Add
the yellow pepper paste and stir to coat the onion mixture.
In this dish, sauteed onion, garlic, and
yellow pepper paste combine with evaporated milk, crumbled goat cheese, cooked quinoa and roasted cashews to create a creamy, luscious sauce for baked chicken.
Sauce: * 2 Tablespoons olive oil * 1 onion, chopped * 2 cloves garlic, minced * 2 - 3 Tablespoons mirasol hot
yellow pepper paste * 15 ounce can evaporated milk * 1/2 cup cooked quinoa * 1/4 cup dry roasted cashews * 2 - 3 ounces goat cheese (or substitute feta cheese or queso fresco) * salt and pepper
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot
yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
Not exact matches
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
1 c celery, diced 1 c carrots, diced 1 large
yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato
paste 1 bunch basil, leaves only Salt and
pepper Zest of 1 lemon Mint leaves for garnish
1 tablespoon olive oil 1 small
yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato
paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black
pepper, to taste
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black
pepper 1tablespoon olive oil 1 1/2 cups diced
yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons tomato
paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1
yellow potato, diced 1 tablespoon tomato
paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground
pepper dash of red wine vinegar
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil,
yellow onion, celery, green bell
pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato
paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black
pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1
yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato
paste 1 tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black
pepper (to taste)
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
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.
Ingredients - 2 tablespoon olive oil - 1 green bell
pepper, seeded, and chopped - 1 medium
yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato
paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt &
pepper to taste - Chopped cilantro or parsley for topping
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white
pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup
yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a
paste.
Whisk together the stout, agave nectar, tomato
paste,
yellow mustard, 1/2 teaspoon of salt, and 1/2 teaspoon
pepper in a small bowl.
I didn't have any aji amarillo so I made a
paste out of mini
yellow and red bell
peppers and a fresh jalapeno (maybe that's why it was so mild, I don't know how an aji amarillo tastes).
2 tablespoons ghee (or clarified butter, or olive oil) 1
yellow onion, diced salt and freshly ground
pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried
yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso
paste
For the meat: — 1 pound ground beef or lamb (I like using a mixture of both)-- 1
yellow onion, chopped — 4 tablespoons tomato
paste — 4 cloves garlic, diced — 1 tablespoon fresh ginger, diced — 1 teaspoon ground coriander — cayenne
pepper, to taste — salt &
pepper to taste — 1 cup water
In a large mixing bowl, combine the ground beef, egg, tomato
paste,
yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs,
pepper, and salt.
Featuring red
peppers broiled until blackening, candy - sweet
yellow corn, miso
paste, coconut milk, and sautéed onion.
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso
paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1
yellow bell
pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
The two main ingredients in the golden milk recipe are turmeric and black
pepper which are combined with water to make a
yellow paste.
variety), sliced • 1 white onion, quartered and sliced • 1 red bell
pepper, cored and sliced • 1
yellow bell
pepper, cored and sliced • 2 cloves garlic, pressed through garlic press • Salt • Black
pepper • 3 ounces (about half a tin) tomato
paste • 1 cup chicken stock • 4 cups cooked rice • 1 teapsoon paprika • 1 tablespoon chopped cilantro • 1 tablepoon chopped flat - leaf parsley
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small
yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black
pepper 1/4 tsp dried thyme pinch of red
pepper flakes 2 bay leaves 2 Tbsp tomato
paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black
pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1
yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato
paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black
pepper (to taste)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell
pepper diced 1 large
yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne
pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black
pepper 3 tablespoons tomato
paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red
pepper, diced 1
yellow pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato
paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt and black
pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced
yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground
pepper 1 tablespoon tomato
paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red
pepper (optional) 1/2 cup fresh basil leaves, finely chopped (plus extra for serving) 4 medium zucchini
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large
yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato
paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black
pepper (to taste)
Ingredients 2 T canola oil 1/4 c
yellow onion, finely chopped 1/8 c carrot, finely chopped 1/8 c crimini mushrooms, finely chopped 1/4 c red wine 1 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1 T minced garlic 2 T dried Italian Seasoning 4 T tomato
paste 1 egg yolk 2 T salt 1 T black
pepper 1/2 c panko (Japanese bread crumbs) Non stick spray 1 loaf pan Aluminum foil
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium
yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato
paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black
pepper 2 1/2 cups sharp
yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
Ingredients 1 cup uncooked lentils 4 cups water 1 tablespoon olive oil 1 medium
yellow onion, diced small 1 green
pepper, diced small 2 cloves garlic, minced 3 tablespoons chili powder (maybe not quite this much) 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato
paste 3 tablespoons maple syrup 1 tablespoon
yellow mustard 4 to 6 Kaiser rolls or sesame buns (or Ezekiel English muffins, DUH!)
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large
yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black
pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili
paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Alternate slices of eggplant, zucchini,
yellow squash and red bell
pepper over the tomato
paste mixture and continue to arrange the slices starting at the outer edge of the dish and working toward the middle.
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry
paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and
yellow sweet
pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Olive oil 1/2 of a
yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato
paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and
pepper
1 lb (2 1/3 cups) soldier beans (or navy or
yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato
paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black
pepper, to taste
2 tablespoons butter 1 pound ground beef 1 large onion, finely sliced 2 tablespoons Cape Malay curry
paste (see recipe above) or
yellow curry powder 3 tablespoons apricot preserves 1/2 cup golden raisins 1 tablespoon vinegar Salt and white
pepper to taste 2 slices dense white high - quality bread 1 cup milk, divided 3 eggs 1/4 teaspoon ground nutmeg Lemon leaves for decoration (optional)
1 1/2 teaspoons olive oil 1 medium
yellow onion, sliced thin and diced 4 cups water 2 tablespoons tomato
paste 2 teaspoons corn syrup 1 teaspoon cornstarch 1/2 teaspoon coarse kosher salt 1/4 teaspoon crushed red
pepper flakes 1/4 cup cider vinegar
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
Marinade: 1/4 cup canola oil 1 onion, finely chopped 3 cloves garlic, crushed 2 tablespoons Cape Malay Curry
paste (see recipe above) or
yellow curry powder 1 teaspoon turmeric 1 tablespoon brown sugar 1 cups chicken or vegetable broth 2 tablespoons lemon juice Salt and white
pepper to taste
2 tbsp olive oil 1
yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt &
pepper to taste 2 tbsp tomato
paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black
pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato
paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet
peppers, sliced thinly • 1 large green
pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small
yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato
paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black
pepper to taste
Olive oil 1 large
yellow onion, chopped Salt 8 ounces sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots, sliced 1/4 inch thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or turkey stock 1 bay leaf 1 teaspoon freshly ground black
pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso
paste
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
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium
yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black
pepper 3 tablespoons tomato
paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
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
2 cups red lentils, rinsed 4 cups low - sodium vegetable broth 1 can (28 - ounce) diced tomatoes, drained 1 can (6 ounce) tomato
paste 1 small
yellow onion, chopped (about 1 cup) 1
yellow bell
pepper, chopped (about 1 cup) 1 clove garlic, minced 2 Tbs.
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and
yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic
paste 3 tablespoons ginger
paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying