3 or 4 tablespoons olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other long flat noodle 1 bunch kale, washed, stems removed and shredded 1 onion, chopped 3 cloves garlic, peeled and
sliced Red pepper flakes (optional) 1/2 cup shredded fontina cheese Kosher salt and fresh black pepper
Not exact matches
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)
Serve the noodle soup in bowls and top with
sliced scallions,
red pepper flakes and black sesame seeds, if you like.
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground black
pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful
sliced black olives crushed
red pepper flakes
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot
red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed
red pepper flakes, if you like them spicy /
sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.
All you need is avocado, eggs, lime juice,
red pepper flakes, cilantro, salt and
pepper to taste, and a
slice or two of healthy bread, like rye sourdough or dark rye.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of
red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground white
pepper 1 pinch of
red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green onions) 1/4 teaspoon crushed
red pepper flakes (or more if you like it spicy!)
For the pintos: 2 teaspoons olive oil 1 small onion, thinly
sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch
red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
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
Remove flatbread from the oven, and top with
sliced green onions,
red chile
flakes, freshly ground black
pepper, and additional grated parmesan, to taste.
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly
sliced 2 green bell
peppers, medium diced pinch of
red pepper flakes 3 seitan cutlets, thinly
sliced (or 2 packages of store bought seitan,
sliced) 1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly
sliced, approx. 3/4 cup
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion, chopped 4 cloves garlic,
sliced 1/4 tsp
red -
pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c chopped basil leaves 1.
Added an avacado, thinly
sliced red bell
pepper, a few chili
flakes and voila!
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt &
pepper, to taste 4 oz dry wheat spaghetti 1 cup
red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed
red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish,
sliced (optional)
I sauté the sausage in a little olive oil along with
sliced garlic and a pinch of
red pepper flakes.
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small
red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon
red pepper flakes 1/8 teaspoon cayenne
pepper kosher salt freshly ground black
pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and
sliced
Add a few
slices of the avocado, a pinch of
red pepper flakes, some
sliced green onions, and a few sprigs of fresh cilantro.
Ingredients - 1 package of Trader Joe's Pizza Dough - 5 - 6 tablespoons of Trader Joe's Pizza Sauce - 12 oz fresh mozzarella, thinly
sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes,
sliced - Olive oil, salt, and
red pepper flakes to taste
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)
Pickled Rainbow Chard 1 large bunch rainbow chard — leaves and stems separated 4 garlic cloves —
sliced pinch
red pepper flakes roughly chopped dill and cilantro — to taste (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.
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch
red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp
red wine vinegar + kosher salt and freshly ground black
pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly
sliced garlic cloves + pinch crushed
red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp
red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and
pepper + cooked tortellini, for serving
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
For this party I set out
sliced pork tenderloin, soft boiled eggs,
red pepper flakes, thinly
sliced jalapeno, shitake mushrooms,
sliced scallions, bamboo shoots and pan-fried tofu.
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed
red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne
pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias -
sliced (white and light green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed
red pepper flakes) 2
slices red onion, minced 1 tablespoon minced Thai basil
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
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili
pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish:
red pepper flakes (optional)
2 meyer lemons,
sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed
red pepper flakes 1 (8 - ounce) goat cheese log,
sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
Add the crushed garlic,
red pepper flakes, mint, parsley and lemon
slices and allow to simmer softly for about 3 minutes
head
red cabbage 1 tbl salt 2 tbl sesame oil 1 tsp chili
pepper flakes 2 tsp fresh ginger, grated 6 cloves garlic,
sliced 1/4 cup rice vinegar 3 tbl sugar
16 oz Cremini (baby portobello) mushrooms,
sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt,
pepper 1/4 cup whole wheat bread crumbs Optional:
red pepper flakes, dried thyme, and garlic powder for the topping
Grilled Shrimp over
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly
sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced, without seeds 1 medium shallot, thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp
red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly
slicedsliced
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.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby bella mushrooms,
sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of
red pepper flakes 1/2 tsp kosher salt fresh ground
pepper to taste
I also sprinkled a few crushed
red pepper flakes on the orange
slices as a like the contrast of the tastes.
1/2 lb peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large shallot,
sliced 1 leeks,
sliced 1 - 2 garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp
red pepper flakes Parmesan (optional)
2 cups veggie broth 3 cups water 1 cup
sliced mushrooms 1 cup
sliced carrots 2 tablespoon Braggs Amino Liquids or to taste 1 teaspoon sesame oil 2 tablespoons rice wine vinegar or to taste 1/4 teaspoon
red pepper flakes or to taste 3 garlic cloves 2 tablespoons minced ginger 1/2 block tofu
Ingredients 3
slices bacon 1/4 cup white wine 1 / 2 lb fresh fettuccine 2 tbsp finely chopped chives 1/2 lemon, juiced 1/4 cup grated pecorino 1/4 tsp crushed
red pepper flakes 1/4 tsp salt
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon
slices salt to taste
red pepper flakes to taste (optional)
The mix I have has
sliced dried garlic,
red pepper flakes, garlic salt, basil and oregano.
In each of two hot, sterilized canning jars, place 1 lemon
slice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon
red pepper flakes, 6 black peppercorns, and 1 whole clove.
Toasted gluten - free bread, avocado
sliced on top, pinch of sea salt, squeeze of lime + sprinkle of crushed
red pepper flakes.
1/2 cup extra-virgin olive oil 1 cup diced
red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly
sliced, peeled carrots (about 2 medium carrots) 1 cup thinly
sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed
red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup
red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
can whole peeled tomatoes 1/2 teaspoon kosher salt 1/2 teaspoon black
pepper 1 pinch
red pepper flakes 1 pinch sugar 1 bay leaf 1/2 loaf country bread, slightly stale, cut into 1 / 2 -
slices (about 8 oz.)
Serves: 1 Prep time: 3 minutes Cook time: 5 - 7 minutes Total time: 8 - 10 minutes Ingredients 1 corn tortilla 1/4 ripe, Fresh California Avocado, seeded and peeled Pinch of salt, to taste Squirt of lime juice, to taste
Red pepper flakes, to taste 1
slice bacon, cooked 1 hard - boiled egg,
sliced Directions
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