3/4 cup fat free Greek yogurt 1/4 cup lowfat buttermilk 1 teaspoon white or apple cider vinegar 1 teaspoon dried dill 2 tablesppons fresh flatleaf parsley 1/4 teaspoon dried garlic 1
teaspoon dried onion flakes 1 bag baby carrots
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2
teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
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 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2
teaspoon dried sage 1/2
teaspoon dried thyme 1/2
teaspoon ground marjoram, oregano or basil 1/2
teaspoon ground cumin or
dry mustard 1/4
teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon
dried parsley
flakes 1/2 — 1
teaspoon salt 1/2 cup minced
onion or 1 tablespoon freeze -
dried onion or shallot
flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring
onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1
teaspoon sweet paprika 2
teaspoons chilli
flakes 2 bay leaves, whole 1 tablespoon
dried oregano 2
teaspoons salt
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 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized
onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1
teaspoon sea salt ⅛
teaspoon dried basil 1
teaspoon red pepper
flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red
onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2
teaspoon crushed red pepper
flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz
dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
Ingredients: 2 red
onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive oil 2
teaspoons of cumin 2
teaspoons of cinnamon 1
teaspoon of oregano 1/4
teaspoon of cayenne pepper 1/2
teaspoon of
dried red chili
flakes Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4
teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper
flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow
onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
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)
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon
flakes apart easily, 5 - 7 minutes / Remove salmon,
flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Stuffing: 1/2 cup chopped
dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1
teaspoon minced red
onion 1
teaspoon minced garlic 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme leaves 1/2
teaspoon red pepper
flakes 1
teaspoon chopped fresh parsley, divided 1
teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
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.
1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium
Onion, chopped 1 cup
Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1
teaspoon Red Pepper
Flakes 1/4
teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
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
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1
teaspoon fennel 1
teaspoon red pepper
flakes 1
teaspoon ground black pepper 1 — 2
teaspoons salt (optional) 1 pound organic...
3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large
onion 5 celery stalks 4 carrots 2 cups
dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za'atar spice mix (or a mix you prefer) 1
teaspoon red pepper
flakes 1
teaspoon salt 1
teaspoon canola oil for sautéing vegetables...
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper 1 tablespoon
onion flakes, lightly ground 1 tablespoon granulated garlic 1/2
teaspoon crushed red pepper 1 tablespoon coriander seeds, lightly ground 1
teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2
teaspoon paprika 1/2
teaspoon dried thyme 1/4
teaspoon onion powder 1/4
teaspoon garlic powder Pinch of red pepper
flakes 1
teaspoon kosher salt 1/2
teaspoon black pepper
For
dry rub 1 tablespoon
dried rosemary 1 tablespoon
dried thyme 1
teaspoon dried oregano 1
teaspoon paprika 1/2
teaspoon cumin 1/2
teaspoon onion powder 1/2
teaspoon garlic powder 1/8
teaspoon red pepper
flakes 1 tablespoon kosher salt 1
teaspoon black pepper
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2
teaspoons black pepper 2 cups
onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4
teaspoon crushed red pepper
flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2
teaspoons dried crushed rosemary 1/2
teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4
teaspoon turmeric — 1/2
teaspoon cumin — 1/2
teaspoon salt — 1/4
teaspoon red pepper
flakes or cayenne (adjusted to you preference)
1/2 cup extra-virgin olive oil 1 cup diced red
onion (about 1 medium
onion) 1/2
teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2
teaspoon crushed red pepper
flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
For meatballs * 1 tablespoon finely chopped
onions 1/3 cup grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4
teaspoon dried oregano 1/4
teaspoon dried thyme 1/4
teaspoon red pepper
flakes 1
teaspoon kosher salt 1/2
teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound
dried spaghetti Chopped fresh parsley for serving
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2
onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1
teaspoon ginger powder 1 tablespoon red pepper
flakes 1/2 cup fine
dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste
1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1 small white
onion, quartered 4 garlic cloves, smashed & peeled 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme Pinch red pepper
flakes 1
teaspoon kosher salt 1/2
teaspoon black pepper 1/2 cup water Parmesan cheese for garnish Crusty bread for serving
Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white / wine / or regular vinegar 1/2 cup sugar 1
teaspoon salt 1
teaspoon dry mustard 1 1/2
teaspoon grated
onion or
dry onion flakes
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1 pound organic chanterelle mushrooms, cleaned 1/2 cup red
onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun -
dried tomatoes 1 tablespoon fresh parsley, chopped 1/4
teaspoon red chile
flakes (optional)
1 medium red
onion, sliced into thin rounds 1/2 cup quinoa
flakes 1/4 cup
flaked (sliced) almonds 2
