In the back, there are more staff
slicing fresh vegetables and fruits in the open air under the shade of the trees.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
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
Whatever
fresh vegetables catch my eye are
sliced and diced, tossed with
fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.
Loaded with
fresh vegetables and herbs, this green grilled cheese is layered with a dairy - free
sliced cheese that still melts and stretches for edible vegan bliss.
Moist and
fresh slice of it really announces all sorts of fruits and
vegetables to come in spring to rejuvenate our souls, minds and bodies after hibernation that was actually preparing state for new growth.
Fusion Tech Meat Slicers produce a perfect
slice thickness for
slicing and cutting into strips
fresh and boneless meat, as well as liver, poultry, fish fillets, and certain fruits and
vegetables.
3 tablespoons
vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon
fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
I love the look of the fish and delicately
sliced vegetables - so
fresh and light!
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
Serve with toasted baguette rounds, pita or
fresh vegetable sticks /
slices / rounds.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups
vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of
fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
1 tablespoon toasted sesame oil (regular
vegetable oil will do, too) 1 red onion, thinly
sliced 1 red bell pepper, thinly
sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato
Fresh black pepper
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 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
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
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 s
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 s
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 s
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
Combine a pre-baked pizza crust with
fresh vegetables, a rich mix of three cheeses, and
sliced chicken for a well - balanced meal that's ready in minutes.
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
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so
slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced
fresh cilantro 1 tablespoon minced
fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon
fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs
vegetable oil for grilling
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced
fresh thyme 1 tablespoon minced
fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped
fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium
vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs
fresh thyme, roughly chopped 2
slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
-- 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 didn't have tomato sauce, but I DID have some
fresh tomatoes from my CSA, so I gave those a rough chop and threw them in a pot with some salt to make sauce while I
sliced the rest of the
vegetables.
Quick stir - fry: In hot wok or large fry pan sauté 1 pkg of stirfry
vegetable (
fresh or frozen) with 1 inch of
sliced fresh gingerroot until almost cooked.
1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh xcatic chiles, stems and seeds removed, chopped or substitute
fresh banana or guero chiles 1 tablespoon
vegetable oil Banana leaves or aluminum foil 4 sprigs
fresh epazote or substitute 1 tablespoon dried epazote
I make a
vegetable stock with onion, garlic, root veggies, celery, dark leafy greens,
fresh oregano,
fresh rosemary, olive oil and
slices of reishi mushroom.
3 - 4 small eggplants —
sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and
sliced lengthwise 1 - 2 onions —
sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other
vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of
fresh herbs — parsley, dill, basil, mint
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon
vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin
slices fresh ginger 4 diagonal - cut thin
slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled
vegetables (such as onions), mango chutney, grated
fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
1 tablespoon
vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon
fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons
vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
The Mango Chicken Jalapeño Sausage can be prepared in a number of ways and added to a variety of dishes, including: whole, accompanied with
fresh vegetables,
sliced to give kick to a kabob or out of the casings as a new twist on gourmet tacos or even chili.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (
fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Enjoy our delicious balsamic and roasted
vegetable salad with fire - roasted corn, roasted sweet peppers, onions, zucchini, squash, and Hass avocado
slices on
fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly
sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of
vegetable broth 1/2 an avocado squeeze of
fresh lemon juice optional: micro greens, to serve
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup
vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
Try:
fresh herbs, toasted nuts or seeds, croutons, crushed Mary's crackers, parsnip (or other
vegetable) crisps, herb oil,
sliced green onions, roasted
vegetables, roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
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)
That's just
sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and
fresh lemon juice, then sizzled in
vegetable oil until caramelized and lightly charred.
4 bone - in pork chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or
vegetable oil, divided use 2 medium onions, thinly
sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups
vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots,
sliced into rings 1/3 cup chopped
fresh cilantro
Salmon and Baby Bok Choy Ramen 6 cups
vegetable stock 1 tbsp minced
fresh ginger 2 garlic cloves, crushed 6 green onions,
sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1
fresh red chili pepper, seeded and
sliced 1 cup bean sprouts salt and pepper
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly
sliced 1/2 small onion, minced 1-1/2 cups chopped
vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon
fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk