Type what you have

Ingredients

• ✓ black pepper
• baby salad green
• cucumber
• garlic
• cherry tomato
• feta cheese
• salt
• balsamic vinegar
• olive oil

Instructions

1. 1 Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil.
2. 2 Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

By Katie Stewart

Ingredients

• ✓ black pepper
• fava bean
• chickpea
• white bean
• flat leaf parsley
• olive oil
• garlic
• lemon
• kosher salt

Instructions

1. 1 Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with salt and pepper. Chill and marinate in the refrigerator for at least 2 hours before serving.

By slave2satan

Ingredients

• ✓ black pepper
• tomato
• red onion
• english cucumber
• olive oil
• lemon
• mint
• dill
• sumac
• salt

Instructions

1. 1 Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

By Autumn Leaves

Ingredients

• ✓ black pepper
• cucumber
• salt
• tomato
• sweet onion
• parsley
• mint
• olive oil
• lemon juice
• salt

Instructions

1. 1 Place diced cucumber into a colander and sprinkle with 1 teaspoon salt; allow to drain for about 15 minutes.
2. 2 Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice; season with salt and black pepper. Serve immediately.

By mjkitty96

Ingredients

• ✓ black pepper
• water
• bulgur wheat
• tomato
• green onion
• cilantro
• garlic
• lemon
• olive oil
• cumin
• salt

Instructions

1. 1 Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
2. 2 Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

By robynmorgan

Ingredients

• ✓ black pepper
• cucumber
• roma tomato
• red bell pepper
• parsley
• purple onion
• mint
• garlic
• olive oil
• lemon juice
• salt

Instructions

1. 1 Toss cucumbers, tomatoes, bell pepper, parsley, onion, mint, and garlic together in a bowl. Drizzle olive oil and lemon juice over salad; toss to coat. Season with salt and black pepper.

By mimitomany

Ingredients

• ✓ black pepper
• water
• farro
• parsley
• mint
• tomato
• cucumber
• red onion
• olive oil
• lemon juice
• salt

Instructions

1. 1 Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
2. 2 Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ black pepper
• cucumber
• tomato
• red bell pepper
• parsley
• green onion
• mint
• garlic
• olive oil
• lemon juice
• salt

Instructions

1. 1 Combine cucumbers, tomatoes, bell pepper, parsley, green onions, mint, and garlic in a bowl.
2. 2 Drizzle olive oil and lemon juice over salad; season with salt and black pepper and toss to coat.

By Maslow

Ingredients

• ✓ black pepper
• ✓ black pepper
• beet
• garlic
• olive oil
• salt
• chickpea
• olive oil
• lemon
• tahini
• cumin
• salt
• cayenne pepper
• plain greek yogurt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

By Elizabeth

Ingredients

• ✓ black pepper
• fava bean
• tomato
• onion
• cucumber
• garlic
• parsley
• lemon
• olive oil
• cumin
• salt

Instructions

1. 1 Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.

By SAFAD

Ingredients

• ✓ black pepper
• chickpea
• black bean
• tomato
• red onion
• parsley
• mint
• lemon
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
2. 2 Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

By fredswife2

Ingredients

• ✓ black pepper
• bulgur wheat
• water
• parsley
• spinach
• tomato
• yellow bell pepper
• onion
• garlic
• cannellini bean
• olive oil
• lemon
• salt

Instructions

1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

Ingredients

• ✓ black pepper
• chickpea
• black bean
• mint
• parsley
• onion
• grape tomato
• jalapeno pepper
• garlic
• olive oil
• lemon juice
• apple cider vinegar
• salt

Instructions

1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design

Ingredients

• ✓ black pepper
• black-eyed pea
• celery
• carrot
• parsley
• onion
• mint
• olive oil
• orange
• lemon
• garlic
• coriander
• salt
• brown sugar

Instructions

1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Ingredients

• ✓ black pepper
• pita bread
• romaine lettuce
• green onion
• cucumber
• tomato
• parsley
• garlic
• sumac
• lemon juice
• olive oil
• salt
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Ingredients

• ✓ black pepper
• onion
• cilantro
• meatless ground beef substitute
• paprika
• greek seasoning
• cumin
• cinnamon
• cayenne pepper
• salt
• pita bread
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ black pepper
• ✓ black pepper
• lemon
• butter
• all-purpose flour
• cayenne pepper
• cumin
• coriander
• salt
• parsley
• green lentil
• water
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Ingredients

• ✓ black pepper
• vegetable oil
• pita bread
• cucumber
• grape tomato
• parsley
• mint
• red onion
• olive oil
• lemon juice
• sumac
• garlic
• kosher salt
• feta cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Ingredients

• ✓ black pepper
• tomato
• pita bread
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• cardamom
• cinnamon
• garlic
• allspice
• lemon juice
• olive oil
• red wine vinegar
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ black pepper
• egg
• salt

Instructions

1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Ingredients

• ✓ black pepper
• cucumber
• salt
• garlic powder
• mayonnaise

Instructions

1. 1 Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

By SECRETV2

Ingredients

• ✓ black pepper
• enoki mushroom
• roast beef
• butter
• salt

Instructions

1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Ingredients

• ✓ black pepper
• lobster meat
• butter
• mayonnaise

Instructions

1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Ingredients

• ✓ black pepper
• cucumber
• onion
• sour cream
• sugar
• white vinegar

Instructions

1. 1 Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
2. 2 Chill completely in refrigerator to serve.

By penny

Ingredients

• ✓ black pepper
• chicken breast
• celery salt
• celery
• red onion
• caraway seed
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ black pepper
• chicken breast
• red onion
• cucumber
• garlic
• ranch dressing

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ black pepper
• butter
• cabbage
• kielbasa sausage
• beer

Instructions

1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Ingredients

• ✓ black pepper
• egg
• tuna
• mayonnaise
• celery
• sweet pickle relish

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Ingredients

• ✓ black pepper
• lemon juice
• olive oil
• garlic
• oregano
• salt
• chicken breast

Instructions

1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Ingredients

• ✓ black pepper
• tomato
• onion
• white sugar
• salt
• clove
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara