By Devin Alexander Ingredients 1 tablespoon pomegranate molasses 1/2 tablespoon stevia honey blend sweetener (such as Truvia Nectar) 1/2
teaspoon dried red pepper flakes...
no - salt - added tomato sauce 2 tablespoons pure maple syrup 2 tablespoons molasses 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon fine ground sea salt 1/2 teaspoon ground black pepper 1/4 teaspoon smoked paprika 1/4
teaspoon dried red pepper flakes 2 inch sprig rosemary
1 tablespoon Pimento Moida or fresh red crushed pepper (you can also use 1/2
teaspoon dried red pepper flakes)
Stir in 1
teaspoon dried red pepper flakes and season with salt and pepper.
Not exact matches
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
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch
red pepper flakes sea salt and freshly ground black
pepper
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)
3 garlic cloves 4 oz sun -
dried tomatoes 1 lb chicken breast tenderloins salt paprika basil 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta 1/4
teaspoon red pepper flakes
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8
teaspoon dried hot
red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
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)
1 1/2
teaspoons dried mint 1/2
teaspoon red chile
pepper flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1
red bell
pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half
dried oregano, but use any that you like, fresh or
dried) 1/2
teaspoon red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
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
For the chimichurri: 4 cloves garlic 1 cup loosely packed fresh cilantro 1 cup loosely packed fresh parsley 1
teaspoon dried oregano 1/4 cup
red wine vinegar 2 tablespoons olive oil 1/2
teaspoon red pepper flakes 1/2
teaspoon salt 3/4 cup veg broth
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 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...
You just combine 1 pound ground pork a
teaspoon each of fennel seeds,
dried sage, garlic powder, salt and a little pinch of
red pepper flakes.
12 ounces
dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of
red pepper flakes 1/2
teaspoon kosher salt 1/2
teaspoon black
pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
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 cup
dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4
teaspoon crushed
red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1
teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Ingredients 1/2 cup olive oil3 cloves garlic, minced1 / 8
teaspoon dried red -
pepper flakes (optional) 2/3 pound mushrooms, sliced1
teaspoon salt1 pound spaghettini3 tablespoons chopped flat - leaf parsley1 / 4
teaspoon fresh - ground black
pepper.
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
2 cups spelt flour plus more for dusting One envelope
dry active yeast 1
teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2
teaspoons olive oil plus more for oiling bowl 1 cup warm water 1
teaspoon chopped fresh rosemary 1/4
teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed
red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
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)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1
teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1
teaspoon fresh oregano (finely chopped) 1
teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish)
red chili
flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black
pepper (to taste)
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
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
1 pound fresh cheese raviolis 12 plump, chewy sun -
dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big pinches of
red pepper flakes 1/3 cup extra-virgin olive oil 1
teaspoon fresh thyme 1/8
teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted
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)
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large
red, orange and / or yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or
dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed
red pepper flakes (about 1/8
teaspoon) Handful chopped parsley 1/2 lemon
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
12 ounce
dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of
red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2
teaspoon freshly ground black
pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
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 Pep
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 Pep
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 Pep
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)
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.
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