Not exact matches
Orange - Kissed Seed Crackers
1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sunflower seeds
1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup sesame seeds
1/3 cup flax seeds — ground
1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 cup hemp seeds scant
1 cup amaranth, quinoa or almond flour
1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juic
1/2 teaspoon sea salt
1/4 cup
olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to tast
1/2 teaspoon turmeric powder
1 teaspoon rice vinegar
1/4 cup bay or curry leaves Salt to taste
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 peppe
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 peppe
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 peppe
1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
3/4 cup almond milk
1 teaspoon coconut sugar
1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 cup (70 g) millet flour
1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 teaspoon salt
1/4 cup
olive oil 1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust)
1/3 cup plus 4 tablespoon almond milk — divided
1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 teaspoon coconut sugar
1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon active dry yeast
1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon ground chia or flax seeds 3/4 cup (
105 g) buckwheat flour (I used sprouted homemade flour)
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons
olive oil, plus more for brushing the blossoms
1 small zucchini — finely shredded (optional)
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 piece
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 crouton
1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
3/4 cup unsweetened almond milk
1/4 cup ground chia seeds or flax seeds 3/4 cup (
105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2
teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4 cup coconut sugar
1 cup
olive oil 2
teaspoons vanilla extract zest of
1 orange
1/4 cup freshly squeezed orange juice about 3 cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
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
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)
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup soft, pitted dates - Warm water, to cover dates
1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon guar gum or xanthan gum
1/4
teaspoon salt
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup extra-virgin coconut
oil or palm shortening or
olive oil 2 eggs
1/4 cup + 2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
3 medium striped beets
1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons
olive oil 1 medium yellow onion, peeled and sliced
1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 teaspoon fine sea salt 2 eggs
1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumble
1/2 cup (
125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan
1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
Fish:
1 cup flour
1 teaspoon garlic powder Salt and pepper 4 large eggs
1 lemon, zested and sliced
1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicke
1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter
1/4 cup white wine Wondra flour, to thicken
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 mil
1/2 inch slices
1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
9 cups of baby spinach, washed 6 mandarins, peeled and segmented
1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup diced green onion
1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup shredded carrots
1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup cashews 8oz can sliced water chestnuts, drained
1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 cup
olive oil 1/4 cup rice vinegar
1/4 cup ponzu sauce
1/2 teaspoon dried ginger 1 cup chow mein noodle
1/2 teaspoon dried ginger
1 cup chow mein noodles
1) 2 cans of chickpeas 2)
1 large clove of garlic, roughly chopped 3) 2 -3 tablespoons of
olive oil 4)
1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 cup of water 5)
1/2 teaspoon of salt 6) 1/2 teaspoon paprika powde
1/2 teaspoon of salt 6)
1/2 teaspoon paprika powde
1/2 teaspoon paprika powder
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 past
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 past
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 past
1/2 teaspoons cumin
1 teaspoon salt
1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 tablespoon paprika
1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon cayenne * omit if sensitive to heat
1/2 teaspoon tomato past
1/2 teaspoon tomato paste
2 tablespoons
olive oil 1 medium leek, diced 2 cloves garlic, minced
1 pound (450 g) red kuri squash, seeded, peeled and diced
1 medium Bartlett pear, peeled, cored and diced
1 medium Yukon gold potato, peeled and diced
1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste
1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock
1/3 cup (85 ml) unsweetened coconut milk
1 1/4
teaspoon fine sea salt (or to taste)
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 & rinse
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
2
teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced
1 cup baby carrots, in
1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 inch slices 3/4 pounds yukon gold potatoes, in
1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 inch dice
1 teaspoon dried thyme
1/4
teaspoon dried tarragon 6 cups vegetable broth
1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen pea
1/2 teaspoon salt
1 cup dried small pasta
1 teaspoon agave syrup
16 ounces tomato sauce
1 cup frozen peas
Toss the vegetables with
1 tablespoon
olive oil,
1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 teaspoon salt and
1/4
teaspoon pepper.
