Sentences with phrase «teaspoon honey black»

Not exact matches

Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste

In a large bowl or dish add the chicken breasts, 1/4 cup olive oil, lemon juice, garlic, honey, Italian herb seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a heatproof mug, combine 6 fresh mint leaves, 1 teaspoon honey, 1 black tea bag, and 1 cup boiling water.

Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste

3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4 red onion, cut into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples

Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.

1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

Ingredients: Prep Time: 15 mins Cook Time: 20 mins Serves 4 1 box (16 ounces) pasta, penne 1 pound extra large shrimp, peeled and deveined 1/2 cup and 2 tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1 tablespoon honey 3 oz crumbled feta cheese

- 1 lemon - 1 medium garlic clove - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1 tablespoon of honey - 3 tablespoons of mayonnaise - 1/4 cup (60 ml) extra virgin olive oil

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste

Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish

1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil

* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts

Vinaigrette 1 cup extra virgin olive oil 1/4 cup red wine vinegar (or more to taste) 3 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon smoky Spanish paprika To season: Kosher or sea salt and ground black pepper

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

Sauce 2 cups mayonnaise 1/3 cup apple cider vinegar 1/4 cup honey 1/4 cup prepared horseradish (purchased) 2 tablespoons Creole or whole grain Dijon Mustard 2 tablespoons garlic — minced 1 teaspoon Kosher or sea salt 1/2 teaspoon ground black pepper

I found a delicious recipe from Green & Blacks for Salt Water Truffles using milk chocolate but I've adapted the following recipe using dark chocolate and an optional teaspoon of honey.

2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly ground black pepper

BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8 cup salad oil): In a blender, combine all ingredients except oil.

For the Vinaigrette 1/4 cup white balsamic vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 large garlic clove, pressed or minced 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

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 tHONEY 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 thoney 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)

For the Apple Cider BBQ Sauce: 2/3 cup ketchup 2/3 cup apple cider 1/2 cup honey 3 garlic cloves, minced 5 Tablespoons apple cider vinegar 2 Tablespoons Dijon or spicy brown mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon freshly ground black pepper

Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime juice

• 3/4 cup soy sauce • 3/4 cup brown sugar • 1/4 cup rice vinegar • 3 cloves garlic, pressed through garlic press • 2 teaspoons chili garlic sauce • 1 1/4 teaspoon sesame oil • 1 teaspoon grated ginger • 1/2 teaspoon freshly ground black pepper • 2 tablespoons corn starch • 1 tablespoon honey

1 small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon ground cumin 1/2 teaspoon cardamom 1 teaspoon kosher salt dash of cayenne pepper dash of black pepper

2 tablespoons olive oil 5 pound grass - fed arm roast Kosher salt and freshly ground black pepper, to taste 5 garlic cloves 8 star anise 3 whole cloves 2 cinnamon sticks 1/2 teaspoon Szechwan peppercorns 3 cups water 1/2 cup tamari 2 tablespoons honey 2 tablespoons freshly chopped cilantro

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 grBLACK - 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 grblack - 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 grBLACK - 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 grblack - 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 grblack 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 grBLACK - 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 grblack - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

12 oz salmon, cut into 2 - 3 strips Salt Black Pepper Pinch of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2 teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced into wedges

1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

Dressing: Juice of 2 lemons 2 teaspoons honey 2 teaspoons whole grain mustard Salt and freshly ground black pepper 2 tablespoon olive oil

For dressing Juice of 1 lime 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon honey 1/4 cup olive oil

1 (3 1/2 - pound) chicken For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste

1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper

Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.

1 1/2 pounds sirloin or rib - eye steak 6 tablespoons dark soy sauce, plus more for serving 1 tablespoon sugar 2 tablespoons honey 4 tablespoons mirin (rice wine) 3 tablespoons light sesame oil 5 tablespoons minced green onions 4 teaspoons minced garlic 2 teaspoons freshly ground black pepper 1 tablespoon sesame seeds, toasted 2 tablespoons sesame salt 15 to 20 butter lettuce leaves, for serving Hot sauce, for serving

honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes of black pepper

Ingredients • 2 cups almond milk • 1 - inch piece ginger — sliced (optional) • 2 - 3 teaspoons sweet miso paste • 2 teaspoons raw honey • ⅛ teaspoon turmeric (optional) • black pepper — if using turmeric, for optimal absorption

Ingredients: 3/4 cup plain yogurt 2 teaspoons curry powder 1 teaspoon lemon juice 1/2 teaspoon honey 1/4 teaspoon black pepper 1/8 teaspoon hot pepper sauce

3/4 cup plain yogurt 2 teaspoons curry powder 1 teaspoon lemon juice 1/2 teaspoon honey 1/4 teaspoon black pepper 1/8 teaspoon hot pepper sauce

BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.

• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish

1.5 can black beans (drained) 1/2 cup cacao 3 eggs 4 tablespoons Stevia in the raw (or 1/3 cup to 1/2 cup honey) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cayenne pepper (optional) 1 tablespoon vanilla extract 1 tablespoon almond milk (unsweetened) 1 tablespoon coconut oil 3/4 cup chopped walnuts 1 cup dark chocolate chunks (at least 60 % cacao)

Salad 1 tablespoon sherry vinegar 1 teaspoon honey 1/2 teaspoon Dijon mustard 3 tablespoons plus 1 teaspoon extra-virgin olive oil 1/4 rounded teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 10 cups baby salad greens

Use it to make golden milk by adding a teaspoon of ground turmeric to coconut or almond milk along with a quarter teaspoon each of ground ginger and black pepper, plus honey to taste.