Recipes for Caramelized Red Bell Peppers and Onions with grocery lists and nutritional information | Page 72

Alice Springs Chicken

Alice springs chicken has always been one of my all time favorite chicken dishes. I looked everywhere for the recipe that looked the closest and this is the winner + or - a few to my taste. We love onions so I always saute some up with the mushrooms but whatever works best for you!

4 Servings - 3 hr 20 min - food.com

Spinach Frittata

Quick and easy spinach frittata recipe with eggs, fresh spinach, onions, garlic, Parmesan and goat cheese, and sun-dried tomatoes. Photos and step-by-step instructions.

simplyrecipes.com

Super Immunity Soup

Sniffles got you down? This soup is like a savory smoothie. It's fast, vegan and mostly raw. If you cook cruciferous veggies (like kale) and allium veggies (like onions), the nutrients are destroyed. But if you puree them together first, they chemically bind together making a superfood, as well as keeping all nutrients in tact even when heat is applied.

healthybitchdaily.com

Corn Fritter Salad Stack

Corn is grilled and seasoned with green onions and cayenne sauce in these tasty spiced flapjacks. The grilled corn fritters make an ideal base to this salad stacked with alternating layers of tomato slices and arugula dressed in a red wine vinaigrette.

4 Servings - meatlessmonday.com

Beef Sausages & Balsamic Tomatoes

This Beef Sausages & Balsamic Tomatoes recipe contains beef, oil, cherry tomatoes, balsamic vinegar, red onions and more.

kayotic.nl

Garden-Style Lasagna

Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner.

12 Servings - myrecipes.com

Tortilla Espanola with Rainbow Chard

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner!

6 Servings - thekitchn.com

Hearty Cabbage Soup with Sausage and Potatoes

Cabbage is a satisfying vegetable to grow in the garden like carrots and parsnips. It is relatively undemanding and available from July on in the garden. In the fall after hard frost, when you have harvested everything from the garden, it will keep in the fridge for at least a month. We consider it a staple, like carrots or onions, that we almost never have to buy.Cabbage, by many, is considered a poor man's vegetable and thus there are millions of recipes from around the world for wonderful cabbage soups. The following was inspired by the Frugal Gourmet Cooks with Wine, with my adaptations.

12 Servings - blog.asmartmouth.com

Baked Shell With Roasted Red Pepper Cream Sauce and Italian Sausage

A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.

6 Servings - 2 hr - seriouseats.com

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop

12 Servings - 1 hr 45 min - food.com