Not exact matches
Another kind of
pepper is
small and round, exactly like a
cherry with its stalk.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4
small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1
cherry pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1
small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
2 Red
Peppers 2
small red onions 1 large clove of garlic 8 mini plum tomatoes (or
cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and
pepper to season to taste
Filling: 2 red bell
peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of
cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
In a
small saucepan, mix the sour
cherries with the red wine, sugar,
pepper and thyme.
Persian Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs
cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4 roma tomatoes 1
small package mint, or about 8 stems 1 bunch parsley 2 stems basil leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne
pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white
pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne
pepper, to taste 1
small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or
cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2
small red onions, diced 2 cups
cherry tomatoes, chopped 1 avocado, diced 1 red bell
pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple
small spoons of mustard
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6
small spelt - semolina tart shells;
small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of
cherries from my sister's tree.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black
pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell
pepper, stem and seeds removed, cut in1 1/2 - inch squares 1
small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
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
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell
pepper, chopped (I used yellow) 1
small zucchini, chopped 3/4 cup
cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple of pinches of salt and
pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup
cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell
pepper, diced 4 large leaves of fresh basil, chiffonaded
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell
pepper, chopped 1 cup (about 6 ounces)
cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4
small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black
pepper 1 sprig oregano, leaves minced
4 teaspoons extra virgin olive oil, divided 1 1/2 cups
small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black
pepper to taste
10 chicken breast tenders, cooked and torn into
small pieces 1/2 cup sliced green onions 1 cup seeded
cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red
pepper, cut into
small strips)
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black
pepper4 tablespoons olive oil, divided1 1/4 cups
cherry tomatoes, halved2 tablespoons mayonnaise4
small baguettes, sliced in half and toasted6 to 8 lettuce leavessalt and
pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce,
pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.
4 cups of grape or
cherry tomatoes 4 tablespoons fresh basil 1
small red onion Olive oil Salt and
pepper Parmesan cheese
Cut bell
peppers into
small pieces, halve
cherry tomatoes and slice thinly cucumber and onion.
In a
small bowl, lightly mix the red onion,
cherry tomatoes, English cucumbers, salt,
pepper, lemon juice, and oil.
For the
peppers: 6 - 8 large
peppers (poblano, banana
peppers, etc.) 1 tbsp neutral oil 1
small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and
cherries) zest of one orange
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground
pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced
small 1 cup
cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground
pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño
pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
During the
pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and yellow bells; deep - red
cherry peppers; large tomato
peppers from pale yellow and pale green to darkest red; green and scarlet
peppers like Anaheims and New Mexicans; yellow Hungarian wax
peppers; long curved red and green
peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and
small, thin, pointed dark green and red
peppers as flaming hot as those from Thailand.
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1
small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne
pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup
cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Salsa: 1 cup fresh corn kernels cut from a cob or defrosted frozen corn 1 cup chopped
cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño
pepper, stemmed, seeded, finely chopped 1
small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black
pepper
dried cranberries (or
cherries, currants, or other
small tart fruit) walnuts, pepitas brie or asiago or whatever you you want cracked
pepper
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black
pepper 1 cup
small dark lentils (such as Puy or Castelluccio), rinsed 3
small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12
cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
Naan (or Nan) bread, fresh
small mozzarella balls, olive oil, fresh shredded parmesan cheese, ricotta cheese, teardrop or
cherry tomatoes, garlic powder, and ground black
pepper.
cherry, grape, or
small Roma tomatoes, halved whole cloves of garlic, unpeeled extra virgin olive oil salt and freshly ground black
pepper fresh herbs (optional)
Think hardboiled eggs, cottage cheese, cheese & crackers, trail mix, edamame, hummus with pita bread, turkey and cheese roll - ups... Veggies: Sliced cucumbers,
cherry tomatoes (technically fruit but who's counting),
small bell
peppers with seeds removed... Fruit: Grapes, strawberries, blueberries, fresh pineapple wedges, melon, banana chips, prunes, dried apricots... Grains: Mini pretzels, homemade muffins, whole - wheat crackers, mini bagels with jam.
1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell
pepper, seeds discarded and sliced thin 1 cup of broccoli florets 1/2 cup of
cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2
small cucumbers, peeled and chopped 1
small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
In a
small sauce pan set over medium heat, add dried Montmorency tart
cherries, shallot, vinegar, Montmorency tart
cherry juice, raw sugar, ginger and
pepper.
Dressing In a
small bowl, whisk together Montmorency tart
cherry juice, vinegar, mustard, coriander seeds, honey, olive oil, and salt /
pepper.
2 filets of salmon (1/2 pound each) 2 heads of boston lettuce or 1 box of mixed baby greens 4 radishes 1/2 pint of
cherry tomatoes 1 cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of
small sweet
peppers Olive oil Sea salt Grapeseed oil / Butter 1/2 cup of soy - free veganaise 1/2 red onion, minced 1 bunch of dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1
small - medium yellow squash, diced 1
small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of
cherry tomatoes, halved 1 jalapeno, minced large handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black
pepper to taste
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3
small red cabbage 1 - 2 yellow bell
peppers 2 - 3 cups
cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2 TBSP black sesame seeds (optional) Spicy Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
My super-secret lunch weapon is a can of sardines, a red bell
pepper cut into strips, a cucumber cut into coins, and a
small handful of fresh blueberries or
cherries.
-- 1 cucumber — sea salt & freshly ground black
pepper — 1 block of feta cheese cut into
small rectangles — pitted kalamata olives, halved —
cherry tomatoes halved (or grape tomatoes)-- 2 tablespoons extra virgin olive oil — red wine or balsamic vinegar — herbs to taste, fresh or dried: oregano, thyme, basil
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2
small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and
pepper to taste 1 head of red or green leaf lettuce or 6 - 8 cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup
cherry tomatoes) 1 cup hazelnuts
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1
small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup
cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black
pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1
small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into
small cubes 1 medium yellow squash, sliced into
small cubes 1 medium red
pepper, sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red
pepper flakes (or more depending on level of desired spiciness)
olive oil, divided 2 pints
cherry tomatoes 2 green bell
peppers, diced 2 cups diced yellow onions (about 1.5
small onions or 1 large onion) 1 cup canned diced tomatoes 2 garlic cloves 1/3 cup pimento stuffed green olives, roughly chopped 1/2 cup green peas 2 tsp.
chicken 2 pints
cherry tomatoes 2 green bell
peppers 1 large onion 1
small jar pimento stuffed green olives 1
small bag frozen green peas paprika saffron bay leaf white rice 1 quart chicken broth 16 oz.
1 block frozen puff pasty, defrosted according to directions 1
small bunch basil, finely chopped 6 or 7
cherry or grape tomatoes, finely chopped 1 garlic clove, finely chopped salt and
pepper to taste Splash of extra virgin olive oil