1 large sheet of Lavash (I had to cut mine to fit a 15 x 10 inch baking sheet) 1 tablespoon olive oil 1 large tomato, sliced thinly 1/4 of
a small red onion sliced vertically (thin!)
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)
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
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2
red onions, thinly
sliced 500g 4
small potatoes (I use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, 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
oil from jar 1/2
small onion,
sliced (1/2 cup) 1 jarred roasted
red pepper, drained and cut into strips (1/4 cup) 1/2 tsp.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1
small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
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
1) Peel and
slice the
onions thinly 2) De-seed
red bell pepper and cut into
small cubes 3) Saute
red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed
red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
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).
* 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
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl
onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or
small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
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.
For the pintos: 2 teaspoons olive oil 1
small onion, thinly
sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch
red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
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
2 cups pineapple cut into
small chunky wedges 1/2
small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2
small red onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
5 lbs fresh fava beans, blanched and double shelled 1 large roasted
red pepper, chopped 1
small red onion,
sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp
red wine vinegar Salt & pepper to taste
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
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
1 teaspoon olive oil
Small red onion, in thinly
sliced half moons 1/2 lb cremini mushrooms,
sliced 2 cloves garlic, minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra basil for garnish
But in my family we used to add to potatoes
red onion.When potatoes are in oven put
sliced onion a
small bowl with lemon juice for 15 minutes, then add to baked potatoes.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1
onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped —
small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
Add a
slice of
red pepper + a
small spoonful of the caramelized
onions.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2
Red Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped
small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2
small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon
red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and
sliced
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.
1/2
onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish
red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
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).
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.
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1
small red onion, halved and thinly
sliced 1 green bell pepper, finely
sliced in short strips 1 long
red chilli, finely
sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
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
Filling (adapted from Raw Food / Real World) 3 medium
onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1
small red chili pepper
Autumn Filling coconut oil or olive oil for frying 1
small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1
small sweet potato, thinly
sliced 1
small romanesco, cut into
smaller pieces 6 brown mushrooms,
sliced 3
small kale leaves, stems removed and chopped 1/2 lemon, juice
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and
sliced lengthwise 1
small red onion,
sliced 1
red bell pepper, deseeded and
sliced lengthwise 1 green bell pepper, deseeded and
sliced lengthwise 1 yellow bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
24
small red potatoes, 1 - 2 inch diameter, not peeled green beans, about a quart, or to taste 15 cherry tomatoes, seeded, halved, to taste 1/2 cup
sliced red onion arugula, a handful, to taste, torn into bite - size
Put the
sliced red onion in a
small bowl and stir in the lime juice.
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1
red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium
red onion, halved and thinly
sliced, rings separated 1 cup
small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
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...
1 Tablespoon olive oil 1
small onion, chopped 1 rib celery, optional 4 - 6 cloves garlic chopped 1 1/2 cups white wine 28 oz (3 1/2 cups) crushed tomatoes (or tomato sauce) 1/2 teaspoon crushed
red pepper 2 - 3 shakes of worcestershire sauce 1/2 teaspoon dried oregano 2
slices lemon 1 lb.
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
1/4 c olive oil + 1 lb (3
small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium
onion + 4 thinly
sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp
red wine vinegar + 1 tsp dried oregano + 1
small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
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
1
small red onion,
sliced 1
small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet
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
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
3 — 4
small broccoli heads, stems cut to about 2 ″ and julienned 1
small red apple, cut into
slices about the same size as the broccoli 1/2 cup dried cranberries 1/2
small red onion,
sliced 1/2 cup
sliced almonds
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional