18 green atoes salt Recipes

unripe (green ) tomatoes (8 oz. each), extra-virgin olive oil, garlic, minced, chopped fresh marjoram or oregano leaves, salt and freshly ground pepper, ripe tomatoes (red, yellow, golden, green , or a combination; see notes), red onion, finely chopped, chopped red sweet pepper (such as bell or gypsy), chopped fresh green or purple basil leaves, lime juice, chopped fresh hot chile such as jalapeno or habanero

green beans (i used a combo of green and purple beans) trimmed and cut into 2 inch pieces, diced pancetta, (if you don tsp have pancetta , you can use bacon), extra virgin olive oil, onion, diced, whole tomatoes, peeled and diced (you don tsp have to peel them, but i like them better without the peel. if they are especially seedy, go ahead and remove the seeds otherwise, i would just leave them in. also, i peel my tomatoes by holding ad turning them, on a long fork, over an open flame until they pop, peel with a knife, the peel comes right off), dried italian herbs, red pepper flakes, salt and freshly ground pepper, to taste

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

lemon zest, fresh lemon juice, olive oil, garlic cloves, minced- more if you like, oregano, salt, pepper , we like - reduce if you like, red potatoes , about the size of a lemon, green pepper , cut into strips, red onion , wedged, mushrooms, cleaned, bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 oz boneless skinless chicken breasts

red potatoes cut into 1inch or a bit larger cubes, light ranch dressing, ground black pepper, celery salt, diced or julienned red onion, sweet or regular relish, options: diced red and green peppers, shredded carrot

tomatoes, cored and coarsely chopped (a mix of varieties works great and coarse chopping in batches of a food processor makes it easy), onion, cut into small dice, light brown sugar, granulated sugar, salt, ground coriander, ground cumin, apple cider vinegar, lemon , juice of, freshly squeezed, tart green apple, chopped small dice (optional), freshly grated ginger (optional)

lard (or oil), lean pork, cut in 11/2 inch cubes (we use tenderloin), all-purpose flour, potato, cubed, chopped tomatoes (we use muir glen fire roasted, a mix of both diced and crushed), roasted peeled and chopped green chili, chopped garlic cloves, dried chile pequins or 1/4 oz tabasco sauce, salt (to taste), water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)

green tomatoes (smooth, soft (a bit of pink is ok)), coarse salt, head of cabbage, whole mustard seeds, allspice, ground, kitchen twine (soft ), white vinegar, cold, chipotle chiles, garlic, peeled

juicy, ripe , red tomatoes, sliced (a large platter for a crowd), feta cheese, crumbled, kalamata olives, sliced (may use black, or green olives), fresh basil, snipped, sea salt, freshly ground black pepper, olive oil , optional

potatoes peeled & slice thin.dice green onion, chopped chives,sliced onions,parsley , velveeta cheese & cup of milk or a can cream of mushroom,garlic pow, der or minced garlic, pepper & salt ,and a crock pot

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

pork roast (butt or shoulder works best), yellow onion, diced, diced green chilis (canned is okay), fresh garlic, minced, diced tomatoes (a 15 oz can works), cumin, onion powder, chili powder, garlic powder, salt, honey (or agave), lime juice, orange juice, barbecue sauce, cheddar cheese , for serving, guacamole , for serving, chopped tomato , for serving, corn tortilla , for serving, spanish rice , for serving, refried beans , for serving

broth , nonfat beef or nonfat vegetable or nonfat chicken, garlic clove, minced, tomato juice , 0r a can of diced tomatoes, chopped cabbage, yellow onion, chopped carrot, green beans, chopped zucchini , did not use - allergic, salt & pepper

russet potatoes ,scrubbed,dried and slightly oiled(can use youkon gold for a flavor change), sharp cheddar cheeese,shredded (about 1 cup)-can change cheeses to gruyere,fontina or feta, sour cream, buttermilk, butter,room temp ., scallions,white and green parts,thinly sliced .(about tsp 1/2 cup)1/2 tsp salt, pepper to taste

tomatoes , at least, garlic cloves, pressed, green peppers, chopped, sweet onions, chopped, tomato paste, pepper, cayenne pepper, dry oregano, dry basil, mrs. dash seasoning mix, mix table blend, kosher salt, seasoning salt, sugar, lemon juice, tomato juice, garlic powder, onion powder, mrs. dash seasoning mix, table blend, kosher salt, seasoning salt, pepper, cayenne pepper

bulgar wheat , uncooked fine or medium grind, chickpeas , (aka garbanzo beans , included in nutrition calorie facts but optional, see prep note) canned 50% less salt, black beans , (included but optional, seep prep note ) canned 50% less salt, peanut oil , (optional for prepping ), green onion , (or use scallions) thinly sliced, tomatoes, 1/4-inch dice (at least 4 cups), parsley, fresh minced, mint, fresh minced (optional), cucumber, 1/4-inch dice (included but optional, at least 4 cups), lemon juice, olive oil , extra virgin