Lunch # 1: Peanut butter & fresh raspberry wrap with a piece of dried mango, unsalted pretzels,
sliced yellow bell peppers and one animal cracker.
, thinly
sliced yellow bell peppers, and broccoli sprouts.
Not exact matches
Arrange romaine lettuce, chickpeas,
yellow squash ribbons, tomatoes, cucumber and
bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter.
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.
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!)
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
I made this salad yesterday with thinly
sliced red and
yellow bell peppers and red onion, and without the peanuts (because I was in a hurry and the peanuts are buried in the chest freezer).
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red,
yellow, or orange
bell pepper, diced 1 jalapeno, diced 4 green onions,
sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini,
yellow squash, eggplant,
bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black
pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
2 Tbsp + 1/4 c canola oil, divided 1 large red
bell pepper, coarsely chopped 4 scallions, thinly
sliced 1 1/2 c
yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black
pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
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
1 red
bell pepper, quartered 1
yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black
pepper
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2
bell peppers (orange and
yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish
yellow squash 1 longish red
bell pepper Few sprigs fresh thyme Salt and
pepper Few tablespoons soft goat cheese, for serving
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
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.
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
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red
bell pepper, sweet
yellow bell pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
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.
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red
bell pepper, thinly
sliced 1
yellow bell pepper, thinly
sliced 1 green
bell pepper, thinly
sliced 1 red onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz
yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red onion 1/2 cup
bell pepper cut into strips, * (red,
yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/2 cup
yellow onion
sliced 5 cups of chopped kale, washed well 1 cup of chopped
bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and
pepper to taste
Salad 2 cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa cabbage 1 medium red
bell pepper, cut into matchstick - size strips 1 medium
yellow bell pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
Cut your cucumber, red and
yellow bell peppers, and avocado into thin
slices.
Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1
yellow onion, finely chopped 1 each red and
yellow bell pepper, finely chopped 3 cloves garlic, finely
sliced 1 tbsp each... [read more]
1 1/2 pounds orange or
yellow bell peppers (about 4) or sweet orange
peppers (about 6), thinly
sliced into rings
2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small
yellow onion, thinly
sliced 1 red
bell pepper,
sliced 1
yellow bell pepper,
sliced salt and
pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat
pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
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
variety),
sliced • 1 white onion, quartered and
sliced • 1 red
bell pepper, cored and
sliced • 1
yellow bell pepper, cored and
sliced • 2 cloves garlic, pressed through garlic press • Salt • Black
pepper • 3 ounces (about half a tin) tomato paste • 1 cup chicken stock • 4 cups cooked rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley
* 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)
Pin It Ingredients: • Canola oil • 1 (12 ounce) package smoked beef sausage (or your favorite variety),
sliced • 1 white onion, quartered and
sliced • 1 red
bell pepper, cored and
sliced • 1
yellow bell pepper, cored... Continue Reading →
5 cups
sliced assorted vegetables, (such as zucchini,
yellow squash, onion, red
bell pepper and grape tomatoes)
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
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1
yellow onion (peeled, medium dice) 1 red
bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly
sliced) Kosher salt and freshly ground black
pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red
bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound
yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup
yellow onion, thinly
sliced 1 cup red
bell pepper, thinly
sliced 2 cloves garlic, finely chopped 2... Continue Reading →
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.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3
bell peppers,
sliced thinly into strips (I used 1 green, 1
yellow, 1 orange) 1 large
yellow onion, halved and
sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and
sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch
slices 2 large or 4 small (1 / 4 - inch thick) red onion
slices 1 medium
yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and
pepper 4
slices crusty white bread 2 tbsp pesto
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)
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.
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly
sliced 6 anchovy fillets, minced 2 large red, orange and / or
yellow bell peppers, stemmed, seeded and thinly
sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery),
sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red
pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2 cups
yellow onions (peeled, shaved) 1 red
bell pepper (top removed, seeded, thinly
sliced, optional) 1 cup cremini mushrooms (stemmed, thinly
sliced, optional) 1 jalapeno (top removed, thinly
sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese sauce (warmed for serving) Kosher salt and freshly ground black
pepper (to taste)
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red
bell pepper, cut into thin strips 2 cups thinly
sliced napa cabbage 1 cup thinly
sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large
yellow onion, halved lengthwise and thinly
sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I used 1/3 cup fresh pickles) 1 red or
yellow bell pepper, seeded and cut into 1 - inch cubes 10
yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
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
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.
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