One 3 1/2 -5-pound tri-tip roast 1 tablespoon salt 1 tablespoon chile powder 1
tablespoon crushed black pepper 1 tablespoon cumin 1 tablespoon mustard 1 tablespoon garlic powder
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves,
crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1
tablespoon freshly ground
black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves,
crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1
tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground
black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
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 & r
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 & r
black beans, drained & rinsed
3 +
tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1
tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon
crushed red
pepper flakes 1 teaspoon cumin seeds,
crushed 1 teaspoon coriander seeds,
crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can
crushed tomatoes 1
tablespoons garam masala
FOR THE LAMB SAUCE 1 large onion, diced 1
tablespoon olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon
black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can
crushed tomatoes
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon
black pepper 2
tablespoons chopped oregano 2
tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic,
crushed Salt and
pepper to taste
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon
crushed red
pepper flakes 1/4 teaspoon fresh ground
black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell
peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3
tablespoons minced fresh cilantro
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground,
black pepper pinch of cayenne (optional) 1 (28 ounce) cans
crushed tomatoes, don't drain
For the Sloppy Joe: 1
tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1
tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme 1
tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon
crushed red
pepper flakes 1/8 teaspoon cinnamon Several dashes fresh
black pepper 14 oz can
crushed tomatoes 2
tablespoon pure maple syrup 1
tablespoon fresh lime juice 2 teaspoons yellow mustard
1
tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell
pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2
tablespoons minced lemongrass 1
tablespoon minced ginger 1/2 teaspoon
crushed red
pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2
tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh
black pepper
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose flour salt and freshly ground
black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
In a small dish, combine 2
tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and
crushed rosemary leaves, 1/2 teaspoon each of rubbed sage,
black pepper and sea salt.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly
crushed 1
tablespoon olive oil 1/2 teaspoon salt 3
tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3
tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3
tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground
black pepper 4 eggs, separated
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and
crushed 1
tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon
black pepper 1
tablespoon olive oil 2
tablespoons chopped cilantro 1/3 cup finely chopped red onion
Ingredients: Prep Time: 15 mins Cook Time: 20 mins Serves 4 1 box (16 ounces) pasta, penne 1 pound extra large shrimp, peeled and deveined 1/2 cup and 2
tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces)
crushed tomatoes 1/2 teaspoon
black pepper 1
tablespoon honey 3 oz crumbled feta cheese
About 250 / 300gr of chestnut mushrooms — these are my favourite but any mushrooms of your choice will work 1 clove of garlic -
crushed 1
tablespoon of olive oil a generous splash of tamari sauce 2
tablespoons of thyme leaves a sprinkle of
black pepper
15 to 20 chiltepíns,
crushed 1 cup red New Mexican chile powder 1
tablespoon chile seeds (from chiltepíns or other chiles) 1 pound ground lean pork 1/4 teaspoon salt 1/4 teaspoon freshly ground
black pepper 1/2 teaspoon Mexican oregano 3
tablespoons white vinegar 4 cloves garlic, minced 1/2 teaspoon ground cloves
1/2 yellow onion, chopped 2 stalks celery, chopped 1/2 teaspoon kosher salt 1/2 teaspoon
black pepper 1 1/2 teaspoons
crushed rosemary, divided 1
tablespoon unsalted butter 1
tablespoon all - purpose flour 1/2 cup chicken stock (see below) 1/2 to 3/4 cup half - and - half Kosher salt and
black pepper to taste
3 to 4
tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1
tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons
black sesame seeds 1 teaspoon Sichuan (sansho or fagara)
pepper (available by mail order), or substitute equal amounts of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger
3 cups prepared stuffing mix 1 cup apple cider 2
tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried
crushed rosemary 1
tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked
black pepper
2
tablespoons crushed black peppercorns 1
tablespoons powdered cardamom 1
tablespoon powdered mace 1
tablespoon powdered ginger 1 teaspoon hot red chile powder 1 teaspoon fennel seed,
crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon
crushed malagueta
pepper 2 teaspoons powdered galangal 4 whole cloves,
crushed 1
tablespoon turmeric 2
tablespoons crushed dried lavender 2
tablespoons crushed dried rose buds
24 ounces shelled prawns (defrosted if frozen) 1/3 cup olive oil 3
tablespoons lemon juice 3 cloves garlic,
crushed 1 1/2 teaspoons finely chopped thyme 6 - 7 medium plum tomatoes, seeded and finely chopped 10 ounces feta cheese, crumbled 3/4 teaspoon
black pepper
1
tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2
tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and
crushed, or substitute other small, hot dried chiles Freshly ground
black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying
ingredients PORK CHOPS WITH SAUSAGE AND
PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to
PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces)
crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini
peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to
