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Ingredients

• ✓ red chile flake
• spaghetti squash
• butter
• olive oil
• honey
• ginger root
• garlic
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

By Baking Nana

Ingredients

• ✓ red chile flake
• honey
• mustard
• garlic
• olive oil
• apple cider vinegar
• kosher salt
• black pepper
• pork chop

Instructions

1. 1 Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl; mix until fully combined.
2. 2 Place pork chops into a resealable zip-top bag. Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour.
3. 3 Remove pork chops from the marinade and place on paper towels. Pat chops as dry as possible with the paper towels. Set excess marinade aside.
4. 4 Heat remaining olive oil in a large cast-iron skillet over medium-high or high heat until it shimmers. Working in batches if necessary, sear the pork chops in the hot pan until the first side is a dark golden brown, 2 to 3 minutes. Turn and cook on the other side until golden brown, 2 to 3 minutes more. Turn the heat down to low and continue to cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 6 to 8 minutes total. Transfer to a plate and let rest for 5 minutes.
5. 5 While pork rests, pour leftover marinade into a skillet. Bring to a boil and continue to cook until it reduces and becomes as thick as you like, 5 to 7 minutes. Pour over pork chops.

By Matthew Francis

Ingredients

• ✓ red chile flake
• artichoke heart
• spinach
• cream cheese
• sour cream
• onion
• chicken broth
• garlic
• salt
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red chile flake
• navy bean
• lemon juice
• olive oil
• garlic
• butter
• mushroom
• kale
• salt
• black pepper

Instructions

1. 1 Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
2. 2 Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
3. 3 Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
4. 4 Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.

By Soup Loving Nicole

Ingredients

• ✓ red chile flake
• cucumber
• white wine vinegar
• honey
• salt
• hazelnut
• halloumi cheese
• mint
• fig

Instructions

1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Ingredients

• ✓ red chile flake
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• onion
• garlic
• ginger root
• water
• fish sauce
• shrimp
• brown sugar
• sesame seed
• radish
• green onion

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ red chile flake
• olive oil
• onion
• garlic
• ginger root
• chickpea
• tomato
• coconut milk
• sweet potato
• garam masala
• cumin
• turmeric
• salt
• spinach

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.

By Sherri Zeringue D'Argenio

Ingredients

• ✓ red chile flake
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• cauliflower
• curry powder
• turmeric
• ground ginger
• salt
• black pepper
• chicken stock
• all-purpose flour

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ red chile flake
• water
• white rice
• grapeseed oil
• chicken breast
• green chile pepper
• garam masala
• cumin seed
• coriander
• garlic
• red curry paste
• salt
• chili powder
• greek yogurt
• water
• red food coloring

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
2. 2 When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
3. 3 Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.

By DarenR

Ingredients

• ✓ red chile flake
• peanut
• cilantro
• collard green
• water
• peanut butter
• tomato
• ginger root
• garlic
• water
• red bell pepper
• onion
• sweet potato
• clove
• cayenne pepper
• cinnamon
• salt
• cumin

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
3. 3 Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
4. 4 Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the 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, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

By Dea

Ingredients

• ✓ red chile flake
• garam masala
• heavy cream
• paneer
• salt
• turmeric
• red chile powder
• cumin
• coriander powder
• water
• tomato
• ginger
• garlic
• green chile pepper
• onion
• cumin seed
• canola oil
• spinach

Instructions

1. 1 Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
3. 3 Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
4. 4 Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
5. 5 Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.

By Andreia

Ingredients

• ✓ red chile flake
• cumin
• oregano
• thyme
• garlic
• olive oil
• white wine vinegar
• cilantro
• sweet onion
• sirloin steak
• olive oil
• water
• red wine vinegar
• black pepper
• bay leaf
• salt
• paprika
• oregano
• garlic
• red bell pepper
• tomato
• onion
• flat-leaf parsley

Instructions

1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian