Sentences with phrase «black kale with»

I prepared a lot of vegan food — traditional + basil hummus, whole wheat focaccia, baked carrots and chickpeas with chermoula, black kale with white beans, walnuts and balsamic reduction and an asparagus frittata — but the favorite was the dessert, so it's time to share its recipe.

Not exact matches

The squash are stuffed with a mix of black rice, artichokes, cannellini beans, kale, almonds, lemon, garlic and thyme, and then topped with pomegranates and a drizzle of tahini, to create the most delicious mix of textures and a a beautiful blend of flavours.

I love these different bowl lunches you crete — the Mexican one in your book, the other one with roasted kale one with grated carrot and black beans on the site, and now this.

Living in Germany at the moment and kale isn't in the supermarkets yet but substituted it with some delicious pointed cabbage instead, and you can't get black beans anywhere here, but mixed white beans, kidney beans, chickpeas worked a treat.

, try it with guacamole, kale spread, mustard, black bean dip, tzatziki, or a vegan queso sauce.

This salad includes quinoa, kale, lettuce, avocado, black beans, cherry tomatoes, carrots and dried veggie chips, and the dressing is made with cherry tomatoes, salt, cilantro, red onion, chili and lime juice.

In a medium sized bowl, start with a bed of cooked forbidden black rice, top with onions, kale, sliced avocado and tuna.

Baked tortilla chips slathered in enchilada sauce, black beans, and sauteed kale and topped with eggs, avocado, salsa, and cheese makes a satisfying twist on traditional chilaquiles.

2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below) Sea salt and fresh ground black pepper

The combination of fresh pineapple, shredded kale, avocado and black beans with a spicy peanut dressing was perfect!

1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt

My favorite was the Go Go Goji (chopped kale, carrots and red cabbage with red adzuki beans, goji berries, cashews, broccoli, cauliflower, black sesame seeds, green tea matcha dressing) and the Power Grains (organic spring mix, carrots and red cabbage, raisins, almonds, wheat berries, quinoa, orange vinaigrette).

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Their new cookbook bursts with artful photographs of rich vegan dishes (e.g., oven - roasted romanesco with onion agrodolce and grappa - soaked raisins, acorn squash ravioli with kale and black garlic butter sauce, oat florentine cookies with mocha sipping chocolate) and surpasses the elegance of titles such as Joy Pierson and Angel Ramos's The Candle 79 Cookbook.

I served them with cachapas, black beans, and kale from Terry Hope Romero's book Viva Vegan.

I make mine with the spicy chili Doritos, black olives, black beans, corn, spinach, romaine, kale, chihuahua cheese, Catalina dressing, and salsa.

In addition to poke bowls, the restaurant also features creative culinary delights ($ 9.25 and up) like Pipeline Nachos — pico - marinated fish served atop wonton chips with baby kale, avocado, cream cheese, chipotle mayo, black radish and masago; Mavericks Tacos — fresh catch served in house made crispy tortillas with chipotle mayo, purple cabbage, avocado mousse, green onion, sour cream and red radish; and North Shore Steam Buns — daily catch marinated in spicy passionfruit - ginger sauce cushioned in a Togarashi steam bun, topped with Kimchi, avocado puree, seaweed nori and crispy sweet potato.

Once all the kale is in the pan, season with the red pepper flakes, salt, and black pepper.

I use more ingredients — including the kale, tomatoes, cucmbers, and optional black beans — because if the salad was scrumptious without them, it would be even better with.

Our dinner rotation is usually sauteed seafood of some kind with probably toast one night, some variation of pasta with garlicky rabe another night (adding sausage, using kale or whatever green we have, wuteva), black bean tacos, and salad with all of the leftover veggies and either tuna salad on top or roasted chicken.

Organic steamed quinoa, braised kale, grilled sweet potato, black beans, grilled portobello mushroom, avocado, almond parmesan, drizzled with lemon tahini sauce

Once the sweet potatoes have been baking for 30 minutes, remove the baking sheet from the oven and place the zucchini and kale on the aluminum foil (on the baking sheet) and drizzle with olive oil, black pepper and a pinch of salt.

Add the cannellini beans and kale, season with freshly grated black pepper.

The gingery salsa, sweet and sour glaze, and crunchy kale with black rice created a nice flavorful and hearty balance that will leave you graving for your omega, protein, and anti-inflammatory fix.

She would make a similar cheese sauce to the one below and she would pour it over sauteed kale, mushrooms, and onions along with a scoop of black beans and cooked quinoa.

Divide the black rice between your bowls, and top with the kale, roasted yams, and sauteed cauliflower.

3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit

Red Lentil Soup with Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pepper

Rich walnut kale pesto made with black walnuts smothered over some raw zucchini fettuccine!

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky - high making for a hearty meal that any meat - eater can appreciate!

Top with Spanish rice, tofu chorizo, roasted red peppers, 1/4 cup black beans, and some of the massaged kale.

With kale, wild caught salmon and black beans this recipe could qualify as a «superfood» meal — if you are into that kind of thing.

Slice burritos in half and serve with chipotle lime sauce, any remaining kale and black beans, and lime wedges.

ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optioKALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optiokale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)

I served it with black eyed pea, ham and kale soup to rave reviews.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

Bake some sweet potatoes and take them with you for lunch for the next few days — you can pretty much fill them however you fancy, but these kale and black bean are a winning combination.

Kale dust (aka kale chips ground into a powder) mixed with plenty of olive oil, sea salt, black pepper, and Pecorino Romano turns into a — dare we say it — magically addictive seasoning for popcorn.

My fridge is re-filled every weekend with just enough swiss chard, kale, spinach, humus, mushrooms, onion, carrots, avocado, celery, sigi yogurt, egg, aloe vera, black bean burgers (made in advance) and what ever fruit was lookin» yummy at the supermarket.

To the second pan, add the remaining tablespoon of olive oil, red pepper flakes, and kale, and season to taste with salt and black pepper to taste.

ingredients PAN ROASTED SALMON WITH LEMONY KALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (chopKALE 4 6 - ounce skinless salmon fillets 2 tablespoons olive oil (divided) 1/2 teaspoon crushed red pepper flakes 8 cups kale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (chopkale (ribs removed, thinly sliced) 1/4 cup low - sodium chicken stock 1 teaspoon lemon (zested, juiced) Kosher salt and freshly ground black pepper (to taste) 1/4 cup dill (chopped)

Ingredients: 1 full head of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup of this dressing.

Housemade Veggie Burger Bowl — a filling vegetarian option packed with flavor — avocado, baby kale, black sesame seeds, marinated tomatoes, lentils, roasted red peppers, spicy carrots, lemon vinaigrette, and tahini sauce on the side,

Massaged kale with herby dressing, and black lentils with creamy avocado.

Kara Lydon Vegan Loaded Sweet Potato — The Foodie Dietitian — The ultimate vegan loaded sweet potato — packed with kale, black beans and topped off with a homemade green goddess dressing.

Filed Under: Soups and Salads · Tagged: avocado, bean, black, how, how to cook with kale, how to cook with quinoa, kale, kale quinoa salad, kale salad recipe, make, quinoa, quinoa salad recipe, recipe, Salad, to

Variety: acorn (r.) Topping: kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino

I always thought of pesto as a summer dish, with aromatic basil as the star.Now: I am all for seasonal winter pesto and this black kale pesto is truly sensational.The first time I tried this pesto I was in beautiful Florence.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

Slather each piece of bread with the black beans, lay three or four shrimp on each sandwich, top with the kale salad and the other piece of bread.