teaspoon dried marjoram 2 tablespoons extra virgin olive oil
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili
flakes 1/2
teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green
onions, sliced 1 cup quickie vegan parmesan, divided
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium
onion, finely chopped 2 cloves garlic, minced 1 1/4
teaspoons sea salt 1/4
teaspoon black pepper 1/2
teaspoon dried thyme 1/2
teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper
flakes (optional, for a bit of spice) 1 egg
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2
teaspoons kosher salt 2 cups boiling water 1 package
dry active yeast (about 2-1/4
teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2
teaspoons poppy seeds 2
teaspoons sesame seeds 1
teaspoon garlic
flakes 1
teaspoon onion flakes 1
teaspoon coarse salt 1
teaspoon water 1 large egg
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow
onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper
flakes (use the greater amount of Aleppo) 1/2 cup
dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 tablespoons extra virgin olive oil 1 medium
onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1
teaspoon crushed red chile
flakes 1 1/2 cups
dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1
teaspoon fine grain sea salt
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red
onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2
teaspoons dried) 1
teaspoon garlic, minced from jar (or 1 clove chopped) 2 green
onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2
teaspoon pepper 1/2
teaspoon Italian seasoning (salt free / low sodium) 1/2
teaspoon red pepper
flakes (optional)
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2
teaspoons onion powder 1
teaspoon seasoned salt 3
teaspoons freshly ground pepper (plus additional for garnish) 1
teaspoon Cajun seasoning 1 1/2
teaspoons dried parsley
flakes (plus additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1 cup Sharp cheddar cheese (grated) 1 cup Colby Jack cheese (grated) 1 cup Monterey Jack cheese (grated) 1 cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip
1 tablespoon olive oil or 1/4 cup water 1 medium - size red
onion, minced 3 garlic cloves, minced 3/4 cup
dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2
teaspoon dried thyme 1/2
teaspoon red pepper
flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4
teaspoon chili
flakes 1 small garlic clove (peeled, grated) 1
teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white
onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2
teaspoon chili
flakes 1/2 cup chives (finely chopped) 1/2
teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2
teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very
dry) 3
teaspoons harissa spice Kosher salt (to taste) 2
teaspoons lime zest (freshly grated)
Pin It Ingredients: 1/2 pound ground beef (use 1 pound) 3/4 cup chopped
onion 3/4 cup shredded carrots 3/4 cup diced celery 1
teaspoon dried basil 1
teaspoon dried parsley
flakes 4 tablespoons butter, divided 3 cups chicken broth 4... Continue Reading →
1 large eggplant 2 Roma tomatoes 1 red pepper 2 Poblano peppers 1 large red
onion 2 tbsp Olive oil 1 tablespoon Garlic powder 1
teaspoon Salt 1
teaspoon Dried Basil 1/2
teaspoon Red pepper
flakes 1/2
teaspoon Black Pepper
ingredients SUPER-SASSY SEASONING: 2 tablespoons
onion powder 2 tablespoons garlic powder 2
teaspoons celery seeds 2
teaspoons dried ground thyme 2
teaspoons dried ground parsley 1
teaspoon dried ground marjoram 1
teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large
onion (finely chopped) 3 garlic cloves (minced) 1/2
teaspoon freshly ground black pepper 1/2
teaspoon red pepper
flakes (optional) 1/2
teaspoon mustard powder 1
teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2
teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
1.5 tablespoons extra-virgin olive oil 2
onions, peeled and finely sliced 1/4 stalk celery, finely chopped Salt 1/4
dry white wine 1 14.5 - ounce can (4o0 grams), peeled tomatoes 1/4
teaspoon chile
flakes (or more to taste) Water 4 eggs 4 slices Tuscan bread (or crusty white loaf), preferably stale
1 large
onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1
teaspoon dried 1
teaspoon Smoked Paprika 1
teaspoon Red Pepper
Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1
teaspoon salt, plus additional as needed 1
teaspoon dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large
onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4
teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1
teaspoon of salt and red pepper
flakes.
INGREDIENTS: 4 tablespoons olive oil 1 cup bacon (removed rind and chopped) 1 small
onion (finely diced) 1 stick celery (finely diced) 2 cloves garlic (finely diced) 1/2
teaspoon dried chilli
flakes 1 cup white wine 1x400g can chopped tomatoes salt & pepper 1/2 cup fresh basil (roughly torn)
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced
onion 1/4
teaspoon hot red pepper
flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2
teaspoon fresh thyme leaves, chopped 1/4
teaspoon ground cumin 1/4
teaspoon salt 2 tablespoons
dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1
teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow
onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1
teaspoon dulse or nori
flakes 1/2
teaspoon dried thyme 1/2
teaspoon Old Bay seasoning 1
teaspoon salt 1/4
teaspoon ground black pepper 2 cups vegetable broth 1/4
teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
2 large zucchini 2 small yellow squash 1 beet 2 large red
onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup
dry white wine 1/2
teaspoon crushed red pepper
flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
1 pound green beans, trimmed 1/3 cup
dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow
onion 3 bay leaves 1/3 cup white wine 1/2
teaspoon paprika 1
teaspoon cumin 1
teaspoon coriander 1/2
teaspoon curry powder 1/2
teaspoon salt 1/2
teaspoon crushed red pepper
flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste