Sentences with phrase «added chopped asparagus»

I went off - road with the recipe a bit and added chopped asparagus - because we have a lot of it right now.

I added chopped asparagus to the kale and garlic.

Also added some chopped asparagus (because heaven) and bean sprouts for a texture contrast.

Just tried this soup with garden fresh tomatoes added chopped asparagus.

In the last 7 - 10 minutes of simmering, add the chopped asparagus.

In a separate soup pan add the chopped asparagus, potato pieces, lentils then add enough water to cover.

Add the chopped asparagus to a baking sheet, coat with 1 - 2 tb.

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 seasAdd 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 seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add chopped zucchini and asparagus with 1 tbsp water and continue to heat until both zucchini and asparagus are tender (approx. 10 - 15 min).

Add in your chopped asparagus and shrimp and cook for another 4 - 6 minutes.

Tender veg like beans, small dices of zucchini, or chopped asparagus should be added right before the greens.

Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano.

I rounded this out by adding a batch of cooked puy lentils and a few bunches of chopped steamed asparagus to the salad.

** If chopping asparagus instead of peeling, add them to the pasta water 2 minutes before pasta is done for medium to large stalks, or 1 minute for skinny stalks.

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.

Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, corn, and grilled zucchini / squash in the Summer.

I didn't use new potatoes, I used red potatoes, since they're larger they had to cook a bit longer but I cooked the potatoes while the pork chops were marinating and then added the asparagus when I began to cook the chops.

Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, sweet corn, and grilled zucchini / squash in the Summer.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add the roasted asparagus and chopped tomato to the melted butter in the skillet.

2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese

Add the broccoli, chopped asparagus pieces (not the 3 - inch pieces), green onions, and cover.

When the asparagus is close to being cooked, add the chopped garlic and cook for a further 2 - 3 minutes.

We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving.

Add 1 bunch of chopped asparagus and a pinch of salt and cook, keep on tossin», until the asparagus is bright green and crisp - tender, about 4 minutes.

great flexible recipe for any veggies I have left in the fridge... i used up some green onions and white onion instead of leeks, but added asparagus & mushrooms... added chopped red bell pepper... my cheese was parmesan... delicious... will make again!

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.

Feel free to add vegetables to this skillet dinner if you please — halved cherry tomatoes added at the end to warm through would be tasty, while Ben thought chopped, blanched asparagus would be nice too — though we both agreed this dish was 5 stars all on its own.

Add chopped mushrooms and asparagus and sauté until mushrooms are softened and asparagus is tender crisp.

Just cut up cooked broccoli, asparagus, green beans, raw carrots, and roasted corn into neat little chopped bits and add cilantro and avocado, then toss it.

Add a few pieces of anything you like to the soup base, such as blanched broccoli, or blanched whole small onions, or blanched chopped asparagus.