Sentences with phrase «baby kale for»

I prefer using baby spinach and baby kale for my green smoothie.

I used baby kale for my greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.

Not exact matches

At that time, organic avocados were selling for $ 2.99 apiece, organic baby kale and lettuces were priced at $ 3.99 a container, organic Gala apples were $ 2.99 per pound, and organic Fuji apples were $ 3.49 per pound.

Still, it's not as if Whole Foods was charging more for organic responsibly farmed salmon or organic baby kale because it hadn't considered that maybe customers would prefer to pay less.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

There were some bags of baby kale at Whole Foods the last time I was there but I hesitated to buy it because the bag would require me to eat nothing but kale salads for the remainder of the week.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

The best ingredients to include in a green juice for a high dose of nutrition include kale, Swiss chard, bok choy, dandelion greens, spinach, watercress, baby kale and herbs such as parsley.

note: i have a soft spot for baby greens: spinach, kale, arugala / rocket.

I'm not a kale fan either and I always substitute fresh baby spinach for kale in the type of soup and it turns out great.

For those of you who think eating healthy can not be filling, I would like to introduce you to my delicious butternut squash lasagna rolls, filled with sauteed baby bellas and kale.

4 cups moderately firmly packed baby kale, lightly steamed (I microwave it for 1 minute in a medium bowl)

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

My pantry was missing a few ingredients, so I made do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden — Instead of white wine vinegar, I used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!

When we first started him on baby food, we only fed him vegetables for a while to get his taste buds to appreciate the natural taste of kale, spinach, green beans, beets, carrots, and zucchini.

So for him to drink a smoothie for breakfast, chockfull of baby kale, spinach, and swiss chard, is kind of a transformation.

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

Optional add in ideas: ** 1 can drained and rinsed kidney beans and / or garbanzo beans (sub in for chicken sausage to make into a vegetarian dish) ** 1 small can sliced olives ** chopped fresh baby spinach or kale

Maple - kissed, caramelized butternut squash, and succulent chicken combine with baby kale and fresh, aromatic sage, atop perfectly al dente angel hair pasta, for a healthy and satisfying weeknight dinner that's an easy, family favorite.

Substituted fresh baby spinach for the kale.

I used fresh veggies and substitued baby spinach for the kale.

Also, because I wanted a bit more nutrition and can't be necessarily trusted to get it at another meal — lately I've wanted «French Fries and Champagne» for dinner (be sure to check out my post about this tomorrow or Saturday)-- I added a lot of fresh baby kale.

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

I really like to grill vegetables and greens, such as baby bok choy, or whole kale leaves, or romaine (for a grilled Caesar!).

This step is not required for the baby kale.

For this recipe, I served the patty open - face on a toasted pretzel roll (so perfect with a slight tang from vinegar baked into the dough), a «schmear» of vegan mayo, some baby kale leaves, a slice of GO Veggie!

In addition to the baby spinach — for which you can substitute baby kale — I add a generous portion of a riced broccoli - cauliflower mix.

For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.

I add more chickpeas, and use another green such as baby kale, spinach, or arugula in place of mustard greens (not a big fan of mustard greens), and since we like greens I often add more than the recipe calls for.

Once everything is done cooking, add baby kale to a plate, topped with quinoa, sautéed vegetable mixture, dressing, cilantro for garnish -LCB- optional -RCB- and sprinkle dish with pepper.

For breakfast (oatmeal jars, farina, veggie omelette); 3 roasted / grilled / broiled / baked fish or chicken; 3 starches (rice / quinoa / sweet potatoes); 3 veggies (baby spinach, tuscan kale, 3 other veggies); snack (green fruit smoothie, fruit, granola); extra protein (crockpot beans, lentils, whey protein).

I also used yellow miso and subbed baby spinach for the kale since that's what I had on hand.

Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.

Commercial baby food companies like Beechnut and Plum Organics, also offer «kale baby foods» in their Stage 2 line of baby foods for babies «around 6 months old».

Choosing Kale for Baby: Kale comes in two main varieties - kale with flat, smooth leaves like dino kale (also called lacianto) or curled, crinkly leaves like curly kale.

When choosing kale for baby, choose kale with firm, deeply colored leaves and moist stems.

A handful of baby kale is added right before eating for added nutrient density and a burst of color.

I've got a bag of baby kale from the Sunday farmers market and fresh lemons straight from the orchard yesterday so it is very timely for me.

If the kale is already tender, like from the garden, or for baby kale, that's true.

Studies show that babies are born with innate preferences for sweets so I'm trying to come up with more savory concoctions when it comes to baking that are loaded with vegetables, like this broccoli pizza muffins, pumpkin oat bread, zucchini and kale muffins.

This was my second time buying baby kale and possibly my last (for a while).

As for the greens... baby kale makes a perfect base for this salad.

I swapped the kale chips for baby spinach that I wilted in a pan, and the grain and butternut squash bowl still tasted wonderful.

For an entrée salad, serve the vegetables over baby kale, and garnish with lemon wedges.

Browse your farmers» market or grocery aisle to find seasonal leafy greens for your salad base, like mâche, dandelion greens, microgreens, baby kale, chicory, and escarole.

The salad is a nice shareable dish or can be an entrée for one with a garden of kale, parsley, Brussels sprouts, roasted beets, cauliflower, pomegranate seeds, blueberries, baby tomatoes, pumpkin seeds and feta cheese.

Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

We made this recipe for dinner tonight with onions, kale and some baby portobellos.

I made these for a baby shower, substituting spinach for kale, and coarsely chopped chickpeas for edamame.