Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon salt 1/2
teaspoon pepper Dried parsley and additional goat cheese for topping, if desired
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
1/2 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 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2
teaspoon salt 1/4
teaspoon freshly ground black
pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1
teaspoon dried Mexican oregano or 2
teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
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)
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 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
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
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
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!
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
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 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
sea salt 1/8
teaspoon black
pepper 4 whole cloves 1/2
teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
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
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
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
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)
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1
teaspoon dried parsley (or 1 tablespoon fresh) 1/2
teaspoon dried basil (or 2
teaspoons fresh) 1/2
teaspoon salt Fresh
pepper, to taste 1 tablespoon olive oil 1/2 cup red
pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup
dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4
teaspoon fresh ground white
pepper 1
teaspoon salt 1/4
teaspoon paprika 1 dash cayenne
pepper 1 cup crème fraîche
Mix in the flour, sugar, salt, 1
teaspoon dried basil, and
pepper.
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)
4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2
teaspoons seasoned salt 1/2
teaspoon chile powder 1/2
teaspoon dried basil 1/4
teaspoon ground cumin 1/4
teaspoon black
pepper
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.
If you'd like to do it this way, sprinkle them with a
teaspoon of
dried oregano, salt and
pepper before you bake it.
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1
teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black
pepper 2 large eggs, lightly beaten
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2
teaspoons ground cumin 1
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup
dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2
teaspoon dried oregano 1/2
teaspoon ground cumin 1/2
teaspoon chili powder freshly ground black
pepper
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
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
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2
teaspoon dried DILL 1/2
teaspoon dried ROSEMARY 1/2
teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2
teaspoon SEA SALT or to taste BLACK
PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black
pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry mustard — 1/4
teaspoon garlic powder — 1 tsp salt & 1/2 tsp of
pepper (I am recommending an additional pinch of salt and
pepper for each layer of hash browns)
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
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its
dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard powder 7) Salt & freshly ground black
pepper to taste 8) Parsley to garnish (optional)
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2
teaspoon dried thyme leaves 1/2
teaspoon dried oregano leaves 1/2
teaspoon ground mustard 1/4
teaspoon dried minced garlic 1/4
teaspoon dried minced onion 1/2
teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2
teaspoons marjoram or 1/2
teaspoon rubbed sage 1/2
teaspoon thyme 1/2
teaspoon salt 1/2
teaspoon white
pepper 1/4
teaspoon ground allspice 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon ground fennel seeds ⅛
teaspoon cayenne
pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
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
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
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked
pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to
dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1
teaspoon of salt, chili powder and
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
2 whole roasted red
peppers, seeds removed 6
dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne powder 1
teaspoon cumin 1/2
teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil