Sentences with word «chiffonade»

Few sprinkles of basil chiffonade and classic Italian seasoning — you are done with the perfect 10 recipe which will light up all the faces in your family and you will be the only reason behind their happiness!

Drain well and stir melted butter with fresh chiffonade of basil into the pasta.

1 pound ground lamb 5 tablespoons olive oil, divided 1 large shallot, finely diced (about three tablespoons) 1 clove garlic, minced (about one teaspoon) 1 tablespoon ketchup Coarse kosher salt and freshly ground black pepper 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/4 cup chiffonade cut mint 8 small hamburger or slider buns, such as King's Hawaiian, halved and toasted

The kale is cut into chiffonade ribbons and massaged gently with salt and EVOO.

How to massage kale / / Rub handfuls of chiffonade kale together.

Top with chiffonade of fresh basil, slice into pieces and serve.

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

These vegetable taco filling recipes are so easy to prepare using basic chopping, seasoning, and sautéing that you can make them faster than you can say chiffonade.

This time I added a little red bell pepper, onion (out of scallion) and spinach chiffonade to get more green in.

Finish with the mint chiffonade and sliced scallions.

You can also garnish with any of the following if you like: Chopped fresh cilantro Thinly sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)

Finely chiffonade the kale into ribbons with a sharp knife then toss with the olive oil and salt in a large bowl, massaging firmly until the leaves soften.

To chiffonade simply stack basil leaves, roll tightly and slice.

⇒ Chiffonade is one of my favorite methods for cutting mint and basil, but a lot of people don't know what it means.

Add some crumbled goat cheese and chiffonade several leaves of basil (just a fancy way of saying roll them up and then cut into thin strips) Dress with a vinaigrette of balsamic vinegar (white balsamic is a nice change) and olive oil.

Add ~ 1/2 c. chopped onion, 1/3 c. chiffonade of fresh basil, and 1/2 — 1 whole [red or green] jalapeno pepper — finely chopped.

So SoupAddict does a quick chiffonade to ensure even chopping and thorough mixing.

I do this by rolling up the leaves together and slicing with a very sharp knife, like chiffonading basil.

1 cup teff 4 cups water 1/2 tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)

Always chiffonade basil at the last moment with a sharp knife to keep it from browning.

Add Roasted Brussels Sprouts, Black Quinoa, Tomato Mint Chutney and Swiss Chard Chiffonade to serving plates.

extra virgin olive oil ● 3/4 cup unsweetened coconut milk, full fat & canned ● 6 leaves fresh basil, chiffonade ● 1/2 cup roasted pumpkin seeds

This cutting technique to thinly slice vegetable greens or herbs is called chiffonade.

Add a side serving of «shredded» chiffonade Romaine lettuce and iceberg mix, sprayed on the serving plate with the same oil: lemon mix used to spray the fish.

Mince fine a little chiffonade of fresh parsley and a tiny bit of fresh tarragon, if you enjoy the fresh herbs.

1/2 small onion 2 large chilled tomatoes, sliced into 1 / 4 - inch thick rounds Several basil leaves, cut into chiffonade 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1 tsp honey Salt to taste

Chiffonade cut kale leaves into thin 2 - 3 inch long slices.

Chiffonade kale into small pieces and place in strainer.

Or: Chop a fine chiffonade of fresh basil and fold into the leftover mashed potatoes.

Serve hot, topped with chiffonade of fresh basil.

In this case, I would say chiffonading them and tossing them into your next omelet or frittata is not only quick and simple, but it ups your egg game by a mile.

Ingredients: 4 portobello mushrooms 4 T. extra-virgin olive oil 1/4 cup Carignane 1/4 t. salt 1/4 t. black pepper, freshly gound 1/8 cup sundried tomatoes, rehydrated and chopped 1/8 cup chiffonade of fresh basil 1/8 cup.

Garnish individual servings with basil chiffonade.

In a small bowl, combine the sugar, lemon zest, and chiffonade of basil.

Roll the leaves into cigar shaped rolls and chiffonade or cut into paper - thin strips

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

For basil, strip the leaves from the stems and stack groups of them as though you were going to chiffonade them, rolling the stacks up into little cigars.

Make stacks out of the spinach leaves and cut them into thin strips (chiffonade).

Then drizzle top with olive oil, balsamic glaze, chiffonade cut basil and sea salt.

Also, as a nice garnish, chiffonade some additional kaffir leaves and place on top of the fish before serving.

While the veggies are grilling, slice the cherry tomatoes in half and chiffonade the basil into thin strips.

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

The trick with adding greens to any slaw is to slice them chiffonade style, which is just a fancy term for the technique of cutting the leaves in long ribbons.

Mix onions and garlic together and add the chiffonade of collards, mixing well until the leaves are slightly softened.

Stack several leaves together and roll the leaves up into a short, fat cigar to chiffonade it.

That is what «chiffonade» means!

First, chiffonade your kale - the thinner the better.

This recipe is so quick and easy the only thing I feel I need to explain is the «chiffonade».