Sentences with phrase «bunch kale»

For the Salad1 large bunch kale (I used Tuscan kale), leaves cut from ribs, then cut into bite - sized pieces

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

Kale and bunch kale together is a winning combo!

8 ounces (1/2 pound) whole wheat spaghettini 1 small bunch kale, well - washed and deveined 1/2 cup oil - cured black olives, pitted 1/2 cup pine nuts, toasted zest of 1 lemon

crushed red pepper 4 cloves garlic, minced 2 bay leaves 1 large bunch kale, thick stems removed, leaves coarsely chopped 2 qts.

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4 red onion, cut into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples

INGREDIENTS 1 cup basmati rice 16 oz (1 lb) frozen shrimp (peeled and deveined) 1 tablespoon olive oil 1 bunch kale, washed and dried 1/2 red onion, chopped 1 red bell pepper, chopped 1 yellow or bell pepper, chopped 1 jar curry sauce (found in international section)

What you need: 1 bunch kale 2 tbsp olive oil 1/2 onion, sliced into crescents 1 tbsp tamiri or soy sauce 2 tbsp water

2 Cups Bluebird Grain Farms Emmer Farro 10 Cups chicken stock 2 Bunches swiss chard 2 Bunches kale 1/4 Cup olive oil 2 Tablespoons minced garlic 1 Teaspoon salt 6 Slices bacon, chopped 1 Large onion, chopped 2 Teaspoons dry rosemary 1/2 Teaspoon fresh ground pepper 1 Large or 2 small apples, peeled, cored, and chopped 1 Cup golden raisins 1 Cup chopped parsley 1 Cup pine nuts 2 Cups shredded Parmesan cheese Zest from 2 large lemons

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

1 bunch kale (approx 10 large handfuls of trimmed leaves) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (but any vinegar works) sea salt to sprinkle

Vegetables: 1 bunch kale, ribs removed and sliced into thin strips 8 oz sugar snap peas, trimmed and strings removed 2 bunches radishes, save 2 radishes for topping and quarter the rest

1 yellow onion, chopped 1 clove garlic, minced 3 carrots, chopped 1 bunch kale 1 bunch collards 1 1/2 cup corn 1 1/2 cup peas 1/3 cup amaranth 1/3 cup millet 3 cups vegetable broth 1 tbsp arrowroot * 2 tbsp mirin parsley salt and pepper

1/4 kabocha squash 1 teaspoon olive oil 1/2 watermelon radish 1 small bunch kale 1 tablespoon hazelnut oil 1 tablespoon white balsamic vinegar 1 handful mesclun greens

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

* 1 bunch kale, tough stalks removed and cut into thin slices * 2 Tablespoons olive oil, plus a little extra for drizzling * 3 Tablespoons lemon juice, divided * sea salt * 2 teaspoons honey * black pepper * 1 mango, cut into chunks * 1/2 cup toasted, chopped walnuts * 1/3 cup crumbled goat cheese

Ingredients 1 bunch kale, stems removed olive oil 2 lemons salt and pepper 1 can chickpeas, drained and rinsed 2 tbp dried rosemary 2 tsp crushed chili flakes 2 granny smith apples, diced 2 ounces feta 2 tbsp pumpkin seeds

3 or 4 tablespoons olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other long flat noodle 1 bunch kale, washed, stems removed and shredded 1 onion, chopped 3 cloves garlic, peeled and sliced Red pepper flakes (optional) 1/2 cup shredded fontina cheese Kosher salt and fresh black pepper

Pin It Makes 4 cups grain, and 4 squash stuffed Ingredients: 1 cup Bob's Red Mill Whole Grain Medley 3 cups chicken, or vegetable stock 1/2 teaspoon fine sea salt 2 medium squash, sliced in 1/2 salad: 1 bunch kale,... Continue Reading →

shiitake mushrooms, stemmed and thinly sliced (1 cup) 10 cloves garlic, peeled and thinly sliced 1/4 cup brown rice vinegar 4 cups low - sodium vegetable broth 1 bunch kale (10 oz.)

