Ingredients: — 9 oz plain Greek yogurt (you can use 0 % or 2 % fat)-- 1/2 tsp garlic powder — 1/2 tsp dried parsley — 1/2 tsp dillweed — 1/2 tsp salt — 1/2 tsp dried chives — 2
tsp dried minced onions — Black pepper to taste
Ingredients: -2 eggs -3 / 4 cup soy slender vanilla soy milk -1 100 % whole wheat hot dog bun (Kroger)-2
tsp dried minced onions -1 tsp salt -1 tsp thyme -1 tsp parsley -1 lb.
Ingredients: 1/4 C mayonnaise 1 1/2 tsp steak seasoning 1/4 C Chipotle Barbecue Sauce 1 lb ground beef 4 bacon strips, cooked and crumbled 4 slices cheese 1 1/2
tsp dried minced onion Directions: Mix together mayonnaise and barbecue sauce in a small bowl.
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1
tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Not exact matches
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
Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med
onion, chopped 1 red bell pepper, chopped 1 clove garlic,
minced 1 1/2
tsp chopped fresh thyme or 1/4
tsp dried 3/4
tsp paprika 2
tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium
Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely
Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1
tsp try thyme 2 sprigs Rosemary or 1
tsp dry rosemary 1
tsp paprika 1
tsp cayenne pepper 1
tsp allspice
INGREDIENTS 1 small
onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic,
minced 1
tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup
dry white wine such as chardonnay 4 cups beef broth 2 cups of...
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic,
minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped
onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
Ingredients: — 4 1/2 cups spinach, fresh, chopped — 1/4 cup green
onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1
tsp dried dill — 2 cloves garlic,
minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives,
minced — 2
tsp fresh lemon juice — salt and pepper to taste
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic,
minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2
tsp baking soda
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c
Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1
tsp Garlic 1
tsp minced onion 1 - 2
tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2
tsp dark soy sauce 1 1/2
tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2
tsp sugar 1 Tbsp oil 1 Tbsp ginger,
minced 1 Tbsp garlic,
minced 1 Tbsp green
onions, sliced 3
dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and
minced 1/2 yellow
onion, sliced thinly 2
tsp toasted sesame seeds 1
tsp sesame oil 3 Tbsp thai basil, chopped
1 lb, curly, mini lasagna noodles, cooked according to package directions 1 lb ground beef 1 clove garlic,
minced 1/2
onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1
tsp dried italian seasoning 2 c shredded mozzarella cheese
1 tbsp olive oil 1
onion, peeled and chopped 3 cloves garlic,
minced 2 carrots, peeled and chopped 2
tsp dried basil 1
tsp dried oregano 1
tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1
tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6
tsp basil pesto
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves,
minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
1 Tbsp chili - garlic sauce 1
tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted
dry of any water and
minced 2
tsp canola oil 2 Tbsp fresh
minced ginger, peeled 1/3 c
onion,
minced 1/2 c water chestnuts,
minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper,
minced 2 scallions, thinly sliced
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med
onion, grated 4 cloves garlic,
minced 1/4 c finely chopped mint 1 1/2
tsp red curry paste 3/4
tsp ground cumin 1/2
tsp ground allspice 1/4
tsp ground coriander 1/2 med cucumber, grated and spun
dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4
tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
1/2 cup olive oil 1/4 shallots,
minced 1 tbsp green
onion,
minced 2 tbsp garlic,
minced 1 teaspoon
dried oregano 1/4
tsp ground cumin 1/4
tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
2 tbsp olive oil 1 medium yellow
onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic,
minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup
dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1
tsp cumin
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic,
minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2
tsp),
dried okay 1
tsp sea salt, more to taste 1/2
tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
dry pasta 1
tsp olive oil 1/2 cup red
onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic,
minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green
onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
I also had no fresh ginger left so I added 3 small cloves of garlic (
minced) and about 1.5
tsp of ground
dried ginger to the caramelized
onions and gave them a quick stir around the pan for about a minute before removing the
onions off the heat.
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green
onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or
dry Sherry 1
tsp minced fresh ginger 2
tsp sugar 1
tsp Asian sesame oil 1
tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg
onion, chopped 2 cloves garlic,
minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh basil (or 1
tsp dried) 1/2
tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
dried whole wheat udon noodles 2 tbsp coconut oil 3 cloves garlic,
minced 1
onion, chopped 1 1/2
tsp red curry paste 12 oz.
Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2
tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic,
minced 1 medium
onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup
dry white wine 1 tbsp tomato paste
Armenian Stew with Pilaf Stew: 2
tsp canola oil 1 cup chopped
onion 3 garlic cloves,
minced 1
tsp dried mint 1
tsp dried basil 1 bay leaf 1/2
tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice
Pozole (Pork and Hominy Stew)-------------------- 2
dried guajillo peppers, stems removed and seeded 1 tbsp canola oil 8 ounces lean pork, cut into 1 ″ cubes 1
onion, finely chopped 4 cloves garlic,
minced 1
tsp cumin 1
tsp oregano 1 bay leaf 6 cups water 2 14.5 - oz cans hominy, drained and rinsed salt, pepper 1/4 cup chopped green
onions 1/4 cup chopped cilantro
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow
onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic,
minced 3
tsp ground cumin 1
tsp dried oregano 1
tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves,
minced 2
tsp dried oregano 3/4
tsp salt 1/2
tsp black pepper 2 lbs chicken breast (I used boneless, but it originally called for bone - in split breast) 8 small potatoes cut into fourths * 1 medium
onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole mushrooms **
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2
tsp minced chipotle chiles in adobo sauce or 1
tsp dry Chipotle chili powder 1
tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic,
minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red
onion,
minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow
onion,
minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of
dried 1 tablespoon of fresh oregano or 1
tsp of
dried 1 teaspoon smoked paprika Salt and pepper
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium
onion, diced 2 tbsp olive oil 3 cloves garlic,
minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1
tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Ingredients 1 cup
Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more)
Onion, chopped (1 medium or a little more than half a large
onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more)
onion) 1/2 cup Shredded Carrots 2 cloves garlic,
minced 2 Tbsp Vegetable Oil 1/2
tsp Chili Powder 1/2
tsp Dry Parsley 1
tsp Paprika 1
tsp Cumin 1
tsp Oregano 1
tsp Kosher Salt 1/4
tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag
Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water
tempeh olive oil (to sautee) 2 cloves garlic,
minced 1 rib celery, diced 1/2 of a red
onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1
tsp maple syrup 1/4 to 1/2
tsp ancho chili powder (to taste for spice level) 1/8
tsp cayenne pepper 1
tsp ground cumin 1/2
tsp dried oregano freshly ground pepper & salt, to taste
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1
tsp chile powder 1/2
tsp ground cumin pinch cayenne pepper 1/2
tsp onion powder 3 cloves garlic,
minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used
dry but fresh is best) 3 Tbs chopped green
onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
olive oil 1
onion, chopped 1 red or green bell pepper, chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic,
minced 1
tsp dried basil 1
tsp dried oregano 1
tsp aleppo pepper 1/2
tsp dried thyme 1/2
tsp salt 1/4
tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1
tsp xanthum gum
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced
onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic,
minced 1
tsp fresh ginger, grated (1/4 -1 / 2
tsp dry) 1/4
tsp red pepper flakes 2
tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large
onion, diced 4 cloves garlic,
minced 1 tbl butter 1/2
tsp of red pepper flakes 2 c of chopped fresh basil 1
tsp of
dried thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
Add
onions, carrots, mushrooms,
dried oregano,
minced garlic and 1
tsp Worcestershire sauce
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1
tsp salt, plus a pinch (note: I used less) 4 cloves garlic,
minced 2 tbsp
minced fresh ginger 1/2
tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1/2 cup
dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed,
minced 2 cloves garlic
minced 1
onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1
tsp dried thyme 3 green
onions chopped including some of the greens
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic,
minced 1
tsp dried parsley 1
tsp dried oregano 1
tsp dried basil 1/4
tsp black pepper 1/4
tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
1 lb ground lamb (or other meat: beef, turkey, chicken, etc.) 2 cloves garlic,
minced 1/2 of a small
onion, diced 1
tsp dried thyme 1
tsp dried rosemary 1
tsp dried basil 1/4
tsp salt 1/4
tsp pepper 2 tbsp virgin coconut oil 1/4 cup water
1 tbsp coconut oil 2
tsp mustard seeds 1
tsp cumin seeds 1 white or yellow
onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or
minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g)
dried moong dal, toor dal, urad dal, or red lentils 1
tsp ground turmeric 1⁄4
tsp ground cloves 1
tsp salt 1⁄4
tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
For the sauce: 2 tbsp extra-virgin olive oil 1 yellow
onion, diced 4 cloves garlic,
minced 2
tsp dried basil 2
tsp dried oregano 1
tsp dried rosemary 1 carrot, diced 1 stalk celery, diced 6 roma tomatoes, (1 diced, 5 quartered)(or one large can diced tomatoes)
1 tbsp olive oil 1 cup
onion, chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves,
minced 1/2
tsp dried thyme 1/2
tsp dried basil 1/4
tsp dried tarragon 1/2 cup sun -
dried tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super
dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)
For the meatballs: 1/4 yellow
onion, diced 1 clove garlic,
minced 1
tsp dried basil 1
tsp dried oregano 1 lb grass - fed ground beef
1 tbsp olive oil 2 cloves garlic,
minced 1 large
onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2
tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2
tsp dried oregano 1 1/2
tsp dried basil 1
tsp ground cumin 1/2
tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2
tsp salt, or to taste