Sentences with phrase «tomato sourdough toast»

There's Sundried Tomato Sourdough Toast on the side, and Chilli's cooking up her crab Stuffed Portabellos, topped with parmesan cheese.

Not exact matches

My most favorite bread memory pre GF, the bread I miss the most is sourdough french bread, either toasted with butter and jam or in a grilled cheese sandwich with tomato soup.

I miss this sandwich I used to get at a local deli... it was on this tangy sourdough roll and lightly buttered and toasted, then piled high with turkey, cheese, lettuce and tomato, and bacon!

Top fall comfort food is tomato lentil soup with either turnips or potatoes and kale in it, not complete without some sourdough toast for dipping.

Sandwich: 3 slices uncooked bacon + 1 tbsp brown sugar + 1 beefsteak tomato, sliced + salt and pepper + 1 tbsp mayo + 1 tsp lemon zest + 2 slices sourdough, toasted + 4 butter lettuce leaves + 1/4 c corn relish

bacon, egg, and cheese / ham, egg, and cheese / vegetarian pecan sausage, egg, and cheese / tomato, egg, and cheese on your choice of traditional, GF buttermilk or sweet potato biscuit, traditional sourdough, wheat, or GF toast (avocado, tomato, sprouts +1)

Cookin» Canuck's Shredded Brussels Sprouts with Pistachios, Cranberries & Pistachios Cookin» Canuck's Creamy & Low - Fat Mashed Potatoes Around My Family Table's One - Pot Spicy Chicken Sausage Dressing -LCB- Gluten - Free -RCB- Marin Mama Cooks» Kale Salad with Brussels Sprouts & Toasted Almonds Fake Food Free's Sourdough Stuffing with Artichokes & Sundried Tomatoes

Serve the burgers on a toasted slice of sourdough bread layered with sliced tomato.

Heirloom lettuce salad with chickpeas, celery, local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce with yellow and red tomatoes, garlic, chili pepper, olive oil, and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic and basil.

Toasted sesame seeds ground with maldon seasalt (paired with toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple Toasted sesame seeds ground with maldon seasalt (paired with toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple toasted sourdough, rapeseed oil, avocado and fresh tomato for breakfast) simple but yum

Toasted sourdough bread with crisp cornmeal - coated fried green tomatoes and tender, succulent braised Nueske's Wild Cherrywood Smoked Uncured Bacon.

I fry or poach an egg I toast 2 pieces of sourdough bread (use whatever bread you'd like that's just my fave) instead of butter etc I use coconut oil then I mash up whole or half an avocado depending on how hungry I am squeeze some 1/4 lime or lemon into avo spread it on top of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.

3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large Slices of Sourdough Bread 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish

Heirloom lettuce salad with chickpeas, celery, local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce with yellow and red tomatoes, garlic, chili pepper, olive oil, and basil with Ezekiel Sprouted Grain Pasta, toasted sourdough with earth balance spread, diced garlic and basil.

Nick loves the Prego Roll (Portuguese skirt steak sandwich) and Jack's Breakfast (steak, eggs, grilled tomato and sourdough toast).

Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread