Not exact matches
As for toppings, substitute whatever you have on hand:
slices of raw
red onion instead of leek or
red pepper instead of mushrooms.
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.
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean
red pepper paste 1 tablespoon of
red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup
as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded
pepper
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish
red bell
pepper Few sprigs fresh thyme Salt and
pepper Few tablespoons soft goat cheese, for serving
10 dried
red chillis, such
as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and
pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such
as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly
sliced lemon zest 1/8 teaspoon crushed
red pepper flakes
Two 8 - ounce packages tempeh, any variety * 1 green bell
pepper, cut into wide strips 1
red bell
pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium
red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or
as needed to coat ingredients
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
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp
red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1
red bell
pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions,
sliced diagonally for garnish
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length
as carrots and
peppers * 12 oz.
I also sprinkled a few crushed
red pepper flakes on the orange
slices as a like the contrast of the tastes.
I used that
as the inspiration and did layers of a tiny bit of alfredo, Cajun - spiced chicken,
red bell
pepper and a thin
slice of
pepper - jack.
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.
1 (16 - ounce) package vacuum - packed gnocchi (such
as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such
as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red bell
pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black
pepper 2 tablespoons chopped fresh flat - leaf parsley
Our pasta dish can be
as simple
as the one presented here, or modified by adding diced avocado, chopped
red onion,
sliced black olives and chopped roasted
peppers.
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
Marinated artichoke hearts, other fresh vegetables like
sliced cucumbers or carrots, sundried tomatoes, roasted
red peppers, cooked shrimp, marinated seafood salads, fig jam, and spiced nuts are a few of the foods which come to mind
as possible additions.
Now that the burgers are ready, you can serve them
as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled
slices of eggplant with kale, pickled
red pepper, vegan mayo, grain mustard and organic ketchup.
1 cup dried white beans, such
as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed
red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
1 medium onion,
sliced 1 tablespoon
sliced fresh ginger (4 - 5
slices) 2 tablespoon soybean paste (doenjang) 1 dried
red chili
pepper, seeds discarded (such
as arbol) 2 dried shiitake mushrooms
I like to serve these savory crepes
as a light meal with a plate of fresh tomatoes, avocado, and thinly
sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and
pepper.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor
as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp
red pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles
5 cups
sliced assorted vegetables, (such
as zucchini, yellow squash, onion,
red bell
pepper and grape tomatoes)
1 large onion,
sliced 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black
pepper 1 tsp paprika 1 tsp onion powder 1 tsp cumin 6 cloves garlic crushed 1/2 - cup
red wine 1/2 cup pomegranate juice (such
as Pom) 1 cup ketchup Pomegranate seeds for garnish
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such
as watercress or Mache 1
red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well,
sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground
pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more
as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1
red onion, thinly
sliced (optional) Avocado
slices, for serving (optional)
Once hot, add the
sliced garlic, chopped capers, chopped olives, oregano, and
as much or
as little of the crushed
red pepper as you'd like.
Then halve a
red onion and
slice the same way
as the
peppers.
They are simple,
as street tacos should be, with roasted baby potatoes coated in Mexican spices and topped with
slices of roasted
red bell
pepper, avocado, and the best roasted jalapeño salsa ever.
While this is great served
as is with some fresh bread
slices, it tastes even better when roasted
red peppers, marinated tofu and hummus are added to the mix.
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black
pepper plus more for serving 1/2 cup cooked beans (such
as black, pinto, kidney) 2 handfuls tortilla chips 1 large egg 1 tablespoon mined
red onions 1 radish
sliced 1 tablespoon chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco
Charged
as [2] Toppings: • artichoke hearts • goat cheese • green olives • pancetta • pesto sauce • ricotta • roasted
red peppers •
sliced chicken breast • sun - dried tomatoes • tuna
1 tablespoon chopped or minced fresh green or
red chile, such
as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion,
sliced 1 clove garlic, minced 1/4 teaspoon black
pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight
2 large onions,
sliced into thick rounds 2
red bell
peppers 4 medium tomatoes 1 small hot
pepper, such
as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and freshly ground black
pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano
We also love spicy honey and crushed
red pepper chili flakes to elevate any plain or pepperoni
slice; you can also make a chili - infused olive oil
as a drizzle or dipping sauce for the leftover crusts.»
1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or
red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely
sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black
pepper to taste Fresh cilantro for garnish (
as desired)
Ingredients 1 tablespoon olive oil 1/2 cup thinly
sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such
as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed
red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black
pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
8 to 10 medium - sized potatoes (yellow or
red) 2 tablespoons olive oil 1 tablespoon
red wine vinegar 1 cup vegan mayonnaise, such
as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of
red pepper A dash of seasoned salt
Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can
sliced black olives 1/2 cup finely chopped parsley A dash of paprika
crushed
red pepper flakes
as I did * 1 tablespoon minced garlic * 1 tablespoon minced ginger * 3 - 4 green onions,
sliced * 2 Tb.
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions,
sliced 5 cloves garlic, minced 2
red bell
peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange bell
pepper, prepared
as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and
pepper to taste
3 Start layering the loaf with cream cheese, salami
slices, thin
slices of
red pepper, tomatoes, Parma ham and spinach, sprinkling with salt and
pepper as you go along, and repeat the layers until the loaf is full.
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly
sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small
red onion,
sliced as thinly
as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly
sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black
pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for garnish
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black
pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large
red onion, halved and
sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup
red wine (such
as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
1/3 pound of bacon (about 5
slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split
red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black
pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly
as good) 1 teaspoon
red wine vinegar 1/4 cup chopped fresh cilantro
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and
sliced 1/2
red pepper, diced 1/4 cup mild
red onion,
sliced 3 radishes,
sliced (optional) Spanish olives —
as many
as you want Roasted
red peppers, diced and pepperoncini's, if desired
Rather than decorating cookies, some organizers plan to use Christmas - tree cookie - cutters on wheat bread, iced with low - fat cream cheese and decorated with
sliced veggies such
as shredded carrots, mini-broccoli or cut up
red peppers.
In the Boulder school district's five production kitchens, cooks peel,
slice and chop fresh vegetables such
as celery, cucumbers, carrots,
red pepper and jicama and ship them off in plastic containers called «fish tubs» to satellite kitchens in 48 schools.
Serve
as a dip with crisp celery sticks, cucumber
slices, green and
red pepper strips, mushroom caps, and cauliflower florets.