Type what you have

Ingredients

• ✓ grapeseed oil
• jerk seasoning
• lemon
• lime
• orange
• chicken breast

Instructions

1. 1 Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
2. 2 Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
3. 3 Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
4. 4 Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• potato
• salt
• butter
• harissa paste
• cilantro
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Rinse potatoes in a colander to remove excess starch. Drain.
3. 3 Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
4. 4 Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
6. 6 Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

By LauraF

Ingredients

• ✓ grapeseed oil
• pork chop
• water
• white wine
• soy sauce
• ginger
• paprika
• turmeric
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
2. 2 Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
3. 3 Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By CookingMama14

Ingredients

• ✓ grapeseed oil
• ahi tuna steak
• blackened seasoning
• teriyaki sauce
• sesame seed
• black sesame seed

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ grapeseed oil
• salt
• paprika
• cardamom
• coriander
• black pepper
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ grapeseed oil
• sweet potato
• onion
• black bean
• taco seasoning mix
• tomato
• poblano pepper
• red bell pepper
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
2. 2 Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
3. 3 Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
4. 4 Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
5. 5 At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
6. 6 Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• chicken tender
• salt
• black pepper
• onion
• red bell pepper
• green bell pepper
• curry powder
• coconut milk
• sweet potato
• carrot
• peanut butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
2. 2 Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Dice cooked chicken while vegetables are cooking.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• garlic powder
• onion powder
• chili powder
• paprika
• creole seasoning
• chicken breast
• butter
• heavy cream

Instructions

1. 1 Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
2. 2 Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
3. 3 Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
4. 4 Serve chicken with the cream sauce drizzled on top.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• corn
• green bell pepper
• shallot
• salt
• black pepper
• mayonnaise
• lime
• cilantro
• avocado

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
3. 3 Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
4. 4 Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

By LauraF

Ingredients

• ✓ grapeseed oil
• pasta shell
• spinach
• corn kernel
• chicken bouillon granules
• salt
• black pepper
• tomato
• basil
• tomato paste
• water
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
2. 2 Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
3. 3 Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
4. 4 Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

By creativelife247

Ingredients

• ✓ grapeseed oil
• beef
• artichoke heart
• onion
• garlic
• beef broth
• tomato sauce
• tomato
• kalamata olive
• oregano
• parsley
• basil
• cumin
• bay leaf

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker.
2. 2 Add artichoke hearts, onion, and garlic to the slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, and bay leaf.
3. 3 Cook on Low until beef is tender, about 7 hours.

By JennaBee

Ingredients

• ✓ grapeseed oil
• cooking spray
• butter
• salmon fillet
• greek seasoning
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• turkey breast
• kosher salt
• thyme
• sage
• butter
• white sugar
• champagne vinegar
• blood orange juice
• black pepper

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 145 degrees F (63 degrees C) and allow water bath to come up to temperature.
2. 2 Season turkey breast evenly with 1 teaspoon salt and transfer to a large vacuum-sealable bag; arrange thyme sprigs, sage sprigs, and butter cubes around turkey breast in the bag. Seal bag with a vacuum sealer according to manufacturer's directions. Transfer vacuum-sealed turkey breast to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook for 2 hours.
3. 3 While turkey is cooking, cook sugar in a medium nonstick pan over medium heat, without stirring, until deeply caramelized, 6 to 8 minutes. Reduce heat to low and carefully add vinegar (mixture will begin to boil immediately and sugar will crystalize), and cook, stirring frequently, until sugar is completely dissolved, 3 to 4 minutes. Add blood orange juice, increase heat to medium-high, and continue cooking, stirring occasionally, until bubbles begin to thicken slightly and mixture becomes syrup-like in consistency, 10 to 12 minutes; season with salt to taste. Remove blood orange mixture (gastrique) from heat and set aside at room temperature to cool slightly until ready to use.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with an oven rack positioned in top third of oven.
5. 5 Remove turkey breast from bag and transfer to a rimmed sheet pan lined with aluminum foil and fitted with a wire rack; discard contents remaining in bag (the meat will be at 145 degrees F (63 degrees C) when pulled from water bath).
6. 6 Gently pat turkey breast dry with paper towels and brush turkey skin with oil; season turkey breast evenly with remaining 1 teaspoon kosher salt and pepper. Place turkey breast, skin-side up, on the prepared sheet pan.
7. 7 Cook in the preheated oven until skin is crispy and golden brown, and a thermometer inserted into the thickest portion registers 155 degrees F (68 degrees C), 12 to 15 minutes. Remove turkey breast from oven and let rest at room temperature for 5 minutes.
8. 8 Using a knife, carefully remove turkey breast from bone; discard bones. Slice turkey breast against the grain into 1/4- to 1/2-inch thick pieces; serve with blood orange gastrique.

