Sentences with phrase «about carrot tops»

I knew I'd read about carrot top pesto somewhere, and a quick search reminded me that the recipe is from Diane Morgan's cookbook Roots (and is also available online via Culinate).

Not exact matches

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Top with about a 1/4 cup of the carrot slaw, two tablespoons of cheese, and a dollop of sour cream.

Just about every week, I put either sweet potatoes or white potatoes + carrots in the bottom of a deep cast iron skillet, put a chicken on top of the veggies and roast it all at the same time.

The bunnies have been getting fatter and it was about time someone other than them enjoyed Dutch carrots and their tops.

1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on

Place 2 tablespoons chicken in the center and top with about 1 tablespoon each of the noodles, beet, carrot, basil, mint and pickled stems.

«If you've ever felt like eating more plants is blah or takes way too much time and effort until «ta - da,» then Ilene's book is about to blow the tops off your carrots!

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

Sprinkle the little carrot pieces across the surface and top with the chicken, leaving about an inch without toppings (but still spread with cheese) at one of the shorter, curved ends of the flatbread.

I use some of the carrot tops as well, although there are mixed opinions about whether or not they're edible (or edible for everyone)- you can read more here and here.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

Oatmeal raisin cookies, lemon meringue pie, and carrot cake are all in the top five as well, but there's something about a brownie that makes me feel comforted.

The kind of carrots I'm talking about are bunches of sweet babies you can take home with their fresh green tops still attached.

While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don't, top off with olive oil).

for the carrot top harissa: 1 cup of green carrot tops, chopped 1/2 cup of cilantro 5 mint leaves 1 small garlic clove, sliced the juice of 1/2 a lemon 1/2 teaspoon of cumin 1/4 teaspoon of salt about 1/2 cup of extra virgin olive oil

1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.

Take a raw carrot or beet, and cut about two inches off its top.

Use a vegetable peeler to peel the carrots and parsnips, and cut off about 1/4 - inch from the tops and bottoms.

We couldn't figure out how she'd gotten the carrot tops to balance so perfectly in the drink until we spotted her handy tip: «Snip a plastic straw to about two inches in length, slip two or three stems inside, and set in the champagne glass,» she writes.

Sure, classic pesto is all about the basil, but consider carrot tops, arugula, beet greens, mustard greens, or dandelion greens paired with toasted nuts, garlic, olive oil, and chili flakes for a fun and creative twist.

Why Carrots»N' Cake is a Top Fitness Blog: Featuring workouts you can do just about anywhere, this blog is great for women on the go and travelers who want to stay in shape no matter where they are.

Bring carrot tops and water to a boil and simmer for about 15 - 20 minutes.

HotForGinger was founded by a natural redhead who knows all about the ups and downs of life as a carrot top.

INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil