In a medium bowl, mash avocado, sour cream, lime juice and zest, jalapeño, cilantro, 1/2 teaspoon salt and 1/4
teaspoon pepper until chunky.
Combine the potatoes, sweet potatoes, 2/3 cup olive oil, garlic powder, 1 teaspoon salt and 1/2
teaspoon pepper until potatoes are well coated.
Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8
teaspoon pepper until softened but still holding their shape, 5 to 7 minutes.
Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper until coated.
In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8
teaspoon pepper until well combined.
Not exact matches
Mix ricotta, egg, lemon zest, 1/2
teaspoon salt, black
pepper, and red
pepper flakes in a bowl
until smooth.
Heat another
teaspoon of sesame oil in the pan and stir - fry the onion and
pepper until soft.
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
Add the shallot, 1/2
teaspoon kosher salt, and fresh ground black
pepper and sauté
until soft, about 3 minutes.
Season the pork chops with 1/2
teaspoon each salt and
pepper and cook on one side
until golden brown, 3 to 4 minutes.
Season the pork with 1/2
teaspoon salt and 1/4
teaspoon pepper, and cook
until browned, 2 to 3 minutes per side.
Add the zucchini, bell
peppers, and 1/2
teaspoon salt; cook, stirring occasionally,
until the vegetables are browned and tender, 10 to 12 minutes.
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.
Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2
teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally,
until tender but not browned.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried)
until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and
pepper to taste / Cook together for another 10 minutes / Good stuff.
In a third plate, whisk eggs, mayonnaise, paprika, cayenne
pepper (if using), and 1/4
teaspoon black
pepper until combined.
Using a wooden spoon, stir in the crabmeat, cheddar cheese, 1/4
teaspoon salt, and ground black
pepper to taste; stir
until evenly mixed.
Whisk together flour, milk, eggs, salt, and 1
teaspoon of the
pepper in a medium bowl
until no lumps remain, about 1 minute.
Add carrots and turnips, sprinkle with 1/4
teaspoon each salt and
pepper and cook, stirring occasionally,
until starting to brown and soften, 8 to 10 minutes.
Turn off heat and stir
until cheese is melted.Season with 1/2
teaspoon salt and ⅛
teaspoon black
pepper.
Add the onion, celery, bell
pepper, garlic, sage, thyme, and 1⁄4
teaspoon of the salt and cook, stirring occasionally,
until the vegetables soften, about 5 minutes.
Add onion, carrots, celery, 1/4
teaspoon salt, 1/4
teaspoon pepper; cover and cook, stirring occasionally,
until tender, 5 to 7 minutes.
While couscous is cooking, Heat remaining
teaspoon of oil in a small nonstick skillet and saute
pepper, onion, and edamame
until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Add the sweet potato «rice,» water,
pepper and the remaining 1/4
teaspoon salt; cook, stirring,
until tender and the water has evaporated, 4 to 6 minutes.
In a measuring pitcher, whisk together the cream, egg, 1/4
teaspoon salt, and a few turns of
pepper until well - combined.
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.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1
teaspoon lemon
pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend
until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.
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
While cheese is melting toast the buns and make the mayonnaise by combining the mayonnaise, lime juice, lime zest, 1/2
teaspoon kosher salt, and cayenne
pepper in a medium bowl, whisking
until smooth.
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2
teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black
pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook
until lentils are tender.
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground
pepper 2 leeks, washed and sliced (sauté in a bit of olive oil
until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black
pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté
until translucent.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2
teaspoon salt, cayenne
pepper and turmeric into a blender and process
until the consistency of a thick, smooth sauce.
Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1
teaspoon of soy sauce, 1/2
teaspoon of red wine vinegar and season with freshly cracked black
pepper, mix everything together
until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
Add the chickpeas, 2 ounces feta, 1 tablespoon olive oil, cumin, 1/2
teaspoon salt, 1/4
teaspoon black
pepper and cayenne
pepper and puree
until smooth.
Simply combine 1/4 cup each extra virgin olive oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2
teaspoon chili powder, salt, and
pepper in a small food processor or blender then process
until smooth.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2
teaspoons granulated sugar salt and freshly ground black
pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally,
until crisp.
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1
teaspoon cumin seeds • 1
teaspoon fenugreek seeds • 1/2
teaspoon cayenne
pepper • 1/4
teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked
until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1
teaspoon coarse sea or kosher salt
Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic
until you form a paste, then add 1 cup of Greek yogurt, 1
teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black
pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red
pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil
until soft and translucent.
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black
pepper 1 tablespoon onion flakes, lightly ground 1 tablespoon granulated garlic 1/2
teaspoon crushed red
pepper 1 tablespoon coriander seeds, lightly ground 1
teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand
until well incorporated.
Add onions, garlic, celery, 3 tablespoons salt, and 1
teaspoon pepper and sauté
until onions are soft, about 10 minutes.
Add onion, garlic, 1
teaspoon salt, fennel seeds, black
pepper, and red
pepper; cook 10 minutes or
until onion is very tender, stirring occasionally.
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
Rinse and dry food processor bowl and puree together
until smooth tofu, soymilk, nutritional yeast, garlic powder, onion powder,
teaspoon of salt, and black
pepper to taste.
Add the shredded cheese, ham, scallions and the remaining 1/2
teaspoon of salt and 1/8
teaspoon of
pepper and stir together
until thoroughly mixed.
Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2
teaspoon of the salt, and 1/2
teaspoon of the
pepper in a medium bowl
until uniform — that is,
until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film.
Add 1/2
teaspoon of the salt and 1/8
teaspoon of the
pepper and stir together
until ingredients are well mixed.
Squeeze some of the water out of the beet then pulse the chickpeas, beet, onion, 4 cloves of the garlic, cumin, coriander, flour, 1 1/2
teaspoons of the salt and
pepper in a food processor
until you have a rough, course meal that's not quite a paste.