Picture
sliced roasted red peppers tossed with chopped romaine and cucumbers, topped with grilled zucchini, eggplant, and flank steak and sprinkled with toasted farro.
I Italianate it a little and use leftover
sliced roasted red peppers I keep in a jar.
I intended to add
sliced roasted red peppers, but forgot I was out of them.
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
Serve chicken topped with a dollop of romesco sauce with
sliced roasted red pepper and basil for garnish.
Thinly
slice the roasted red peppers.
Slice the roasted red peppers into thin strips.
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Large Size 4 slices deli - sliced roasted turkey breast 4 slices deli - sliced ham 2 slices low - fat Cheddar cheese 2 slices low - fat Monterey Jack cheese 1 cup mixed baby greens 4
slices roasted red pepper salt and pepper to taste
Add arugula and garnish with
sliced roasted red pepper.
Not exact matches
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.
8
slices Triple Cheese Bread Melted butter 8
slices Tillamook Colby Jack Cheese 2 fire
roasted red bell
peppers, halved (jarred is fine) 4 to 8
slices Ibérico Ham
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.
Toss tomatoes,
roasted red bell
pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest.
It's easy to make —
roasted sweet potatoes, corn, black beans, thinly
sliced red pepper and cilantro / feta.
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.
Along with the eggplant, I
roast a
red pepper, tomatoes and
sliced red onions.
Remove the crock with the tomatoes from the oven and add the goat cheese mixture, caramelized onion and
sliced roasted red bell
pepper to the crock with the tomatoes.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small
red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black
pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
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
feta, crumbled) 1 cup jarred
roasted red peppers, drained and diced 1/3 cup
sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp.
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped
roasted red bell
peppers 1/4 c watercress
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.
1/4 cup thinly
sliced shallots Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons chopped
roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black
pepper
Once the chicken is pounded thin lay fresh baby spinach leaves down and top with a smattering each of crumbled feta,
sliced olives and chopped,
roasted red peppers.
While pasta is cooking,
slice the
roasted red bell
peppers into thin
slices.
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.
My current favorite fall comfort food is a gluten free pizza made with a nutty almond / flax crust, sage pesto,
roasted butternut squash
slices and fire
roasted red peppers.
sliced mushrooms (I used cremini) 1 cup diced
red bell
pepper (or
roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Salad with romaine or butter lettuce,
sliced cucumbers and
peppers and 1
red container (4 ounces) of grilled /
roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion,
pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
Spread on thinly -
sliced Italian bread to go with ravioli and fire -
roasted tomato /
red pepper sauce.
Ingredients For the Beef - 5 lbs chuck
roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of
red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and
pepper to taste - 1 lb crimini or white mushrooms (
sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
1 small
red onion, diced 1 tablespoon of olive oil 2
roasted poblano
pepper,
sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle
pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings:
sliced jalapeños, cilantro leaves or green onions
Mexican Meatball Soup 1 tbsp canola oil 1 small
red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch
slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp
pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped
red onion,
sliced black olives and chopped
roasted peppers.
Topping Ideas:
Sliced bell peppers, roasted zucchini or eggplant, olives, sun - dried tomatoes, thinly sliced red onion, artichoke hearts, c
Sliced bell
peppers,
roasted zucchini or eggplant, olives, sun - dried tomatoes, thinly
sliced red onion, artichoke hearts, c
sliced red onion, artichoke hearts, capers.
8
slices French or Italian bread baguettes, cut diagonally into 1/2 - inch
slices 6
slices provolone cheese 2 - 3
roasted red peppers, peeled, seeded and cut in 1 - inch strips 1 bunch of fresh basil,
sliced thin
Marinated artichoke hearts, other fresh vegetables like
sliced cucumbers or carrots, sundried tomatoes,
roasted red peppers, cooked shrimp, marinated seafood salads, fig jam, and spiced nuts are a few of the foods which come to mind as possible additions.
filling:
roasted vegetables (I
roasted red and green bell
peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives,
sliced 8 oz.
Sizzling Steak Salad For One with Gorgonzola Dressing — a delicious steak, straight off the skillet,
sliced and placed on a bed of assorted salad greens with
roasted red peppers and garlic then topped with a creamy Gorgonzola Dressing...
2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3 scallions,
sliced 6 - 8 large pitted green or black olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly
sliced 3 large
roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
8 ounces long pasta (udon, rice noodles or angel hair all work well) 8 ounces fresh green beans, with the ends trimmed 2
roasted red peppers,
sliced (or a small jar) Peanut Sauce (see recipe below)
2 tablespoons minced
roasted chipotle
peppers (available canned in adobo sauce) 6 tablespoons plant - based mayo 6 multi-grain tortillas 6 ounces hummus,
roasted red pepper flavor if available 11 ounces Tofurky ® hickory smoked deli
slices 1 head Romaine lettuce, cut chiffonade 3 tomatoes,
sliced thin
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck
roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp
red pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine
slices of sun dried tomato and
roasted red and green
peppers, topped with Monterey Jack and Mozzarella cheese
I had mini Italian beef sandwiches, bread sticks, garlic green beans (which are great room temperature) nuts, apples, cheese
slices, grapes and of course, Certified Angus Beef two ways — one was just
sliced and the second was a steak crostini with
roasted red pepper sauce and sauteed mushrooms.
whole wheat tortillas olive oil, butter, or cooking spray fresh spinach, chopped
red onion, diced (or green onion)
roasted red pepper, chopped (or tomatoes or sun - dried tomatoes)
sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed
red pepper flakes hummus, tzatziki, or tahini sauce, for serving
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly
sliced * 1 clove garlic, crushed * 1
red bell
pepper, cored, seeded, and thinly
sliced * 1 yellow bell
pepper, cored, seeded, and thinly
sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen
roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
In a large baking sheet or
roasting tray, add the chopped
peppers,
red onion
slices, lemon wedges and tomatoes.
Plate up
slices of the nut
roast with
roast potatoes, vegetables and a generous drizzle of
red pepper sauce.
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish