Use an orange slice and
some quartered carrot slices to create a vibrant sun.
Not exact matches
Start cooking them while you
slice the cabbage into thin threads, the mushrooms into roughly
quarters and the red pepper into small cubes and then place them into the frying pan to cook with the
carrots and broccolini.
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large
carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and
sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and
quartered 1 large cucumber, skin scored and
sliced very thinly
Slice carrots into 1/4 inch disks, then cut the disks into
quarters.
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
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
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion,
quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and
quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup
carrots,
sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini,
quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
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
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into
quarters 1 avocado peeled, seeded and finely
sliced 1 large
carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10
carrots, peeled and thickly
sliced diagonally 10 small new potatoes,
quartered 2 onions, thickly
sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
For the veggies I shredded 1/2 a
carrot, snapped some string beans in half,
sliced some scallions and
quartered a small tomato.
Quarter the potatoes, onions, beetroots and the
carrots, and cut the sweet potato into small cubes or make half - inch
slices.
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium
carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini,
quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions,
quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5
carrots,
sliced 1 (10 ounce) package frozen green peas 4 potatoes,
quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
Slice the
carrots length wise and cut them into
quarter.
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and
quartered 1 large
carrot, peeled and
sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
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)
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium
carrots, peeled and thickly
sliced 1 pound parsnips, peeled and thickly
sliced 1/2 pound small new potatoes,
quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large
carrots, peeled and
sliced in thick coins 2 parsnips, peeled and
sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in
quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled &
quartered (we used Chioggia beets) 4 medium sized
carrots,
sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large
carrot, thinly
sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime,
quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped
Add a
quartered onion,
sliced parsnips, chopped celery,
sliced carrots, parsley, and a few whole cloves of garlic, and simmer for about an hour and a half.