Serve with «sweated» onion pieces, green and red and yellow
sweet bell peppers cut in chunks and par - boiled for 3 minutes, then sautéed lightly and quickly in a mix of very hot — but not so hot as to burn — corn oil and real butter, before baking with the meatballs.
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red
bell pepper, deseeded and
cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce
sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
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
Cut red - skinned
sweet potatoes (or yams), eggplants, tomatoes, and a red
bell pepper into 1 - inch chunks.
Cut red - skinned
sweet potatoes (or yams), eggplants, tomatoes, and red
bell pepper into 1 - inch chunks.
6 - 7oz salmon filet,
cut in half 6 cups salad greens 1/4 cup each diced asparagus,
sweet red
bell pepper,
sweet yellow
bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small
sweet onion, chopped (1 cup) 1 medium green or red
bell pepper, chopped (1 cup) 1 jalapeno chile
pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels
cut from 2 ears fresh
sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
6 - 7 medium russet potatoes, scrubbed and
cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium yellow onion, chopped 1 cup finely chopped
sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
1 large butternut squash, peeled, seeded and
cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and
cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and
cut into 1 - inch long slices 2 serrano
peppers, seeded and
cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
I julienned yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama,
sweet baby
bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground
pepper 2 medium red
bell peppers,
cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons
sweet paprika 3/4 teaspoon crushed red
pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
1 large butternut squash, peeled, seeded and
cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and
cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red
bell pepper, seeded and
cut into 1 - inch long slices 2 serrano
peppers, seeded and
cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
3 tbsp olive oil 2 tsp
sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other
cuts such as brisket or chuck are great as well), trimmed and
cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red
pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red
bell peppers,
cut into strips 1 large onion,
cut into strips 600 g (1.3 lb) piece of celeriac,
cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black
pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst,
sweet or spicy Italian),
cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black
pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green
bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and
cut into quarters
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken,
cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red
bell pepper, seeded and diced 1 green
bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed,
cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
While that's happening, I
cut up a big eggplant into chunks, 1/2 of a
sweet onion and a red
bell pepper and roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.
Ingredients 8 oz Fettuccine 3 slices bacon,
cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red
bell pepper, seeded and chopped Freshly ground black
pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6
sweet basil leaves,
cut in a chiffonade
Don't mistake these fire roasted
peppers for ordinary
bell peppers: Their
sweet, subtly smoky flavor adds a zing to cold
cut sandwiches (hey, muffaletta!)
for the salad 2
sweet potatos — peeled and
cut into 1 - inch cubes 2 tablespoons olive oil sea salt and
pepper 1 bunch kale —
cut into bite - size pieces 1 red
bell pepper — sliced 1/3 cup slivered almonds
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb
sweet italian sausage, casing removed and meat
cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly sliced 1 red
bell pepper, chopped 1 sm red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black
pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
4 red beets, 1 - inch diced cubes 1 purple
bell pepper,
cut into strips 2 japanese
sweet potatoes, 1 - inch diced cubes 1 tablespoon olive oil salt and
pepper to taste 1 bunch kale, rough chop 3 carrots, peeled and grated into long strips
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red
bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade
cut 2 oz.
1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1
bell pepper, seeded and
cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small
sweet potato, cooked and chopped 2...
I julienned yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama,
sweet baby
bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
2 medium potatoes, peeled (if desired) and
cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup diced
sweet onion 1/2 cup diced celery 1/2 small red
bell pepper, finely diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black
pepper
4
sweet potatoes,
cut lengthwise 1 lb ground beef (grass - fed if possible) 1 red
bell pepper, diced 1 Tablespoon Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt Additional salt and
pepper to taste fresh lettuce, shredded (optional) Avocado, chopped (optional) Tomatoes, chopped (optional) Salsa (optional) Cilantro (optional)
Wash and
cut the potatoes, brussels sprouts and
sweet bell peppers.
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely chopped 2 teaspoon red curry paste sea salt, to taste Juice of one lime 1/2 tablespoon coconut oil 1 tablespoon coconut nectar, yacon syrup or 2 - 4 drops of plain or lemon stevia to taste 1 cup coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2 red onion, chopped 1 red
bell pepper, chopped 1
sweet potato, peeled Basil,
cut into thin strips
Some people like to add
cut up onions or
sweet bell peppers to add a little more interest to the dish.
Unrefined, cold - pressed extra-virgin olive oil Sea salt Freshly ground black
pepper to taste 2
sweet bell peppers,
cut in half, cored and halves
cut in half 2 medium zucchini, trimmed and sliced lengthwise in half or into thirds 1 medium eggplant, trimmed and sliced crosswise into 1/2 - inch slices 1 red onion,
cut cross-wise into 1/4 - inch slices
Prep: 30 minutes Makes: 6 - 8 servings 1/2 cup teriyaki sauce 1/2 cup honey 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 2 red
bell peppers cut into 2 inch thick pieces 1 large
sweet onion,
Add a tablespoon of finely chopped
sweet red
bell pepper (always
cut peppers working from skin side to flesh so as not to have bitter
peppers).