Assemble sandwiches by placing gyro meat, tomato slices, cucumber slices, and
red onion slices on a wrap.
Not exact matches
Allow this to cook over a gentle heat while you de-seed and thinly
slice the
red peppers, thinly
slice the mushrooms and
slice the spring
onions on a diagonal.
To assemble, arrange the portobellos caps
on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (
sliced), olives, if using, and
red onion.
It's served
on a warm brioche bun fully dressed with homemade chipotle mayo,
sliced tomato,
red onions and spring mix, with a side of crispy shoe - string fries.
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)
As for toppings, substitute whatever you have
on hand:
slices of raw
red onion instead of leek or
red pepper instead of mushrooms.
Love tomatoes and cream cheese
on a bagel too, with a
slice or two of thinly
sliced red onion.
2 medium sized
red onions, unpeeled, and cut into 12 wedges (You want the root end
on the
slices so that the
onions look like fans when they are finished roasting.)
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small
red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese
on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
1) Peel and
slice the
onions thinly 2) De-seed
red bell pepper and cut into small cubes 3) Saute
red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed
red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down
on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Arrange the eggplant and
red onion slices in a single layer
on one baking sheet; sprinkle with freshly ground pepper.
For a savory snack, try hummus
on toast with
sliced red pepper, a little chopped green
onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.
Then sprinkled
on some feta cheese and
sliced red onion.
It is filled with chopped lettuce, cucumber, and
red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served
on sabich, roasted
slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.
I added broccoli,
red onion, peppers and thin
sliced tomato
on top in addition to the spinach.
12 medium white potatoes (skin
on) 1 cup smoked tofu, cubed 1
red bell pepper, diced 2 spring
onions, thinly
sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground pepper
oh, and for those asking about the slow cooker — simply brown the meat
on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly
sliced red onion) and let it go.
Variation For a more elegant presentation, serve
on a bed of lettuce leaves and garnish with thinly
sliced red onion or radish and a light sprinkle of toasted sesame seeds.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium
red onion, roughly chopped (the other half is going
on the burgers so
slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green - olive tapenade and
sliced red onion add extra zestiness, which makes this salsa so good
on everything from fish to avocado.
I top them with a minty yogurt sauce, and
sliced tomatoes, avocado,
red onion, and sprouts all piled
on some seedy buns from Dave's Killer Bread.
Slice the
red peppers and
onion and spread them out
on the pan.
I paired it with a salad that I normally wouldn't make at home, a tasty mix of greens topped with roasted asparagus, thin
sliced red onion, farmer's market cherry tomatoes and a homemade citrus balsamic vinaigrette... but thanks to a sale
on watercress and arugula today at the store, it was inexpensive and absolutely delicious.
I did use a couple variations based
on the Confit Byaldi recipe you give the link to above: 1) cooked the
onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a
red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used
sliced tomatoes instead of
red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
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).
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1
red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 tablespoons coconut oil 1 brown
onion,
sliced 2 garlic cloves, peeled and minced 1/2
red capsicum (pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending
on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring
onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish:
red pepper flakes (optional)
We'll start by
slicing the
red peppers, tomatoes and
onion in half and placing
on a baking tray.
Lightly grilled
red onion and thick pineapple
slices under a grass - fed burger packed with classic Asian ingredients — plus a quick and easy 3 - ingredient Teriyaki sauce
on the side for dipping — make each bite a mouthful of anything but boring.
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small
red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling
on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
Spread about 1/4 of the pesto chickpea mixture
on each sandwich and top with sprouts,
sliced tomatoes,
red onion, and any other desired toppings.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped
red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing
on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Make your wraps by placing a bed of spinach
on each tortilla, topping with the potatoes, mango chutney,
sliced red onion and a sprinkling of fresh cilantro leaves.
I use it as a sandwich spread: just spread a couple tablespoons
on a couple
slices of good whole grain bread, top with shredded carrots, paper thin
slices / slivers of
onion and green and / or
red pepper rings.
Finely
slice the
red onion and sprinkle a few pieces
on top.
1 to 2 tablespoons sesame oil + more if needed based
on taste 1/2 small to medium sized
red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup
red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green
onions, diced for garnish
To serve the pork souvlaki (skewers),
slice 2
red onions and place
on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice.
Serves: 8 Servings Hands -
on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow
onion, finely chopped 1 each
red and yellow bell pepper, finely chopped 3 cloves garlic, finely
sliced 1 tbsp each... [read more]
block cream cheese, softened 2 kiwis, peeled and
sliced into strips 1 apple, peeled and
sliced into strips 1 medium
red onion, thinly sliced (generous 1/2 cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
red onion, thinly
sliced (generous 1/2 cup) 8 tbsp
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortil
Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese
on a tortilla.
vegan mayo, chipotle, salt, lime juice,
red onion cherry tomatoes, a
red chilli and garlic all finely chopped mixed all together in a bowl, spread it
on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado
slices, spinach and if you can get it a little vegan cheese to melt into it all.
Place pita bread
on a baking sheet and top with equal amounts of sauce, tomato
slices,
red onion, mushrooms and bell pepper.
Sprinkle
on the chicken and pickled
red onions and top each with a small avocado
slice.
Slice the pork thinly and serve
on toasted baguette with mayo, mustard, and
red onion relish with the lime juice.
Thinly
slice 1/2 of a
red onion and add
on top of the lettuce, then sprinkle 2 tablespoons of toasted pumpkin seeds throughout the salad
We made homemade pizza recently and I made myself a pizza of thinly
sliced zucchini,
red onion, grated pecorino and then put little dollops of «nduja
on top.
A vegan cake made in - house with
red potatoes, Brussels sprouts, carrots, leeks, cauliflower and oat bran, seasoned with Old Bay, topped with arugula,
sliced red onion, tortilla strips, avocado spread and homemade salsa, served
on a honey whole wheat bun.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large
onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails
on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot,
red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Combine the shredded sprouts, toasted pine nuts, diced orange,
sliced red onion — then toss with dijon vinaigrette * & lay hard boil eggs
on top.
Just pile
on your favorites: micro greens,
red cabbage, green
onions,
red pepper
slices, soft boiled eggs, and seaweed are a few of our favorites!