Not exact matches
Add in
chopped cherries and lightly stir just until
combined.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to
combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and
combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Add in milk, then fold in bananas,
cherries and
chopped walnuts until
combined.
- Add the
cherry tomatoes, avocado, and
chopped turkey bacon to the bowl with the kale and toss to
combine.
Directions: While Emmer Farro is cooking
combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces
chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or
cherries / Can be served at room temperature on a bed of coarsely
chopped kale that has been lightly dressed in a little more of the citrus dressing.
Add the
cherry tomatoes, avocado, and
chopped turkey bacon to the bowl with the kale and toss to
combine.
Triple Choc Brownie 12 maraschino
cherries, seeds and stalks removed 30 ml maraschino
cherry liquer 30 ml vodka 40g dark chocolate, roughly
chopped 8 ice cubes 1/2 tbsp cocoa powder 250 ml full cream milk Whipped cream, chocolate sprinkles and maraschino
cherry with stalk to decorate
Combine all ingredients except garnishes in a blender.
In a medium - sized bowl
combine the olive oil,
cherry tomatoes,
chopped herbs and a sprinkle of sea salt and pepper.
Combine scallops,
cherry tomatoes, serrano chile peppers,
chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl.
In a bowl,
combine 1 cup coarsely
chopped roasted almonds and 1/2 cup coarsely
chopped dried
cherries.
FIRST COURSE Caramelized Pulpo papas bravas, chile gastrique, petite «street corn», cilantro emulsion Wine: Saint M, Riesling, Pfalz SECOND COURSE Seared Jumbo scallop salad cornmeal dusted sweetbread, wild rocket, caramelized apple vinaigrette Wine: Grgich Hills, Fume Blanc, Napa THIRD COURSE Cider brined double cut Pork
chop mustard parsley spaetzli, caramelized Cipollini onion, sour
cherry pork glace Wine: DeLille «D2», Meritage, Columbia Valley FOURTH COURSE Blackberry cabernet sorbet freeze dried lychee, coconut foam Wine: Laurent - Perrier, Brut Rose, Tours - sur - Marne Price $ 1100 + + BOOK NOW > * The Nobel Chef package can also be
combined with a luxury overnight stay in the Kona Kai Suite or a Junior Suite.