20 cape gooseberries, quartered (~ 3 - 4 ounces) 2
tablespoons diced red onions 2 tablespoons diced green onions 1 tablespoon lime juice 1 tablespoon honey
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
* Two 10 - inch all - natural white or wheat tortillas * approximately 2 ounces of sliced or shredded Manchego or Cheddar cheese * 2 cups Dole Power Up Greens (or other mixed baby greens or arugula) * 1 cup diced Dole pineapple (or other fresh pineapple) * 2
tablespoons diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh chile pepper
cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2 tablespoons diced English cucumber 2
tablespoons diced red onion 1 tablespoon extra virgin olive oil 1 tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt
Not exact matches
1
onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all of the following: thyme, rosemary,
red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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
2
tablespoons olive oil 1 large sweet
onion diced 6 mini sweet peppers or 1 large
red pepper
diced 3 cloves of garlic
diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
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 & rinsed
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell pepper (I used a
red one),
diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup
diced onion 1/4 cup ketchup 2
tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water S
tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon
red pepper flakes 2 teaspoons cornstarch dissolved in 3
Tablespoons water S
Tablespoons water Sesame seeds
For the salad: 2 pounds chicken, cooked and
diced into bite - sized pieces 2 cups
red seedless grapes 1/2 cup cashews, chopped 1 cup
red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot mustard 1/2 cup cilantro, chopped 2
tablespoons of water
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
2
tablespoons olive oil 1 medium
red onion, chopped 2 medium carrots, peeled and
diced 1 large celery stalk,
diced 1/4 teaspoon
red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and
diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8
tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2
tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1
tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green
onions, shredded cheddar cheese, sour cream
3
tablespoons olive oil 1/4 cup flour 1 medium sized
onion,
diced large 3 cloves garlic, minced 1 heaping cup sweet
red peppers,
diced large (or one
red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1
tablespoon fresh lemon juice
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
4
tablespoons butter 1 cup
diced carrots 1 cup
diced red onion 1/2 lb frozen peas, thawed 8 ounces
diced ham 4 cups cooked long grain rice 4
tablespoons soy sauce 1
tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green
onions, chopped
2
tablespoons olive oil 1 pound lean ground beef 1
red pepper,
diced 3 celery ribs,
diced 1 yellow
onion,
diced 1/2 jalapeno with seeds,
diced 1/4 cup
red wine 1 15 oz.
4
tablespoons butter 1 cup
diced carrots 1 cup
diced red onion 4 cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2 cup baby tomatoes, chopped 4 green
onions, chopped
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
3
tablespoons apple cider vinegar 2
tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1
tablespoon olive oil 1/4
red onion, cut into a small
dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
4 cups cooked macaroni or cavatappi 1
tablespoon olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2
tablespoons butter Salt Pepper
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2
tablespoons olive oil 1 medium
onion, chopped (1 cup) 1 medium
red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1
tablespoon tamari (soy sauce) Fresh cilantro leaves
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)
2
Tablespoons olive oil 3 cloves of garlic, minced 1 medium
onion, thinly sliced 2 green bell peppers, medium
diced pinch of
red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of
diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1
Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup
Nectarine Avocado Salsa Ingredients: • 2 cups finely
diced nectarines (2 to 3) • 1/2 cup chopped
red bell pepper • 1/4 cup minced
red onion • 2
tablespoons minced fresh cilantro • 1 1/2
tablespoons fresh lime juice • 1
tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
For the Tomato Parsley Salad: 2 cups
diced tomatoes 1/3 cup finely chopped parsley 1 cup finely sliced green
onion 2
tablespoons red wine vinegar Several dashes fresh black pepper Dash salt
2
tablespoons red palm oil 1 large yellow
onion,
diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1
tablespoon peeled and grated fresh ginger 1 1/2
tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon
1
tablespoon olive oil 1 small yellow
onion, small
dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small -
diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon
red wine vinegar sea salt & ground black pepper, to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion,
diced 2 small
red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1
tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup
diced Yellow
Onion or
Red Onion * 1/2 teaspoon Dry Mustard (I used a
tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil
2 peaches, pitted and chopped 1/4 of a
red onion,
diced 1/2 jalapeño,
diced 1 yellow pepper, finely chopped 1
red pepper, finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1
tablespoon of good quality balsamic vinegar 1 tsp of olive oil
1
red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white
onion About 20 edamame 2 chicken breasts 2
tablespoons of light (the green bottle) soy sauce 3
tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes
1 large eggplant, cut into 1» square pieces 2
tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup
red onion,
diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed
red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Tomato Sweet Basil Sauce 2
tablespoons extra virgin olive oil 1 small
onion,
diced 6 garlic cloves, minced 2 bay leaves pinch
red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2
tablespoons full - bodied
red wine 2 (796 mL) cans organic
diced tomatoes (or 12 - 15
diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
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.
• 1 pound Shrimp • 1/3 cup Yellowbird Serrano Condiment • 2 cups
Red Cabbage, chopped • 1/2 cup
Red Onion,
diced • Handful of cilantro, chopped • 1 Lime • 6 Corn Tortillas • 1
tablespoon Olive Oil • 1/4 teaspoon Minced Garlic
1 medium
onion, finely chopped 1
tablespoons vegetable oil 1
tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried
red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added
diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4
red onion,
diced 1/4 teaspoon salt 1/4 teaspoon pepper 1
tablespoon olive olive 1/2 teaspoon
red wine vinegar 1 lime, juiced a few tortilla chips, crushed
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.
1 + 1/4 cup
red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large
red onion,
diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
ingredients: 1/2 cup leeks, shallots, or
onions —
diced fine 1/2 cup carrots, peeled and
diced 1/4 cup celery,
diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and
diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini,
diced 1 yellow potato,
diced 1
tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2
tablespoons coconut oil Celtic sea salt fresh ground pepper dash of
red wine vinegar
2
tablespoons olive oil 2 cups chopped leeks 2 cups chopped
onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and
diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican
red chile powder, for garnish
The Peanut Sauce: 1/2 cup
red chilli paste (or
red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2
tablespoons poppy seeds 4
tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar
Diced cucumbers and
onions for garnish
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (
red or white),
diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium
red bell pepper,
diced small 3
tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
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
5 small green chillis, stems removed 5 small
red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2
Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
Tablespoons car - damom powder) 3 cloves 3
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons vegetable oil Spring (green)
onions for garnish 3 teaspoons rice flour for thickening (optional)
* 24 New Zealand greenshell Mussels, defrosted in the refrigerator if using the pre-cooked frozen variety * 1 corn cob, shucked * 1/2
red onion,
diced * 2 Jalapeno chile peppers, seeded and
diced * 1 - 2
Tablespoons finely chopped fresh parsley * 2 - 3
Tablespoons fresh lime juice * salt and pepper * lime wedges to serve (optional)