Grey
with sea green boarder stripped designing crocheted envelop clutch ca grab the attention on your handling in evening parties.
A mustard orange skirt
with sea green shirt with a pair of pumps.
The colouration pattern is just according to the current line of colours like peach, off white, purple, baby pink, tea pink, pea green, cream white, red with skin, sky blue
with sea green and many more.
He crafts the bracelet
with sea green leather over recycled PVC pipe.
Not exact matches
So Shepherd had to come up
with a method for taking the salt out of
sea water
with boilers and kettles but without incurring the bloated carbon footprint of fossil fuels, which would betray the
green ideals of his customer base.
The half that got loaded
with phosphorus exploded into a
sea of
green soup of algae and became «the most photographed lake in science.»
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
genevieve @ gratitude &
greens recently posted... Recipe Redux: Tahini Brownies
With Smoked
Sea Salt
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly
with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower -
Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric
sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried
with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp
sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed,
green shells discarded (optional) 1/2 tsp mustard seeds (optional)
, tossing them
with greens, feta, cucumber, and a creamy herb dressing, and layering them over buttered bread, then dressing them up just a little
with a smattering of
sea salt and chopped garlic chives for an easy three - minute workday lunch.
Jamaica Inn's Black Friday Sale asks guest to relax, unwind and embrace the simple joys of living
with 30 % off accommodations for a stay of 4 - nights or more in one of the 48 suites or cottages, adorned in crisp white and Wedgewood blue, set against a backdrop of
green grass, vibrant flowers and glistening blue
seas.
Red
Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip
with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip
with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza
with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters
with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders
with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures
with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons
with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High
Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Meatball soup
with white beans, carrots, celery and a
sea of baby
greens.
Shelf two: sage smudge stick, Dream Tea,
Green Sunrise Tea, red chili peppers, calendula flowers, 21st Century Tea, Vanilla Black Tea
with chrysanthemum, Peace Tea, himalayan pink
sea salt.
Just roasted, diced, and mixed
with a good olive oil, a little salt and a little cinnamon) Heirloom Tomatoes
with Olive Oil,
Sea Salt and Basil (no recipe, all ingredients listed in title) Mixed
Greens with Cranberry Vinaigrette
Season
greens and frozen vegetables
with turmeric, garlic powder, onion powder, and
sea salt.
Filed Under: Sides Tagged
With: Clean, Gluten - Free, Healthy Recipes, Kid - Friendly, Low Carb, Under 5 Ingredients, Under 7 Ingredients, Vegetable, Vegetarian, Video, Weeknight DinnersIngredients: garlic powder,
green beans, olive oil, parmesan,
sea salt
Directions: Pull all the celery leaves (
green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix
with an equal amount of
sea salt — mine was about 2 teaspoons of each, leaves and salt.
Kimchi
with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage
Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few
green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)
Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky
sea salt 1/2 tsp ground cinnamon 1 small handfull raisins (we used
green raisins
with a smoky flavor)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed
with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped
sea salt to taste
Then my go - to meal at the end of a long day in the stacks is a piping hot bowl of beans lovingly topped
with a little fruity olive oil and some
sea salt, accompanied by whatever
greens or
green veggies are handy and some buttered toast, all in one bowl.
Oven - Roasted Coho Salmon
with Leeks and Chanterelle Mushrooms 1 cup leeks, white and pale
green parts only 2 6 - oz skinless coho salmon fillets, deboned
Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
The Lemon Bowl: Dark Chocolate Cupcakes
with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark
with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies
with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries
with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova
with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or
Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark
with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark
with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste
with the Eyes: Chocolate Mint Parfaits
with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts
with Handmade Chocolate Sweets — Comfort Food Feast
1/2 of a 4 - pound spaghetti squash,
with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard
greens, collard
greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine
sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
Lupa Osteria Romana: Dine on raw fluke
with lemon and Aleppo pepper; crispy octopus
with green faro and Swiss chard; shellfish stew
with eels, lobster and clams; baccala ravioli
with marjoram; dried pasta
with crab and
sea urchin;
sea scallops
with cauliflower, fennel and citrus; and turbot cooked in parchment
with black truffles; plus dessert.
FILLING (per sandwich): 1 slice natural smoked bacon 4 oz canned crab 2 TBS Primal Kitchen Mayo 1 slice tomato, sprinkled
with flaky
sea salt Handful of leafy
greens
genevieve @ gratitude &
greens recently posted... Almond Butter Brownies
With Sea Salt
Matcha Whoopie Pies
with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (
green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any
sea salt
with nice big crystals)
and studded
with chocolate chips, cocao nibs and bright
green pistachios and finished
with a sprinkle of
sea salt.
I added some chocolate chunks (duh) and chopped pistachios (olive oil is
green, pistachios are
green... it just seemed logical to me) and topped them
with cacao nibs for crunch and a sprinkle of flake
sea salt (my favorite finishing touch for any brownie recipe).
Vegetarian Mushroom Soup
with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine
sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty
greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
greens (such as Power
Greens with kale, spinach and chard) Sambal oelek chili
Greens with kale, spinach and chard) Sambal oelek chili sauce
Some of my favorites include tempeh tacos (pictured above), lentil loaf, tempeh of the
sea, teriyaki tempeh, lentil and
greens casserole, spicy tofu
with spelt berries, and field roast tacos (see recipe below).
The Lemon Bowl: Dark Chocolate Cupcakes
with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark
with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies
with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries
with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova
with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or
Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark
with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark
with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste
with the Eyes: Chocolate Mint Parfaits
with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts
with Handmade Chocolate Sweets — Comfort Food Feast
Lisa of Gluten - Free Canteen made bisconies Lisa of
With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made simple scones with clotted cream and strawberry jam Melanie of Mindful Food made hazelnut cream scones with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made dairy free scones Shauna of Gluten - Free Girl and the Chef made currant scones Silvana of Silvana's Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made simple scones
with clotted cream and strawberry jam Melanie of Mindful Food made hazelnut cream scones with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made dairy free scones Shauna of Gluten - Free Girl and the Chef made currant scones Silvana of Silvana's Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
with clotted cream and strawberry jam Melanie of Mindful Food made hazelnut cream scones
with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made dairy free scones Shauna of Gluten - Free Girl and the Chef made currant scones Silvana of Silvana's Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones
Sea of Book of Yum made dairy free scones Shauna of Gluten - Free Girl and the Chef made currant scones Silvana of Silvana's Kitchen made pecan streusel scones
with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy
Green Kitchen made coconut raisin scones -LSB-...]
While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along
with some cut
green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season
with sea salt and freshly cracked black pepper and mix everything together
Lisa of Gluten - Free Canteen made bisconies Lisa of
With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made scones Melanie of Mindful Food made hazelnut cream scones with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made classic british currant scones Shauna of Gluten - Free Girl and the Chef made scones Silvana of Silvana's Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
With Style and Grace made lavender earl grey lemon scones Marla of Family Fresh Cooking made vegan avocado scones Meaghan of Wicked Good Vegan made scones Melanie of Mindful Food made hazelnut cream scones
with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones Sea of Book of Yum made classic british currant scones Shauna of Gluten - Free Girl and the Chef made scones Silvana of Silvana's Kitchen made pecan streusel scones with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
with blackberry jam Meredith of Gluten Free Betty made cinnamon raisin scones Mrs. R of Honey from Flinty Rocks made classic cream scones and almond fig scones Peter and Kelli of No Gluten No Problem made mesquite scones
Sea of Book of Yum made classic british currant scones Shauna of Gluten - Free Girl and the Chef made scones Silvana of Silvana's Kitchen made pecan streusel scones
with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy Green Kitchen made coconut raisin scones -LSB-
with cinnamon drizzle Tara of A Baking Life made ginger scones TR of No One Likes Crumbley Cookies made cinnamon pecan scones Wendy of La Phemme Phoodie made red velvet scones Winnie of Healthy
Green Kitchen made coconut raisin scones -LSB-...]
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (
with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon
sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1
green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1
green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon
sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry
with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra
sea salt, as needed for seasoning
Dr.
Green Plus: kale, spinach, romaine, parsley, celery, cucumber, lemon,
sea salt This juice tastes very much like the Dr.
Green, but
with a subtle extra dimension of lemon and a touch of
sea salt to bring it all together.
8 oz / 225 g cream cheese, room temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6
green onions,
with greens, chopped 1/3 cup (big handful) chopped chives fine grain
sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving
I usually use them for making broth, but this time, I blended them
with fresh
green chiles, coarse
sea salt, garlic, limes and a little sugar to balance the flavor of the sauce.
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped
green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper 2 endives
with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
Top
with green tomatoes, if using; drizzle
with oil and sprinkle
with sea salt.
Dinner that evening consisted of huge plates of slaw
with homemade dressing, chayote and potato puree, and
green beans, along
with a large, heavenly piece of fresh Queen Covina (a superb
sea bass)
with a peanut pepper sauce.
Dressing: 1 avocado — peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons lime juice — freshly squeezed 1
green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon
sea salt 1/2 cup olive oil garnish
with freshly ground black pepper
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised
with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar
sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped
green onions basil or cilantro leaves
Easy Vegan Lentil Soup Recipe
with Sweet Potatoes 1 cup French
green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine
sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
The
green garlic tips were chopped and tumbled
with lemon zest, oil and a pinch of
sea salt, for a bright gremolata garnish — and no waste.