119442 salmon burritos roasted vegetables Recipes

olive oil, lime juice, garlic, peeled and minced, ground dried chiles, salt, boned salmon fillet (about 1 in. thick ), garnet or jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 inch thick, zucchini , halved lengthwise, then sliced 1/3 inch thick, red onion, peeled , halved lengthwise, and cut into 1/4-inch-thick wedges, fresh poblano chile, stemmed, seeded, and chopped, whole-wheat flour tortillas (10 in. wide), warmed, chopped cilantro , shredded cabbage, low-fat sour cream, and lime wedges

salmon fillets (skin removed ), carrots , sliced on the diagonal, red onions, cut into wedges, red peppers , cut in bite sized pieces, zucchini, sliced diagonally, artichoke hearts, drained and cut into bite size pieces, olive oil, white wine vinegar, thyme, garlic cloves, minced, anchovy paste, pepper

self-raising flour, grated cheddar cheese, roasted vegetables, diced 2cm (a mixture of pumpkin, kumara, parsnip, red capsicum, onions, start with more than 2 cups to allow fo), light olive oil (such as grapeseed) or 1/4 cup other lightly flavored oil (such as grapeseed), aioli, salt, fresh ground black pepper, eggs, milk, butter, for greasing, pumpkin seeds

purchased alfredo sauce, sliced prosciutto , cut into 1/2-inch pieces, chopped fresh basil, canned diced tomatoes with italian seasonings, undrained, no-boil lasagna noodles from 1 8-oz package, mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)

part-skim ricotta cheese, grated parmesan cheese, egg whites, garlic cloves, minced, chopped fresh basil, jarred marinara sauce, x 3 1/2-inch) no-boil lasagna noodles (use 1 noodle to fill in gaps), leftover roasted vegetables, coarsely grated part-skim mozzarella cheese

salmon fillets, chopped scallions, vegetable oil, minced garlic, crushed tomatoes, capers, butter, salt and pepper

salmon, skinned and deboned and cut into 1 1/2-inch pieces, vegetable stock, dry white wine, bacon, diced, button mushrooms, sliced, onions, thinly sliced, heavy cream, yukon gold potatoes, peeled and diced, dill, chopped

salmon fillets (6 oz each), salt, pepper, vegetable oil, butter, divided, coarsely chopped pecans, toasted, honey

vegetable oil, zucchini, thinly sliced, frozen corn, thawed, vidalia onion, thinly sliced, ricotta cheese, monterey jack cheese, grated, cumin, chunky salsa, drained, roasted red peppers, drained & patted dry, corn tortillas, fresh cilantro, shredded

bulgur pilaf with roasted vegetables, bulgur large grain washed and drained, white onion cut in small pieces, extra virgin olive oil, red pepper paste, water, crushed red pepper, cumin, salt, freshly ground black pepper, zucchini washed and cut in half lengthwise, japanese eggplant washed and cut in half lengthwise, garlic cloves do not peel, red pepper washed and cut in half discard seeds, cubanelle pepper washed and cut in half discard seeds, white onion peeled and cut in 8 pieces, tomato washed and cut in 4 pieces, extra virgin olive oil, salt, freshly ground black pepper

roasted winter vegetables, carrots, peeled, parsnips, peeled, sweet potato, peeled, butternut squash (about 2 lb), peeled and seeded, good olive oil, kosher salt, freshly ground black pepper, chopped fresh flat-leaf parsley

beefsteak tomatoes, cut into large chunks, zucchini, cut into large chunks, eggplant, cut into large chunks, onions, peeled and cut into large chunks, garlic cloves, peeled, extra virgin olive oil, roasted vegetable broth or 4 cups vegetable broth, sherry wine vinegar, black pepper, stale bread, chopped fresh cilantro (to garnish )

carrots, peeled and cut into 2-inch chunks, sweet potatoes, peeled and cut into 2-inch chunks, butternut squash, peeled and cut into 2-inch chunks, parsnips, peeled and cut into 2-inch chunks, red bell peppers, seeded and cut into 2-inch chunks, white onions, peeled and cut into 2-inch chunks, olive oil, fresh rosemary , large springs, head garlic, left whole for roasting, vegetable stock (good quality is important), fresh black pepper , to taste, gruyere cheese, grated, baguette (optional)

penne, leeks, red bell pepper , cut into strips, chicken broth, from carton, lemon juice, olive oil, dried thyme, crushed, fresh ground black pepper, summer squash, halved and cut into 1/4 slices, pitted kalamata olive, salmon fillet, 1/2 lb, skinned

salmon fillets, grape tomatoes, onion, thinly sliced, fresh oregano or 1 tsp dried oregano, crushed, olive oil, garlic cloves, minced, salt, ground black pepper

couscous, vegetable stock, assorted roasted vegetables , as desired, fennel bulb, roasted and fronds reserved, spreadable cheese with garlic and herbs or 4 oz feta, tomato paste, lime juice, olive oil, roasted cumin seeds, cayenne, head lettuce, mesclun, spinach, nigella seeds (kalonji)

salmon (at room temperature for 1 hour), flour, fleur de sel (or sea salt), cayenne pepper, smoked dulse granules, dulse flakes, for coating, panko (japanese bread crumbs), egg, beaten, olive oil, crispy dulse for garnish

dried guajillo chiles (about 3 oz), dried chiles de arbol, pineapple, peeled, cored, and chopped (about 4 cups), garlic, peeled, cumin seeds, ground canela (see tips, below ), freshly squeezed orange juice, extra-virgin olive oil, apple cider vinegar, sugar, grated zest of 1 orange, ground canela (see tips, below ), six large lamb shanks (about 1 1/4 lb each), trimmed of excess fat, six 1/2-inch-thick fresh pineapple rings, cored, roasted vegetables, coconut tamales