854 warm salad pepper Recipes

green lentils (soaked 4 hours or overnight) or 150 ml brown lentils (soaked 4 hours or overnight), potato , cut in dices of 1 cm, cm leeks , cut in slices of 0, 5 cm, onion , in somewhat big pieces, garlic, cut very small, baby carrots, cut finely, red pepper, cut in big pieces, tomato, cut in big pieces, fresh herb (chives, basil or parsel), black pepper, coarse, soy sauce (optional), chili (optional)

kabocha squash, olive oil, salt, pepper, baguette slices, toasted, goat cheese, frisee lettuce, chopped chives, dried currants, red wine vinegar, extra-virgin olive oil, salt, pepper, garnish: 4 tsp toasted pumpkin seeds

extra virgin olive oil, white wine or 2 tbsp tarragon vinegar, dijon mustard, salt and pepper, kipler potatoes, steamed and sliced, baby spinach leaves, chives, snipped, eggs, boiled, asian fried shallots (optional)

extravirgin olive oil, divided, sherry vinegar or cider vinegar, salt, freshly ground black pepper, torn radicchio, sliced fennel bulb, sliced belgian endive, seedless red grapes, dark-skinned fresh figs, halved (such as black mission, celeste, or brown turkey; about 1 1/4 lb)

new york strip steaks or 1 (8 oz) sirloin steaks or 1 (8 oz) rib eye steaks, coarse salt, fresh ground pepper, sherry wine vinegar or 1 tbsp other vinegar, dijon mustard, coarse salt, extra virgin olive oil, honey, mesclun or 8 oz other fresh salad greens, garlic cloves, minced, avocado, peeled cut into medium dice, mango, peeled cut into medium dice, red onion, cut into small dice, extra virgin olive oil, minced cilantro, coarse salt, ground cumin, fresh ground pepper, dried oregano, lime , juice of, hot red pepper sauce

barbary duck breasts or 2 gressingham duck breasts, vegetable oil, sesame seeds, preserved gingerroot, finely chopped plus, ginger syrup , from the jar, sesame oil, lime juice, salt, black pepper (to season ), plums, stoned and sliced, mixed salad greens

vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)

sugar snap peas, red potatoes, salt, boneless skinless chicken breasts, lemon pepper seasoning, lemon, garlic clove, olive oil, bell pepper, red onion, marinated artichoke hearts, quartered, parsley

yukon gold potatoes, asparagus (or two if you want more ), extra virgin olive oil, salt & pepper, dried thyme, dried oregano, shallot, minced or grated, dijon mustard, extra virgin olive oil (i was running out, so i used a combination of garlic flavored and regular), tblspns white wine vinegar (this is to taste - i started with 3 and added 1 more scant tblspn after tasting, you may not want the extra), dried sage, vegetable seasoning, salt & pepper to taste

bacon slices, chopped, torn mustard greens, stems removed (about 12 oz), salt, black pepper, extra-virgin olive oil, chopped green onions, caraway seeds, garlic cloves, minced, jalapeno pepper, seeded and chopped, black-eyed peas, rinsed and drained, balsamic vinegar

nectarines, pears, plums, heads belgian endive, heads frisee, heads radicchio, walnuts, hazelnuts, butter, maytag bleu cheese, salt, pepper, sherry vinaigrette, olive oil, walnut oil, shallots, minced, salt, pepper

extra virgin olive oil plus 2 tablespoons, garlic, peeled and thinly sliced, julienne rhubarb, littleneck clams , scrubbed and rinsed, dry white wine, cockles , scrubbed and rinsed, butter, red wine vinegar, head escarole , cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups, red bell peppers , roasted, peeled, seeded and cut into 1/4-inch julienne, black olive paste, baguette, toasted

heads frisee, smoked bacon (homemade or other ), shallots, balsamic vinegar, grenadine, locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms), olive oil, kosher salt, cracked pepper, fresh thyme, ficelle (approximately 12 inches), or french bread of choice, baby spinach, sherry vinegar, virgin olive oil, soy or canola oil, garlic, crushed, salt, freshly cracked black pepper

asparagus , woody stems removed, cut into 1/3rds, button mushrooms, quartered or sliced, vegetable oil, sharp sherry vinegar, chicken stock, spring onions, chopped finely, prosciutto, thinly sliced, pepper

damson plums or 5 tbsp beach plum preserves, champagne vinegar or 1/4 cup white wine vinegar, dijon mustard, canola oil (or peanut oil), chopped shallot, salt & freshly ground black pepper, spinach or 1 lb fresh loose, swiss chard (red or green chard is fine, about 1 bunch) or 3 -4 cups young kale (red or green chard is fine, about 1 bunch), frisee (1 large or 2 small heads ) or 1/2-1 lb escarole (1 large or 2 small heads), chestnuts (roasted, peeled, and quartered)

honey, dijon mustard, asparagus, stems trimmed, ends peeled and cut into 2-inch pieces, cooked lentils, trout fillets, skin on, salt, freshly ground pepper, olive oil, unsalted butter, walnuts, balsamic vinegar, baby spinach, well rinsed and spun dry

lamb loin chops, 1 to 1-1/4 inches thick, salt and pepper, garlic cloves, minced, fresh oregano, chopped, olive oil, vegetable stock, balsamic vinegar, fresh mint leaves, chopped, asparagus , ends discarded, red onion, sliced, feta cheese, crumbled, pitted and sliced kalamata olives

butternut squash, olive oil, sea salt and freshly ground black pepper, dried red chile, heaped tsp coriander seeds, prosciutto or parma ham, handfuls arugula (rocket), extra-virgin olive oil, balsamic vinegar, pecorino or parmesan