Sprinkle with generous pinch of salt and
a small pinch of pepper across skewers.
Season with salt,
a small pinch of pepper, and a dash of Tabasco.
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)
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste • salt and
pepper
2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big
pinch dried thyme Lots
of fresh black
pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
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)
In a
small bowl, combine 1 cup
of tomato sauce, 1/2 teaspoon each
of oregano and basil, a
pinch of salt and
pepper, 1/4 teaspoon each
of garlic powder and onion powder, and a teaspoon
of lemon juice.
real maple syrup zest
of a
small lemon
pinch of salt,
pepper and cayenne, to taste
1 pound kale, washed, stemmed, and cut into
small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt &
pepper 1/2 teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
In a
small mixing bowl, toss the sprouts with the olive oil and a
pinch of salt and
pepper.
small handful
of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2 T smooth peanut butter splash
of hot sauce
pinch of salt and
pepper 1/4 -1 / 3 olive oil, I used 1/4 c
To make the croutons, heat the remaining oil in a
small pan, add the torn bread and a
pinch of ground
pepper and stir it around for 5 - 8 minutes until crisp and the edges are browned.
a
small pinch of salt and
pepper) and sprinkle 1/3
of the onions.
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.
You could add a
small pinch of salt and
pepper or dried Italian herbs to it too.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into
small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh ground
pepper A
pinch cayenne
pepper or red
pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
In a
small blender, combine basil, olive oil, balsamic, a
pinch of salt and fresh cracked
pepper.
In a
small bowl combine corn, red onion, zucchini, red
pepper and a
pinch of salt and
pepper.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1
small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp cayenne
pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Combine the scallions, serrano
pepper, olive oil, and a couple
pinches of salt in a
small saucepan.
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne
pepper 1
small loaf crust bread, sliced
In a
small jar, mix oil and balsamic together with a
pinch of salt &
pepper.
In the
small bowl with the remaining spices, combine 1/2 cup
of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons
of sugar and a
pinch each
of salt and
pepper and pour into the baking dish.
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash
of ground cinnamon and cardamom for savory,
pinch of salt and
pepper Add boiling water to desired consistency, and finish with a bit
of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in
small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
1 acorn squash 1 - 2 tablespoons olive oil, divided 1
small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and
pepper 1/4 -1 / 2 cup or more cashew cream
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.
Winter Couscous Bowl serves 4 1/4 c. pine nuts 1 c. whole wheat couscous 2 c. water, divided 2 T. grape seed oil, divided 1 T. Habanero honey (or regular honey and a
pinch of ground red
pepper) 1 t. salt, divided 1/4 t. cinnamon 2 c. sweet potatoes, peeled and cut into
small cubes 12 oz.
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
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size lemon (juice & zest) 1
small handful
of fresh basil (chopped) a
pinch of sea salt a
pinch of lemon
pepper
Either use ready - prepared salsa or you can make your own using the following: 2 diced tomatoes 1/2
small onion 2 tbsp lime juice
Pinch of salt Sprinkle
of black
pepper 1 tbsp coriander 1/2 tsp chilli flakes (optional and to taste)
- 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.
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black
pepper arugula leaves for garnish
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime
pinch of salt and
pepper 1 teaspoon
of red
pepper flakes or 1 teaspoon Thai chili
peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1
small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Sprinkle with a
small pinch of sea salt and
pepper and gently toss to combine.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2
small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano
pinch of rosemary
pinch of red
pepper flakes 1/2 tsp kosher salt fresh ground
pepper to taste
In a
small bowl, add the mayo, Greek yogurt, vinegar, mustard, celery seed, shallot, and herbs with a healthy
pinch of salt and plenty
of cracked
pepper.
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5
small ones) sprinkle
of salt and
pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a
pinch of rosemary, basil and sage mixed together in a
small bowl and then sprinkled over the tomatoes)
I used this recipe with one
small add - a large
pinch of cayenne
pepper.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced
Pinch of salt 1/2 red bell
pepper, chopped 1/2 green bell
pepper, chopped 1/2 cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black
pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon,
Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a
small food processor with a couple
pinches of salt and a 1/4 teaspoon black
pepper.
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a
pinch of whole sea salt a
small head
of radicchio, chopped 250 g seitan, minced a handful
of fresh parsley, cleaned and finely chopped freshly ground black
pepper, to -LSB-...]
1 tbsp extra virgin olive oil + more for garnish 1
small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black
pepper, to taste
Step 5In a
small bowl, whisk together the mayonnaise, lemon juice, and a
pinch of pepper.
In a
small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice, clove, ginger, black
pepper, and
pinch of sea salt.
In a
small bowl, whisk the oil, vinegar, garlic, and a
pinch each
of salt and
pepper.
Whisk together white or apple cider vinegar, a
pinch of sugar and sea salt, and black
pepper — along with a
small splash
of olive oil.
To make the spicy tomato sauce finely mince 2 cloves
of garlic, finely mince 1
small dried cayenne
pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne
pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea salt, freshly cracked black
pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
Add your remaining
small amount
of cheese, and sprinkle a
pinch of red
pepper flakes and a
pinch of oregano over the top
of everything
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few
pinches fine grain sea salt 1
small bulb
of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a
small bunch
of chives, minced freshly ground black
pepper a
small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2 cup) 1
small yellow squash, diced (about 1/2 cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black
pepper 1/4 tsp dried thyme
pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if n
pinch of red
pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup
small pasta shape
Pinch of kosher salt, if n
Pinch of kosher salt, if needed