Not exact matches
Toss the sweet potatoes with 4 cloves of roughly chopped
garlic, 1 Tablespoon grapeseed oil, 1/4
teaspoon salt and dash
pepper.
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell
pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves
garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4
teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
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
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1
teaspoon freshly ground nutmeg 1
teaspoon freshly ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly ground black
pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
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
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves
garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1
teaspoon sea salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1 yellow wax hot
pepper, seeds and stem removed, chopped 6 cloves
garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
2
teaspoons coarse kosher salt 2
teaspoons ground cayenne
pepper 1/2
teaspoon freshly ground black
pepper 1/2
teaspoon chile powder 1/2
teaspoon hot smoked paprika 1/2
teaspoon garlic powder 1/2 cup mint leaves, minced
1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove
garlic, minced 1
teaspoon thyme 1
teaspoon freshly ground black
pepper Jerk Sauce (see recipe)
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black
pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
3 tablespoons fish sauce 1 tablespoon less sodium soy sauce 2
teaspoons granulated sugar 2 cloves
garlic, minced 2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced 1/4
teaspoon coriander 1/4
teaspoon 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 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea salt Scant 1/4
teaspoon black
pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Sprinkle each filet and both sides with 1/4
teaspoon salt, 1/4
teaspoon pepper, 1/4
teaspoon garlic powder, and 1/4
teaspoon paprika.
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
Toss in the greens,
garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half
teaspoon each of salt &
pepper.
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4
garlic cloves, grated or minced 2
teaspoons Italian herb seasoning Salt and
pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Fish: 1 cup flour 1
teaspoon garlic powder Salt and
pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
Toss
peppers and
garlic with just a few
teaspoons of olive oil and sprinkle with a little salt and
pepper.
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves of
garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
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
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4
teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Place the pumpkin seeds, kale, lemon zest,
garlic, 1/2
teaspoon sea salt and 1/4
teaspoon pepper in a food processor.
2
teaspoons olive oil 3 cloves
garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots of fresh black
pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of
garlic 1/2 white onion 1 fresh jalapeno
pepper 1/2 cup chopped cilantro 1
teaspoon salt
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red
pepper, finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves
garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and
pepper to taste
2 chicken seitan cutlets 1/2
teaspoon smoked paprika 1/4
teaspoon dried thyme salt and
pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves
garlic, minced 1 small carrot, minced 1 roasted red
pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
1 large eggplant (~ 1 pound) 1
teaspoon freshly minced
garlic 1/4
teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4
teaspoon red
pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell
pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1
teaspoon kosher salt 1/2
teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1
garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
To make the tartar sauce, finely mince 1 clove of
garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the
garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2
teaspoon of white wine vinegar, season with sea salt and freshly cracked black
pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the
garlic, 1/4
teaspoon salt and 1/4
teaspoon crushed red
pepper.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black
pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not
garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Add the fennel, celery, carrots, onion,
garlic, 1/2
teaspoon salt, and several grinds of
pepper.
In a small bowl, combine 1 cup of tomato sauce, 1/2
teaspoon each of oregano and basil, a pinch of salt and
pepper, 1/4
teaspoon each of
garlic powder and onion powder, and a
teaspoon of lemon juice.
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno
peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2
teaspoons brown sugar, packed 1
garlic clove, minced 1/2
teaspoon salt Tortilla chips
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno
pepper, seeded and chopped 2 tablespoons minced
garlic 5
teaspoons braggs 1 1/2
teaspoons fresh ground black
pepper 1/2
teaspoon ground cumin, optional 9 cups water 1/4
teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves
garlic, chopped 1 thumb peeled ginger, grated scant 1
teaspoon crushed red
pepper flakes 1
teaspoon cumin seeds, crushed 1
teaspoon coriander seeds, crushed 1
teaspoon ground turmeric 1/2
teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2
teaspoons salt 1
teaspoon dried oregano, crumbled 1
teaspoon cinnamon 1/4
teaspoon sugar 1/4
teaspoon black
pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
1 cup of fresh of frozen peas a handful of basil (about 1/4 cup) chopped 1/4 cup of pine nuts 1 clove of
garlic 1/4
teaspoon of salt
pepper 1/4 cup of olive oil 1/4 cup of water
soft tofu 1/2 cup pine nuts 3 Tablespoons lemon juice 1
teaspoon arrowroot powder 1 clove
garlic pinch nutmeg 1 1/4
teaspoon salt or to taste white
pepper to taste
Once the
garlic starts to sizzle, add two
teaspoons of za'atar, the cumin, a pinch of salt and a good grind of black
pepper.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large
garlic clove, minced 1 1/2
teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell
pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1
garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch of freshly ground black
pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
2 anchovy fillets 1
garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1
teaspoon lemon juice 1/2
teaspoon freshly ground black
pepper 1/8
teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced