I only made a few minor changes - canned minced jalapeno vs. fresh and I added 1/2 cup thinly
sliced yellow pepper in with the onion.
2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup
sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced
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 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)
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!)
Substitute red
peppers for the green
peppers, or use a colourful mix of
sliced red,
yellow and green
peppers.
Ingredients (Serves 4) 2 poblano
peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked
yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese,
sliced
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).
4 tablespoons butter 1 tablespoon olive oil 2-1/2 pounds
yellow onions, halved lengthwise and
sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 demi baguette,
sliced 10 ounces Gruyere, grated
Sweet and Hot
Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red
pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2
yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
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.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon
yellow mustard
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne
pepper 1 teaspoon salt 1/2 teaspoon black
pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2
yellow onions,
sliced chopped fresh parsley, for garnish
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium
yellow onion, thinly
sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black
pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
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
1 1/2 cups
sliced okra rounds 1 jalapeno, minced 1/2 cup diced red
pepper 1 clove garlic, minced 1 cup
yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and
pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
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
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
I also included fresh, peppery arugula, Roma tomato
slices,
yellow pepperoncini
peppers, provolone cheese, a bit of olive oil mayo, and topped with an olive.
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
extra virgin olive oil, plus more to drizzle 1
yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and
pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
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.
Served alongside Beer Braised Collard Greens, here, and a
slice of cornbread, you've got a hearty, delicious meal: 1 TBSP olive oil 2 TBSP
yellow onion, chopped 1 / 3c green
pepper, chopped -LSB-...]
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4
slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp
pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for
yellow mustard or brown mustard) 6 cups water
One popular way to serve ceviche in many Latin American countries is with thinly
sliced jalapeño
peppers or aji amarillo (
yellow chiles).
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt +
pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne
pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of
yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots chopped
Sliced red and
yellow pepper Homemade barbeque sauce (recipe on future post) Buffalo wing hot sauce Shredded mozzarella and sharp cheddar cheese
-- 1 medium zucchini, chopped — 1 medium
yellow squash, chopped — 1 pack fresh white mushrooms,
sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and
pepper to taste
I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the
sliced vegetables, to up the thyme flavor) and layered the eggplant
slices on top of the tomato base, without overlap, then
peppers, then
yellow squash, then green zucchini and then another loose layer of
peppers.
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
On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini,
yellow squash and red
pepper into very thin
slices, approximately 1 / 16 - inch thick.
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
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups
yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes —
sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
So
sliced sweet onions, green, red, and
yellow peppers
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
ingredients POMODORO: 2 tablespoons olive oil 1 small
yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black
pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to serve)
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 TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium
yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black
pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium
yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black
pepper (to taste)
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
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black
pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2
yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Put patty on butter grilled or toasted bun and top burger with sauteed
yellow onions and sauteed thin
sliced jalapenos or habaneros,
pepper jack cheese or a white cheddar works well and HLPP Hatchanero.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black
pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)