I love how you use scallion - o's
as a garnish instead of chives.
I usually use
them as a garnish instead.)
I used the avocado
as a garnish instead of mixing it in.
Not exact matches
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)
The chia seeds aren't in the dip itself, but
instead used
as a lightly toasted seed
garnish atop the dip.
This soup can easily be vegan:
instead of using sour cream for the swirly
garnish, just scoop off a tablespoon of the solid part of the coconut milk and use that
as a
garnish on your plate.
Bonus: If you cut a slit in the middle of the orange slices before you freeze them, you can also use them
as a cocktail
garnish or float them on top of a cocktail
instead of an ice cube!
Instead of treating cilantro
as a
garnish, I added about 1/8 cup chopped per serving.
We added some Torani Raspberry syrup (from the grocery store) along with the fresh raspberries for
garnish and it was wonderful... We also used 1 cup strong [Kahlua brand] coffee to the cake
instead of water
as you suggested which added a little more to the cake flavoring....
I followed the recipe to the letter, except: I used Sambal Oelek
instead of Harissa, I substituted two of the carrots for two white potatoes, and,
as recommended in the comments, I
garnished with olives for added saltiness / texture.
Sounds delicious, I would use cilantro
instead of parsley in this soup
as garnish for people who loves cilantro
Due to their extremely sour taste, they are rarely eaten in whole - fruit form, but
instead used in beverages, cooking, or
as a
garnish with meals.
If desired, use 1 cup pitted olives in the salad
instead of 1/2 cup
as a
garnish.