peppers (sliced, about 3/4 cup) 1
tablespoon fresh oregano (leaves only, roughly chopped) 3
tablespoons honey 2
tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground
black pepper (to taste)
ingredients POMODORO: 2
tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano
crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground
black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2
tablespoons good olive oil 1
tablespoon kosher salt 1 1/2 teaspoons freshly ground
black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2
tablespoons unsalted butter 1/4 teaspoon
crushed red
pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
6 small Red Bliss potatoes about 2 - inches in diameter Salted water 2
tablespoons Dijon - style mustard 3
tablespoons olive oil 1 green onion, finely chopped 1
tablespoon chopped fresh rosemary 2 cloves garlic,
crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and
black pepper, to taste
Sea salt 2 medium eggplants, cut into 1/2 - inch cubes 3
tablespoons olive oil 3 garlic cloves, minced 1/4 teaspoon
crushed red
pepper One 28 - ounce can
crushed tomatoes 1
tablespoon brown sugar Freshly ground
black pepper 1 pound rigatoni (or gluten - free pasta) Balsamic vinegar for drizzling 1/4 cup fresh basil Rockin» Ricotta
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8
tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2
tablespoons hot sauce 2
tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (
crushed) Kosher salt and freshly ground
black pepper (to taste)
2
tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon
crushed red
pepper 1 28 - ounce can
crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh
black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves,
crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2
tablespoons lemon juice 1/2 teaspoon salt Ground
black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
2
tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1
tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can
crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1
tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground
black peppers 1/2 cup cilantro, chopped
1/2 cup sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon
crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon
pepper (I use white to prevent
black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1
tablespoon dried parsley flakes or 3
tablespoons fresh minced parsley
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves,
crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground
black pepper 2
tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Grillin» Shake 6
tablespoons kosher salt 3
tablespoons coarsely ground
black pepper 1
tablespoon onion flakes, lightly ground 1
tablespoon granulated garlic 1/2 teaspoon
crushed red
pepper 1
tablespoon coriander seeds, lightly ground 1 teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
3
tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground
black pepper 3
tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic,
crushed 1 handful of fresh parsley or 2
tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3
tablespoon apple cider vinegar
3 - 4 cups cooked elbow macaroni 2
tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2
tablespoons minced Italian parsley 2
tablespoons minced fresh basil 1
tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground
black pepper A dash each:
Crushed red
pepper Aleppo
pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2
tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2
tablespoons) 1
tablespoon dried oregano 1 teaspoon dried rosemary,
crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2
tablespoons olive oil 1
tablespoon sea salt 1-1/2 teaspoons
black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2
tablespoons butter 1/4 teaspoon
crushed red
pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried
crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Seasoning Rub 1/3 cup light brown sugar — packed 1
tablespoon chili powder 1
tablespoon Hungarian (sweet) paprika 1
tablespoon Kosher or sea salt 2 teaspoons ground
black pepper 2 teaspoons dried oregano —
crushed 2 teaspoons dried thyme —
crushed
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground
black pepper 1 cup canned
crushed tomatoes (BPA - free brand) 2
tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2
tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2
tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon
crushed red
pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground
black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
1/2 cauliflower head — a big one 1 cup pecan halves 1/3 cup extra virgin olive oil 1 garlic clove,
crushed 1
tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon
black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2
tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2
tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2
tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can
crushed tomatoes 2 cans of beans - I used
black and kidney but any are fine!
* 3
tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic,
crushed * 1 red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground
black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
1/2 butternut squash Kosher salt and freshly ground
black pepper 3
tablespoons whole star anise 3/4 teaspoon
crushed red
pepper flakes 2
tablespoons olive oil 1 pound large shrimp, peeled and deveined
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic,
crushed 1
tablespoon red wine vinegar (or more to taste) 1
tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground
black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground
black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups
crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (
crushed) Kosher salt and freshly ground
black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1
tablespoon lemon juice 1/4 teaspoon cayenne 2
tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2
tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground
black pepper (to taste)