Not exact matches
Cut the aubergines, zucchinis,
red onions and peppers into thin
slices and place them in a deep baking tray.
Allow this to cook over a gentle heat while you de-seed and thinly
slice the
red peppers, thinly
slice the mushrooms and
slice the spring
onions on a diagonal.
While the corn is roasting;
slice the tomatoes,
red pepper,
red onion and green jalapeño into really small cubes, removing the seedy parts of the peppers first.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium
Red Bliss potatoes, halved 4 medium sweet
onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (
sliced), olives, if using, and
red onion.
It's served on a warm brioche bun fully dressed with homemade chipotle mayo,
sliced tomato,
red onions and spring mix, with a side of crispy shoe - string fries.
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)
Salad 1 1/2 c chopped baby spinach 1 1/2 c chopped romaine lettuce 3
slices prosciutto, chopped 1/2 c mandarin orange segments 1/3 c
sliced strawberries 2 tbsp chopped
red onion
Sliced tomatoes,
red onion, and avocado.
As for toppings, substitute whatever you have on hand:
slices of raw
red onion instead of leek or
red pepper instead of mushrooms.
romaine lettuce, chopped fresh or frozen corn kernels black beans
red onion, thinly
sliced cheddar, grated tomato, chopped cilantro, chopped black olives,
sliced (optional) tortilla chips, crushed (optional) chicken breast barbecue sauce
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium
Red Onions, cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t
Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
1 tablespoons olive oil 1 small yellow
onion, diced 1
red bell pepper, diced 1 jalapeno pepper, seeded and
sliced (keeps seeds if you want more heat) 3 cloves garlic
bag frozen
sliced green,
red, and yellow bell peppers and
onion may be substituted.
Dice 2 large tomatoes, 1/4 of a
red onion, one clove of garlic, and
slice a handful of basil into ribbons.
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
Try to
slice the fennel and the
red onion as thinly as possible.
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4 cup chopped cilantro 4
slices Pepperjack cheese
sliced red onion jalapeno peppers
sliced avocado 4 hamburger rolls
Top with arugula, thinly
sliced prosciutto,
red onion and parmesan cheese.
This Asian
Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots,
sliced green
onion, cilantro, and the...
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.
This Asian
Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots,
sliced green
onion, cilantro, and the subtle flare of diced poblano and jalapeño peppers.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2
red onions, thinly
sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Add the
sliced cauliflower, whole
red pepper, garlic bulb, and
onion to a sheet pan.
-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
Remove to serving plates, and top with a little mayonnaise,
sliced tomato,
sliced red onion, avocado, and grilled
red bell pepper.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound
red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1
onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese -
Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Top with burger,
sliced red onion and roasted jalapeños.
Brittany from Eating Bird Food is taking advantage of the spring's bounty with this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber
slices, avocado,
red onion, toasted almond silvers and a citrus poppy seed dressing.
The second pizza had traditional pizza sauce, mozzarella cheese, and basil, baked in the oven and then topped with thinly
slice prosciutto, arugula,
red onion, and freshly grated parmesan cheese.
oil from jar 1/2 small
onion,
sliced (1/2 cup) 1 jarred roasted
red pepper, drained and cut into strips (1/4 cup) 1/2 tsp.
2 medium English cucumbers,
sliced 3/4 cup thinly
sliced red onion 1/4 cup chopped cilantro (or mint) 1/4 cup rice vinegar 1 1/2 Tbsp.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and
red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow
onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of
red wine
Top with quinoa,
sliced chicken, grape tomaotoes,
red onion,
sliced or cubed avocado, drizzle generously with avocado dressing and finish the salad with chopped cilantro.
FOR THE AROMATICS 1
red apple,
sliced 1/2
onion,
sliced 1 cinnamon stick 1 cup water 4 rosemary sprigs 6 sage leaves Canola oil
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med
onion, chopped 1
red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced -
Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
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:
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.
Along with the eggplant, I roast a
red pepper, tomatoes and
sliced red onions.
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large
red onion, thinly
sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed
red pepper, to taste chopped fresh cilantro
Love tomatoes and cream cheese on a bagel too, with a
slice or two of thinly
sliced red onion.
Slowly cook down several large
onions thinly
sliced in the bacon grease (if you need more fat add the
red palm oil).
cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few
slices of
red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...
2 medium sized
red onions, unpeeled, and cut into 12 wedges (You want the root end on the
slices so that the
onions look like fans when they are finished roasting.)
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet
red and / or orange peppers,
sliced 1/4 white
onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
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
boneless / skinless chicken breast,
sliced Canola or vegetable oil 1/2 medium
onion, diced 1
red bell pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *