2 1/2 cups baby peas (substitute frozen organic if you make this out of season) 1/2
tablespoon olive oil + 1/4 cup extra virgin olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint leaves Zest of 1 Meyer lemon (or substitute a regular lemon) 4 - 6 tablespoons lemon juice 1/2 cup grated pecorino cheese + pecorino shavings for garnish
2 cups raw cashews 8 medium carrots 1/2
tablespoon olive oil + 1 tablespoon 1/2 tablespoon butter 2 - 3 garlic cloves, smashed, skins removed and minced 1 tablespoon chopped fresh tarragon Salt and pepper to taste 1 tablespoon white wine vinegar
Place 1
tablespoon olive oil + shallots in medium skillet and place over medium heat.
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch of salt • juice from one small lemon • 2
tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
2
Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
2 (8 - oz) blocks tempeh, cubed 3
tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
12 dry sea scallops + 1/2 teaspoon salt, divided + 1/4 teaspoon pepper + 3
tablespoons olive oil + 4 cups snow peas + 1 lemon wedge, juiced + 1 teaspoon lemon zest in strips = Seared Scallops With Snow Peas
Not exact matches
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut
oil or palm shortening or
olive oil 2 eggs 1/4 cup
+ 2
tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup
+ 2
tablespoons cool water 1/4 cup
+ 2
tablespoons unsweetened lite coconut milk 6
tablespoons extra virgin coconut
oil, ghee, palm shortening or
olive oil or a combination of two of these
4 cups chicken broth or two 14.5 - ounce cans
+ 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin
olive oil 1 large white onion, minced (I used my mini chopper) 2
tablespoons extra virgin
olive oil
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin
Olive Oil Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
Add the beans along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth
+ 3 1/2 cups water), and remaining 4
tablespoons of
olive oil.
* 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
Place chickpeas on a rimmed baking sheet and toss with 1
tablespoon lemon juice, the
olive oil, salt
+ pepper until well coated.
4
tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked
+ cooled brown rice 2 1/2
tablespoons low sodium soy sauce 1
tablespoon toasted sesame
oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced
< 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.
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch pepper 1/4 cup
+ 2
tablespoons extra virgin
olive oil 1/4 cup salted pistachio nutmeats
6
tablespoons unsalted butter, melted and cooled
+ 1
tablespoon for brushing the dough and greasing the pan (* you can also use a neutral vegetable
oil spray to coat the pan, but don't use
olive oil)
Sofrito 4
+ tablespoons Spanish extra virgin
olive oil 1 cup onions, diced small 1 large red bell pepper, cored, seeded & cut into thin strips 1 large green bell pepper, cored, seeded & cut into thin strips 2
tablespoons garlic, minced 1 15 oz.
In a medium sauce pot combine the orange juice, balsamic vinegar, honey, tomato paste, minced chipotle chiles
+ 1
tablespoon of the adobo sauce, cumin,
olive oil and a pinch of salt and pepper.
Ingredients: 2
tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3
tablespoons tomato paste 2 teaspoons fresh thyme leaves
+ extra for sprinkling 1 / 4teaspoon salt, or to taste 1
tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin
olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2
tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt
+ pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1
+ tablespoon olive oil
1
Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3
Tablespoons ground flaxseed 1/4 cup
+ 1
Tablespoon water 2 teaspoons ground cumin 1
Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1
Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging
olive oil or canola
oil for frying
3 cups of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon of yeast 1 teaspoon sea salt 2
tablespoons of honey (I used raw) 1
tablespoon + 1 teaspoon of
olive oil 1 cup
+ 4 teaspoons of warm water (separated)
Ingredients For the dough 3 cups bread flour 1
tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2
tablespoons olive oil 1 cup
+ 2
tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2
tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
You will need... - 1/2 cup
+ 2
tablespoons Epsom salt or coarse salt crystals -2
tablespoons of
olive oil - Juice of one lemon or lime - herb of choice (optional)
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2
tablespoons olive oil 2
tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt
+ pepper to taste
INGREDIENTS for the miso butter: 1/2 stick (4
tablespoons) of butter, room temperature 2
tablespoons of white miso 2
tablespoons of minced wild garlic (or chives, or green onions) for the asparagus
+ favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped
olive oil black pepper METHOD Make the miso butter:
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup
+ 2
tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the
olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2
tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel
+ green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed)
olive oil salt
+ pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
-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-...]
2 cups raw cashews 1 whole head garlic 1
tablespoon + 1 teaspoon extra virgin
olive oil 2
tablespoons lemon juice 5
tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
1/3 cup of walnuts 2 cups or raw kale destemmed 2
tablespoons of nutritional yeast
+ extra to sprinkle on top 2
tablespoons of lemon juice 1 clove of garlic - crushed a generous glug of extra virgin
olive oil 1 teaspoon of white miso paste (optional but adds a bang of flavour) salt to season
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
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin
olive oil salt
+ pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2
tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1
tablespoon of lime juice 2
tablespoons of toasted sesame
oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4
tablespoons of grapeseed or sunflower
oil
Meatball ingredients: 2 teaspoons
olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt
+ pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1
tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
Monday 12/2/13: Simple Grilled Citrus Chicken (place boneless chicken w / skin in a large bowl with 3
tablespoons olive oil, equal parts (1 of each citrus) fresh squeezed lemon juice, lime juice,
+ grapefruit juice.
Ingredients 2 tbsp
olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1
tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (
+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
+ salt and pepper
+ bibb or butter lettuce for two
+ one watermelon radish, washed and shaved (I used my sprializer)
+ 2
tablespoons toasted walnuts (dry cook walnuts in a frying pan)
+ 1/4 cup of crumbled goat cheese
+ 1
tablespoons of
olive oil, divided
+ juice of a quarter of an orange or lemon
2 pounds red potatoes, scrubbed and diced 1/4 cup
+ 1
tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2
tablespoons reduced fat Vegenaise 1
tablespoon extra virgin
olive oil 1
tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4
tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1
tablespoon chopped fresh dill, or more to taste 1
tablespoon chopped fresh parsley 1
tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
Teriyaki Dressing 1/4 cup Liquid Amino Acids 3
Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1
Tablespoon Fresh Orange Juice 3
Tablespoons Grape or
Olive Oil 1/4 cup Coconut Sugar
+ 1
Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fresh!)
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce
+ 2 teaspoons sauce 2
tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons
olive oil (or other
oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1
tablespoon ground cumin 1 lb.
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky
+ more for rolling dough) 2) 1/3 cup
+ 2 - 3
tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup
olive oil 5) 1/2 cup warm water 6) 1 large egg, whisked
2 cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1
tablespoon olive oil 1 teaspoon lemon juice
+ zest 2 cups low - sodium vegetable stock OR water
+ 1 teaspoon salt
1/2 cup extra-virgin
olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon
+ fine grain sea salt 1
tablespoon fresh lemon juice
Hemp Seed
+ Flax
Oil Basil Pesto 2 packed cups of fresh basil leaves 3 tablespoons hemp seeds hulled 2 tablespoons cold pressed flax oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
Oil Basil Pesto 2 packed cups of fresh basil leaves 3
tablespoons hemp seeds hulled 2
tablespoons cold pressed flax
oil 2 tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil 2
tablespoons olive oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon s
oil * juice of one large lemon 2 small, or 1 large clove of garlic 1/4 teaspoon salt
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1
tablespoon honey 2
tablespoons + 2 teaspoons
olive oil plus more for
oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1
tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
2
tablespoons of tomato puree About 4 - 5 sundried tomatoes finely chopped A generous handful of basil leaves roughly chopped
+ extra to sprinkle on top 1
tablespoon of nutritional yeast 1
tablespoon of
olive oil for frying Salt & pepper to taste