This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and
yellow bell peppers cut to look like four - leaf clovers.
Not exact matches
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!)
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
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red
pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak,
cut into 1 inch cubes Salt,
Pepper to taste Vegetables for skewering: choose your favorites like zucchini,
yellow squash,
bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Stew 12 ounces eggplant, peeled and
cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each,
cut into 1 / 2 - inch pieces 2 red or
yellow bell peppers, stemmed, seeded, and
cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
Easy fish stew own creation 1 tablespoon olive oil 1 small
yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black
pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish,
cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2
bell peppers (orange and
yellow) each
cut in four pieces with seeds removed 1 white onion
cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1
bell pepper, chopped (I used
yellow) 1 small zucchini, chopped 3/4 cup cherry tomatoes,
cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1
yellow onion, diced 1 red
bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks,
cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh
cut vegetables such as broccoli florets,
yellow squash, colorful
bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
Ingredients 1 medium onion, chopped 1
yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links,
cut into 1 / 4 - inch dice 2 tablespoons fresh cilantro
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.
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.
6 - 7 medium russet potatoes, scrubbed and
cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium
yellow onion, chopped 1 cup finely chopped sweet
bell peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
2 tbsp vegetable oil 1/3 cup thinly sliced
yellow or red onion 1/2 cup
bell pepper cut into strips, * (red,
yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
While onion is getting cooked,
cut the red and
yellow bell peppers into juliennes.
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red
bell pepper,
cut into matchstick - size strips 1 medium
yellow bell pepper,
cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro, chopped 1/2 cup sliced basil leaves
Cut your cucumber, red and
yellow bell peppers, and avocado into thin slices.
Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast,
cut into 1/2 - inch cubes 1
yellow onion, finely chopped 1 each red and
yellow bell pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]
Once quinoa has cooled, add any combination of the following: 1 red or
yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or
cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese
1 large butternut squash, peeled, seeded and
cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and
cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large
yellow onion, finely chopped 1 large red
bell pepper, seeded and
cut into 1 - inch long slices 2 serrano
peppers, seeded and
cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
I julienned
yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby
bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
Pin It Ingredients: 1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh
cut vegetables such as broccoli florets,
yellow squash, colorful
bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4... Continue Reading →
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini,
cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium
yellow bell pepper, seeded and
cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and
pepper 4 slices crusty white bread 2 tbsp pesto
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts
cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red
bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno
pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red
bell pepper (stemmed, seeded, thinly sliced into strips) 1
yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red
pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red
bell pepper,
cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and
cut into 1 / 2 - inch strips 1 large
yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
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
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black
pepper1 small
yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and
cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and
cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
1 large butternut squash, peeled, seeded and
cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and
cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large
yellow onion, finely chopped 1 large red
bell pepper, seeded and
cut into 1 - inch long slices 2 serrano
peppers, seeded and
cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (
cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1
yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red
bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black
pepper (to taste)
Wash and pat dry 3 small tri-colored
bell peppers (red,
yellow and green), then
cut off the tops of each one, about 1/2 inch (reserve the tops), using a spoon deseed the
bell peppers and scrape the white pits completely off, cover each
bell pepper with foil paper and add to a pre-heated oven, bake and broil option, 210 C - 410F for exactly 30 minutes
Oil a small baking dish and add
yellow bell pepper halves,
cut side up.
