Sentences with phrase «teaspoon cayenne pepper juice»

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10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

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

For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil

Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2 cup water Sprinkle of cayenne pepper

Now that you have your vegetable juice, add 1 teaspoon of the horseradish, 1 teaspoon of black pepper, the smoked paprika, cayenne, juice of 1 lemon, and vinegar to the pitcher or bowl.

For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.

In a food processor, combine the lemon juice, garlic, 1 and 3/4 cups of the cilantro, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and half of the almonds.

10 tablespoons Cabot Salted Butter 3 large egg yolks 1 tablespoon lemon juice 1/4 teaspoon cayenne pepper

2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)

1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea salt Black pepper Dash of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil

2 (15 - ounce) cans garbanzo beans, rinsed & drained 1 medium Golden Delicious apple, peeled & chopped 1/3 cup freshly squeezed lemon juice 1/4 cup creamy peanut butter or tahini 2 to 3 Tablespoons water 1/2 teaspoon salt 1/2 teaspoon apple pie spice 1/4 teaspoon cayenne pepper, optional additional cayenne pepper, optional apple slices, carrot slices, and / or whole wheat crackers

1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh ginger, grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)

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

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat MarinadeCayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinadecayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinadecayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat MarinadeCayenne - Infused Meat Marinade, above

16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks

Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper

While cheese is melting toast the buns and make the mayonnaise by combining the mayonnaise, lime juice, lime zest, 1/2 teaspoon kosher salt, and cayenne pepper in a medium bowl, whisking until smooth.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

1/2 cup milk 1/2 tsp vinegar (or pickle juice) 1 (16 ounce) jar dill pickle chips 1/2 cup all - purpose flour 1 1/2 cups fine cornmeal 1/4 tsp dried oregano 1/4 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp black pepper 1/2 tsp salt 1/4 teaspoon Cajun seasoning 1 quart oil for frying

Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.

1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy mustard pinch of cayenne pepper pinch of sea salt freshly cracked black pepper

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 2 tablespoons almond butter or tahini 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 clove fresh garlic, finely chopped (optional) 1/2 teaspoon coarse salt 1/2 teaspoon ground coriander Dash cayenne pepper 2 to 3 tablespoons water

Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil

1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water

2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice

Add tomatoes, garlic, onion, guajillo peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).

To make one glass of the lemonade, mix four tablespoons of freshly squeezed lemon juice, half a teaspoon of cayenne pepper and half a teaspoon of organic maple syrup into a ten ounce glass of water.

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

Piquant sauce 1/4 cup vegan mayonnaise (e.g., Vegenaise) 3 tablespoons chopped fresh cilantro 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 clove garlic, peeled and pressed or finely chopped 4 tablespoons freshly squeezed lime juice, from about 1/2 lime Heat the grill to medium - high.

1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1 teaspoon paprika dash cayenne dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste Kosher salt and ground black pepper

1 large onion, diced 2 red bell peppers, finely diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can diced tomatoes with juice 1 tbsp basil, julienned

1 pound raw unsalted cashews or peanuts 8 fresh kaffir (makrut) lime leaves 3 tablespoons fresh lime juice 3 tablespoons coconut palm sugar or granulated sugar 1 tablespoon peanut or olive oil 1 teaspoon cayenne pepper 2 1/2 teaspoons Bali sea salt or coarse sea salt

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)

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

1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste juice from 1 lime

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

* 1 cup stone ground grits (can substitute polenta if you're unable to find traditional grits) * 4 cups of water or shrimp stock (can also substitute milk for a cup or two of water) * salt and pepper * 4 Tablespoons butter * 1 1/2 cups shredded cheddar cheese * 6 slices bacon, chopped (this is easier to do if the bacon is slightly frozen) * 1 pound shrimp, peeled and deveined * 3 cloves garlic, minced * 1 Tablespoon lemon juice * 1/2 cup thinly sliced green onions * 1/2 teaspoon cayenne pepper, or to taste * salt and pepper

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, herb, 1 teaspoon of salt, pepper, baking soda, and lemon juice.

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

1 large onion, chopped 1 tablespoon olive oil 1 large carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato juice 1/3 cup roasted peanuts

3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage

INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round slices

Dressing: 1 tablespoon cumin seeds 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon fine sea salt, plus more to taste 1/8 teaspoon cayenne pepper

FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped

1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne pepper 1 teaspoon sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil

ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)