4 boneless, skin - on duck breasts 1 tablespoon olive oil salt and pepper 4 tomatoes 3 poblano chiles 2 ears of corn, shucked 1/4 cup chopped cilantro 2
tablespoons sliced green onion juice of 1 lime
sliced ripe olives, drained 8
tablespoons sliced green onions 1 cup shredded Monterey Jack cheese Nonstick vegetable spray Directions: Preheat oven to 375?
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2
onions, chopped 1
green (or slightly ripe) mango,
sliced 1 cup white wine or coconut milk (see recipe, here) 2
tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale
green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 pounds goat meat, cut into 1 / 2 - inch cubes 2
tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions,
sliced 2 tomatoes, chopped 2
green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2
tablespoons butter 1/4 cup vegetable oil 3 cups water
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 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
2
tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons
tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small
onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1
tablespoon kosher salt freshly ground black pepper, to taste 3
Tablespoons Tablespoons Fino sherry
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup
green peas 1
onion, chopped 1/2 stick (4
tablespoons) unsalted butter 5
tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1
tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow
onion,
sliced 3
tablespoons butter 2
tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1
green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small
onion, diced 1 leek, white and light
green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
9 ounces frozen
green beans, thawed in colander, drained and patted dry 1
tablespoon olive oil 4
green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2
tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4
tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
* 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
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
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad
greens, about 2 cups per person Fresh
sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2
tablespoons per person Toasted pumpkin seeds, 1 - 2
tablespoons per person 1
tablespoon chopped fresh mint 1 - 2 finely chopped
green onions Fresh ground pepper Salad dressing — creamy,
onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!
Ingredients: 3
tablespoons extra virgin olive oil 1/2 sweet
onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced
green chiles, drained 2 1/2 cups prepared salsa 2
tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
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
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
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1
Tablespoon butter * 1
Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or
green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
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
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce
greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2
tablespoons diced sweet
onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
1/4 cup / 1.5 oz / 45 g sesame seeds (white / black mix) 3
tablespoons toasted almond
slices / slivers, chopped 1/4 cup / 4
tablespoons minced
green onions
* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2
Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa cabbage * 1/3 cup finely
sliced green onion
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of
green onion 1
onion, medium size 1 garlic, minced 3
tablespoons of Korean red pepper paste 1
tablespoon of red pepper powder 2
tablespoons of brown sugar (or 2
tablespoons of corn syrup as you like) 1
tablespoon of soy sauce 1
tablespoon of sesame oil 2
tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
5
tablespoons coconut oil 1 red bell pepper, chopped 1/2 sweet
onion, chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2
tablespoons low - sodium soy sauce 4
green onions,
sliced 1/2 cup cashews, some chopped if desired
Other odds and ends — all in very small amounts of 2 to 4
tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar),
green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
Ingredients -2
tablespoons oil - 2 1/2
tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium
onion, thinly
sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with
green chilies!
14 ounces new potatoes 4 eggs 6
green onions, white and light
green parts only, thinly
sliced 3 - 4
tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping
tablespoon mayonnaise 2
tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1
tablespoon chives, finely chopped
tofu (or half a block of the typical store - bought tofu), mashed 1
tablespoon saewoo jjut or salted shrimp, chopped (you can substitute about 1 teaspoon of salt if you don't have the salted shrimp) 2 stalks
green onions,
sliced thinly A pinch of black pepper
7 cups thin
sliced cucumbers 3 med
onion sliced 1
green pepper, chopped 2 cups Sugar 1 cup vinegar (white) 1/2 teaspoon celery seed 1
tablespoon salt
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2
tablespoons sherry 1 teaspoon grated orange zest 2 minced
green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1 orange, thinly
sliced for garnish
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1
tablespoon butter 1
onion, chopped 1
green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3
tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1
tablespoon chopped fresh thyme 1 carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1
tablespoon dry sherry (optional) Roux: 2
tablespoons flour 2
tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1
tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin
slices fresh ginger 4 diagonal - cut thin
slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly
sliced green onions 1/4 cup finely chopped sweet
onion 2
tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
For fajita bowl 1
tablespoon vegetable oil 1 poblano pepper, deseeded and
sliced lengthwise 1 small red
onion,
sliced 1 red bell pepper, deseeded and
sliced lengthwise 1
green bell pepper, deseeded and
sliced lengthwise 1 yellow bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly
sliced crosswise4 live blue crabs 1 1/2 cups finely chopped
onion 1/2 cup finely chopped
green bell pepper 1/2 cup finely chopped celery 2
tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
2 cucumbers 1
tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias -
sliced (white and light
green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red
onion, minced 1
tablespoon minced Thai basil
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2
tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red
onion (peeled, thinly
sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded
green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)
Top with
sliced chicken, a heaping portion of vegetables, 1/4 of an avocado, 1
tablespoon of minced cilantro and 1
tablespoon chopped
green onions.
2
tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow
onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch
green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a
green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red
onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick
slices 2
tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
2
tablespoons coconut oil 1 brown
onion,
sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2
tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2
tablespoons wheat - free tamari 2
tablespoons tahini 1
tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup)
green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
1 yellow
onion, peeled and diced, or
sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4
green cabbage, shredded 6 cups water 3 - 4
Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
1 bunch
green onions, thinly
sliced 1 cup grated Parmesan cheese 2
tablespoons all - purpose flour 1
tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or
green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
For the skillet: 1 1/2
tablespoons extra virgin olive oil 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly
sliced 1
green bell pepper, thinly
sliced 1 red
onion, thinly
sliced 2 garlic cloves, minced 1
tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2
tablespoons canola oil 2 medium
onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2
tablespoons fermented black beans 2 teaspoons five spice powder 2
tablespoons Sichuan bean sauce 1
tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1
tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5
green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1
tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2
tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a
tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2
tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise *
green tops from 1 bunch of
green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Salad: 6 large ears fresh corn, husks and silk removed 2
tablespoons extra-virgin olive oil 1 large or 2 medium red bell peppers 4
green onions,
green and white parts,
sliced
3/4 cup brown rice flour 1/4 teaspoon salt 1/4 teaspoon turmeric 1 cup water 1/4 cup thinly
sliced green onions (scallions) 1
tablespoon sesame oil (not toasted)