to taste
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and
pepper 1 tablespoon
olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red
pepper, chopped 1/3 to 1/2
cup vegetable broth 1/2
cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
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
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell
pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon
olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4
cup shredded Italian cheese blend
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell
pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin
olive oil * Coarse sea salt and finely 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)
2 tablespoons
olive oil 1/2 large sweet onion, chopped 1/2 yellow bell
pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black
pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or
olive oil or a combination of two of these
(1/2
cup olive oil, 1/4
cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch
pepper all blended up in the Nutribullet).
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
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3
cups dry pinto beans, rinsed 1/2 fresh jalapeno
pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black
pepper 1/2 teaspoon ground cumin, optional 9
cups water 1/4 teaspoon of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
Ingredients Crust -1 large head of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose flour -1 tablespoon extra virgin
olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black
pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
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
I used around two tablespoons dijon mixed up with 1/4
cup olive oil and a bit of salt and
pepper.
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red
pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
-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
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