Ingredients: 1 can black beans, rinsed well and drained in a colander 1 or 2 avocados, peeled and cut into 3/4 inch pieces 3 Fuyu persimmons, peeled and cut into 3/4 inch pieces 1/3 cup thinly
sliced green onions salt to taste, for seasoning avocados and finished salad
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale
green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions,
sliced 2 tomatoes, chopped 2
green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
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)
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly
green leaves) 1 large
onion, peeled and cut into 1/2 inch
slices 1 teaspoon
salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
1 cup (7 oz / 220 g) black rice
Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small
onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher
salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
It's a savory pie with a beautiful golden brown crust and inside
slices of ham are layered with eggs, chopped
green onions, grated parmesan cheese and lightly spiced with crushed red pepper, along with
salt and pepper.
-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
-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly
sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped
green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd -
Salt to taste - Oil to fry
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea
salt 3/4 teaspoon pepper 1/4 cup
green onions, thinly
sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher
salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher
salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow
onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1
green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped
salt and pepper to taste
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2
green onions thinly
sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp
salt
mixed
greens red
onion, thinly
sliced radish, thinly
sliced avocado, diced strawberries, chopped blueberries basil, thinly
sliced hemp seeds (optional) extra virgin olive oil lemon
salt & pepper
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped
green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish
Salt & pepper to taste 1/2 tsp baking soda
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light
green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher
salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
9 ounces frozen
green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4
green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
* 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
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer
greens or a bowl of thinly
sliced fennel, oranges, avocado and red
onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil,
salt & pepper.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4
green onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea
salt and freshly ground black pepper, to taste
For a savory snack, try hummus on toast with
sliced red pepper, a little chopped
green onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of
salt and pepper.
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
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
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion
greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil
Salt Pepper
For the Tomato Parsley Salad: 2 cups diced tomatoes 1/3 cup finely chopped parsley 1 cup finely
sliced green onion 2 tablespoons red wine vinegar Several dashes fresh black pepper Dash
salt
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon
salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or
green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** *
salt and pepper to taste
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme)
Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Kidney bean mix 1 tbsp coconut oil 1 1/2 red
onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea
salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red
onion, diced 1
green chilli,
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg l
sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters
Sliced iceberg l
Sliced iceberg lettuce
3 eggs, beaten 1/2 cup sour cream 1/2
green onion,
sliced salt & pepper to taste Dash of Mrs. Dash Chipotle seasoning
1 cup
green lentils, soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow
onion, thinly
sliced 2 tbsp fresh ginger, minced 2 tbsp
green curry powder
salt and pepper, to taste 1 cup basmati rice
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce
greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet
onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned
Salt Black pepper Add bacon to an unheated skillet.
assorted smoked fish assorted gravlax fish jerky fish pate and / or caviar sourdough, bagels and / or crackers fresh dill
green and black olives capers pickles or cornichons savory chutney or jam pickled
onions (recipe follows) dijon and whole grain mustard good quality olive oil
sliced cucumbers tomatoes finishing
salt
Mashed Dolichos Catjang Image & Recipe: Faha's Kitchen Time: 20 Minutes Mashed Dolichos Catjang ingredients: Boiled Dolichos Catjong 1 cup Dry prawn (optional) 7/8 pieces
Onion sliced 1/2 cup
Green Chilli 3 pieces Coriander leaf chopped 1 cap Masturd oil 1 table spoon
Salt 1/3 tea spoon Directions: At first fry -LSB-...]
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon
salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa cabbage * 1/3 cup finely
sliced green onion
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm
onions, thinly
sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2
green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish
Salt to taste
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped
green cabbage 1 cup chopped
onions (1
onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp
salt 1 tsp ground black pepper Freshly grated parmesan cheese
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon
salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped
green chilies, mild, drained 2
green onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
2 Beet roots with
greens 1/2 cup quinoa 1 cube vegetable bouillon 1/2 Tbsp olive oil 1/2 large
onion,
sliced 1 garlic clove, chopped
Salt and pepper to taste
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red
onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful
green beans, cut into pieces / Basil leaves / Olive oil /
Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
There are two ways to prepare the cucumber prior to mixing it with the spice mixture,
green onion and sesame oil; you can either
slice it and go straight from there, or you can
slice it and let it sit for 5 - 10 minutes with a bit of
salt.
tofu (or half a block of the typical store - bought tofu), mashed 1 tablespoon saewoo jjut or
salted shrimp, chopped (you can substitute about 1 teaspoon of
salt if you don't have the
salted shrimp) 2 stalks
green onions,
sliced thinly A pinch of black pepper
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8
green onions,
sliced 1/4 cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
7 cups thin
sliced cucumbers 3 med
onion sliced 1
green pepper, chopped 2 cups Sugar 1 cup vinegar (white) 1/2 teaspoon celery seed 1 tablespoon
salt
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 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow
onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea
salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful
green beans 1 cup / 400 ml cooked butter beans
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian
salt 3 tomatoes, seeded and diced 1/3 cup thinly
sliced green onions 1/4 cup finely chopped sweet
onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and
sliced lengthwise 1 small red
onion,
sliced 1 red bell pepper, deseeded and
sliced lengthwise 1
green bell pepper, deseeded and
sliced lengthwise 1 yellow bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving