Add to
the reserved diced peppers.
Not exact matches
for the avocado + mango salsa: 1 ripe avocado,
diced 1 mango, peeled, pitted, and
diced 1 jalapeño, seeds removed and
diced 3 - 4 green onions (just the white parts that were
reserved from the filling),
diced the juice of 1/2 of a lime salt +
pepper
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat
reserved 2 tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black
pepper
1 cup
diced onion 2 - 3 cloves garlic 1/2 tsp red
pepper flakes 1 tsp cumin 1 cup quinoa 2 cans
diced tomatoes, drained, juice
reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantro
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1
diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black
pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices
reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground
pepper (to taste)
* 4 Tablespoons butter * 4 cloves garlic, minced * 1 medium onion,
diced * 1/2 cup finely chopped canned pickled jalapenos, juices
reserved * 1/4 cup pickled jalapeno juice * 4 cups cooked and drained black - eyes peas (rinsed, if they were canned) * 8 ounces shredded cheddar cheese (about 2 cups) * salt and
pepper
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch
dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch
dice 1 medium carrot, cut into 1/4 - inch
dice 1 medium turnip, cut into 1/4 - inch
dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (
reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6
reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white
pepper
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion,
diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs
reserved 2 large potatoes,
diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and
pepper to taste
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and
reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red
pepper 1 cup chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can
diced tomatoes, drained (
reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano
peppers, quartered lengthwise * 1 green bell
pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and
pepper to taste
1 pound small yellow potatoes, cut into 3/4 - inch
dice Remaining
reserved Tomatillo Sofrito, about 1 cup Kosher salt, up to 1 tablespoon Freshly ground black
pepper
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups
reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely
diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black
pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black
pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (
reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground
pepper (to taste)
2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red
pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion,
diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black
pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and
reserved