Not exact matches
It tastes amazing in a rainbow bowl with grilled
peppers, sun - dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato
wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred
into some brown rice with a little miso or eaten straight from the bowl with a spoon!
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
While quinoa cooks, cut sweet potatoes
into small
wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red
pepper flakes.
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon
pepper 1/2 lime, sliced
into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika
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
1 lb skinless salmon fillet, cut
into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and
pepper to taste Fresh lime
wedges and cilantro leaves
Let it rest for a few minutes, then sprinkle with more parmesan and some black
pepper before cutting
into wedges.
4 large slices white sandwich bread, torn
into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne
pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut
into 4 pieces Cooking spray Lemon
wedges
1 small kabocha squash, halved, seeded, peeled, and cut
into 1 - inch
wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black
pepper 4 eggs, separated
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2 red bell
peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime
wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red
pepper flakes, or to desired heat - Salt and
pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1 1/2 pounds small potatoes, cut
into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground
pepper 1 lime 1/3 cup Parmesan cheese, grated
Black
Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced
into 6
wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked
pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground
pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell
pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices
Cut the tomatoes
into quarters, red
pepper into chunky pieces, onion
into wedges and transfer to the prepared baking sheet.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red
pepper, diced 1 green
pepper, diced 1 jalapeño
pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut
into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon
wedges for garnish
Then, thinking of my love affair with brussels sprouts, I decided to chop the cabbage
into wedges and roast it at 450 F with olive oil, salt, and
pepper until they were soft in the middle with crunchy outer leaves.
Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black
pepper 2 lbs chicken breast (I used boneless, but it originally called for bone - in split breast) 8 small potatoes cut
into fourths * 1 medium onion, cut
into 1 inch
wedges 1 medium bell
pepper, cut
into strips ** 8 ounces whole mushrooms **
2 ounces) shaved red onions 1/2 lime, cut
into 4
wedges Sriracha chili sauce Hoisin sauce Sliced fresh chili
peppers of your choice
Tilapia with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1 small onion, cut
into thin
wedges 1 clove garlic, minced 1 14.5 oz diced tomatoes, undrained 1 cup sliced cremini mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground
pepper 4 6 - 8 ounce tilapia fillets
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut
into 16 even - sized cubes 1 small zucchini — cut
into diagonal slices Onion slices — cut
into 16 even - sized squares 2 bell
peppers — cut
into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon
wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black
pepper
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground
pepper 2 Tbsp red wine vinegar 3 Tbsp lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell
peppers, seeded and cut
into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime
wedges, for serving (optional)
Season with salt and
pepper, cut
into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil.
Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black
pepper • 2 lbs lamb loin, cut
into 2 - inch chunks • 2 green bell
peppers, cored and cut
into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut
into wedges.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut
into 8
wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut
into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black
pepper Fennel fronds to garnish
Garnishes 2 scallions, thinly sliced 1 chile
pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut
into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
4 — 5 beetroot — peeled and halved, then sliced
into lengths 1 large red onion — peeled, halved and cut
into wedges 2 tablespoons olive oil A good grinding of black
pepper Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic vinegar.
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black
pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut
into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime
wedges
These fries are so easy to make, simply: cut potatoes
into wedges, drizzle with olive oil, sprinkle with sea salt and
pepper and roast in the oven.
Cut the iceberg lettuce
into quarters and sprinkle each
wedge with garlic powder, salt and
pepper.
After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut
into wedges and seasoned well with salt and
pepper).
Here are a few low (er) carb things I added
into my snack regimen: protein powder smoothie, daiya
wedges, and celery / bell
peppers slices with hummus.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili
peppers (Thai, Indian, or serrano), sliced
into paper - thin rings One 8 - ounce package fried or baked tofu, sliced
into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced
into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime
wedges for squeezing over noodles
ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound whole capon (cut
into 6 pieces, reserving wings for another use) 2 cups whole pearl onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut
into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1 cup white wine 1 cup chicken stock 1 cup whole milk 3 tablespoons quince paste Kosher salt and freshly ground
pepper (to taste) parsley (roughly chopped, to garnish)
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground
pepper (to taste) 1 lime (cut
into wedges, to serve)
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced
into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut
into wedges, for serving) Kosher salt and freshly ground
pepper (to taste)
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut
into 1 / 2 - inch
wedges) 2 large carrots (peeled, cut
into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black
pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black
pepper (to taste)
12 oz salmon, cut
into 2 - 3 strips Salt Black
Pepper Pinch of cayenne
pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2 teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced
into wedges
ingredients ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo
pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black
pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut
into wedges) 1/2 bunch cilantro (picked
into plooms) hot sauce (to taste) pickled jalapeno slices pickled red onion
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano
pepper, cut in half, seeds removed 1 red bell
pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut
into 1/2 inch cubes 1 lime, cut
into wedges (I forgot the lime!)
1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black
pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut
into 4
wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black
pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut
into 8 chunks 1/2 can of coconut milk Lime
wedges for garnish
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell
pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red
pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped
into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and
pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved
into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime
wedges
2 tablespoons olive oil 1 medium onion, cut in
wedges and separated 1 small green bell
pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black
pepper 1 cup long - grain raw white rice 1 small tomato, cut
into wedges 1 15 - ounce can black beans, drained and liquid reserved Salt to taste
I like to stuff a small
wedge of jalapeño Monterey jack cheese
into the center of the
pepper just before it's finished cooking.
1 lb beets, peeled, cut
into 1/2»
wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black
pepper 1 lb carrots, sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced 1/4» thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo
pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers» markets and in the produce section of some supermarkets.
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut
into 1 inch dice 2 shallots, cut
into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile
pepper, thinly sliced with seeds and stem removed 1 orange bell
pepper, 1 inch dice 1 red bell
pepper, 1 inch dice 1 green bell
pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch
wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated