Ingredients: 2 cups cooked chicken or turkey 1/4 cup chopped onion 1
small green pepper, chopped 4 to 6 oz fresh chopped mushrooms 2 tbsp oil or butter 1/4 tsp black pepper 2 tbsp cornstarch (yes, it's a starch, but at only 7 grams per tbsp — and double the thickening power of flour — it'll work just fine here!)
can crushed tomatoes 1 can or bottle of beer 1 cup water or vegetable broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice of 1 lime 1 can black beans, rinsed and drained 1 cup cilantro, chopped 1 small (or 1/2 large) red onion, diced 1
small green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
2 Jalapeno peppers (I used 5
smaller green peppers instead of two large ones, because that's what I had)
Not exact matches
While the corn is roasting; slice the tomatoes, red
pepper, red onion and
green jalapeño into really
small cubes, removing the seedy parts of the
peppers first.
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)
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If you need a
smaller batch — I would probably break it down like this: For every package of sausage links I would use (1)
green pepper, (2) of red, yellow and orange; If the
peppers are huge, then I would half the quantity.
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
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1
small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black
pepper, to taste 3 Tablespoons Fino sherry
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red
pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed,
green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or
green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black
pepper to taste Pinch of cayenne
pepper (optional)
-2 medium beets, peeled and cut into paper thin slices -1
small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro
greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
250g (about 1 / 2 lb or 4
small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black
pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French
green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
3 pounds
small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon
pepper 1/4 cup
green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
Slice the
green onions, and chop the apple,
pepper, and celery into
small 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
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with
green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone
small bottle liquid smokegarlic salt to tastesalt /
pepper to taste the last 20 min.
People who sell Sonoran hot dogs are called dogueros, who often serve them accompanied by grilled, roasted or fried chiles gueros, a
small, mild
pepper with a pale yellow -
green hue.
1
small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3
green Thai, serrano, or cayenne chile
peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2
green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
I diced a red
pepper and
small onion and mixed it with the
green chilies.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black
pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Here's my version: 32 oz defrosted hash browns 1 samll chopped
green pepper 1
small chopped onion 1 can EACH cream of potato and cream of celery soup 12 oz sour cream or plain yogurt Mix all together and bake covered for 1 hour
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 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2
small onions, chopped * 2 red bell
peppers (or rough equivalent in mini bell
peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or
green Jalapeno
pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and
pepper to taste
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.
carrots, pumpkin, sweet potato,
green tops of spring onions, chives, sage, oregano, tomatoes,
small celeriac plus a few stalks,
small long red chilli, salt, fresh ground black
pepper, 1 whole star anise, teaspoon of turmeric.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white +
green parts roughly chopped 2
small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste)
pepper 1/4 cup of extra virgin olive oil
3 cups butternut squash, cubed 2 cups
green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch of chili
pepper flakes (I used bird's eye chili flakes, which is hotter than regular red
pepper flakes.
In a
small bowl, combine the
green chiles, chili powder, oregano, cumin, garlic powder, salt and
pepper.
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
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or
green Thai curry paste, 2 t salt (to taste), 1/2 t
pepper, plus other optional spices: 2 t turmeric, 1/2 t red
pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Cut the pineapple into
small pieces and mix together with the reserved red onion,
pepper,
green chilli and lime juice.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1
small - medium bunch parsley, very finely chopped 3 - 4
green onions (both the
green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black
pepper
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
* about 1 pound zucchini, cut into
small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or
green bell
pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
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
3 medium sweet potatoes a drizzle of olive oil 5 - 6 mustard
green leaves 1
small leek, diced 2 cloves of garlic, diced I cup of cannellini beans (canned or cooked, drained) salt +
pepper
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
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
3/4 cup French
green lentils 1/2 of a
small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground
pepper Frisée lettuce for serving
This
small, round
pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange,
green and red.
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.
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.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are
small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground
pepper 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
Other odds and ends — all in very
small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar),
green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red
peppers, and half of a veggie burger made with black beans and corn.
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can chopped
green chilies, do not drain 1 jalapeno chili
pepper, seeded and finely chopped 1 red bell
pepper, cored, seeded and finely chopped 1
green bell
pepper, cored, seeded and finely chopped 1
small red onion, finely chopped 2 - 3 stalks celery, finely chopped 1 bunch cilantro leaves, finely chopped 1 - 2 avocados, chopped (optional)
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful
green beans, cut into pieces / Basil leaves / Olive oil / Salt &
pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
We went with the light mayo route, with just a squeeze of lemon juice, a pinch of salt and
pepper, and a
small dose of
green onion tops sprinkled on top.
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.