Not exact matches
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
2 tablespoons olive oil 1 large sweet
onion diced 6 mini sweet peppers or 1 large
red pepper
diced 3 cloves of garlic
diced 1 lb ground beef 3
small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet
onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2
small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into
small cubes 2) 2 medium - sized avocados, peeled and cut into
small cubes 3) 1
red onion, peeled and
diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell pepper (I used a
red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
I
diced a
red pepper and
small onion and mixed it with the green chilies.
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and
diced), and 1/2 of a
small red onion (thinly sliced).
olive oil 1
small onion,
diced 1
small red bell pepper,
diced 1
small green bell pepper,
diced 3 cloves garlic, minced 2 Tbsp.
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 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4
red onion, cut into a
small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
for Salsa Fresco 500g tomatoes (
diced) 1
small onion (
diced)-- in this case optional 1
red bell pepper and 1 yellow bell pepper (deseeded and
diced) 2
small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
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
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium
onion, chopped (1 cup) 1 medium
red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups
small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
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 head of broccoli cut into
small florets 1 head of cauliflower cut into
small florets 1
small red onion finely
diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real bacon bits
1
small onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced (I used a
red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
1 tablespoon olive oil 1
small yellow
onion,
small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup
small -
diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon
red wine vinegar sea salt & ground black pepper, to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion,
diced 2
small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and
diced into medium -
small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
2 tbsp olive oil 1 medium yellow
onion,
diced 1
red pepper,
diced (without seeds) 1
small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white
onions - chopped into
small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1
small onion,
diced 6 garlic cloves, minced 2 bay leaves pinch
red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied
red wine 2 (796 mL) cans organic
diced tomatoes (or 12 - 15
diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup
onions,
diced small 1 large
red bell pepper, cored, seeded & cut into thin strips 1 large green bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
3 cups mixed shredded kale &
red cabbage 1 carrot cut into very
small matchstick size pieces 2 tbsp
diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
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
soup: 2 - 3 carrots, washed, peeled &
diced 2 celery stalks,
diced 1
small onion,
diced 2 garlic cloves, minced meat of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used
Red Boat) 1 TBL oil, olive oil or grapeseed
Ingredients - 2 tablespoons of cooking oil - 1
small onion, chopped - 1
red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast,
diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (
red or white),
diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium
red bell pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
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
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green)
onions for garnish 3 teaspoons rice flour for thickening (optional)
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1
small purple
onion,
diced 1 green bell pepper, stemmed, seeded and
diced 1
red bell pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber,
diced in
small pieces 1
small tomato,
diced in
small pieces 1
small red onion,
diced in
small pieces 1/4 cup
red bell pepper,
diced in
small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper
1 medium mango,
diced 1 garlic clove, minced or pushed through a press 1/2
small red onion, finely
diced 1 lime, juiced 1
small canned chipotle pepper, minced * 1 tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh cilantro, roughly chopped (optional)
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2
red onion diced 1/4 - 1/2 white
onion diced 1/2 anaheim pepper
diced 1
small red or orange pepper
diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
* 1 cup
diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped
red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1
small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp
diced onion Salt and pepper 4
small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3
small carrots, finely
diced 2 stalks celery, finely
diced 1
red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
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
Olive oil, as needed 1 large zucchini,
diced small 1 stalk celery, chopped
small 1/2 — 1
red pepper, chopped
small 1/2
onion, chopped
small oregano,
onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
Ingredients: 3 Bell Peppers,
red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1
small Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
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
1/2 cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2
small or 1 medium zucchini,
diced 1
small yellow
onion, finely
diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1 medium
onion,
diced 1
small red bell pepper or poblano pepper,
diced 8 ounces fresh cremini mushrooms, chopped
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup
red or yellow
onions, finely
diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled and
diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black pepper
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow
onion,
diced very
small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of
red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten
coconut oil 1
small onion, finely
diced (1 cup) 1/2 cup finely
diced red bell pepper 1 8 - oz.
1/4
red onion,
diced 4
small cooked sweet potatoes or 3 medium, cut in
small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby greens.
Turkey Chili -------- 2 tsp olive oil 2 lbs lean ground turkey 1 cup chopped
onion 2 cloves garlic, chopped 1 28 oz can
diced tomatoes 1 16 oz can
small red beans 1/2 cup
diced green bell pepper 1/2 cup
diced red bell pepper 1 tbsp chopped jalapeño pepper 2 tsp chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green
onions