Garnish: Sliced perilla leaves Garlic chive
pieces Sliced green onion Soy bean sprouts Ground black pepper
Not exact matches
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
The sesame ginger chicken chopped salad meal prep bowls are perfection topped with
green onion slivers, sesame seeds, and
sliced almond
pieces.
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
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch
pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch
pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup
green peas 1
onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
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.
Slice the
green onions, and chop the apple, pepper, and celery into small
pieces.
Thursday: Girl Scout Gumbo (hamburger, vegetable soup, cheese,
onion,
green pepper, served on Fritos — I have a gluten and diary free version), Milky Way Salad (Milky way
pieces, apples, bananas, cool whip — We have vanilla coconut - based yogurt with apple
slices and gluten and dairy free chocolate chips), box oven brownies.
10 - 12 chicken
pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow
onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1
green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods,
sliced and boiled for about 30 seconds 2 stalks fresh
green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small
pieces of nori seaweed wasabi soy sauce to taste
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
Asian eggplant, cut into 3 x 1 / 2 - inch
pieces 2 tbsps vegetable oil 1 medium
onion, quartered lengthwise and
sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4
green onions,
green parts only — cut into 3 / 4 - inch
pieces
It was called a village salad and it was
sliced cucumbers,
green peppers, tomatoes, red
onions, whole pepperoncinis, and kalamata olives with a large
piece of feta cheese in the middle.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion
greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4
pieces sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 cup
green lentils, soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized
pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow
onion, thinly
sliced 2 tbsp fresh ginger, minced 2 tbsp
green curry powder salt and pepper, to taste 1 cup basmati rice
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10
pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
brown sugar (to taste) 1 - 3
green chilies, minced (to taste) 1 small
onion 3 cloves garlic 1 thumb - size
piece ginger,
sliced 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.
Mashed Dolichos Catjang Image & Recipe: Faha's Kitchen Time: 20 Minutes Mashed Dolichos Catjang ingredients: Boiled Dolichos Catjong 1 cup Dry prawn (optional) 7/8
pieces Onion sliced 1/2 cup
Green Chilli 3
pieces Coriander leaf chopped 1 cap Masturd oil 1 table spoon Salt 1/3 tea spoon Directions: At first fry -LSB-...]
Chicken Recipe with Kancha Lonka Recipe & Image: Cooking From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium
pieces with bone)
Green chilli 20 +4
pieces (I used medium hot chillies) Coriander leaves 1 bunch
Onion 2 medium (
sliced) Garlic 8 - 10 fat cloves Ginger 1 inch
piece 7.
500 gm chicken, cut into medium
pieces 1 tsp ghee 400 gm
onions, thinly
sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2
green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped
green cabbage 1 cup chopped
onions (1
onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch
pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red
onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful
green beans, cut into
pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow
onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size
pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size
pieces 1 handful
green beans 1 cup / 400 ml cooked butter beans
Autumn Filling coconut oil or olive oil for frying 1 small red
onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the
green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller
pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
salt pork or bacon, cut into 1/2 ″
pieces 1 large leek, white and pale
green parts only,
sliced 1 large
onion, diced 1
green pepper, diced 2 celery ribs,
sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.
1 yellow
onion, peeled and diced, or
sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4
green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small
piece...
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium
onions, chopped 10 cloves garlic, peeled and smashed 2 - inch
piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5
green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
1 tbsp canola oil 12 oz button mushrooms,
sliced 4 oz fresh shiitake or oyster mushrooms,
sliced 4 oz cremini mushrooms,
sliced 1 medium yellow
onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb
green beans, trimmed and cut into 1 - inch
pieces
Then just shred the sprouts (some stores have bags of shredded brussels sprouts),
slice some
green onions, a little red bell pepper for color, toss in some chopped peanuts, top with a
piece of grilled salmon and your good to go.
1 teaspoon olive oil 2 large
onions, chopped 3 cloves garlic, peeled and
sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted
green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic
onion sliced 1/2 package Mini corn — I cut mine into smaller bite size
pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and
greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into
pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly
sliced 1 medium red
onion, halved and thinly
sliced 3/4 cup
green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
Tony Franks: Reduced passata and caramelised
onion sauce,
pieces of smoked garlic, chopped black and
green olives, fine
slices of sun dried tomato and roasted red and
green peppers, topped with Monterey Jack and Mozzarella cheese
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch
piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8
green onions,
sliced on the diagonal into approx 1 / 2 - inch lengths
10 chicken breast tenders, cooked and torn into small
pieces 1/2 cup
sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium
green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch
pieces (or
green pea pods or
green beans, blanched, 1»
pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
I charred some edamame, red bell pepper, and carrot
pieces by quickly broiling them (while watching them oh - so carefully), and then mixed all of the above together with romaine, cilantro, and
sliced green onions.
Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch
pieces 4
green onions, in 1 1/2 - inch
pieces 1/2 large
onion, 1/2 - inch
slices 1 small zucchini, halved lengthwise, cut across in 1/2 - inch
slices 1 small carrot, cut diagonally in 1 / 8 - inch
slices 6 large white or brown mushrooms, 1/4 - inch
slices
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10
green onions, halved lengthwise and then cut into 2 - inch
pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime,
sliced (optional)
Vegetarian Mushroom Soup with
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
Greens Recipe 1 tablespoon olive oil 1 large
onion, chopped 1 package (10 ounces) fresh crimini mushrooms,
sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch
piece fresh ginger, peeled and cut into matchstick
pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty
greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
greens (such as Power
Greens with kale, spinach and chard) Sambal oelek chili
Greens with kale, spinach and chard) Sambal oelek chili sauce
Ingredients 1 1/2 pounds
green beans *, trimmed and cut into bite sized
pieces 2 Tbsp butter 1 Tbsp olive oil 1 small
onion, diced 8 ounces mushrooms,
sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried
onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick
slices 1 medium Spanish
onion (about 3/4 pound), cut crosswide into 1/2» thick
slices 1/4 cup curry powder 1/4 small head
green cabbage (about 1/2 pound), cut into bite - size
pieces 2 stalks celery (about 1/2 pound),
sliced on an angle into 3» long
pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and
sliced on an angle into 3» long
pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick
slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese
onion)(or 2 spring
onions)
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch
pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch
pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch
pieces) 1 yellow
onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch
pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste)
GREEN BEAN CASSEROLE: 2 pounds
green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly
sliced 1 1/2 cups vegetables, bite - sized, partially pre-cooked 1 cup mushrooms,
pieces or
slices, precooked 6
green onions, thinly
sliced 1/2 cup
onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
Ingredients: 6 bone - in chicken breast halves, skin removed (you could substitute chicken
pieces of any kind) 1 tablespoon vegetable oil 2 cups
sliced fresh mushrooms 1 medium
onion, halved and
sliced 1 medium
green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.
Ingredients: 1 pounds boneless beef round or chuck steak, cut into 1 - inch cubes 2 tablespoons vegetable oil 2 cans (8 ounces each) tomato sauce 2 cups
sliced carrots 2 cups pearl
onions or diced
onions 1 large
green pepper, cut into 1 - inch
pieces 1/2 cup molasses 1/3 cup cider vinegar 1/4 cup sugar 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon salt
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken
pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1
onion,
sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1
green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken
pieces (We used thighs and legs) 4
slices bacon 1 medium
onion, diced 1 medium
green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
Cut bread into smaller
pieces, halve cherry tomatoes,
slice onion thinly, dice nectarines, chop basil roughly, then add them all to a large bowl with sprouts, mixed
greens and pine nuts.