Remove red pepper tops,
slice red peppers in quarters, and scoop out seeds.
I especially love cilantro sprigs and
sliced red pepper in my salads
Not a fan of blue cheese, I opted for goat cheese and thinly
sliced red pepper in place of the broccoli slaw (grocery store was out so I made a compromise.)
Not exact matches
Cut the aubergines, zucchinis,
red onions and
peppers into thin
slices and place them
in a deep baking tray.
To layer a bit more of a mediterranean taste I added some thinly
sliced roasted
red bell
pepper left over
in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
Shiitake &
Red Bell Pepper (In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly sliced shiitakes for 5 minutes Saute a thinly sliced red bell pepper for 5 minu
Red Bell
Pepper (
In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red bell pepper for 5 minu
red bell
pepper for 5 minutes
Toss tomatoes, roasted
red bell
pepper slices, capers and parsley leaves
in a large bowl with the olive oil, lemon juice and lemon zest.
I had already dehydrated some Blood Oranges so I just ground up a couple
slices of those first then added
in the
red pepper and fennel to blend everything.
Serve the noodle soup
in bowls and top with
sliced scallions,
red pepper flakes and black sesame seeds, if you like.
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
Filling: 2
red bell
peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small
red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
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)
I made this salad yesterday with thinly
sliced red and yellow bell
peppers and
red onion, and without the peanuts (because I was
in a hurry and the peanuts are buried
in the chest freezer).
Arrange the eggplant and
red onion
slices in a single layer on one baking sheet; sprinkle with freshly ground
pepper.
Sweet and Hot
Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried
red chilis 1/2
red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2
red bell
peppers (or rough equivalent
in mini bell
peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1
red or green Jalapeno
pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and
pepper to taste
2 cups pineapple cut into small chunky wedges 1/2 small
red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black
pepper to taste
and sautéed some
sliced fresh garlic and shrimp
in olive oil, butter,
red chile
pepper, fresh parsley and a big splash of fresh lemon juice.
5 lbs fresh fava beans, blanched and double shelled 1 large roasted
red pepper, chopped 1 small
red onion,
sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled
in an ice bath) 2 tbsp olive oil 1 tbsp
red wine vinegar Salt &
pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c
red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and
pepper Zest of 1 lemon Mint leaves for garnish
1 cup quinoa (soak overnight
in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and
sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes,
sliced in half 3 - 4 scallions,
sliced 1
red pepper, seeds removed and diced Salt and
pepper (to taste)
It was called a village salad and it was
sliced cucumbers, green
peppers, tomatoes,
red onions, whole pepperoncinis, and kalamata olives with a large piece of feta cheese
in the middle.
I added broccoli,
red onion,
peppers and thin
sliced tomato on top
in addition to the spinach.
Thinly
sliced green bell
peppers, roasted
red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked
in a skillet until soft, tender and juicy.
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
cans tuna, packed
in water, drained 1/3 cup mayonnaise 2 tbsp pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon juice salt and
pepper, to taste 1 tomato,
sliced 1
red onion, peeled and
sliced 2
slices Natural & Kosher chipotle meunster cheese
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut
in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1
red bell
pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
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
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium
red bell
pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
-- 125 g rolled oats, soaked
in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt,
pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
Serves 4 2 portobello mushrooms, stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black
pepper 8 sm high - fiber whole grain dinner rolls 8
slices red onion 8
slices tomato PLACE the portobellos and vinaigrette
in a large zip top bag.
Once the oil is hot (you can tell by adding one
slice of onion, if it sizzles the oil is hot enough) add
in all of the onions and
red pepper.
I sauté the sausage
in a little olive oil along with
sliced garlic and a pinch of
red pepper flakes.
Other odds and ends — all
in very small amounts of 2 to 4 tablespoons —
in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted
red peppers, and half of a veggie burger made with black beans and corn.
3 cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread
slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut into thin strips 4 dried
red chile
peppers, split
in half and seeds discarded Assorted starter vegetables
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.
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small
red onion, halved and thinly
sliced 1 green bell
pepper, finely
sliced in short strips 1 long
red chilli, finely
sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
1 tablespoon vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium
red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (
red snapper, sea bass or tilefish) cut
in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
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
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or
red cherry tomatoes — cut
in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
The ingredients for this one
in order of the cooking process: olive oil,
red pepper flakes, minced garlic, zucchini coins, chopped poblano
pepper, onion
sliced thin to cook faster, a previously baked potato cubed, tomatoes cut about 1» pieces.
cans of chunk light tuna
in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and
pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes
in puree 1/2 cup
red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black
pepper
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell
pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small
red onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick
slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black
pepper 1 sprig oregano, leaves minced
We'll start by
slicing the
red peppers, tomatoes and onion
in half and placing on a baking tray.
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine
in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1
red bell
pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
6 - 7oz salmon filet, cut
in half 6 cups salad greens 1/4 cup each diced asparagus, sweet
red bell
pepper, sweet yellow bell
pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto
in place of dip, if desired.
I Italianate it a little and use leftover
sliced roasted
red peppers I keep
in a jar.
Slice the
red bell
pepper in half lengthwise and remove the inner membranes and seeds.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut
in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly
sliced sweet
red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon
pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges