Sentences with phrase «avocado verde»

The smokiness of the cheese really gave the nachos a nice depth, which was a great canvas for the zing of the avocado verde salsa to burst through.

Dollop with avocado verde salsa and scatter sliced radishes, queso fresco, and cilantro on top.

The avocado verde salsa is super flavorful and has just the right amount of kick to it when dolloped all over the chips.

Not exact matches

Filed Under: Avocado, Blog Post, Breakfast & Brunch, Chile Peppers, Comfort Food, Cooking For a Crowd, Easy Entertaining, Eggs, Gluten - Free, Legumes, Make Ahead, One - Dish Meal, Spring and Summer Brunch, Summer, Summer Weekend Breakfasts, Sweet Peppers, Tomatillos, Vegetables, Vegetarian Tagged With: avocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tomAvocado, Blog Post, Breakfast & Brunch, Chile Peppers, Comfort Food, Cooking For a Crowd, Easy Entertaining, Eggs, Gluten - Free, Legumes, Make Ahead, One - Dish Meal, Spring and Summer Brunch, Summer, Summer Weekend Breakfasts, Sweet Peppers, Tomatillos, Vegetables, Vegetarian Tagged With: avocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tomavocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tomatillos

Aida serves the crispy, egg - topped tortillas with salsa verde and sliced avocado.

Place the steak and peppers on a platter and serve immediately with sliced avocado and salsa verde.

Menu Description: «Topped with sour cream, salsa, avocado and salsa verde.»

AVOCADO SALSA VERDE, an easy to make recipe with less than 10 ingredients!

Skip the take out and make burrito bowls at home with this easy recipe for a slow cooker salsa verde burrito bowl, made with quinoa, black beans, corn, and avocado.

VANDAL's signature dishes include Pressed New York Hot Pretzel (American Kobe tartare, smoked aioli, pickled mustard seeds), Crunchy Jicama Shell Tostadas (butternut squash, avocado, crispy kale, salsa verde), Chicken Katsu & Hong Kong Egg Waffles (with braised collard greens), and Greek Donuts (honey ice cream, candied pistachio).

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

For the Mexico - inspired portion of this recipe we're using tomate verde (tomatillos), avocado, lime juice, pepitas (roasted and salted pumpkin seeds), and a little bit of fresh jalapeno chili pepper.

Additional options: avocado slices, lime slices to squeeze, sliced black olives, guacamole, sour cream, shredded iceberg lettuce, salsa verde, black beans, queso fresco

(This makes it easier to add them to the avocado salsa verde quickly and also helps you avoid getting egg shells in the pan!)

Filed Under: Meatless, Vegetarian Tagged With: cilantro, corn tortillas, hass avocado, lime, onion, salsa verde, shredded cheese

Top your soup with avocado and salsa verde and try not to complain about the 6 inches of snow accumulating outside...

I started by substituting a tomatillo salsa verde for the traditional spicy red tomato sauce and added two California Avocados, pureeing everything together in a blender to make the sauce thicker and creamier, and to tone down the spiciness.

Combine 2 cups of salsa verde in the jar of an electric blender, with avocado and purée until smooth; season to taste with salt.

Serve with your favorite taco toppings - always avocado, cilantro, and salsa verde on a cheesy toasted tortilla for me!

Made with pan-seared shrimp topped with salsa verde, avocado, melted cheese, creamy chipotle sauce, cilantro / onion mix, and cabbage.

chopped fresh cilantro warm corn or flour tortillas, for serving salsa verde, for serving (optional) sour cream, for serving (optional) guacamole or avocado, for serving (optional)

It's a molcajete (a Mexican stone mortar) filled with a coarse, fresh and spicy salsa verde flanked by avocado slices and queso fresco.

Cut the finished quesadillas into four pieces and top with sour cream, avocado, cilantro, and drizzle with salsa verde.

Ingredients: California Avocado Salsa Verde 1 ripe Fresh California Avocado, seeded and peeled 1 cup salsa verde 1/4 cup pickled jalapenos 1/4 cup fire - roasted green chilies 1 lime, juiced Salt, to taste The Bomblette!

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

Layer 3, green guacamole: Mix together the mashed avocado and the salsa verde.

This all - new flavor combines the smooth, rich taste of real avocados with all the classic ingredients of an authentic salsa verde — tomatillos, onions, jalape

This all - new flavor combines the smooth, rich taste of real avocados with all the classic ingredients of an authentic salsa verde — tomatillos, onions, jalapeño peppers and cilantro.

Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.

I will recommend this tomatillo avocado salsa verde, it is part of other recipe look for it its amazing!..

I also like adding another touch of salsa verde AND some avocado for some health fats... avocados are our weakness in this house.

First course by Chef Michael Beckman: Creekstone Farms prime hangar steak tartare with quick - pickled quail egg, fresh horseradish, avocado, cucumber & dill salsa verde.

Like a salsa verde and pesto, Jessica's recipe had copious amounts of herbs, along with an avocado and a jalapeno to give it some kick.

Dinner: Smashed fingerling potatoes and leeks, plus a cucumber, avocado, radish, and pea - shoot salad with salsa verde dressing.

Some other recipes in her book that I have my eye on are Black Rice with Roasted Mushroom Bowl (w / avocado and salsa verde), Chocolate Coconut Granola (because I sometimes do still crave chocolate!)

In fact, the new Test Kitchen menu will give guests the opportunity to explore the fusion of Japan and Mexico through an artful blend of seasonal ingredients, with tempting dishes such as achiote shrimp tempura roll made with avocado, jicama, chile, limon, chile toreado aioli and charred scallion; octopus aguachile tiradito with ginger green chile broth, white soy, Asian pear, avocado, nori and sesame; teriyaki pork belly gorditas «sliders» with crispy masa, Oaxaca cheese, guacamole, caramelized pineapple and pickled chilies, as well as kabayaki glazed lamb shank barbacoa with ginger, chiles, tamarind, arroz verde and pickled vegetable.

Highlights include a Sonoma pizzeta, which incorporates roasted peaches, goat cheese, speck and saba; a Granchio bruschetta which features crab, jalapeño pesto, avocado, grapefruit and mint; a Tuscan White Bean & Rosemary dip made from Castelvetrano olives topped with salsa verde and served with warm flatbread; and Artichoke Fonduta made from goat cheese, lemon, basil and crispy bread.

Since I was craving some healthy cleaning eating I chose their delicious «Glow» green smoothie and the «Clean Bowl»: scrambled egg whites, sauteed spinach and kale, sweet potato, avocado, turkey bacon, topped with salsa verde.

Filed Under: Vegan Food, Vegan Living Tagged With: 5 layer dip, avocados, bean dip, buffalo dip, chickpeas, Disco Fries, food, game day snacks, hummus, nachos, party food, plant - based, potato skins, Salsa, salsa verde, snacks, spinach artichoke dip, super bowl, Vegan, vegan buffalo wings, vegan dip, vegan food, vegan snacks, vegetarian

Ingredients: Shrimp, black beans, scallions, avocado, salsa verde, cilantro, limes, flour tortillas, red bell pepper Calories: 453

Ingredients: Red wine vinegar, sugar, chili powder, red onion, radishes, tilapia, limes, garlic, mango, avocado, cilantro, canola oil, corn tortillas, salsa verde Calories: 449

I wasn't very hungry so had a Solar Power green smoothie (frozen pineapple, avocado, kale, cilantro, young thai coconut and hemp protein), but I certainly want to come back for the food — Tacos Verdes for brunch with tempeh, avocado, Spicy Kale Caesar Salad and for dinner I want the Butcher's Burger!

Ingredients: Unsalted chicken stock, chicken breast, salsa verde, cream cheese, cumin, cilantro, olive oil, onion, garlic, cremini mushrooms, kale, black pepper, flour tortillas, 4 - cheese Mexican blend cheese, cooking spray, avocado, milk, lime juice, grape tomatoes Calories: 296 Try this recipe: Chicken, Kale, and Mushroom Chimichangas

In fact, just stir that salsa verde right into the mashed avocado for the fastest and most delicious spin on guac.

The recipes were avocado sushi, steak (with salsa verde for the grown - ups), butter chicken, some low - rent pasta dish called «hamburger buddy» and salmon tacos.