2 ripe mangoes, cut into small cubes 3 tbsp red onion, chopped 2 tbsp Italian parsley, roughly chopped 1 tbsp cilantro leaves 3tbsp rice
wine vinegar pinch of sugar sea salt and freshly ground pepper to taste
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice -
wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
3 small or 2 large peaches, diced 1 large or 2 small tomatoes, diced 1 green onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp white
wine vinegar Pinch sea salt Dried chili pepper, to taste (optional)
Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano, pepper, and salt for sprinkling 1/2 lb sweet Italian chicken sausage 1 cup quinoa, rinsed 1/3 cup fresh parsley, chopped 1/2 tsp dry oregano 2 cups low sodium chicken broth 1/3 -1 / 2 cup feta cheese, crumbled 1/3 cup chopped pecans, toasted 2 tsp red
wine vinegar pinch red pepper flakes Directions Preheat an oven to 425 degrees.
1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white
wine vinegar Pinch flaky salt, such as fleur de sel or maldon
Not exact matches
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red
wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red
wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt,
pinch pepper all blended up in the Nutribullet).
, honey, rice
wine vinegar and a
pinch of salt.
(1/2 cup olive oil, 1/4 cup, 2 tbsp red
wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt,
pinch pepper all blended up in the Nutribullet).
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, crumbled
2 tbsp white
wine vinegar 1 large clove garlic, crushed
pinch each salt and pepper 1 tbsp olive oil 2 tbsp mayonnaise
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red
wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Prepare the dressing: mix lemon juice, olive oil, white
wine vinegar and a
pinch of salt and freshly grounded pepper.
You cut up some tomatoes, mix it with brown sugar and red
wine vinegar and a
pinch of salt, a lil» dried thyme AND boom!
You could try adding other things too, green onions, cumin seeds, masala, lemongrass... To deglaze the pan I like to use rice
wine vinegar, infused
vinegar or tamari but water works in a
pinch.
Just Horseradish Harvest 3 or 4 inches of horseradish root / Peel, grate finely and use as is with a
pinch of salt / To preserve add 1 T white
wine vinegar and a
pinch of salt / Will keep in the refrigerator for several weeks and can be added to a variety of recipes.
Mix together in a bowl: 2 T olive oil, 3 T red
wine vinegar, 1 t honey, a
pinch of red pepper flakes, salt and pepper.
Yogurt: Combine the Labneh with the rice
wine vinegar, dried mint, garlic, cayenne and a
pinch of salt.
For the marinade: 1 cup vege stock 2 tbsp rice
wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin
pinch of ground coriander
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice
wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves +
pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red
wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves +
pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red
wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for serving
For the Dressing 1/3 cup Red
Wine Vinegar 2/3 cup Olive Oil 1/4 teaspoon Dried Oregano
Pinch Garlic Salt Black Pepper, to taste
Add the red
wine vinegar, 1 tsp olive oil, and a
pinch of salt and pepper.
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red
wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced
Pinch of red pepper flakes Salt and pepper to taste
Add the garlic clove, red
wine vinegar, juice from 1/2 lemon, a few
pinches of salt and pepper.
head red cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly sliced (use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion of red
wine vinegar to mild olive oil; Dijon mustard, lots of Tabasco sauce,
pinch sugar, S & P to taste
Thinly slice a quarter of a cucumber and pop it into a bowl with a
pinch of salt, a squeeze of honey and a good tablespoon of white
wine vinegar, then scrunch together and leave to sit while you make your burgers.
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red
wine vinegar (make sure your
vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar
Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
In a mixing bowl, add the chicken, white
wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2
pinches dried thyme, 2
pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
2 large garlic cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white
wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry
vinegar and olive oil, for drizzling
For pickled onions: 1 medium - large red onion, thinly sliced, then slices quartered 3/4 cup red
wine vinegar 1 tablespoon sugar
Pinch salt
When cooled, add the white
wine vinegar, Dijon mustard, garlic and a
pinch each of salt and pepper.
For the salad dressing 2 anchovy fillets 3 garlic cloves, peeled 1 egg yolk 1 teaspoon red
wine vinegar 1/4 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1/2 teaspoon Dijon mustard
Pinch salt
Pinch black pepper 1/2 cup olive oil
1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2 tablespoons mellow white miso paste 2 tablespoons white
wine vinegar 1 teaspoon honey 2 big
pinches salt (or to taste) 1/4 cup + warm water
White
Wine Vinegar has a distinctive acid and sweetness to it, but if you are in a
pinch, you can also use Apple Cider
Vinegar or Rice
Vinegar
chopped tomatoes (about 2 medium tomatoes, peeled) 1 red bell pepper, chopped 1 tablespoon red
wine vinegar 1 1/2 tablespoons sugar 1/4 teaspoon cinnamon 1/4 teaspoon smoked paprika 1/8 teaspoon ground allspice 1
pinch cayenne pepper 1/2 teaspoon salt, plus one
pinch
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1
pinch cayenne pepper 1 teaspoon sea salt 2 tablespoons white
wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
1/3 cup white
wine vinegar 1 shallot, minced (about 2 tablespoons)
Pinch ground allspice 3/4 teaspoon salt 1/4 teaspoon white pepper
Use your favorite non-creamy salad dressing or make your own marinade: combine red
wine vinegar, minced garlic, a bit of sugar, salt, and a
pinch of dry mustard.
2 granny smith apples 2 pears Juice of a lemon A bag of baby spinach 2 beetroot A couple of handfuls of walnut pieces A block of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white
wine vinegar 1/2 tablespoon fresh thyme leaves 1/2 clove garlic
Pinch of sugar
While lima beans cook, make Asian Cucumber - Carrot Slaw: in a small, non-reactive bowl, combine julienned or grated cucumber and carrot with a
pinch of sea salt, 1 tablespoon fish sauce and 1/2 teaspon rice
wine vinegar and set aside.
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme
Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white
wine, beer, or apple cider
vinegar), divided 15 ounces cooked white beans 1 cup water, plus more, as needed Freshly ground black pepper, to taste
Sprinkle lightly with salt, and add the cucumber, a small
pinch of cayenne, and part of a capsicum, sliced, with a table - spoonful of
vinegar, and two of white
wine.
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red
wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced
Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
2 heads red cabbage, sliced 8 ounces red
wine vinegar 2 ounces sugar
Pinch of salt, plus additional to taste
Pinch of pepper, plus additional to taste 1 Idaho potato, peeled 2 liters Cabernet Sauvignon 2 liters ruby Port
I added a
pinch of Italian seasoning and sprinkled red
wine vinegar on top of the toppings.
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon white
wine or champagne
vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a
pinch of salt 2 teaspoons fresh dill, minced 1/4 cup extra virgin olive oil salt and freshly ground pepper to taste.
2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white
wine vinegar 3 large carrots a
pinch of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful of feta cheese, crumbled
2 Tbs Olive Oil 1 Cup Chopped Cremini Mushrooms (measured after chopping) 1
Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White
Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red
wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave
Pinch salt 1 can chickpeas, drained and rinsed 2/3 cup chopped sun - dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.