By John Somerall

Ingredients

• ✓ grapeseed oil
• chicken tender
• flour
• parmesan cheese
• garlic
• salt
• paprika
• onion
• black pepper
• egg
• lemon pepper panko bread crumb

Instructions

1. 1 Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
2. 2 Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
3. 3 Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
4. 4 Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
5. 5 Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• russet potato
• paprika
• chile powder
• garlic granule
• white pepper
• salt

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ grapeseed oil
• chicken broth
• polenta
• half-and-half
• turkey sausage
• marinara sauce
• onion
• green bell pepper
• butter
• garlic salt
• red pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• red snapper
• cajun seasoning
• garlic
• orange
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ grapeseed oil
• bok choy
• butter
• onion
• cashew
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Ingredients

• ✓ grapeseed oil
• herbes de provence
• shallot salt
• greek seasoning
• garlic powder
• chicken thigh
• garlic
• chicken broth
• white rice
• heavy cream
• lemon
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
2. 2 Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
3. 3 Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
4. 4 Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
6. 6 Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• garlic salt
• oregano
• thyme
• chicken thigh
• onion
• garlic
• chicken broth
• dijon mustard
• maple syrup
• portobello mushroom
• heavy cream
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
3. 3 Add grapeseed oil to the pressure cooker when it says 'hot.' Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
4. 4 Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
5. 5 Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
6. 6 Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken to a plate.
8. 8 Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
9. 9 Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• angel hair pasta
• shrimp
• all-purpose flour
• salt
• granulated garlic
• black pepper
• butter
• chicken broth
• white wine
• whipping cream
• lemon juice
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Meanwhile, butterfly shrimp, and lightly press open.
3. 3 Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
4. 4 Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
5. 5 Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
6. 6 Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• yellow onion
• garlic
• ground beef
• ground pork
• egg
• salt
• black pepper
• basil
• oregano
• balsamic vinegar
• tomato paste
• red pepper flake

Instructions

1. 1 Combine onion and garlic in the bowl of a food processor; puree until finely minced.
2. 2 Transfer onion mixture to a large bowl and add beef, pork, egg, salt, pepper, basil, oregano, balsamic vinegar, tomato paste, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed.
3. 3 Grease a cast iron griddle or pan with grapeseed oil and place over low heat until hot.
4. 4 Use an ice cream scoop to form meatballs; place them directly onto the heated griddle. Don't overcrowd.
5. 5 Cook, turning occasionally, until browned on all sides, 15 to 20 minutes per batch. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a paper towel-lined plate.

By SheLovesPaleo

Ingredients

• ✓ grapeseed oil
• green cabbage
• red cabbage
• mango
• carrot
• jalapeno pepper
• mayonnaise
• lime
• jackfruit
• taco seasoning
• corn tortilla
• cilantro

Instructions

1. 1 Combine green and red cabbage, mango, carrot, jalapeño, mayonnaise, and lime juice for slaw in a large mixing bowl. Mix well until all ingredients are coated with mayonnaise; set aside.
2. 2 Prepare tacos: Gently pull jackfruit flesh apart as you would for pulled pork or chicken, discarding any seeds or pods.
3. 3 Heat oil in a cast iron skillet over medium heat. Add shredded jackfruit and taco seasoning; cook and stir until heated through and blended with seasoning, 2 to 3 minutes.
4. 4 Meanwhile, heat another cast iron skillet over medium-high heat. Working in batches, add tortillas and heat for 15 to 30 seconds per side.
5. 5 Put jackfruit mixture in the middle of each tortilla and top with slaw and cilantro.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• russet potato
• red bell pepper
• yellow bell pepper
• shallot
• turkey sausage
• andouille sausage
• garlic powder
• italian seasoning
• paprika
• black pepper
• zucchini
• yellow squash

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
3. 3 Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.
4. 4 Bake in the preheated oven until vegetables are tender, about 25 minutes.
5. 5 Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.

By 1010lisalynn

Ingredients

• ✓ grapeseed oil
• olive oil
• sweet potato
• salt
• black pepper
• kale
• collard green
• onion
• mini bell pepper
• carrot
• garlic
• ginger root
• white button mushroom
• peanut sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
2. 2 Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
3. 3 Bake in the preheated oven until soft, about 60 minutes.
4. 4 Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
5. 5 Remove from heat, stir in Thai peanut sauce, and serve.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ grapeseed oil
• hot sausage
• bell pepper
• zucchini
• tomato
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ grapeseed oil
• russet potato
• salt
• gochujang
• soy sauce
• sesame oil
• red pepper flakes
• scallion
• lime

Instructions

1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Ingredients

• ✓ grapeseed oil
• onion
• shiitake mushroom
• garlic
• butter
• wine vinegar
• salt
• black pepper
• kale leaves
• nutmeg

Instructions

1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking