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Red Quinoa Salad

Red Quinoa Salad

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1. In a medium sized bowl, whisk together the oil, vinegar and lemon juice

  • 1/3 C evoo
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 C red quinoa, cooked according to the package directions
  • 1/4 C red onion, chopped
  • 5 cloves garlic, minced
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 C cherry or grape tomatoes, halved
  • 2 oz feta
  • fresh or dried oregano to taste
  • salt and pepper to taste
4.5/5 (29 Votes)

Mapo Tofu

Mapo Tofu

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1. First, we make the chili oil

  • 1/2 cup oil, divided
  • Small handful of fresh or dried red chili peppers (I used both!), thinly sliced for fresh and roughly chopped for dried
  • 1 1/2 tablespoons Sichuan peppercorns, crushed (half chunky, half powdery)
  • 3 tablespoons ginger, finely minced
  • 3 tablespoons garlic, finely minced
  • 1/2 cup or 8 oz. ground pork
  • 1-2 tablespoons spicy bean sauce (less if you don’t like it too salty and a little more if you’re planning on demolishing this dish with a big bowl of rice)
  • Water or chicken broth
  • 1 package silken tofu, cut into 1.5” cubes
  • 1 1/2 teaspoons Corn Starch
  • 1 large scallion, finely chopped
0/5 (0 Votes)

Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

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Chile Sauce: 1. Toast chiles, red pepper flakes and cumin seeds in a dry small skillet over medium heat, tossing o...

  • Chile Sauce:
  • 3 pasilla chiles, seeds removed, chopped
  • 1 1/2 tsp crushed red pepper flakes
  • 1 tbsp. cumin seeds
  • 1/4 C red wine vinegar
  • 1 tbsp. sweet smoked paprika
  • 1 garlic clove, chopped
  • 1/2 C olive oil
  • kosher salt
  • Meatballs:
  • 1/4 small onion, chopped
  • 8 garlic cloves, 7 cloves finely chopped, 1 clove finely grated
  • 1 tbsp. chopped fresh parsley
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh sage
  • 3/4 tsp fennel seeds
  • 3/4 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1 tbsp. kosher salt
  • 1 large egg
  • 1 1/4 lb ground lamb
  • 1 tbsp. rice flour
  • 4-5 tbsp. olive oil, divided
  • Cucumbers and Garnish:
  • 1/2 English hothouse cucumber, thinly sliced
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 1/2 tbsp. red wine vinegar
  • freshly ground black pepper
  • 1/2 C plain whole milk yogurt
  • 1/4 C chopped fresh mint
  • crushed red pepper flakes
4.6/5 (7 Votes)

Ceaser Salad Dressing

Ceaser Salad Dressing

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1. Beat egg thorougly. 2

  • 2 garlic cloves, minced
  • 1 lemon, freshly squeezed
  • 1/2 C olive oil
  • 1 tbsp grey poupon mustard
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1 egg
  • 1/2 C parmesan cheese
0/5 (0 Votes)

Perfect Roast Chicken

Perfect Roast Chicken

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1. Preheat the oven to 425 degrees F

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
4.6/5 (5 Votes)

Curried Vegetables with Mango Chutney

Curried Vegetables with Mango Chutney

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Veggies: 1. In a large saucepan over medium heat, heat the oil

  • Veggies:
  • 1 tbsp canola oil
  • 1 onion, chopped
  • 1 tbsp curry powder
  • 1 butternut squash peeled seeded and cut into cubes
  • 2 rutabagas cut into cubes
  • 3 carrots halved lengthwise and cut into pieces
  • 2 cups water
  • 1 cup canned veggie broth
  • 1/2 tsp dried thyme
  • 1/2 tsp ground pepper
  • 1 lb broccoli cut into florets
  • Chutney:
  • 2 mangoes
  • 1/2 c. firmly packed brown sugar
  • 1/2 c cider vinegar
  • 1/2 cup raisins
  • 1 tbsp fresh grated ginger or 1 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1/4 tsp ground allspice
0/5 (0 Votes)

Risotto with Caramelized-Onion and Bacon

Risotto with Caramelized-Onion and Bacon

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1. In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes

  • 0.4 lb thickly sliced meaty bacon
  • 1/4 C extra-virgin olive oil
  • 2 large onions, halved lengthwise and thinly sliced crosswise
  • 2 quarts chicken stock or low-sodium broth
  • 2 garlic cloves, minced
  • 2 C arborio rice
  • 1/2 tsp coarsely chopped thyme
  • 1/2 C freshly grated Parmesan cheese, plus more for serving
  • Salt and freshly ground pepper
4/5 (3 Votes)

Lentils with herbs, spinach and tomatoes

Lentils with herbs, spinach and tomatoes

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1. Place the lentils in a pot with the water and bring to a boil

  • 1 C French lentils
  • 2 C water
  • 2 tbsp olive oil
  • 2 tbsp diced shallots
  • 3 C baby spinach leaves (about 3 ounces)
  • 1 C halved grape tomatoes (about 1/2 pint)
  • 1/4 C chopped fresh basil leaves
  • 1/4 C chopped fresh flat-leaf parsley
  • 1/4 C chopped fresh mint leaves
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
0/5 (0 Votes)

Sweet and Sour Brisket

Sweet and Sour Brisket

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1. Brown brisket on all sides in a hot pan coated with oil

  • 4 lb brisket
  • oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1/3 C brown sugar
  • 1/2 C water
  • 1/4 C vinegar
  • 1 tsp salt
  • 1/2 C ketchup
  • ground pepper
0/5 (0 Votes)

Soothing Red Lentil Soup

Soothing Red Lentil Soup

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1. Saute onions for about 5 minutes

  • 1 large onion, chopped
  • 2 to 3 cloves garlic, crushed (or more)
  • 1 to 2 teaspoons grated fresh ginger
  • 2 teaspoons mild curry powder
  • 2 cups red lentils
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 3 to 4 large carrots, peeled and sliced
  • 4 cups thinly sliced chard (or kale, spinach, collards)
0/5 (0 Votes)