Not exact matches
Add
chopped sun - dried tomatoes and 2
tablespoons of olive oil, drained from
sun - dried tomatoes, to a large skillet, on medium - low heat.
1 Round Brie or Camembert cheese (170g) 2
tablespoons of
sun - dried tomatoes in oil,
chopped 1 clove of garlic minced 1 teaspoon of
chopped parsley
Heat a large skillet on medium heat, add 2
tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of
chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.
Heat
sun - dried tomatoes (cut them) in 2
tablespoons of olive oil and
chopped garlic on medium heat.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup
sun dried tomato — soaked for 2 hours, drained, and
chopped 2
tablespoons olive oil 1
tablespoon white onion (optional)-- minced 1
tablespoon fresh oregano — minced 1
tablespoon fresh basil — minced 1
tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
4 ounces
sun - dried tomatoes 2
tablespoons chopped fresh basil 2
tablespoons chopped fresh parsley 1
tablespoon chopped garlic 1/4 cup
chopped pine nuts 3
tablespoons chopped onion 1/4 cup balsamic vinegar 1
tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2
tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed
sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2
tablespoons finely
chopped, fresh, flat - leaf parsley for garnish
1/2 cauliflower head 1/4 cup
chopped pecans 1/2
tablespoon butter 3 bacon slices 1 small onion 1/4 cup sun - dried tomatoes, oil - packed — chopped 1/4 cup chopped parsley 1 Tablespoon beef bouillon concentrate 1 tablespoon Worcestershire sauce 1/2 teasp
tablespoon butter 3 bacon slices 1 small onion 1/4 cup
sun - dried tomatoes, oil - packed —
chopped 1/4 cup
chopped parsley 1
Tablespoon beef bouillon concentrate 1 tablespoon Worcestershire sauce 1/2 teasp
Tablespoon beef bouillon concentrate 1
tablespoon Worcestershire sauce 1/2 teasp
tablespoon Worcestershire sauce 1/2 teaspoon pepper
* 8 Yukon gold potatoes * 3
Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3
Tablespoons Mirasol
sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise *
chopped olives
1 1/2
tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon dried Mexican oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chipotle chili powder 1 teaspoon chili powder 2 1/2
tablespoons sun - dried tomatoes, finely
chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
1/2 cauliflower head 1/4 cup
chopped pecans 1/2
tablespoon butter 3 bacon slices 1 small onion 1/4 cup
sun - dried tomatoes, oil - packed —
chopped 1/4 cup
chopped parsley
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely
chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely
chopped fresh basil 5 slices prosciutto, thinly sliced, finely
chopped 1/2 cup
chopped artichoke hearts (packed in water) 1
tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8
tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4
tablespoons olive oil Salt and pepper to taste 1
tablespoon fresh thyme,
chopped 1 pound organic chanterelle mushrooms, cleaned 1/2 cup red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6
sun - dried tomatoes 1
tablespoon fresh parsley,
chopped 1/4 teaspoon red chile flakes (optional)
PASTA 3/4 lb linguine of choice 2
tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly
chopped or mashed (see headnote for
sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2
tablespoons freshly squeezed lemon juice 2
tablespoons nutritional yeast 1 - 2 teaspoons salt about 6
tablespoons purified water 1 cup of
chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of
chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
2 cups rolled oats 1 cup puffed millet of quinoa 1/3 cup raw pumpkin seeds 1/3 cup raw sunflower seeds 1/4 cup organic,
sun - dried goji berries (optional) 1/4 cup of dried un-sweetened coconut strips 3
tablespoons chopped raw almonds 1/4 cup organic raisins 3
tablespoons chia seeds or wheat germ 1 - 2
tablespoons of ground cinnamon / nutmeg (to taste)
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can chickpeas, drained and rinsed 2/3 cup
chopped sun - dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2
tablespoons capers, rinsed 3 - 4
tablespoons chopped fresh basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.
Tomato Sauce 1 cup
sun dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly
chopped 1/8 small onion —
chopped 1
tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon sea salt pinch of chili pepper flakes (optional)
Ingredients For the sausage 1
tablespoon olive oil 1/2 medium yellow onion, finely
chopped 1 clove garlic, minced 1/2 pound ground turkey 1 teaspoon dried oregano, crumbled 1 teaspoon fennel seeds 1 teaspoon dried basil 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1/2 teaspoon sea salt For the muffins 2 cups broccoli, finely
chopped 1 cup shredded cheddar cheese 1/4 cup
sun - dried tomatoes (soaked in oil), finely
chopped 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon sea salt 8 large eggs 1
tablespoon chives Directions Information Category.
Add
chopped sun - dried tomatoes and 2
tablespoons of olive oil (drained from
sun - dried tomatoes or just use regular olive oil) to a large skillet, on medium - low heat.
2 cups rolled oats 1 cup puffed millet of quinoa 1/3 cup raw pumpkin seeds 1/3 cup raw sunflower seeds 1/4 cup organic,
sun - dried goji berries (optional) 1/4 cup of dried un-sweetened coconut strips 3
tablespoons chopped raw almonds 1/4 cup organic raisins 3
tablespoons chia seeds or wheat germ 1 - 2
tablespoons of ground cinnamon / nutmeg (to taste)
2 large yellow squash 1 garlic clove, grated 2 scallions, minced 1 celery stalk,
chopped 1/2 cup minced
sun - dried tomatoes in olive oil 2
tablespoons sun - dried tomato oil (from the jar) 5 sage leaves, minced 1/4 cup jarred deli pepper rings, minced