Not exact matches
Assorted
chopped veggies for roasting such
as mushrooms, onions, carrots, squash, zucchini, corn, beets, cauliflower,
asparagus, peppers...
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or
asparagus, mushrooms and spring onions,
chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons
chopped fresh thyme leaves 1 tablespoon
chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin
asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Woodstock's organic frozen vegetables, such
as their
chopped kale, edamame, bell peppers, baby
asparagus, and mixed mushrooms, along with Simply Balanced's organic
chopped spinach and broccoli are all great veggies to mix and match to make a quick and healthy weeknight teriyaki stir - fry.
We've called for a frozen - vegetable mix to get in
as much color and texture
as possible (no
chopping necessary), but 2 cups of quick - cooking fresh,
chopped veggies, such
as broccoli,
asparagus, Napa cabbage, and bell... read more
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such
as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot —
chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
8 small slices sourdough (such
as Gail's mixed olive sourdough stick *), sliced diagonally 2 garlic cloves Extra virgin olive oil, for brushing 230g
asparagus, trimmed 130 ml mild olive or sunflower oil 1 egg yolk 1/4 tsp flaky sea salt 1 lemon, zest and juice, plus extra juice to serve 1 tbsp finely
chopped basil, plus extra leaves to serve
Add
asparagus (ends trimmed, cut in half),
chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use
chopped chicken breast,
as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the
asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.
We've called for a frozen - vegetable mix to get in
as much color and texture
as possible (no
chopping necessary), but 2 cups of quick - cooking fresh,
chopped veggies, such
as broccoli,
asparagus, Napa cabbage, and bell... read more
Add a few pieces of anything you like to the soup base, such
as blanched broccoli, or blanched whole small onions, or blanched
chopped asparagus.