Cut and clean your tomatoes and place them on a cookie sheet with a good dollop of olive oil,
sea salt and pepper flakes.
Not exact matches
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
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red
pepper flakes sea salt and freshly ground black
pepper
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red
pepper flakes 1 1/2 tsp
sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled
and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red
pepper flakes * course
sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
1 1/2 cup water 2 1/2 Tbsp
sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet, peeled
and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms,
sea salt, black
pepper, red chili
pepper flakes and 3 tablespoons water.
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red
pepper flakes, cayenne
pepper, oregano, paprika, ground cumin,
sea salt,
and black
pepper.
The ingredients in my chimichurri sauce are cilantro, parsley, garlic, red onion, olive oil, apple cider vinegar, red
pepper flakes,
sea salt,
and black
pepper.
Pour the olive oil onto a serving plate
and sprinkle with red
pepper flakes and sea salt.
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
Mash the ripe avocado with lime juice
and season to taste with celtic
sea salt and red
pepper flakes.
A generous amount of smashed avocado, sprinkle on some nutritional yeast
and red
pepper flakes and finish with
sea salt.
Sprinkle with Parmesan (optional),
sea salt and red
pepper flakes if desired.
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander
flakes 2 - 3 tsp pure maple syrup
sea salt & fresh black
pepper
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed
and peeled Maldon or other flaky
sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher
salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
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
Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red
pepper flakes,
sea salt,
and freshly cracked
pepper, to taste then mix thoroughly.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Add cashews, nutritional yeast,
sea salt, garlic
and crushed red
pepper flakes to your power blender or food processor.
1 medium onion 2 carrots, peeled
and chopped 1 parsnip root, peeled
and chopped 1/4 celeriac root, peeled
and chopped 2 medium potatoes, peeled
and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic
flakes 1 tablespoon
sea salt fresh cracked black
pepper fresh parsley grape seed oil for frying 2 L hot water
I like to wilt big handfuls in olive oil or ghee, with chilli
flakes,
sea salt and plenty of
pepper.
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons
sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet — peeled
and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Preheat oven to 475 F. Add rice, ground pistachio nuts, chia meal, dates, tahini, ground spices, shallot, garlic, lime zest
and juice, chili,
pepper flakes, mint
and sea salt.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted
and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest
and juice of 1 lime 1 small red chili — seeded
and minced 1/4 teaspoon red
pepper flakes Large handful fresh mint leaves — chopped
sea salt to taste
Note: You can also add
sea salt, black
pepper, sugar, red wine,
and pepper flakes like I do, but all of those are optional.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon
sea salt (kosher) 1/2 teaspoon
pepper (freshly ground) 1 teaspoon red
pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions
and garlic in 1 tablespoon olive oil until soft
and translucent.
Semolina pasta (
and other wheat varieties) is reserved for recipes that are meant to be smothered in hella olive oil /
sea salt flakes / fresh cracked
pepper and / or various tomato sauces (marinara, vodka, etc.).
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled
and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon
sea salt 1/4 teaspoon black
pepper Couple shakes red chili
flakes or dash of chili powder 1 egg
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled
and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon
sea salt 1-1/2 teaspoons black
pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red
pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Add the ginger, garlic,
sea salt,
and red
pepper flakes and cook until meat is cooked through.
Organic Sprouted Long Grain Brown Rice, Organic Dried Cane Syrup, Organic Smoked Paprika, Organic Red
and Green Bell
Peppers,
Sea Salt, Organic Garlic, Organic Tamari (Organic Soybeans,
Salt), Organic Red Miso Powder (Organic Soybeans, Organic Rice,
Salt, Organic Aspergillus Oryzae), Organic Red Chili Powder, Organic Rice Concentrate, Organic Red Chili
Flakes, Organic Sunflower Oil, Citric Acid, Organic Cayenne Pepper.
Life changing for me was the addition of the coconut oil to the avocado toast - with the combo of lemon juice, red
pepper flakes and sea salt..
Place the tomatoes, olive oil, garlic cloves, red
pepper flakes,
sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor
and pulse on medium speed until ingredients are finely chopped.
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried)
sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red
pepper flakes (depending how spicy you like it) 1/2 tsp ground black
pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
3 pounds fresh plum tomatoes, peeled
and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red
pepper flakes Sea salt, to taste 4 fresh basil leaves, torn into bits
Once pressed, cube tofu
and add to a food processor along with
sea salt, black
pepper, red
pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise,
and A1 sauce (optional).
Toss the sweet potatoes with the chili powder, garlic, oregano, red
pepper flakes,
sea salt and black
pepper.
2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15 - ounce / 425g) can chickpeas, rinsed
and drained 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2 teaspoon red
pepper flakes Fine - grain
sea salt 3 or 4 handfuls of young dandelion leaves, stems trimmed Grated zest of 1 lemon
Drizzle lightly with extra-virgin olive oil then sprinkle with
flaked sea salt and ground black
pepper to taste.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon
sea salt 1 acorn squash, halved, seeded
and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
They're using coriander, cumin, garlic powder, black
pepper, red
pepper flakes,
and sea salt so this is definitely not lacking in the flavor department.
ingredients ROAST BEEF, CHEDDAR,
AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red
pepper flakes (optional) flaky
sea salt (to taste)
1 15 ounce can garbanzo beans, drained
and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems
and all) 1/2 cup packed fresh cilantro (stems
and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne
pepper Heavy pinch of
sea salt flakes 1/2 cup garbanzo bean flour
For a mid-morning snack, enjoy one pasture - raised hard boiled egg sprinkled with red chili
pepper flakes and sea salt.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili
flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Rub the inside of each acorn squash with a little olive oil
and sprinkle generously all over with
sea salt, red
pepper flakes, freshly cracked black
pepper and cumin.
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne
sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red
pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup,
and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
In a small bowl, mix the chili powder, smoked paprika, cumin,
sea salt,
pepper, garlic, coriander, oregano, red
pepper flakes, cloves, cinnamon
and apple cider vinegar.
2 lb ground beef (or bison, turkey or chicken)(or sub drained
and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp
salt 1/2 tsp black
pepper 1 tbsp cacao powder (optional) 1/4 tsp red
pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce
sea salt black
pepper