Sentences with phrase «finely chop the asparagus»

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sFinely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sfinely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely chopped

oh dear I am out of touch with films — though I did see twilight some years ago but never was a huge fan — but I am quite au fait with chopping up asparagus finely for a salad — in fact I have given it to sylvia raw at times — though never thought of shaving it.

1 T Butter, melted 1/2 Container Whipped Cream Cheese 1/2 Container Crumbled Blue Cheese 1 Tabula Rasa Pizza Crust 12 oz Fresh Asparagus, finely chopped 1 T Extra Virgin Olive Oil Toss Aparagu...

Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk

I'm including my basic version, but often times I'll add a handful of very finely chopped this - or - that: broccoli, asparagus, or cauliflower, depending on the season.

* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced

1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

8 small slices sourdough (such as Gail's mixed olive sourdough stick *), sliced diagonally 2 garlic cloves Extra virgin olive oil, for brushing 230g asparagus, trimmed 130 ml mild olive or sunflower oil 1 egg yolk 1/4 tsp flaky sea salt 1 lemon, zest and juice, plus extra juice to serve 1 tbsp finely chopped basil, plus extra leaves to serve

* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut

1 large shallot, finely chopped 2 Tbsp coconut oil 1/2 cup almond meal 1/4 cup organic, unsalted butter 2 lbs organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw Parmesan cheese, freshly grated 1 Tbsp fresh parsley, chopped 1 Tbsp fresh lemon juice

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons finely chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.

2 In the bowl of a food processor, combine the asparagus, basil, Parmesan, pistachios, lime zest, garlic and a pinch of salt and pepper; pulse to finely chop.