3 — 4 poussin — depending on the appetite of your diners 2 — 3 large cloves garlic, crushed 1/4 teaspoon dried chilli flakes Juice of a lemon, reserve the lemon skins 1
teaspoon olive oil Black pepper
Not exact matches
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
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
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin
olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2
teaspoon lemon zest 1⁄4
teaspoon dried oregano 2 egg yolks Sea salt and freshly ground
black pepper, to taste 1⁄4 cup grated Parmesan cheese
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)
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1
teaspoon salt, divided Fresh
black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
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 & r
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 & r
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
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
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
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
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
3 tablespoons extra virgin
olive oil 1/2 pound sliced mushrooms 1/4
teaspoon fine grain sea salt 4 cups cooked
black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds
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
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
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!
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 boneless skinless chicken breast 2 tablespoons
olive oil 1/2
teaspoon dried oregano 1/4
teaspoon ground
black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced
black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
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
4 tablespoons extra virgin
olive oil 1 1/2 tablespoons sherry vinegar 2
teaspoons harissa 3 ounces greens, such as dandelion greens 1/2 cup pitted
oil - cured
black olives, roughly chopped 1 large shallot thinly sliced
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1
teaspoon sugar 1/4
teaspoon salt 1/4
teaspoon black pepper 1/3 cup
olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
5 large eggs 1 cup egg whites 3/4
teaspoon kosher salt 1/2
teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons
olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
6 ounces sourdough bread, torn into rough pieces 3 tablespoons
olive oil 1
teaspoon kosher salt plus more for serving 1
teaspoon black pepper pus more for serving 1/2 lb.
Pumpkin and
Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for ga
Black Bean Soup: 2 tablespoon extra-virgin
olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces)
black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for ga
black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
On the other sheet pan, toss the zucchini and squash with 1 tablespoon
olive oil, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned
black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup
olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
You'll Need — 2 pounds chicken thighs, diced — 1/2
teaspoon kosher salt — 1/4
teaspoon black pepper — 1/2
teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons
olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped
1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon
olive oil plus more for naan 1/2
teaspoon kosher salt 1/2
teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1
teaspoon salt Fresh
black pepper 2 bay leaves 2
teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4
teaspoon ground cumin Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
2 boneless, skinless chicken breasts 1/4 cup extra virgin
olive oil 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon Kosher salt 1/4
teaspoon freshly ground
black pepper
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2
teaspoon salt 1/2
teaspoon black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher salt or more to taste, used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used
black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
4 tablespoons butter 1 tablespoon
olive oil 2-1/2 pounds yellow onions, halved lengthwise and sliced 1 / 4 - inch thick 1 tablespoon granulated sugar 1 tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1 tablespoon fresh thyme 1/2
teaspoon kosher salt 1/4
teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
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 mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of
olive oil, 1/2
teaspoon of salt and 1/4
teaspoon of
black pepper.
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh
black pepper 1/2
teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon juice
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
3/4 cup flour 3 tablespoons garlic powder 2
teaspoons cayenne pepper 1
teaspoon salt 1/2
teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin
olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
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
Olive oil (1
teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1
teaspoon dry thyme 1
teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
6 large eggs 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup
olive oil mayonnaise 1
teaspoon Dijon mustard 1/4
teaspoon salt 1/4
teaspoon black pepper Paprika for garnish
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
3 chicken breasts
olive oil spray 2
teaspoons chipotle chili powder 1
teaspoon cumin 3/4
teaspoon garlic powder 3/4
teaspoon onion powder 1/4
teaspoon salt 1
teaspoon ground
black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans
black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
2 - 3 tablespoons fresh finishing extra virgin
olive oil 2 juicy lemons 1
teaspoon Kosher salt Fresh ground
black pepper to taste.