Not exact matches
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground
white pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry
white wine A dash of your favorite hot sauce
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon
Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk
Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium
white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red
pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c
coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
Lightly brush the egg
white mixture over the rounds and sprinkle with a bit of black
pepper, sesame seeds, and the
coarse salt.
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp
white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black
pepper, to taste
6 Granny Smith apples 1 Vidalia onion 2 teaspoons
coarse grain mustard 1 teaspoon minced fresh thyme 1 teaspoon
white balsamic vinegar 1 tablespoon butter 4 thin - cut boneless pork chops 1/2 teaspoon salt Freshly ground black
pepper 1 teaspoon olive oil
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup
white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon
coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black
pepper 6 dried bay leaves
2 garlic cloves, coarsely chopped 1 1/2 teaspoons
coarse salt 1 small
white onion, coarsely chopped 2 -3 serrano
peppers, stemmed and coarsely chopped (or jalapeno
peppers) 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound) 1 ripe Hass avocado 12 -15 sprigs cilantro, finely chopped
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry
white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground
pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup
coarse dry whole - wheat breadcrumbs (see Tip)
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon
coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red
pepper flakes 1 15 - ounce can of
white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1 lb ground beef 1
white onion 1/2 tsp garlic powder 1/2 tsp salt 1/4 -1 / 2 tsp
coarse black
pepper (if you're not sensitive) 1/4 tsp oregano
1 tablespoon unsalted butter, room temperature 2 1/2 pounds Yukon Gold potatoes 2 1/2 cups heavy cream 1 1/2 cups whole milk 1 garlic clove, smashed 1 teaspoon
coarse salt 1/4 teaspoon ground
white pepper 4 ounces Gruyere cheese 1/8 teaspoon freshly grated nutmeg
1/4 cup extra-virgin olive oil 1 teaspoon
coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black
pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground
white pepper Fine sea salt
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked
coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black
pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek,
white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell
pepper (2 red
peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
2 large carrots (1 1/2 cups) peeled & chopped) 1/2 medium red onion (1 cup) peeled & chopped) 1 1/2 cups
white vinegar 1/2 cup water 6 cloves garlic (2 tablespoons minced) 1/4 cup fresh lime juice 1 tablespoon
coarse kosher salt 1 teaspoon freshly ground black
pepper 1/4 cup
coarse grain or Creole mustard 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice
Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell
pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry
white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Layered Mediterranean
White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
White Bean Dip
White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
White Bean Dip: 1 can (15 ounces) cannellini beans (
white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita
white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon
coarse salt Dash cayenne
pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Add a good glug of high - quality extra virgin olive oil and a few splashes of champagne or
white wine vinegar, a bit of
coarse Kosher salt and freshly ground
pepper and dinner is served.
- Buttermilk - Green Garlic Dressing 1/4 cup sour cream or plain yogurt 1/4 cup buttermilk 1/4 cup mayonnaise 1 tsp Champagne vinegar (or
white - wine vinegar) 1 stalk green garlic, minced, or 1T minced chives
coarse - ground black
pepper, to taste salt, to taste
Eight dried ancho or chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup
white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1 teaspoon freshly ground smoked black
pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon
coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
1 1/2 tablespoons
coarse kosher salt 2 1/2 teaspoons onion salt 2 1/2 teaspoons ground
white pepper 2 1/2 teaspoons marjoram 2 1/2 teaspoons dried parsley 1 teaspoon ground nutmeg 1 teaspoon celery seed 1 teaspoon Prague Powder # 1
* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons
coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black
pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (
white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream
basil, black
pepper, broth, butter, celery, chicken, chicken stock, cloves, crackers, cream, garlic, milk, peas, salt, sea salt, thyme, olive oil, fresh thyme, onions, kosher, onion, sodium, dried, oil, water, sprinkle, wine, carrots,
coarse salt,
pepper, sea salt flakes,
white wine, cornstarch, yellow onion, salt flakes, cloves garlic, kosher salt, olive, bay leaves, topside, meat, baking, pie, soup, stock, dough, flakes, leaves, pie crust
1 small onion, diced 1 clove garlic, minced I cup Arborio rice 1/2 cup dry
white wine 4 cups vegetable broth, heated 1 bunch fresh asparagus, washed, ends removed, and trimmed into 1 1/2 inch - long pieces 1/2 cup baby peas, fresh or frozen 3/4 teaspoon kosher salt 1/2 teaspoon
coarse ground black
pepper (1/4 to 1/2 cup water, only if needed)
Season the stir - fry (if need be) with
coarse sea salt and
white pepper, to taste (shouldn't take much salt, if any at all).
Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks,
white and light green parts only, finely sliced 2 stalks celery, cut in 1/2 - inch pieces
Coarse salt and fresh
pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed