Not exact matches
I'll never pass on a bowl of delicious garlickly hummus, dunking in
carrots,
bell pepper, or
slices of warm pita.
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any of the following produce:
sliced celery, grated
carrot, blanched broccoli florets, chopped
bell pepper (red, green, yellow or orange!)
I took a butternut, yam,
carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly
sliced kale, served over brown rice, with sauteed crimini mushrooms,
bell peppers and onions — very tasty and filling.
Shredded cabbage or
carrots and even thinly
sliced bell peppers work well.
Or serve as a dip along side cucumber
slices,
carrots sticks,
bell pepper strips and crackers.
Add about 2 - 3 T of hummus to each wrap, then about 1/3 cup shredded
carrot, a few
slices of
bell pepper, and a few
slices avocado (plus any other veggies you like!).
Along with these two veggies, there's thinly
sliced bell pepper, shredded
carrots, and bamboo shoots!
I used a package of ground chicken, two
carrots, a zucchini, a package of
sliced mushrooms, a small onion, and a
bell pepper (all minced in the food processor.).
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green
bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1
carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
1 large grilled chicken breast,
sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded
carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red onion 1/2 cup chopped sweet
bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
I used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1
carrot by hand, and then used the equivalent of 1
sliced red
bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
Two 8 - ounce packages tempeh, any variety * 1 green
bell pepper, cut into wide strips 1 red
bell pepper, cut into wide strips 1 cup baby
carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
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
I placed 2 - 3
slices of the varying
bell peppers, a few
slices of julienned
carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1 / 10th of the amount I have in total).
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally
sliced carrot 1 green
bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup
sliced mushrooms 1 zucchini,
sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black
pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly
sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red
bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup red cabbage, shredded 2 small
carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Cut crunchy ingredients, like
carrots or
bell peppers, the thinnest;
slice softer ones, like cucumbers, thicker.
carrots, celery, cucumbers, grape and cherry tomatoes, snap peas, broccoli, cauliflower, radishes
sliced, celery, red or orange
bell peppers, green
bell peppers
Serve with
sliced bell peppers,
carrot sticks, celery sticks, or sweet potato chips.
I used steamed broccoli,
carrots diced, green onion, mushrooms,
sliced red & orange
bell pepper.
For a fresh alternative to chips, enjoy with celery sticks,
carrots,
bell pepper slices or jicama.
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red
bell pepper, diced 1/4 cup frozen peas 1/4 cup
carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly
sliced
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Large salad topped with shredded
carrot,
bell pepper, lime juice and nutritional yeast PLUS a
slice of lasagna
I charred some edamame, red
bell pepper, and
carrot pieces by quickly broiling them (while watching them oh - so carefully), and then mixed all of the above together with romaine, cilantro, and
sliced green onions.
Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice sticks») or other thin rice noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large
carrots, julienned 2 large celery stalks, thinly
sliced 2 medium
bell peppers, thinly
sliced 1 cup green onions, thinly
sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (optional)
1 pkg (8 oz) Nasoya ® Chinese Style Noodles 1
carrot, julienned 2 celery stalks, thinly
sliced 5 scallions, bottom 4 inches, thinly
sliced 1/2 cup thinly
sliced Napa cabbage 1/2 red
bell pepper, thinly
sliced 1/2 cup julienned bok choy
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic
carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow
bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (
sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2
carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red
bell pepper, thinly
sliced 3/4 cup shaved or julienned
carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red
bell pepper, diced 1 small zucchini diced 1/2 cup grated
carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly
sliced into strips) 3
carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
1 Romaine heart plus 2 leaves kale, chopped into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks,
sliced crosswise into small pieces 2 small radishes, thinly
sliced 1/4 red
bell pepper, thinly
sliced 1/4 cup shredded
carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds
Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced
carrots,
bell peppers, green beans,
sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.
For the topping: 2
carrots, peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1 red
bell pepper,
sliced or diced 1/2 medium onion, diced 1/2 medium sweet potato, grated 4 green onions, minced 1 tsp crushed red
pepper 2T sunflower seeds
1/2 red cabbage, thinly
sliced 1 yellow onion,
sliced into rings 1
bell pepper,
sliced into thin strips 1
carrot, peeled and shredded Kosher salt
Top tortillas evenly with spinach,
carrot, onion, mozzarella,
bell pepper slices, sprouts, cucumber and toasted almonds.
I fill my bowl with green leaf lettuce, spinach, red cabbage, chopped red
bell pepper,
sliced cucumbers, TONS of scallions, and grated
carrot.
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby
carrots,
sliced red
bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato.
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red
bell pepper, coarsely chopped 2 medium
carrots, peeled and thickly
sliced 1 pound parsnips, peeled and thickly
sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne
pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black
pepper 2 1⁄2 tablespoons nutritional yeast 1 red
bell pepper, seeded and chopped 1 large
carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4
slices sprouted - grain bread (optional) 1.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and
sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and cut into 1 - inch long
slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Core and
slice the
bell pepper; peel and
slice the
carrot; trim the ends from the cucumber, halve it lengthwise, and cut each piece into thin strips.
In the same skillet, heat up a little more oil and add the
sliced carrot,
bell pepper, red onion, and minced garlic.
Mine contained butter lettuce; julienned
carrot, red
bell pepper, and mango; enoki mushrooms;
sliced avocado; and a touch of cilantro.
1 red and yellow
bell pepper, stem, seeds, veins removed julienned 2
carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2 - 3 green onions, green parts
sliced thin for garnish 1/2 mango peeled and
sliced 2 tablespoons chopped toasted peanuts for garnish
canola, grapeseed, peanut, or coconut oil 3 cups broccoli florets 1 cup chopped
carrot 1 cup
sliced mushrooms 1 red
bell pepper, seeded and
sliced 1/4 cup pineapple juice ~ 2 cups chopped fresh pineapple (or a 20 - oz.
Add the
sliced bell pepper, onion, celery,
carrots, cilantro, salt and black
pepper.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium
carrots, diced 1 celery stalk, diced Sea salt Fresh ground
pepper 8 red, yellow and / or orange
bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (
sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red
bell pepper, chopped 2
carrots, chopped 8 ounces white button or cremini mushrooms,
sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
In a large mixing bowl, combine slaw mix,
carrots, red
bell pepper, Fisher
sliced almonds, and edamame.