Cauliflower rice: Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to
taste Diced green onions, for garnish (optional)
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion —
diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup
green peas — fresh or frozen and thawed sea salt to
taste 1/2 lemon — juice handful of fresh basil — torn, optional
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 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 Fino sherry
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
1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1
onion or 1 leeks,
diced 1 large carrot,
diced 3 stalks celery with leaves,
diced 2 cups cooked cauliflower 2 cups cooked
green beans Salt and pepper, to
taste
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
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
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 large
onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce, blended 1
green bell pepper,
diced 1 - 3 jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to
taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes,
diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper,
diced 1/2
green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to
taste 1/2 tsp black pepper, more to
taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper
diced salt to
taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large
diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to
taste
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple
onion,
diced 1
green bell pepper, stemmed, seeded and
diced 1 red bell pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
taste
6 hard boiled organic eggs,
diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper,
diced 1 - 2 sliced
green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to
taste
Season with salt and pepper to
taste and serve with the thinly sliced radishes and finely
diced green onions on top.
Ingredients: 2/3 c
Diced onion 1/2 c
Diced celery 1/2 c
Diced green pepper 1/3 c Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves Salt & Pepper to
taste 1.)
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped
onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped
green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to
taste 2 teaspoons sea salt, or to
taste 1/2 teaspoon black pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 tablespoon extra virgin olive oil 2 medium
onions,
diced 3 cloves garlic, minced 4 stalks celery,
diced 2 large carrots,
diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to
taste 2 cups dried
green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
Ingredients: 3 Bell Peppers, red, orange, yellow or
green 10 White Mushrooms, peeled & brushed 1 small
Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to
taste Peanut Sauce & Sesame Seeds to top
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium
onion,
diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes,
diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or
greens salt and pepper to
taste
2 tablespoons olive oil 1 large
onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3 russet potatoes peeled and
diced 3 carrots peeled and chopped 1 1/2 cup brown or
green lentils Water Salt to
taste
1 — 1.5 lbs lean ground chicken 1/2 yellow
onion,
diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato,
diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and
diced 1
green onion, chopped, to garnish Fresh cilantro, to
taste
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red
onion 1/2 cup bell pepper cut into strips, * (red, yellow,
green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to
taste 2 cups cooked jasmine or basmati rice
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large
onion,
diced small fresh ground black pepper to
taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced
green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1 to 2 tablespoons sesame oil + more if needed based on
taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions,
diced for garnish
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium
onion,
diced 1
green bell pepper,
diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to
taste 4 whole wheat flour tortillas, warmed Salsa, for serving
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium
onion, chopped 1
green bell pepper,
diced 1 (28 ounce) can
diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to
taste Directions: One Year Ago: Turkey Shepherd's Pie.
extra-virgin olive oil 1 yellow
onion, finely
diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely
diced 1/2 of a
green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely
diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to
taste
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to
taste — a few dashes 1/4 cup
diced red
onion 1 small
green bell pepper,
diced 2 celery ribs,
diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to
taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
6 large Fresh ripe California Avocados, seeded, peeled and quartered coarse salt, to
taste black pepper, to
taste 1/2 cup
diced (and somewhat seeded) jalapeño 1/3 cup
diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium
onions, chopped * 4 cloves garlic * 14.5 ounce can
diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1
green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to
taste
6 cups baby spinach or mixed salad
greens 1 red
onion, thinly sliced 1/2 pint cherry tomatoes, sliced in half 1 big, ripe avocado,
diced 1/2 cup julienned carrot Freshly ground black pepper to
taste
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red
onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to
taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1/2 cup
diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (
greens only) of 3 or 4
green onions 1/4 cup
diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to
taste
One 28 - ounce can (796 - ml)
diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red
onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to
taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup
green bell pepper,
diced 1⁄3 cup celery,
diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 tablespoon olive oil 1/2 medium
onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to
taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow
onion (peeled, small
dice) 1 leek (white and light
green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small
dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to
taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely
diced salt and pepper, to
taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to
taste pinch chili powder, cayenne pepper, garlic,
onion powder, optional and to
taste 1/4 cup carrots,
green peppers, mushrooms, asparagus,
green beans,
onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to
taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow
onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can
green chiles (
diced) Kosher salt and freshly ground black pepper (to
taste) QUESO: 2 tablespoons unsalted butter 1 small yellow
onion (peeled,
diced) 1 Serrano chile (seeded,
diced) 1 jalapeno pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to
taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white
onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to
taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to
taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients 1 1/2 pounds
green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small
onion,
diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to
taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to
taste 1/4 cup french fried
onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow
onion (peeled, small
dice) 2 carrots (peeled, small
dice) 1 red bell pepper (seeded, small
dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried
green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (
diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to
taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
1 dozen large eggs 1/4 cup half - and - half salt and pepper to
taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium
onion,
diced 1
green bell pepper,
diced 1 red bell pepper,
diced 1 jalapeno, seeded and finely
diced 4 tomatoes,
diced 1 cup grated Cotija, Cheddar or Monterey Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans
24 ounces tomato juice 4 cups chopped tomatoes 1 cucumber, peeled and
diced 1
green pepper,
diced 1/2 yellow
onion,
diced 2 cloves of garlic, finely minced 1/4 cup cilantro, plus extra for garnish 1 tablespoon balsamic vinegar 1 teaspoon rice vinegar 1 teaspoon sweetener of choice Hot sauce to
taste (optional)
ingredients ONE - POT
GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red
onion (peeled, small
dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought
green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to
taste) 1 lime (cut into wedges, to serve)
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely
diced) 1 small yellow
onion (peeled, finely
diced) 1 medium leek (white and light
green parts only, thoroughly rinsed, finely
diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely
diced) 1/4 small celery root (peeled, finely
diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to
taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to
taste) 2 tablespoons unsalted butter
3 small or 2 large peaches,
diced 1 large or 2 small tomatoes,
diced 1
green onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar Pinch sea salt Dried chili pepper, to
taste (optional)
2 tablespoons oil (ghee / coconut oil) 1 medium
onion,
diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (
green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to
taste) 1/2 — 3/4 teaspoon sea salt (depending on
taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup
onion, chopped1 cup
green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to
taste Heat oil in a large Dutch oven over medium - high heat.