Serve with fresh vegetables and whole grain pita chips.
I like to
serve this with some fresh vegetables, chips or pita.
Serve with fresh vegetables, pita chips, or crackers.
Refrigerate covered for at least an hour before
serving with fresh vegetables, crackers or tortilla chips.
This version of a spicy - sweet Middle Eastern dip, called Muhammara, can be
served with fresh vegetables, crackers or pita, or serve as a spread in sandwiches or wraps.
I love it drizzled with olive oil, and
served with fresh vegetables for dipping.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for
serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for
serving)
This healthy and flavorful chicken curry dish comes together
with a vibrant mixture of spices,
fresh vegetables and is
served over zucchini noodles for a fun and unique way to get more veggie - power into your meal time.
Serve these crusty tenders
with a green salad and pan-fried plantains, baked or roasted sweet potatoes, a creamy
vegetable soup, or a
fresh fruit salad.
It began
with smallish
servings of pasta, followed by the fish
with spinach and roasted
vegetables, followed by salad, followed by
fresh strawberries.
Soy sauce is fantastic
with vegetable broth and add a dash of
fresh ginger or ginger powder for an excellent ginger soup broth to toss
with meats,
serve as soup or saute
with seafood!
Serve with a salad or some
fresh vegetables on the side!
Buddha bowls are generally packed to the brim
with fresh; seasonal
vegetables that will help you meet your minimum of five
serves each day — a good thing since so few people actually hit that target.
Chicken and
vegetables slow simmered in a rich, aromatic red curry sauce
served over a bed of rice
with plenty of
fresh herbs.
Some of our favorites that I make are: grilled meat and
vegetable kabobs
served with naan bread, or veggie hummus wraps that have either a super soft pita bread or a spinach wrap that's slathered
with hummus,
fresh vegetables, and feta cheese, or there's my personal favorite, Mediterranean burrito bowls that have either Basmati or Jasmine rice, Middle Eastern Salad Shirazi, grilled chicken, and hummus.
Serve with toasted baguette rounds, pita or
fresh vegetable sticks / slices / rounds.
For me, this means healthy fats — it's an excellent way for me to get more oily fish into my diet; fermented
vegetables — which are
served with every savoury meal around here; and, since we both eat first
with our eyes and because they're so good for you — adding a garnish of
fresh herbs.
Set out 4 containers (or bowls, if
serving as a meal) and starting
with the
fresh vegetables, layer
with 1/2 a cup of baby spinach, a handful of carrots, red cabbage.
Chicken and
vegetables slow simmered in a rich, aromatic Thai curry sauce
served over a bed of rice
with plenty of
fresh herbs.
:) Linguine
with porcini and
vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of
fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to
serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
I highly recommend
serving these falafel patties
with hummus, tzatziki,
fresh vegetables like tomatoes, cucumber and radish as well as a ton of greens and herbs like
fresh parsley, mint and lettuce.
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)
Serving Suggestion:
Serve with assorted cut - up
fresh vegetables or ATHENOS Whole Wheat Baked Pita Chips.
Stir in the tahini, garnish
with fresh coriander if you have any, and
serve with the roast
vegetables.
This recipes is prepared
with an assortment of five or more
fresh vegetables of winter season cooked
with a very few spices and
served hot
with millet flat - breads.
As a rule of thumb,
fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the
vegetables have been removed from the oven and are being
served with a sprinkle of the freshly chopped parsley, cilantro, basil, mint, etc..
Fold through zest at the end and
serve with fresh raw
vegetables, sweet potato chips, kale chips or pita bread.
Raw Dishes + Raw Pizza, all raw ingredients includes cashew» cheez,» olive tapenade, pesto sauce and marinara sauce — 280 B + Zucchini Pasta, raw organic zucchini topped
with fresh basil pesto — 220 B + Raw
Vegetable Lasagna (Raw - zagna),
with pesto and marinara sauces, cashew «cheez» and marinated veggies — 295 B + Raw Nori Rolls — coconut «rice,» julienne
vegetables, sesame scented cashew puree,
served with wasabi and soy sauce (made
fresh to order)-- 220 B
Serve with your favorite
fresh vegetables.
I like to
serve my chicken fillets
with a little hot tomato dip and
fresh vegetables.
