Sentences with phrase «minced cup chives»

Not exact matches

Ingredients: — 4 1/2 cups spinach, fresh, chopped — 1/4 cup green onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1 tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2 tsp fresh lemon juice — salt and pepper to taste

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

Place two beaten eggs into a second bowl and 1/2 cup shredded coconut with minced chives into a third.

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

Ingredients: 1/2 cup plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch of fresh chives / Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.

1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

1 tablespoon olive oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for serving

Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

2 large beets 1/4 cup of chopped chives 1 shallot, minced 1 tablespoon of capers, minced 1 tablespoon of dijon mustard 1 tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4 teaspoon of salt pepper

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)

FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish

1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper.

Ingredients 1 cup cracked farro porridge 1/2 cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2 cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste Olive Oil 2 to 3 bunches of fresh salad greens, washed and ready to serve Method... Continued

2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish

2 medium cloves garlic, minced 1 teaspoon fine grain sea salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good - quality white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme

4 medium russet potatoes, scrubbed and dried 1 stick butter, softened 2 tablespoons minced chives 1 tablespoon minced Italian parsley 1/2 cup cooked, crumbled bacon

1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

fresh chives, minced Pepper to taste 1/2 cucumber 2 roma tomatoes 1 cup avocado, cubed 2 tbsp.

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

1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)

1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella

For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup roughly chopped salted pistachios

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

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

4 - 6 medium golden beets (about 2 pounds) 4 - 6 fresh thyme sprigs 2 tablespoons olive oil 1 teaspoon kosher salt plus more serving 1/2 teaspoon black pepper plus more serving 2 shallots, minced 2 garlic cloves, minced 3 - 4 cups water Yogurt, chives, pomegranate seeds & sunflower seeds for serving

minced fresh ginger 1 cup shitake mushrooms, sliced 1 cup white cabbage, shredded 1 cup carrot, shredded 1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.

Ingredients: 1 cup Bluebird Emmer Farro (dry) * 4 - 6 Whole Stone Fruit (Nectarines, Peaches, Plums) 1 Head Fennel 1/2 Bunch Radishes 1/2 Bunch Chives 1/2 Bunch Parsley, minced 1 Shallot, minced 1 Lemon 1/2 cup Extra... Continued

For serving 2 tablespoons olive oil 1 garlic clove, minced 1 cup halved cherry tomatoes 1 zucchini, trimmed and cut into ribbons 4 ounces fresh mozzarella, torn into pieces 1 tablespoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

1/2 cup (1 stick) unsalted butter 2 garlic cloves, minced 1/4 teaspoon black pepper Parmesan cheese, for garnish Chopped fresh chives, for garnish Himalayan pink salt, for garnish

Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.

ingredients: 2 1/2 cups mashed potatoes 3 large eggs, beaten 1 cup grated Gruyere cheese, divided 1/4 cup minced chives 1/4 teaspoon Celtic sea salt 1/8 teaspoon ground, white pepper 1/8 teaspoon smoked paprika

16 ounces lump crabmeat 1/2 cup Japanese Panko 1 egg, lightly beaten 1/2 cup mayonnaise, or more as needed 2 tablespoons Parmesan cheese 1/3 cup finely chopped cilantro 2 tablespoons minced chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt

1 cup frozen edamame 1/2 cup organicgirl white cheddar dressing 1 tablespoon chopped tarragon 1 tablespoon minced chives 1 tablespoon minced parsley 1 package true hearts butter lettuce 1/2 cup walnuts, toasted and chopped 1/2 avocado, pitted and thinly sliced Additional tarragon, chives and / or parsley, if desired

12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice

Ingredients 6 organic medium heirloom tomatoes 6 organic free range eggs 3 cups organic arugula 1/2 cup mixed organic herbs (e.g. basil, thyme, chives, and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin olive oil 2 tablespoons nutritional yeast salt and pepper to taste

Ingredients 2/3 cup vegan mayonnaise 2 garlic cloves, minced 2 tablespoons minced parsley, chives, or dill 1 tablespoon lemon juice Zest from 1 lemon 1/4 teaspoon sea salt Optional: 2 - 4 tablespoons water to thin

4 slices rye bread, torn into small pieces 3 tablespoons olive oil 1/2 teaspoon kosher salt plus more to taste 1/2 teaspoon black pepper plus more to taste 1/2 cup walnut halves 2 Pink Lady apples, cored and sliced into rings 1 ounce shaved white cheddar 3 scallions, thinly sliced 1 tablespoon parsley, roughly chopped 1 tablespoon minced chives juice of 1 lime

ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

2 cups chanterelle mushrooms 2 tablespoons olive oil 1 cup white shimeji or shiitake mushrooms Kosher salt and freshly ground pepper to taste 1 tablespoon minced chives Black truffle A small amount of truffle oil

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

Place 1/4 cup of the parsley, cilantro, 1/2 of the lemon juice, chives, 2/3 of the minced garlic, spice pack, 1/2 teaspoon black pepper, 1 teaspoon salt and 1 tablespoon of olive oil into blender.