serves 6
You might need to buy:
- diced celery
- diced carrots
- diced onion
- very finely chopped cabbage
- ham rind if available
- dried parsley
- garlic powder
- onion powder
- bay leaves
- fresh ground black pepper to taste
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!
serves 4
You might need to buy:
- thinly sliced green cabbage
- thinly sliced red cabbage
- mayo
serves 6
You might need to buy:
- black beans
- olive oil
- ground cumin or more
- homemade beef stock or 1 can beef broth
serves 6
You might need to buy:
- olive oil
- chopped carrots
- lentils
- dried parsley or 1/2 cup chopped fresh parsley
- ground cumin
- smoked paprika
- salt/pepper to taste
- fresh chopped parsley for serving if available
serves 6
You might need to buy:
- finely minced garlic
- fresh ground black pepper to taste
You might need to buy:
- Veg-Sal or 1/4 tsp. salt
- white pepper
- ground ginger
- ground cardamom
- ground allspice
serves 4
You might need to buy:
- dried marjoram
- dried Greek or Italian oregano
- minced garlic
- balsamic vinegar
serves 2
You might need to buy:
- thick boneless pork chops
- salt/pepper for seasoning pork chops
- almond meal
- chicken stock
- half and half or milk
Nutrition (per serving, with corn): 222 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 631.2mg sodium, 567.8mg potassium, 42.5g carbohydrates, 12.8g fiber, 6.3g sugar, 12.5g protein, 6.4 points.
ready in about an hour and 5 minutes;
serves 4
You might need to buy:
- oregano
- cumin
- bay leaves
- chile powder
- generous grating of black pepper
- minced chipotle chiles in adobo sauce
- diced tomatoes
- vegetable broth or water
- lime wedges
serves 3
You might need to buy:
- or more large shrimp
- chicken stock
- seasoned rice vinegar
- soy sauce
- white pepper
- finely minced garlic