1. Quarter 6-8 tomatoes, add olive oil and salt to taste. Pulse to a thick liquid in food processor.
2. Halve 1 cucumber, deseed and rough chop. Quarter 1 green pepper and deseed, pulse in a food processor until finely chopped. Add to tomato base.
3. Mince 3 cloves garlic, add to mixture.
4. Add pinch of white sugar (agave nectar, honey, etc. can be used to substitute), 1 tsp. balsamic vinegar, and other seasonings which will balance out the sweetness (I used smoked sea salt and paprika).
Chill, until ready to serve. Garnish with lime wedge and cilantro.
Finely chop: 1 red pepper, 1 yellow pepper, 1 orange pepper, 1 jalapeno pepper, 1/2 red onion, 4 cloves garlic, and palm full of cilantro. Add juice of 1 1/2 limes, 2 tbsp. olive oil, splash orange juice and salt & pepper to taste with smoked paprika and chipotle seasoning to taste
Marinate 2 chicken breasts in olive oil and poultry seasoning (at least 2 hours, up to 12 hours) Chop 2 red onions and sautee’ with 2 tbsp. paprika – salt to taste. Slice and season 4 assorted bell peppers with olive oil, salt and pepper (I used 2 yellow and 2 orange). Grill. Soak rice noodles in hot water for 20 minutes. Mix with vegetables, 3 cloves garlic (chopped) and 1/4 cup lime juice) and cook another 6-8 minutes. Whisk together 1 can coconut milk, 3/4 cup peanut butter, 1/2 cup hot water and 2 tbsp. chili powder. Add to vegetables and noodles. Garnish with basil or cilantro and fresh lime juice.
Whisk 1/2 cup high quality olive oil, 4 tbsp. balsamic vinegar, 1 clove garlic (grated), 1 tsp. white sugar, 1 tsp. poultry seasoning, 1 tbsp. honey dijon, finely chopped basil (or italian seasoning to taste). Adjust measurements as needed (based on how sweet or savory you would like your dressing).
Marinate 2 chicken breasts over night with 2 tbsp. olive oil, poultry seasoning and sweet/smokey barbecue. Grill. Add to mixed baby romaine, tri-color cherry tomatoes, red grapes, dried cranberries and top with gorgonzola or sharp cheddar. Add homemade balsamic dressing (recipe separate).
Preheat oven to 350. Top flatbread crust (I used Target brand) with 1/4 cup marinara, 2 cloves garlic (crushed), and 2 tbsp. pesto. Add raw spinach (enough to cover loosely) and ricotta to your liking. Top off with Parmesan, red pepper flakes, italian seasoning and smoked paprika. Bake for 12-16 minutes.
For those of you who don’t want the richness of red meat, ground turkey or chicken will do just fine. I used 2 lbs. ground turkey mixed with 1/4 chopped vidalia onion, 1/4 cup chopped roasted red pepper, 5 cloves garlic – minced, 1 egg, 1/4 cup parmesan cheese, fresh parsley + salt & pepper to taste.
Thinly slice 1 yellow onion and 1 red potato. Rough chop. Sauté in 2 tbsp. olive oil until soft – add 1 32 fl. oz. container beef stock, bring to boil. Meanwhile, Brown 1/2 lb. hamburger in separate skillet. Add 2 tbsp. onion powder. Cook half way and add to beef stock mixture. Chop 3 cloves garlic, add. Simmer for 20-30 minutes. Toast sourdough slices to garnish, shred swiss or your favorite sharp cheese to top off.
These potato chips are a bit richer in flavor than lightly fried ones. They are somewhat healthier, as they are pan-fried in olive oil and you control the salt content. That being said, they’re still potato chips. :) … Thinly slice 1-2 russet potatoes and pan fry in a cast-iron skillet or sautee’ pan on medium-high heat (approx. 2-3 minutes each side) – watch carefully for burning. Sprinkle with coarse sea salt, dried shallots, or any other dried herb/spice you enjoy. (I used shallot salt, garlic powder and paprika)