Submitted by: Stacy and Matt Servings: About 20 pizzas Ingredients: 1 Tbsp lard or olive oil 1 small red onion, diced 1 Tbsp tomato paste 2 C tomatoes, diced (or one 14 oz. can, strained) 1 C pepperoni, diced 10 eggs 1 tsp salt 1 tsp dried oregano 1 tsp dried basil 1/4… Continue Reading
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Recent Recipes Posts
Chilled Mango Soup
Submitted by: Richard Hammond Servings: Serves 8 as an Appetizer Ingredients: 8 large ripe mangoes 4 Valencia oranges 2 (14 oz.) cans Thai Kitchen coconut milk 2 organic limes 4 oz. piece of fresh galangal (or ginger) 1 small bunch Thai basil (optional) 1 small bunch cilantro ½ cup EV olive oil Instructions: Substitute fresh… Continue Reading
Duck Egg Appetizer
Submitted by: Richard Hammond Servings: Serves 8 Ingredients: 1 dozen large duck eggs (1) 8 oz. package D’Artagnan duck bacon 8 nino bananas (larger ones, each about 4” long) 2 tbsp. fresh chopped tarragon (or 4 tbsp. fresh chopped chervil) 4 tbsp. fresh squeezed orange juice Fleur de Sel and fresh black pepper to taste… Continue Reading
Roasted Pepper Chicken Salad in Avocado Cup
Submitted by: Heather Connell Servings: 6-8 Ingredients: 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large red onion, diced 1/2 a… Continue Reading
Spicy Lime Shrimp with Fruity Pico De Gallo
Submitted by: Heather Connell Servings: 15-20 Ingredients: Shrimp 15-20 Large Shrimp (about 1 pound), clean and peeled 1/2 Jalapeno Pepper, diced (less if you don’t like spicy) 3 limes, juiced 1/2 cup green onion, diced 1 teaspoon garlic, minced 2 tablespoons cilantro, chopped 1 teaspoon coconut oil Fruity Pico De Gallo 1/2 cup pineapple, diced… Continue Reading
Chilled Gazpacho with Crabmeat Salad
Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 lbs. ripe plum tomatoes, washed, cored and seeded 1 organic celery heart, washed 1 large seedless cucumber, washed 1 head of garlic 1 each; red, yellow, orange & green bell pepper 1 large sweet onion 4 oz. blanched slivered almonds ¼ cup Pimentón… Continue Reading
Paleo Poppers with Cilantro Lime Dipping Sauce
Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: The Vessel 12 Jalapeno Peppers (fresh & whole) The Filling* 12 ounces Sweet Potatoes, roasted & peeled 3 teaspoons adobe sauce (from canned chipotle peppers) 3 tablespoons Pancetta (Italian Bacon), browned & chopped 3 tablespoons shallots, minced & sweated The Batter & Dredge 2 Eggs 1/4 cup… Continue Reading
Tangy-Sweet Guacamole with Grilled Shrimp
Submitted by: Mya Zeronis Servings: 6 Ingredients: Guacamole: 4 ripe hass avocados, halved; pits removed; flesh scooped out Zest and juice of 1 lime 1 handful fresh cilantro leaves, chopped ½ medium red onion, finely chopped ½ jalapeno pepper, seeded; finely chopped 2 cloves garlic, minced 4 tablespoons frozen orange juice concentrate, thawed 1 tablespoon… Continue Reading
Warm Pear Salad
Submitted by: Annie Mello Servings: Serves 4 Ingredients: 1 lb of chicken breast (cut into strips) 2 cups of almond flour 1 -2 cups of olive oil 1 can of artichokes 2 pears 1 package of spinach leaves 1/2 cup of walnuts (candied) 1 tablespoon of honey 1 teaspoon of cinnamon 1/2 teaspoon of pumpkin… Continue Reading
Shrimp/Guacamole Rounds
Submitted by: Jennifer Laughter Servings: Multiple Ingredients: Cooked Shrimp Ripe Avocados Limes Cilantro 1/4 ” round slices of cucumber diced fresh tomato fresh ground pepper Instructions: Remove pit and skin from a ripe avocado or two and mash in a med mixing bowl. Squeeze the juice of one lime, add to avocado. Finely chop a… Continue Reading
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