for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2
teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
3 tablespoons of olive oil 3 turnips, diced 2 shallots, sliced 1 clove of garlic, roughly chopped 1/4
teaspoon of salt pepper 3/4 cup of water 1 egg, lightly beaten 1 1/4 cups of oat flour 1 teaspoon of baking powder 1/3 cup of chives or green onions, diced
2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4
teaspoon of salt pepper
for the cilantro tahini: 1 cup of loosly packed cilantro 2 tablespoons of tahini 1 clove of garlic 1/4
teaspoon of salt pepper + a pinch of red pepper flakes about 1/4 cup of water
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
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.
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
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly ground black
pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
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
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 crou
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 crou
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 crou
Salt and
pepper to taste Garnish: 2 cups crisp croutons
Toss the parsnips with 1 tablespoon
of oil, 1/4
teaspoon of salt and
pepper to taste.
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil,
salt, two
teaspoons of apple cider vinegar and the chopped jalapeño
pepper (remember to discard the seeds before chopping).
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 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)
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
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard,
salt, sugar dash
of pepper.
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.
1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections
of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian seasoning 1/2 cup
of your favorite bread crumbs
Salt and
pepper to taste
I like to add a
teaspoon of dried sage, about 1/2 tsp dried thyme,
salt, and
pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
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
Add freshly ground black
pepper, another
teaspoon of salt, or more or less to taste.
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
For the filling 4 salmon fillets 1 bag (250g)
of spinach or used frozen spinach as I did to make this quicker 1
teaspoon wasabi powder or paste 1 tablespoon
of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon
of soy sauce
Salt and
pepper to taste
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
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
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly ground black
pepper
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
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.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1
teaspoon Worcestershire sauce 2
teaspoons salt 1/2
teaspoon fresh ground black
pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp
salt -1 / 4
teaspoon black
pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
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.
Season with 3/4
of a
teaspoon of salt, a few good grates
of pepper, and additional Cajun seasoning, if you wish.
Sprinkle with 2
teaspoons of sea
salt and the
pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1
teaspoon red
pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
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
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste few twists
of freshly ground
pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
2 ripe avocados juice
of 1 lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2
teaspoon sea
salt freshly ground
pepper to taste
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2
teaspoon salt Cracked
pepper 4 sprigs
of fresh thyme (or about 1/2
teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
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.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black
pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon
salt and
pepper, to taste 2
teaspoons fresh lime juice crushed red
pepper, to taste chopped fresh cilantro
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated
salt &
pepper 1/2
teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea
salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1
teaspoon table
salt, many grinds
of black
pepper and the stock and mix well.