Heat oven to 450 ° F. Toss the squash, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper on a rimmed baking sheet.
Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper on a rimmed baking sheet.
Not exact matches
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black
pepper 1/4
teaspoon to 1
teaspoon paprika, depending
on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
2 Scotch bonnet
peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1
teaspoon freshly ground black
pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin
on)
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)
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard, salt, sugar dash of
pepper.
Place
on the other baking sheet with the sliced onions and toss with olive oil, 1/2
teaspoon salt and
pepper to coat, just like you did with the potatoes.
Fill each
pepper with about 1
teaspoon of the tuna mixture and place them
on a serving plate.
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
Season roast with an additional 2
teaspoons kosher salt and 1
teaspoon black
pepper, and place
on the rack in the pan.
Mexican chocolate, chopped 1
teaspoon salt, or to taste (depending
on how salty the broth is) freshly ground black
pepper, to taste
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
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.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1 cup sliced mushrooms 1 green bell
pepper, sliced 4
teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and
pepper to taste
Place the bread
on a sheet pan and toss with 1 tablespoon olive oil, 1/2
teaspoon salt and 1/2
teaspoon pepper.
Season the pork chops with 1/2
teaspoon each salt and
pepper and cook
on one side until golden brown, 3 to 4 minutes.
Arrange pork and bell
pepper mixture
on a platter; sprinkle with remaining 1
teaspoon thyme and parsley.
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
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2
teaspoon dried crushed red
pepper (depending
on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and
pepper
Spread fish
on top and sprinkle with 1/2
teaspoon salt and a dash of black
pepper.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1
teaspoon kosher salt 1/2
teaspoon fresh ground black
pepper 1/2
teaspoon ground cumin 1/2
teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
Salt and
pepper the chicken pieces
on both sides using the remaining 1/2
teaspoon salt.
Toss bread with 2 tablespoons oil and 1/4
teaspoon each salt and
pepper on a rimmed baking sheet.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion,
pepper and mushrooms and a drizzle of olive oil, 1/2
teaspoon oregano, basil, salt and
pepper to taste, cook
on medium for approximately 10 minutes.
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1
teaspoon minced red onion 1
teaspoon minced garlic 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme leaves 1/2
teaspoon red
pepper flakes 1
teaspoon chopped fresh parsley, divided 1
teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black
pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin -
on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
1 side, skin -
on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/4 cup dark brown sugar 2 tablespoons lemon zest 1/2
teaspoons kosher salt 1/2
teaspoon freshly ground black
pepper
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt +
pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne
pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
1/4
teaspoon salt 1/2
teaspoon ground black
pepper 1
teaspoon granulated sugar 4
teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left
on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
Barley Tomato Salad 1 lb tomatoes
on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2
teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
In a large skillet
on medium high heat combine ground beef, 1/2
teaspoon salt, 1/2
teaspoon pepper and garlic powder and cook thoroughly.
* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile
pepper, minced (seeded or partially seeded, depending
on heat preference) * 1/2
teaspoon salt
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4
teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black
pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2
teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground
pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell
pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red
pepper, diced 1 green
pepper, diced 1 jalapeño
pepper, seeds removed, minced 1 1/2
teaspoons turmeric 2
teaspoons sweet paprika 1
teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2
teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved
on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground
pepper (to taste)
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)
Hi Elise, I knew the English mint sauce that the UK people put
on the table when they serve lambs meat (mint, malt vinegar, salt,
pepper and a
teaspoon of sugar), but this one looks so yummy - yummy, that I will for sure try the next time I make a lamb dish.
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (
pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1
teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2
teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced
on the diagonal Celtic sea salt and freshly ground black
pepper, to taste brown rice, to serve
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black
pepper 1/2
teaspoon salt 1/2 pound of asparagus, sliced
on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I decided to dice my apples up and put it
on top of the salad, and used 1
teaspoon of light Italian dressing
on it (1) and sprinkled with a bit of salt and
pepper.
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin -
on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1
teaspoon coarse salt 1 tablespoon whole peppercorns 1/4
teaspoon ground black
pepper 6 dried bay leaves
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated
on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle
pepper canned in adobo 2
teaspoons adobo sauce from the chipotle can 1/2
teaspoon ground cumin 1
teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black
pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out
on a paper towel to dry.
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano
pepper, cut into very thin rounds * 1 pound carrots, peeled and cut
on the diagonal into 1 / 4 - inch rounds * 1
teaspoon ground cumin * 1
teaspoon ground coriander * 1/2
teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4
teaspoon cayenne
pepper * 1/4
teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2
teaspoon salt * 1 cup coconut milk *
pepper to taste
Place skirt steak
on a rimmed baking sheet; rub olive oil, 3/4
teaspoon salt, and
pepper on both sides.
Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down
on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2
teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black
pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4
teaspoon dried Italian seasoning Kosher salt and freshly ground black
pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained
on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
10 tomatoes
on the vine 1 tablespoon extra virgin olive oil 1 yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2
teaspoons dried oregano salt and
pepper shredded mozzarella cheese chopped fresh herb of your choice
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod
on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin
on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
Place the asparagus
on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4
teaspoon each salt and
pepper.