- Tartar Sauce
- vegan mayonnaise
- cornstarch
- cayenne pepper
- white pepper
- garlic powder
- salt
- baking powder
- all purpose flour
- fresh lime juice
- lemon zest
Salty and delicious.
- Portabello caps
- Finely diced white onions
- Earth Balance
- Bread crumbs
- penne pasta
- tablespoonsolive oil
- bacon bits
- salt & pepper
amazing…
Can also be served with asparagus or sautéed spinach instead of peas or cous cous or orzo instead of the mashed potatoes.
- minced fresh thyme
- balsamic vinegar
- tilapia fillets
- cobs bi-color sweet corn
- black beans
- medium zucchini
- medium heirloom tomato
- servings couscous
- Zest and juice of 2 lemons
- butter
- white wine
- fresh shrimp
- white wine
- sesame oil
- chopped cilantro
SO delicious! I marinated for one hour. It tasted much like teriyaki chicken (but without the sauce). It needed no additional seasoning. Great with the corn and edamame salad and a bit of rice.
“Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.”
- light sesame oil
- chopped ginger
- chopped garlic
- red pepper flakes
The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!
- low-sodium soy sauce
- sake
- chopped garlic
- finely chopped or grated ginger
- large-diced red bell pepper
- large-diced green bell pepper
- large-diced onion
- cubed cabbage
- sliced carrot
- red pepper flakes
“Enjoy generous portions of this low-calorie dish from Red Mountain Spa’s executive chef Chad S. Luethje. "
- chopped fresh oregano
- minced garlic
- diced onion
- chopped fresh thyme
- chopped fresh basil
- chopped fresh rosemary
- chopped fresh oregano
- Vegetable oil cooking spray