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
• 1 pound smoked chicken,
cut into pieces • 1 roasted New Mexican chile, peeled and seeded • 1 red and
yellow bell pepper, sliced • 1/2 cup carrots, parboiled and drained • 1 pound fettucine, cooked and rinsed • 2 tablespoons AiKan Extra Hot Sweet and Spicy
8 tbsp Ancient Organics Ghee 1 small
yellow onion,
cut into 1 inch dice 2 shallots,
cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile
pepper, thinly sliced with seeds and stem removed 1 orange
bell pepper, 1 inch dice 1 red
bell pepper, 1 inch dice 1 green
bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
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-...]
green beans, trimmed and
cut into 1 - inch pieces (about 1 cup) · 2 medium carrot, diced (about ≤ cup) · 1 teaspoon salt · 1 red
bell pepper, seeded and thinly sliced · 1 green
bell pepper, seeded and thinly sliced ·
yellow onion, thinly sliced · 1 cup homemade ketchup (recipe follows) · 1 cup frozen peas · 1 cup pimiento - stuffed olives 1 Combine the chicken, broth, beer, onion, cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil.
1/4 cup sugar 1/4 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon black
pepper 1/2 cup cucumber, seeded and chopped 1/4 cup
yellow zucchini, seeded and chopped 1/4 cup red
bell pepper, seeded and chopped 2 tablespoons chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita breads
cut in half (microwave for 5 seconds if needed)
canola, vegetable, or olive oil 2 large
bell peppers (red, green,
yellow, etc.),
cut into thin strips 1 large white or
yellow onion, halved and thinly sliced salt and freshly ground black
pepper
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 julienned
yellow squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby
bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
Turkey Sausage & Sweet Potato Hash — package turkey kielbasa (
cut into 1/4 inch rounds), green
bell pepper (diced),
yellow, red or orange
bell pepper (diced), onion (diced), potatoes (or 2 large potatoes, peeled and diced), olive oil, salt,
pepper, In a heavy...
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red
pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak,
cut into 1 inch cubes Salt,
Pepper to taste Vegetables for skewering: choose your favorites like zucchini,
yellow squash,
bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Veggie Coconut Rolls with Mango Tahini Sauce Prep time: 20 mins Total time: 20 mins Serves: 4 - 6 Ingredients Veggie Wraps 12 coconut wrappers 2 small avocados, pitted, peeled and sliced into 8 wedges each 4 cups kelp noodles 4 cups zoodles (zucchini noodles
cut on an inspiralizer) 1
yellow bell pepper, thinly sliced 1 red
bell pepper, thinly sliced 6 green onions
cut into...
2 ears corn 2 red
bell peppers, quartered 2 zucchini,
cut into 1/2 - inch spears 2
yellow squash,
cut into 1/2 - inch spears 1 red onion,
cut into 1/2 - inch slices A double batch of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite - size pieces 1 head romaine lettuce, torn into bite - size pieces 1 bunch fresh dill, chopped Juice of 1 lemon, or to taste
bell pepper, sliced bok choy, chopped Brussels sprouts,
cut in half broccoli, broken into florets cabbage (red or green), sliced or chopped carrots, sliced cauliflower, broken into florets celery, sliced thin chard, chopped collard greens, chopped eggplant, sliced or chopped green beans, whole kale, chopped mustard greens, chopped parsnips, sliced turnip greens, chopped
yellow squash, sliced zucchini, sliced
* 1/4 cup plus 2 Tablespoons oil, divided * 1 medium
yellow onion, diced * 3 cloves garlic, minced * 2 red Jalapeno
peppers, minced * 4 - 5 Japanese eggplants,
cut into 3 - 4» wedges * 1 red
bell pepper, seeded and
cut into strips * 1/4 cup fish sauce * 1 Tablespoon palm sugar (can substitute regular sugar) * 1 cup water * 40 Thai basil leaves
2 pound
yellow wax beans, or a mixture of varieties, ends trimmed 5 tomatoes, peeled, seeded, and coarsely chopped 1
yellow bell pepper,
cut into 1 - inch strips 1 pound summer squash,
cut into large pieces 3 tablespoons chopped fresh parsley 1 teaspoon lemon zest
Serve with «sweated» onion pieces, green and red and
yellow sweet
bell peppers cut in chunks and par - boiled for 3 minutes, then sautéed lightly and quickly in a mix of very hot — but not so hot as to burn — corn oil and real butter, before baking with the meatballs.