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 garnis
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 lim
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 lim
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 lim
1/2 a lime
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 tast
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 tast
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 tast
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 serv
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 serv
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 serv
1/2 cup vegetable broth
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
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 blen
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
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 tast
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 tast
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 tast
1/2 teaspoon ground cumin, optional 9 cups water
1/4
teaspoon of paprika
1 tbsp
olive oil freshly squeezed lemon, to taste
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup good quality
olive oil a couple big pinches of salt
1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumble
1/2 cup Spanish almonds, or toasted regular almonds
1/2 cup goat cheese, crumble
1/2 cup goat cheese, crumbled
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 tortilla
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 tablespoons pesto
1 teaspoon italian seasoning
1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cube
1/2 teaspoon kosher salt
1 tablespoon
olive oil 1 tablespoon lemon juice
1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
3 pounds small new potatoes, diced 2/3 cup
olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsle
1/2 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher or sea salt 3/4
teaspoon pepper
1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese
1/4 cup chopped fresh parsley
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, slice
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, slice
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 slice
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 slice
1/2 cup pitted
oil - cured black
olives, roughly chopped
1 large shallot thinly sliced
1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons sal
1/2 cup extra virgin
olive oil 1 cup warm water
1 cup red wine vinegar
1 cup red wine
1 capsicum, very finely chopped
1 Roma tomato, very finely chopped
1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced
1 teaspoon sweet paprika 2
teaspoons chilli flakes 2 bay leaves, whole
1 tablespoon dried oregano 2
teaspoons salt
1 tablespoon extra virgin
olive oil 2 large onions, chopped
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest
1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of
1/2 lemon (reserve the zest
1/2 lemon (reserve the zest)
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 intac
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 intac
1/2 teaspoon fresh thyme leaves
1 large stem fresh sage (about 8 to
10 leaves), left intact
Mexican Spiced Tomato Sauce:
1 tablespoon
olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2
teaspoons ground cumin 2
teaspoons dried oregano
1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup wate
1/2 teaspoon salt
1 15 - ounce can tomato sauce 3/4 cup water
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 tast
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
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 sauc
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 sauc
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 sauc
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 sauc
1/2 cup zucchini, diced
1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauc
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
For Grandma Betty's «Sauce» *
1 Large or 2 medium cloves garlic, pressed
1/2 teaspoon salt 2 Tablespoons extra virgin olive oil or melted butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley
1/2 teaspoon salt 2 Tablespoons extra virgin
olive oil or melted butter *
1 - 2 Handfuls fresh herbs, chopped (I like parsley)
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
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
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
1/2 cup heavy cream
1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
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
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 garnis
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 garnis
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 garnis
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
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 pa
1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of
olive oil, for greasing the baking pan
3 - 4 boneless, skinless chicken breasts Salt and pepper
1 cup honey
1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/2 cup soy sauce
1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seed
1/2 cup diced onion
1/4 cup ketchup 2 tablespoons
olive oil 2 cloves garlic, minced
1/4
teaspoon red pepper flakes 2
teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
2 Cups cooked farro
1/4 Cup basil, chopped 2 Tablespoons extra virgin
olive oil 4 Ounces mozzarella cheese, chopped
1 Tablespoon balsamic vinegar
1/2 Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, choppe
1/2 Teaspoon sea salt
1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped
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
1/2 teaspoon salt and
1/4
teaspoon black pepper.
2 tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed
1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to tast
1/2 teaspoon fine grain sea salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 chipotle pepper in adobo sauce, chopped
1 cup grated orange - fleshed sweet potato
1 cup cashews, soaked for an hour
1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Toss the asparagus with
1 tablespoon
olive oil,
1/2 teaspoon salt and 1/2 teaspoon pepper
1/2 teaspoon salt and
1/2 teaspoon pepper
1/2 teaspoon 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 tast
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 tast
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
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 crea
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 crea
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 crea
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