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A simple, delicious Roasted Rainbow Trout recipe

  • 3 whole rainbow trout; cleaned, gutted, and de-boned {this served two adults and two kids}
  • Himalayan sea salt or Real salt
  • 1 or 2 organic lemons; sliced thin, divided evenly among the fish
  • 6 sprigs organic fresh herbs; I like a combination of Italian parsley and thyme, but you could switch it up, depending on your sides. Cilantro/oregano would be tasty as well. Or the classic dill!
4.5/5 (2 Votes)

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You can use this recipe with almost any pepper that you have

  • 1 lb of hot peppers
  • 3 cups of white vinegar
  • 2 cups of water
  • 3 teaspoons of pickling salt
  • 3 cloves of garlic
  • 6 - 7 half pint jars
4.3/5 (12 Votes)

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Preheat oven to 400F (200C)

  • For the salad:
  • 2 medium red-skinned potatoes, peeled and cut into cubes
  • 1 medium sweet potato, peeled and cut into cubes
  • 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
  • 1/2 about 1/2 tsp (2.5 ml) fine sea salt, to your taste
  • 4-5 medium radishes, trimmed and sliced, then cut into half-moons
  • 3 green onions, white and light green parts only, sliced
  • 1/2 batch tempeh bacon, cooked well and then crumbled (optional)
  • For the dressing:
  • 2 cups (480 ml) fresh basil leaves, unpacked (about 25 g)
  • 2 cloves garlic, chopped
  • 1 Tbsp (15 ml) extra virgin olive oil, preferably organic
  • 1 Tbsp (15 ml) freshly squeezed lemon juice
  • 1/2 tsp (2.5 ml) dijon mustard
  • 3 drops plain liquid stevia
  • 1 medium just-ripe avocado, peeled and pitted
  • 1/2 small jalapeno pepper, minced
  • 1-2 Tbsp (15-30 ml) water, to your taste
  • fine sea salt, to taste
4.5/5 (2 Votes)

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Whisk yogurt, mayo and vinegar together

  • 1 (6oz) container peach yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp apple cider vinegar
  • 6 cups coleslaw mix
  • 2 cans (8oz ea) diced peaches, drained
  • 1/2 cup chopped pecans
4.2/5 (16 Votes)

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Heat a large frying pan with 2-3 tablespoons olive oil

  • 1 lb of fresh baby spinach
  • 4 cloves garlic - chopped
  • 2 vine ripe tomatoes - diced
  • 1 bell pepper – any color - sliced
  • 2 oz. can of anchovy filets in olive oil
  • 3 tbs. olive oil
  • 3 tbs. red wine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Fresh Romano or Parmesan cheese for grating
  • 1 lb. of your favorite spaghetti
  • Olive oil for drizzling
4.5/5 (4 Votes)

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blend

  • cup of fresh or frozen strawberries
  • 1/4 of a lemon or 2 tbsp of lemon juice if you don’t have a lemon
  • 1/2 cup cold water
  • 5 ice cubes
  • 1 tbsp Honey/Agave Syrup/Maple Syrup or any other liquid sweetener
  • Blend all ingredients together until smooth, and enjoy!
  • Making this tonight but with raspberries :)
4.8/5 (4 Votes)

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This dish has all the flavor without any of the extra salt in so many stir-fry dinners! This dish packs bold flavor...

  • 3/4 lbs sirloin beef, sliced thin (salt + pepper to taste)
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp peanut oil
  • 1 tsp fresh ginger, minced
  • 2 Tbsp water
  • 1/2 lb broccoli florets
  • 1 red bell pepper, chopped
  • 1/2 cup snow peas, ends off + deveined
  • 1/4 cup water chestnuts, drained
  • 1 Tbsp garlic, minced
  • 1/8 cup reduced-sodium soy sauce
  • juice from 1 large orange (about 1/2 cup)
  • 1/2 tsp crushed red pepper
4.4/5 (10 Votes)

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Method: Quinoa: Wash the quinoa then cook with the rest of the ingredients

  • Roasted Cauliflower:
  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 + tsp Sriracha to taste
  • 1/4 tsp ginger powder
  • Collard Greens:
  • 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 Tablespoons water
  • Almond Sriracha Sauce:
  • 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
  • a generous pinch of salt
4.4/5 (10 Votes)

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Eggplant can get a bad rap

  • serves 3 to 4
  • 1 large eggplant, halved lengthwise
  • 1 teaspoon kosher salt, divided
  • 1 small onion, sliced
  • 1/4 olive oil
  • 14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
4.5/5 (2 Votes)

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0 points!

  • 2-1/4 C. diced red potatoes (about 12 oz.)
  • 1 (10 oz.) bag cauliflower florets (about 3 cups)
  • 1/2 C. chopped green bell pepper
  • 1/2 C. chopped celery
  • 1/4 C. fat-free mayonnaise
  • 1/4 C. fat-free sour cream
  • 1/4 C. chopped dill pickles
  • 1 tbs. cider vinegar
  • 1 tbs. prepared mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
4.5/5 (2 Votes)

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the best

  • 2 T ground flaxseed
  • 6 T water
  • 1/2 c organic whole wheat pastry flour
  • 1/4 c organic soy flour
  • 1/4 c quinoa flour
  • 1 c organic stoneground blue cornmeal
  • 1/4 c raw sugar
  • 4 t non-aluminum baking powder
  • 3/4 t pink Himalayan salt
  • 1 c nut milk
  • 1/4 c grapeseed oil
4.5/5 (2 Votes)

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In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika

  • Toppings:
  • 2 cups cooked black beans
  • 1/2 cup minced red onion
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of salt
  • 4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
  • 2 tablespoons vegetable or canola oil
  • 8 corn tortillas
  • Avocado
  • Hot sauce
  • Salsa
  • Sour cream
4.4/5 (10 Votes)

Any burning questions? Our chefs answer!

Crunchy Black Bean Tacos Roasted Rainbow Trout