Sentences with phrase «cups baby arugula»

● 6 beets, leaves reserved ● 1/2 watermelon, rind removed and cubed ● 1/4 cup sheep's milk feta cheese ● 5 cups baby arugula ● 1/4 cup sprouted pumpkin seeds ● 2 tbsp.

Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

2 cups baby arugula: seasoned and tossed with a splash of extra virgin olive oil and a smaller splash of balsamic vinegar

Ingredients 1 butternut squash 1 can chickpeas, rinsed and drained olive oil salt and pepper paprika crushed chili flakes 4 cups baby arugula 3 ounces feta cheese 2 apples (I used honeycrisp, but granny smith would also be nice)

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed in olive oil 1 tablespoon olive oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1 packed cup baby arugula (optional) 1/4 cup fresh basil, torn or sliced

Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh orange juice 2 tablespoons toasted pumpkin seeds

Not exact matches

I place a cup of arugula and a cup of baby spinach in a large bowl.

For this smoothie (Serves: 2) I used: 2 cups unsweetened almond milk 2 cups of arugula and baby spinach mix 1 cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.

For the rest: 6 cups cooked and cooled quinoa 8 oz chopped romaine 4 oz baby arugula (or chopped arugula) 1 avocado, cut diced into 1/2 inch pieces

3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote leaves ** 1/4 cup parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.

Add melon, 1/2 cup salted pistachios, and 5 oz baby arugula.

1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

5 ounces baby arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and chopped 1 avocado, peeled, pitted, and chopped 1 cup fresh blueberries 1/4 purple cabbage, cored and finely chopped

4 slices whole - wheat sour dough 4 teaspoons Cabot Unsalted Butter, softened 2 tablespoons pesto 3 ounces thinly sliced Cabot Sharp Cheddar 1 1/2 cups clean baby arugula

1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced

Recipe Inspired by Boulettes Larder San Francisco Serves 4 - 6 Ingredients: 1 / 2 Cup Whole Emmer Farro (Einka also works well) 1/2 Cup Split Emmer Farro 2 Bunches Escarole 1 Cup packed of Frisee (curly endive) 1 Cup packed baby Arugula 1 Tablespoon Moroccan Mint, coarsely chopped 1 Tablespoon Curly Parsley, coarsely chopped 1 Cup... Continued

Dark green leaves, about 2 cups, such as dandelion, arugula, beet, baby spinach 1/2 cup Kerrygold Dubliner cheese, crumbled, 3/4 - inch pieces

12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives

For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 5 ounces baby arugula & spinach mix 2 firm, crisp apples, cored and sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives

4 Medium Small Sized Beets 1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups Baby Arugula 1 Small Red Onion, Thinly Sliced Dressing: 1/4 Cup Olive Oil 2 - 3 Tablespoons White Balsamic Vinegar 1/2 Teaspoon Dried Oregano Salt And Pepper

1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

Ingredients 1 loaf rustic Italian or country bread, sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm green or yellow handful baby arugula leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal salt cayenne pepper 1 garlic clove, peeled

4 cups pre-washed baby arugula or spinach (I prefer arugula however because it adds a nice peppery flavor to the salad)

wild salmon 2 large handfuls baby arugula (or spinach or watercress) 3/4 cup plain yogurt 2 Tb.

Ingredients: 5 slices bacon 2 cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces baby arugula 4 basil leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (toARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (toarugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)

For salad 5 ounces baby spinach & arugula 1 apple, cored, thinly sliced and cut into 1 / 2 - inch pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup chopped pitted dates 1/4 cup chopped smoked almonds

1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 handfuls baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped walnuts 1/4 cup goat cheese crumbles

3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2 cups baby or regular arugula 1/2 cup walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste

Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby lettuces (I used a mix of baby romaine and baby arugula.)

* 2 large handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea salt and freshly ground black pepper

* Two 10 - inch all - natural white or wheat tortillas * approximately 2 ounces of sliced or shredded Manchego or Cheddar cheese * 2 cups Dole Power Up Greens (or other mixed baby greens or arugula) * 1 cup diced Dole pineapple (or other fresh pineapple) * 2 tablespoons diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh chile pepper

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves

2 - 3 cups mixed greens (we used assorted baby greens and arugula) 1 small cucumber or 1/2 large, diced 1 peach — we had Colorado peaches and they were just as juicy and amazing as they look!

2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

Avocado Veggie Wrap Ingredients: 1/2 cup chopped organic red cabbage 1/2 cup organic baby arugula 1 cup shredded organic carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies and wrap!

Fresh Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup ReArugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup Rearugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup Read More