Type what you have

Ingredients

• ✓ onion
• pie crust
• egg
• milk
• flour
• mushroom
• spinach
• broccoli
• feta
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
3. 3 Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

By betsdanforth

Ingredients

• ✓ onion
• orange
• blood orange
• olive oil
• lemon juice
• salt
• black pepper
• black olive

Instructions

1. 1 Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
2. 2 Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

By Barbara Sauermann

Ingredients

• ✓ onion
• olive oil
• carrot
• green bell pepper
• red bell pepper
• fennel bulb
• herb mix
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.

By Lena

Ingredients

• ✓ onion
• turkey breast
• kalamata olive
• sun dried tomato
• oil
• chicken broth
• lemon juice
• greek seasoning
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.
2. 2 Cover and cook on Low for 7 hours.
3. 3 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.
4. 4 Cover and cook on Low for 30 more minutes.

By Chris Dede

Ingredients

• ✓ onion
• pine nut
• butter
• spaghetti
• garlic
• jasmine rice
• chicken broth
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx

Ingredients

• ✓ onion
• turkey sausage
• bacon
• garlic
• chicken broth
• water
• chicken bouillon
• black pepper
• cauliflower
• kale
• half-and-half
• parmesan cheese

Instructions

1. 1 Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
2. 2 Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
3. 3 Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

By Jessica Grantham

Ingredients

• ✓ onion
• multigrain flatbread
• flax flatbread
• hummus
• feta cheese
• red bell pepper
• green bell pepper
• colby monterey jack cheese
• garlic salt
• black pepper
• dill

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. 2 Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
3. 3 Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. 4 Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

By Katie

Ingredients

• ✓ onion
• chicken broth
• quinoa
• olive oil
• garlic scape
• chicken breast
• zucchini
• tomato
• feta cheese
• basil
• lime juice

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3. 3 Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

By kmo1070

Ingredients

• ✓ onion
• marjoram
• oregano
• basil
• kalamata olive
• artichoke heart
• chicken stock
• pepperoncini pepper
• red pepper flakes
• herbes de provence
• garlic
• salt
• olive oil
• sausage
• cherry pepper
• salt
• cumin
• black pepper
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
3. 3 Stuff each cherry pepper generously with Italian sausage. Set aside.
4. 4 Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
5. 5 Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
6. 6 Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
7. 7 Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
8. 8 Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
9. 9 Return to medium-high heat and bring to a simmer.
10. 10 Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
11. 11 Garnish with chopped basil, oregano, and marjoram.

By John Mitzewich

Ingredients

• ✓ onion
• butter
• garlic
• italian seasoning
• basil
• salt
• artichoke heart
• tomato
• tomato
• black olive
• mushroom
• chicken breast

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion, garlic, Italian seasoning, basil, and salt; sauté until starting to brown, about 5 minutes.
2. 2 Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover skillet, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, 20 to 25 minutes.

By Shawnee73

Ingredients

• ✓ onion
• tomato
• green bell pepper
• red bell pepper
• cubanelle pepper
• garlic
• cilantro
• olive oil
• chicken thigh
• adobo seasoning
• cumin
• chicken broth

Instructions

1. 1 Make sofrito: Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup sofrito; store remaining in the refrigerator for another use.
2. 2 Make chicken: Heat olive oil in a large skillet over medium heat. Season chicken with adobo and cumin. Add chicken to hot oil in the skillet and sear until golden brown, 5 to 6 minutes per side. Reduce heat to low, then add chicken broth and 1 cup sofrito. Cover and simmer until chicken is fall-apart tender, about 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ onion
• mafalda pasta
• olive oil
• chicken breast
• yellow bell pepper
• red bell pepper
• cherry tomato
• green olive
• thyme
• lemon zest
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ onion
• farfalle pasta
• olive oil
• garlic
• chunk light tuna
• water
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ onion
• olive oil
• red wine vinegar
• red wine vinegar
• parmesan cheese
• dijon mustard
• oregano
• basil
• garlic
• salt
• sugar
• black pepper

Instructions

1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

Ingredients

• ✓ onion
• cooking spray
• chickpea
• egg white
• cilantro
• parsley
• garlic
• all-purpose flour
• cumin
• salt
• coriander
• black pepper
• cayenne pepper
• cardamom

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Ingredients

• ✓ onion
• olive oil
• garlic
• spinach
• kalamata olive
• feta cheese
• lemon rind
• salt
• oregano
• white pepper
• tilapia fillet
• butter
• lemon juice
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell

Ingredients

• ✓ onion
• olive oil
• tomato
• red bell pepper
• garlic
• sage
• rosemary
• red pepper flakes
• salt
• black pepper
• navy bean
• bay leaf
• water
• chive

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
2. 2 Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
3. 3 Sprinkle with chives and serve.

By Alice Waugh

Ingredients

• ✓ onion
• ground beef
• egg
• bread crumb
• garlic
• rosemary
• parsley
• oregano
• dill
• coriander
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ onion
• water
• vegetable bouillon
• lentil
• carrot
• potato
• cumin
• coriander
• olive oil
• garlic
• tomato paste
• salt
• black pepper
• spinach

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ onion
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• mushroom
• garlic
• chicken broth
• tomato
• spinach
• heavy cream
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ onion
• eggplant
• salt
• pappardelle pasta
• olive oil
• garlic
• oregano
• tomato
• red wine vinegar
• salt
• sugar
• black pepper
• buffalo mozzarella cheese
• basil

Instructions

1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

By Debbie

Ingredients

• ✓ onion
• zucchini
• olive oil
• garlic
• ground lamb
• salt
• black pepper
• tomato sauce
• tomato
• feta cheese
• pine nut
• mint leaf
• water
• mint leaf
• bread crumb
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
4. 4 Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
5. 5 Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

By Larry Short

Ingredients

• ✓ onion
• pecan
• butter
• button mushroom
• garlic
• butter
• water
• couscous
• sun-dried tomato pesto
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ onion
• black pepper
• sea salt
• egg
• greek yogurt
• feta cheese
• cumin
• cinnamon
• savory
• zucchini
• vegetable broth
• tomato paste
• beluga lentil
• garlic
• olive oil
• tomato
• eggplant

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
2. 2 Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
3. 3 Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. 4 Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
7. 7 Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
8. 8 Bake in the center of the preheated oven until golden brown, about 25 minutes.

By chefdavidgeisser

Ingredients

• ✓ onion
• cornstarch
• water
• mushroom
• oregano
• basil
• mustard
• cumin
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• chicken broth
• tomato
• yellow bell pepper
• red bell pepper
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ onion
• black pepper
• salt
• lemon
• lemon zest
• parsley
• basil
• calamari
• shrimp
• clam
• white fish
• fish stock
• white wine
• tomato
• garlic
• red pepper
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ onion
• muenster cheese
• naan bread
• black pepper
• salt
• mint
• basil
• caper
• tomato sauce
• black pepper
• salt
• olive oil
• garlic
• egg
• ground lamb
• parsley
• basil
• mint
• paprika
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Ingredients

• ✓ onion
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ onion
• ✓ onion
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• rosemary
• garlic
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ onion
• chicken
• salsa

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose