While onion is getting cooked, cut the red and
yellow bell peppers into juliennes.
Not exact matches
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.
1 red
bell pepper, quartered 1
yellow squash, sliced lengthwise
into 1/2» thick pieces 1 zucchini, sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black
pepper
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
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 - 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
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]
1 1/2 pounds orange or
yellow bell peppers (about 4) or sweet orange
peppers (about 6), thinly sliced
into rings
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
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
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
1/2 red cabbage, thinly sliced 1
yellow onion, sliced
into rings 1
bell pepper, sliced
into thin strips 1 carrot, peeled and shredded Kosher salt
-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
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp
yellow mustard seeds 1 red
bell pepper (capsicum), sliced
into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black
pepper 100g baby kale leaves, washed
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
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 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.
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
2 red
bell peppers, sliced
into strips 1
yellow bell pepper, sliced
into strips 1/2 red onion, sliced
into strips 1 cup
yellow corn 1 1/2 Tablespoons olive oil kosher salt and freshly ground black
pepper
can chickpeas, drained and rinsed 1 fennel, sliced
into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1
yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red
bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red
bell pepper, sliced
into thin 2 - inch long strips 1
yellow, orange or green
bell pepper, sliced
into thin 2 - inch long strips 3 carrots, peeled... Read More»
1 pound lean sirloin steak 1 teaspoon garlic powder 1/2 teaspoon cayenne 1 1/2 teaspoons sea salt, divided 1 cup quinoa, rinsed 1 teaspoon plus 1 tablespoon olive oil, divided 1 tablespoon fresh lemon juice 1 bunch spinach, ends trimmed and leaves coarsely chopped 1
yellow squash, quartered and sliced
into thin ribbons with a vegetable peeler 1 red
bell pepper, chopped
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
Add the following ingredients
into a bowl: 1 cup diced tomatoes 0.5 cups of finely chopped parsley 0.5 cups of chopped sweet onion 1 chopped
yellow bell pepper 1 cup of cooked organic lentils
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
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red
bell pepper, spiralized with Blade A, noodles chopped
into 2 - inch pieces OR thinly sliced 1
yellow bell pepper, spiralized with Blade A, noodles chopped
into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped
coconut oil, butter, ghee, or olive oil 2 cups organic mixed green and herb salad mix 1 organic red or
yellow bell pepper, sliced thinly 1 ripe organic tomato, sliced
into wedges 1 medium avocado, peeled and sliced 2 tbsp.
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