If you don't have any asparagus around, try
using sliced bell peppers!
Not exact matches
Shiitake & Red
Bell Pepper (In honor of Amy) Omit onions,
use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red
bell pepper for 5 minutes
I
used fresh cut corn, grape tomatoes and
sliced olives, but you might like any of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped
bell pepper (red, green, yellow or orange!)
1) Peel and
slice the onions thinly 2) De-seed red
bell pepper and cut into small cubes 3) Saute red
bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red
bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
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
Here are two ways to make delightfully creepy witches» fingers breadsticks —
use either
sliced almonds for the gnarly fingernail or go for
bell pepper for a nut - free version.
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red
bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
I
used a package of ground chicken, two carrots, a zucchini, a package of
sliced mushrooms, a small onion, and a
bell pepper (all minced in the food processor.).
I did
use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and
pepper in olive oil until soft in a pan, then 2) took half a red
bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4)
used sliced tomatoes instead of red
bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
I
used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1 carrot by hand, and then
used the equivalent of 1
sliced red
bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I
used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium
bell pepper, diced 4 large leaves of fresh basil, chiffonaded
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red
bell pepper, sweet yellow
bell pepper,
sliced scallions or chopped purple onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can
use purchased pesto in place of dip, if desired.
sliced mushrooms (I
used cremini) 1 cup diced red
bell pepper (or roasted red
pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I
used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
I
used that as the inspiration and did layers of a tiny bit of alfredo, Cajun - spiced chicken, red
bell pepper and a thin
slice of
pepper - jack.
Slice zucchini and aubergine into 1 cm rounds, cut
bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I
used two trays).
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green
bell pepper, chopped [I
used orange
bell pepper instead] 1/2 red
bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I
used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon
pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black
pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
1 cup farro 4 tablespoons olive oil 2 tablespoons lemon juice [can
use red wine vinegar or balsamic vinegar if you don't have any lemon] 1 — 2 tomatoes, seeded and chopped roughly 4 - 6 radishes, thinly
sliced 4 scallions, chopped 1
bell pepper, seeded and chopped roughly Salt and
pepper to taste
Seal the sweet onion and
bell pepper slices in a foil packet (I
used two packets), poke some holes in the top, and set over the heat on the grill for about 20 minutes.
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
I
used steamed broccoli, carrots diced, green onion, mushrooms,
sliced red & orange
bell pepper.
- I
used a can of
sliced water chestnuts instead of
bell pepper, and it worked great.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly
sliced * 1 clove garlic, crushed * 1 red
bell pepper, cored, seeded, and thinly
sliced * 1 yellow
bell pepper, cored, seeded, and thinly
sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I
used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
It is made from
slices of sirloin, so it's
using Green me, and of course has all of the necessary ingredients that go into a Philly steak, such as a
bell peppers in multiple colors, and an onion.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3
bell peppers,
sliced thinly into strips (I
used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved and
sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red
bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If
using frozen edamame, thaw it according to the package directions.)
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red
bell pepper, diced 1 hot chili
pepper (I
used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
Variation:
Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots,
bell peppers, green beans,
sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I
used 1/3 cup fresh pickles) 1 red or yellow
bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
~ 2 tablespoons olive oil ~ 1 large clove garlic,
sliced ~ pinch red
pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash,
sliced thin with a vegetable peeler or spiralized ~ 1/2 cup
bell peppers of choice (I
used four mini sweet
bell peppers)
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1 plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon
pepper 2 cups shredded cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3
bell peppers, large dice 2 cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin
slice (optional) NOTE:
USE PLASTIC FOOD SAFE GLOVES for
slicing and arranging jalapeños.
While all that is happening, I warm the refried black beans and toss together a salad - like filling of baby kale (but you could also
use arugula),
sliced scallions, sweet baby
bell peppers, and dried figs.
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red
bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black
pepper,
using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
2 tablespoons olive oil 1 medium onion, thinly
sliced 1 large red
bell pepper, stemmed and seeded, thinly
sliced 1 1 - inch piece of fresh ginger, peeled and very thinly
sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
4 tablespoons butter (divided
use) 4 tablespoons vegetable oil (divided
use) 2 pounds boneless pork, thinly
sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green
bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red
bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow
bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green
peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Slice the
bell pepper in half, remove the stem and seeds, and peel into thin strips as well
using a flat blade vegetable peeler.
1/2 tsp cumin seeds 200mL extra virgin olive oil —
use the good stuff because you will really taste it 2 yellow onions,
sliced 5 cloves garlic, minced 2 red
bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1 orange
bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and
pepper to taste
Ingredients: 1 1/2 cups uncooked quinoa, rinsed and drained 1 3/4 cups low - sodium beef broth 2 tablespoons extra-virgin olive oil, divided 1 pound top round steak, very thinly
sliced against the grain Kosher salt Fresh ground
pepper 1 1/2
bell peppers, diced (I
used a mix of red, yellow, and green
peppers, but you do you.)
INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow
bell peppers (
sliced) or some tomatoes (cut into wedges) large onion (chopped) Caribbean curry powder black peppercorns (freshly cracked) oil to fry (we
used grapeseed oil) large English cucumber (
sliced on -LSB-...]
Vegan Stuffed
Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesam
Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions,
sliced 3 cups fresh baby greens (I
used a mix of spinach and arugula) 1 cup cooked rice (I
used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow
bell peppers 1 teaspoon toasted sesam
peppers 1 teaspoon toasted sesame seeds
ground turkey breast or thigh salt and freshly ground black
pepper extra virgin olive oil 4 thick
slices red onion 1 large red
bell pepper, quartered 4
slices sharp white cheddar cheese (I
used smoked cheddar) 4 whole wheat burger buns arugula or spring mix
large green
bell pepper,
sliced (you can
use other colors, but I just love the flavor of green
pepper in this dish)
In this Garden Fresh Pizza, I
used 2 radishes
sliced thin, 1 zucchini, 1 yellow crooked neck squash, 1 red
bell pepper, a sweet onion and for the topping green scallions.
1 1/2 cups chopped carrots 2 cups chopped sweet
bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or
sliced 1 pound ground beef 1 pound beef, cubed (
use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or
use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and
sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black
pepper • 1 red
bell pepper, cored and thinly
sliced • 1 yellow
bell pepper, cored and thinly
sliced • 1 orange
bell pepper, cored and thinly
sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I
used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided
use • 8 ounces Pappardelle noodles, uncooked
1 package of al fresco's chicken sausage (we
used spicy jalapeno) 1 yellow onion,
sliced 3
bell peppers, cored and
sliced thinly (we
used 2 red and 1 yellow) avocado, thinly
sliced salsa tortillas
4 cups prepared shredded coleslaw (I
use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red
bell pepper, thinly
sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely
sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro
To
use it in a meal, sauté
sliced onions and
bell peppers in low sodium organic vegetable broth over medium heat.
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
(you can also
use grass fed ground beef) 1 1/3 cups chopped onion 2 - 3 thinly
sliced bell peppers —
use many colors 2 cloves garlic, minced 2 1/2 cups chopped tomatoes 2 Tbps organic tomato paste 2 tsp cumin 1 tsp paprika 1 tsp
pepper to taste 1/4 cup fresh chopped cilantro Sea salt to taste 1/4 tsp chile powder 4 pastured eggs