Sentences with phrase «best as a garnish»

It's like a frozen vinaigrette or a savory ice cream that works well as a garnish on an heirloom tomato salad, or a salad with strawberries or cherries.

It goes best as a garnish in ice - creams and smoothies, or it can be simply put on top of yogurt.

I often see people piling it on plates like a main course when it's really best as a garnish.

Not exact matches

They are so good on almost anything — in savoury dishes, as garnish for creamy soups, sprinkled on salads, and as an aromatic, spicy addition to a dessert.

I garnish with the scallion as well, and a sprinkle of black sesame seeds looks lovely.

this was the best and easy recipe to follow, i added a little fresh sweet corn and made fresh corn fritters as a garnish

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

After salmon and asparagus have been removed from the grill and cooled slightly, pour lemon - dill sauce over salmon as well as over asparagus if desired, and garnish with fresh lemon and dill sprigs.

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)

Since it's so nutrient dense, I use it more as a garnish than as the star of the show, and it's just SO GOOD in these parfaits.

I decided to use it in some mini quiches as well as as a warm garnish for salads.

Later, I garnished the soup with more cilantro for a beautiful presentation as well as some more taste.

If you have some leftover marshmallows, you can toast those up and use that as a garnish as well.

Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.

The next time you are in DC, you should try Spike Mendelsohn's toasted marshmallow milkshake at Good Stuff Eatery; the whipped cream on top is almost as thick as whipped butter, and the toasted marshmallow garnish is divine.

That has been updated now as well as that the parmesan is just a garnish for the dish!

And you can garnish this soup with flecks of toasted fresh or unsweetened coconut as well.

It's always a good idea to use garnishes as a way to tell your guests what's in the dish, no surprises!

I served it with the chicken (which was a little redundant since it uses the same chili paste in a much larger quantity) which was great, and then the next day reheated it (in a good non-stick pan with a tiny bit of oil), frying it again as described, accompanied with some nice grilled sausages garnished with some chipotle pepper jelly.

Their vibrant green color automatically dresses up a recipe as well, and turn them into perfect garnishes for soups, salads and quiches.

This pea and lamb soup works well as an entrée too, with the beautiful flavour of the peas and parsley garnish keeping it light and summery.

With a garnish of crunchy cashews and fresh cilantro, you'll love this recipe not only for its well - balanced flavor, but its health - boosting benefits as well!

If you don't have garnish ingredients such as cilantro, lime, avocado, and tortilla chips or baked strips, the soup is good, but it won't be over-the-top amazing until you garnish it.

Added fresh mint leaves as garnish, adds to the flavour, as well as makes this salad bowl even more refreshing and calming!

I'm sharing this warming, absolutely scrumptious seasonal stew garnished with delicately crunchy kale chips today, as well as some tips on how to make your soups of stews this season taste restaurant - quality (not flat, mushy, mild or just plain boring).

I threw in a fairly generous handful of cilantro in with the mix as well as extra on top for garnish.

Of course tzatziki is the preferred sauce to garnish with and we have included one below as well as here.

I may add some sauteed radicchio as a garnish for the superfood health benefits, plus I think the bitterness would go well with the sweet apple.

This trend is confirmed by Whole Foods, which notes in its 2018 food trends predictions that bright pink hibiscus trees and citrusy elderflower are going to be in the spotlight, as well as by Clint Jaeger, Executive Chef of Seventeen in Sydney, who tells Forbes that petals will likely take the place of micro greens in restaurants for a simple, edible garnish.

I garnished the cauliflower celeriac soup with duck bacon (yes, there is such a thing and it is as good as it sounds!)

Traditional versions are almost always garnished with pistachios, but sometimes almonds or walnuts are sprinkled on top, as well.

I like to decorate my dishes and most of my cooking videos have garnish ideas as well as food presentation examples.

You may add some butter on top as well if you like and garnish with toasted coconut.

3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly sliced — optional, as garnish

Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers Salt to taste

Is the cilantro just a garnish or is there some mixed in as well?

But a garnish of smashed candy canes is mighty festive as well.

Its delicious bead - like inside as well as its juices have been used in cooking, baking, juice blends, garnishes, smoothies, wine, and other alcoholic beverages.

I like to pour about 1/4 cup sweetened condensed soymilk on top and garnish with a fresh strawberry cut in half as well as any leftover strawberry mix.

The hibiscus flower adds flavor as well as a stunning, oh so special garnish!

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

They make a great garnish or decoration, if nothing else, and can always be frozen for later use so I put a bag of those in my cart as well.

Some toasted sesame seeds would be a great garnish as well.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

Once you've tasted true Hungarian paprika — and mastered the simple technique of cooking with it — you'll never again think of paprika as just a pretty spice, good only for garnishing devilled eggs.

Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Where the bulb is usually the focus of conventional fennel, the greens of the sweet wild fennel are actually the best part — with a much sweeter, licorice - like flavor than its store bought counterpart, raw sweet fennel is good in salads, as a garnish, or can add a unique flavor to uncooked sauces and dressings.

INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)

Reserve a bit of the tomato mixture to use as garnish, as well as a little of the corn kernels.

Traditionally they would be garnished with a green oil that is squeezed from the toasted seeds, but we've omitted that from the recipe, as they taste just as good without that complicated step.