For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup
roughly chopped salted pistachios
5 oz (150 g) wild salmon fillet 1 Tbsp white wine or sake 1 cup quinoa 1 Tbsp olive oil 1/4 large onion, diced 1 garlic clove, minced 7 mushrooms, sliced 3 bunches spinach,
roughly chopped Salt Pepper
1.5 - 2 lb of mussels and clams 2 T olive oil 1 large shallot, chopped finely 2 cloves garlic, minced 1/2 C white wine 1 C Pernod or other anise liquor 2 T fresh parsley,
roughly chopped salt & pepper
Repeat this process 2 more times, then
roughly chop the salt cod.
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and
roughly chopped Salt, to taste
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
Not exact matches
Toss the sweet potatoes with 4 cloves of
roughly chopped garlic, 1 Tablespoon grapeseed oil, 1/4 teaspoon
salt and dash pepper.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes —
roughly chopped 1 small bell pepper — seeded and
roughly chopped 1 medium cucumber — peeled and
roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves —
roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea
salt large handful fresh basil leaves, plus more for garnish
1/4 cup / 50 g buckwheat groats 1/4 cup / 35 g hazelnuts,
roughly chopped 1/2 tsp sea
salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamom
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes,
roughly chopped 1/2 cucumber,
roughly chopped 2 red bell peppers,
roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil
salt & black pepper
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb —
roughly chopped 1 large apple (any kind)-- cored and
roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and
salt to taste
Day 2, morning Sourdough from yesterday 480 g (2 cups) cold water 340 g (2 1/2 cups) fine rye flour 500 g (4 cups) wholegrain wheat flour 20 g (1 tbsp) sea
salt 250 g (2 cups) whole unshelled walnuts 150 g dried figs,
roughly chopped
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea
salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts —
roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
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)
Roughly chop half a bunch of cilantro and whisk into a separate bowl with olive oil, pepper, and
salt.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block of firm tofu
chopped Left over grains (optional)
1) 2 cans of chickpeas 2) 1 large clove of garlic,
roughly chopped 3) 2 -3 tablespoons of olive oil 4) 1/2 cup of water 5) 1/2 teaspoon of
salt 6) 1/2 teaspoon paprika powder
baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup pistachios
roughly chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea
salt 1 large egg
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each
roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
In a food processor, combine onion mixture,
salt, pepper, chickpeas + 1/4 c liquid, kelp flake, walnuts, lemon juice, tamari, parsley, and thyme until
roughly chopped and combined.
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro,
roughly chopped 2 Tablespoons
chopped onion 1/2 teaspoon Kosher
salt 1 lime, juiced 1 Tablespoon water, or more if needed
You sprinkle each layer of fried zucchini with
salt (go easy if you've
salted them as a first step), pepper,
roughly torn or
chopped mint leaves and some white wine vinegar.
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea
salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup
roughly -
chopped raw almonds 4 ounces bittersweet chocolate, finely
chopped
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion
roughly chopped2 large fresh tomatoes seeded and
chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon
chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of
chopped garliccumin to tasteone small bottle liquid smokegarlic
salt to tastesalt / pepper to taste the last 20 min.
1 pound mustard greens, trimmed and washed (8 packed cups
chopped) 1 pound spinach, trimmed and washed (4 packed cups
chopped) 1 large yellow or red onion, peeled and
roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and
chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea
salt 2 cups water 1 teaspoon garam masala
2 - 4 teaspoons celery
salt ** 5 1/2 cups water or broth - or combination) oily black olives, seeded and
roughly chopped 1 lemon, cut into 1 / 8ths
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups),
chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea
salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach,
roughly chopped 1 can artichoke hearts, drained and
chopped 1/4 cup vegan mozzarella cheese
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2
roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA
SALT or to taste BLACK PEPPER to taste
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts,
roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea
salt
1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon
salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios,
roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate,
roughly chopped
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon
salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted,
chopped (
roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
Roughly chop cucumber and place pieces in colander, lightly
salting with 1/2 teaspoon
salt.
3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea
salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark,
roughly chopped 1/2 cup miniature chocolate chips (optional)
1) 200g of butter 2) 2 medium onions,
chopped 3) 2 cloves of garlic,
roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7)
Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (
roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp
salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
1 + 1/4 cup dates, pitted and
roughly chopped 1/4 cup almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon coconut oil 1/4 teaspoon sea
salt 2 - 3 tablespoon unsweetened almond milk
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts
roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and
chopped 5 - 7 basil leaves,
chopped a handful of arugula 1/4 teaspoon of
salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch
salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1
roughly chopped tomato Fresh black pepper
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro,
roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of
salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
Ingredients: 2 red onions, finely
chopped 2 cloves of garlic, finely
chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red chili flakes
Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom,
roughly chopped 5 large shiitake mushrooms,
roughly chopped
1 tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes,
chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea
salt cracked black pepper 2 cups kale,
roughly chopped 6 tsp basil pesto
1/2 cup Unbleached all purpose flour 1/8 cup packed light brown sugar 2 tablespoons turbinado sugar 1/4 teaspoon kosher
salt 2 teaspoons organic Matcha powder 1/4 cup
roughly chopped pecans 6 tablespoons butter room temperature.
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 6 ounces (170 grams) chocolate,
roughly chopped
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces baby arugula 1 endive,
chopped 1/4 cup smoked almonds,
roughly chopped 2 ounces crumbled goat cheese
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs
salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves,
roughly chopped hot sauce
1 tablespoon olive oil 1 medium white onion,
roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher
salt 1-1/2 pounds carrots, peeled and
roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 4 cups vegetable stock
Chopped fresh chives and scallions for
Chopped fresh chives and scallions for serving
6 ounces Ghiradelli bittersweet chocolate,
roughly (but lovingly)
chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea
salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
For filling 3/4 pound milk chocolate,
roughly chopped 1-1/2 cups heavy cream Maldon sea
salt and crushed pretzels, for serving
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (
roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea
salt & ground black pepper, to taste
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely
chopped 2 large garlic cloves, minced 1 jar (16 ounces) roasted red peppers, drained and
roughly chopped 1 cup vegetable broth 1/2 teaspoon
salt black pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely
chopped