You can
serve them
with different
fresh vegetables, dips, or yogurt - based toppings.
The signature wings are «
fresh, never - frozen jumbo chicken wings,» that are fried in pure
vegetable oil and
served in a range of temperatures and flavors to satisfy those
with mild tastes as well as those looking for a lot of heat.
Additionally, here is a general list of basic condiments often
served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled
vegetables (such as onions), mango chutney, grated
fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
One of our favorite Lebanese restaurants
serves falafel
with fresh radishes and crunchy pickled
vegetables, which are the perfect, refreshing addition to a Lebanese meal.
Fresh seasonal salads, exotic vegetables, imported cheeses, smoked salmon, cured meats, Fogo feijoada (traditional black bean stew with sausage) served with rice, fresh orange and farofa (baked yucca flour with bacon), seasonal soup, and
Fresh seasonal salads, exotic
vegetables, imported cheeses, smoked salmon, cured meats, Fogo feijoada (traditional black bean stew
with sausage)
served with rice,
fresh orange and farofa (baked yucca flour with bacon), seasonal soup, and
fresh orange and farofa (baked yucca flour
with bacon), seasonal soup, and more.
This dip can be
served with fresh spring
vegetables, toasted bread or crackers of your choice.
You can
serve it simple
with fresh vegetables, toasted bread, crostini, pita bread or if you have more time make delicious looking appetizers like filling tomatoes
with it.
This Thai Buddha bowl is quick and easy to put together
with heaps of
fresh vegetables and crispy fried tofu
served over coconut rice and topped off
with a simple Thai peanut sauce
with spicy red curry.
Simply add a mixture of
fresh vegetables and
serve with some homemade bread for a finger - licking meal.
This cranberry rosemary vegan cheese ball is great
served with your favourite crackers,
fresh or pickled
vegetables, fruit and olives.
15 - Minute Cauliflower and Corn Tacos
Vegetable Black Bean Mexican Skillet Easy Pico de Gallo Mushroom Arugula Tostada
with Avocado Cream Spicy Black Bean Quinoa Patties Nopales, Black Bean, and Potato Rolled Tacos
with Smoky Taco Cream Spicy «Refried» Lentil Dip Single -
Serve Mexican Tortilla Pizza Tempeh Tacos
with White Cabbage and
Fresh Salsa Lentil and Refried Bean Taquitos Grilled Plantains Cheese and Potato Enchiladas Skillet Style Cheese Dip Black Bean Burgers Fried Puffy Tacos - Seitan Chorizo and Black Bean Chipotle Bro Tacos Roasted Garlic and Chia Guacamole Stacked Veggie and Smoky Black Bean Enchilada Panko - Crusted Squash Tacos
with Creamy Jalapeno Lime Sauce Mango Jicama Salad Roasted Sweet Potato and Plantain Burritos Deconstructed Bean and Veggie Enchiladas Baked Taquitos
with Black Beans and Sweet Potatoes Mango Asparagus Tacos
with Massaged Kale
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup
vegetable stock 2 tablespoons
fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil
with tamari, 1 teaspoon pepper, and balsamic vinegar.
«They're 100 % natural, heat and
serve, and are made
with fresh vegetables, organic herbs and spices, and the most simple, yet delicious, recipes.»
Serve with your favorite flat bread, crackers, chips, or
fresh vegetables.
Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped
fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or
vegetable oil for deep frying Makes 60 Croquettes -
Serves 12Printable VersionPut the potatoes and garlic into a large saucepan
with enough cold water to cover by 2 inches.
The Grilled Summer
Vegetables with Garlic and
Fresh Herbs was not only marinated in the red wine and lemon juice vinaigrette, but this same vinaigrette was drizzled over the lightly charred veggies just before
serving.
Serve in the chicken stock or
vegetable stock, and garnish
with fresh cilantro leaves.
Delicious
served with a pureed
vegetable soup and some
fresh bread.
Helmed by Israeli star chef Eyal Shani, the Paris outpost of the super-successful Tel Aviv - based chain goes beyond the gourmet stuffed pita conceit to
serve fresh,
vegetable - forward dishes, like Shani's beloved — and trendsetting — whole roasted cauliflower drizzled
with nutty tahini.
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium
vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise
with a mandolin 1 cup shelled peas,
fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for
serving