1 tablespoon extra virgin olive oil 2 cloves garlic, minced 1 medium onion, chopped 1 carrot, chopped 1 bunch kale, stemmed and chopped (about 4 cups, packed) 1 cup pearled barley 1 cup dried black eyed peas, rinsed 4 cups vegetable stock 14 - ounce can diced tomatoes, preferably small dice (I used Bionaturae) 4 cups water 1/2 teaspoon freshly ground black pepper Salt, to taste

kale pesto 1/2 bunch kale, stems removed juice of 1 lemon 1/3 cup walnuts 2 garlic cloves salt to taste I used scant 1/4 teaspoon drizzle of olive oil I used about 1 tablespoon

virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and pepper

3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)

ground black pepper 1 large apple, diced 1 large bunch kale, diced 3/4 cup cooked white beans 9 Tbs.

1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly sliced 1 small bulb of fennel, transparently sliced 1 avocado, cut into small cubes a big handful of almond slices, toasted

1 tablespoon olive oil 1/2 cup green pepper, diced 1/2 cup diced onion 1/4 cup celery, finely diced 1 clove garlic, chopped 2 meat - free Mexican - style sausages, chopped or crumbled (e.g., Field Roast or Soyrizo) 1 bunch kale, washed and chopped small 1 can cannellini or navy beans, drained and rinsed 1 to 1 1/2 cups of water 1 chickenless bouillon cube 2 teaspoons Cajun - style seasoning 1 teaspoon liquid smoke Salt and pepper to taste Hot sauce to serve

1 bunch kale, trimmed of center rib, washed and dried, cut into 1 - 2» pieces 1/4 -1 / 2 teaspoon kosher salt, or big pinch 2 Tablespoons olive oil

1 tbsp extra-virgin olive oil 2 cups cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3 garlic cloves, minced 1 bunch kale, stems removed and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)

1 sweet potato 1/2 bunch kale, torn from stems and roughly chopped 1/2 yellow onion, thinly sliced 1 clove garlic, minced 1 tbsp extra virgin olive oil or virgin coconut oil 1/2 avocado, sliced salt lemon

-- 1 bunch kale, torn into bite size pieces — 1 yellow onion, cut into crescents — shitake mushrooms — olive oil — 1 tbsp tamari (or soy sauce)-- 1/2 tbsp mirin (rice wine)-- 1 tbsp water

Toasted Coconut and Kale Salad with Baked Tofu 1 16 - oz package extra-firm tofu 1/4 cup soy sauce / liquid aminos 1/8 cup rice wine vinegar 1 tbsp sesame oil 1 tsp lime juice 1 tsp sugar 1/3 cup extra-virgin olive oil 1 bunch kale, stems and stalks removed, chopped 1 cup unsweetened large - flake coconut 2 cups cooked farro

4 tbsp Ancient Organics Ghee 1 shallot, chopped 1 yellow onion, chopped 7 medium carrots, peeled and chopped 1 small parsnip, peeled and chopped 5 garlic cloves, thinly sliced 1 celery stalk, peeled and chopped 5 fingerling potatoes, peeled and chopped 1 bunch kale, washed and thinly chopped 3 1/2 cups tomatoes, chopped 1 cup borlotti beans, 2 bay leaves 5 sprigs thyme 10 cups water salt and pepper to taste

Ingredients 1 bunch kale 2 sweet potatos 3 large carrots 1 head cauliflower 1 lemon olive oil salt and pepper chili powder 1 recipe green falafels

By Mary Miller of A Passionate Plate Ingredients 2 Cups Bluebird Grain Farms Emmer Farro 10 Cups chicken stock 2 Bunches swiss chard 2 Bunches kale 1/4 Cup olive... Continued