Sentences with phrase «baby squash garlic»

And the versatility of garlic goes beyond its ability to ward off vampires (although that's pretty awesome and totally legit) as you'll see in today's recipe (Baby Squash Garlic Scape Pasta) which features garlic scapes, those spiral stems that form above the garlic.

This Baby Squash Garlic Scape Pasta is a fun way to introduce yourself to garlic scapes... or just...

Not exact matches

1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

3 1/2 cups vegetable broth 2 cups diced butternut squash (1 - 1 1/2 inch cubes) olive oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine Sea salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes

Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of tomatoes (I used «one sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of diced tomatoes (as needed) salt, pepper, garlic, oregano & red pepper to taste Parmasean Cheese to... [Read more...]

-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste

Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste

Recipe by Check full recipe at Ingredients: aubergine, basil, butternut squash, cheese, cloves, courgette, baby spinach, garlic, nutmeg, oregano, salt, spinach, thyme, tomato sauce, tomatoes,...

2 small or 1 large spaghetti squash 1 large leek 3 cloves garlic 1 container mushrooms 1 bag baby spinach 1/2 cup chicken stock 1/8 cup dry white wine, optional salt and pepper, to taste olive oil, for sauteeing

Made with wholesome butternut squash, sweet rainbow carrots, tender baby spinach, and homemade garlic - tahini dressing, this meal is comfort all the way.

Beyond being absolutely adorable, these little roasted garlic baby squash are tender, tasty and filling.

Honey soy glazed carrots [vegan] Salt and vinegar roasted cauliflower [vegan] Roasted squash wedges with tomato and goat's cheese crumb Roasted cabbage wedges with lemon from Kalyn's Kitchen [vegan] Braised baby turnips and radishes from Cook Sister Sautéed brussels sprouts with crispy sage crumbs from Food To Glow Easy cheesy brussels sprout gratin from Cook Sister Roasted carrots and mushrooms with thyme from Kalyn's Kitchen [vegan] Caramelised brussels sprouts with dark cherry sauce and hazelnuts from An Edible Mosaic Mediterranean roasted vegetables from Fab Food 4 All [vegan] Spinach gratin from Food 52 Garlic roasted green beans with shallots and almonds from Kalyn's Kitchen [vegan]

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving

New main plates include a Fire - Grilled Ribeye with Pinot Noir sea salt and topped with creamy bleu cheese butter, served with roasted fingerling potatoes and lemon - garlic arugula salad; as well as Hearth - Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale.

Kale and Brussels Sprouts Slaw with Cranberries — Diabetic Foodie Spinach Dumplings — Diabetic Foodie How to Blanch Greens — Don't Waste the Crumbs Sweet Potato Strawberry Arugula Salad — There's a Cook in My Kitchen Garlic Kale Hummus — Strength & Sunshine Kale and Carrot Salad — The Good Hearted Woman Kale Salad with Citrus Vinaigrette — The Organic Kitchen Detox Smoothie (with spinach)-- Don't Waste the Crumbs Healthy Baked Ziti with Zucchini & Kale and Two Sauces — Don't Waste the Crumbs Savory Pasta with Onions, Bacon, and Summer Greens — Don't Waste the Crumbs Mustard Greens Pesto with Pecans and Asiago — Farm Fresh Feasts Swiss Chard with Bacon and Roasted Potatoes — Farm Fresh Feasts Simple Baby Bok Choy — There's a Cook in My Kitchen Tomato - Arugula Salad with Lemon - Garlic Vinaigrette — Cheer and Cherry Delicata Squash Salad with Apples & Cranberries — Don't Waste the Crumbs Chicken and Spinach Enchiladas with Creamy Salsa Verde Sauce — Don't Waste the Crumbs Creamed Swiss Chard with Back Bacon — Farm Fresh Feasts Spinach Sausage Alfredo Tortellini — Farm Fresh Feasts

Made with wholesome butternut squash, sweet rainbow carrots, tender baby spinach, and homemade garlic - tahini dressing, this meal is comfort all the way.

This recipe for Paleo Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a ThanksgivingSquash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgivingsquash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgiving side!