Sentences with phrase «chopped baby arugula»

Not exact matches

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

For the rest: 6 cups cooked and cooled quinoa 8 oz chopped romaine 4 oz baby arugula (or chopped arugula) 1 avocado, cut diced into 1/2 inch pieces

1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

5 ounces baby arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and chopped 1 avocado, peeled, pitted, and chopped 1 cup fresh blueberries 1/4 purple cabbage, cored and finely chopped

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

Spinach Mango & Pepitas Salad with Maple Syrup & Lime Vinaigrette For the Salad: Toss together Baby Spinach, Arugula Greens, sliced Cucumber, chopped Red Pepper, Pomegranate Seeds and Mango pieces.

1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced

Recipe Inspired by Boulettes Larder San Francisco Serves 4 - 6 Ingredients: 1 / 2 Cup Whole Emmer Farro (Einka also works well) 1/2 Cup Split Emmer Farro 2 Bunches Escarole 1 Cup packed of Frisee (curly endive) 1 Cup packed baby Arugula 1 Tablespoon Moroccan Mint, coarsely chopped 1 Tablespoon Curly Parsley, coarsely chopped 1 Cup... Continued

2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar

Plate up the grilled vegetables, and toss over the raw asparagus / scallion salad, with a handful of baby arugula and chopped cherry tomatoes.

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls aruBaby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arubaby green beans, trimmed 2 handfuls arugula

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles

arugula salad — baby arugula, crisp apples, candied walnuts, died cranberries goat cheese, champagne vinaigrette — 11 chopped tomato — chopped tomato, cucumber, red onion, roasted peanuts, olives, feta, mixed greens, balsamic vinaigrette — 11 caesar salad — romaine, garlic croutons, caesar dressing — add chicken, steak, or salmon — 9

ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (toARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (toarugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)

Variation: Use other tender greens like watercress, baby arugula, chopped baby bok choy, or other Asian greens.

For salad 5 ounces baby spinach & arugula 1 apple, cored, thinly sliced and cut into 1 / 2 - inch pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup chopped pitted dates 1/4 cup chopped smoked almonds

1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 handfuls baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped walnuts 1/4 cup goat cheese crumbles

3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2 cups baby or regular arugula 1/2 cup walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste

fried eggs, sliced radishes, baby arugula, cilantro, grilled chicken, sliced serranos, queso fresco, Mexican crema, sliced scallions, chopped cooked beets, lime wedges

* 2 large handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea salt and freshly ground black pepper

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

This salad should include lettuce, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable, such as chopped kale, red cabbage, nappa cabbage, arugula, watercress, or baby bok choy.

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

Must - haves include the Smashed Beetssalad with local ricotta, pickled radish, baby arugula, candied walnut and truffle - beet vinaigrette; and the Chopped Kale with oven - dried tomatoes, Parmigiano Reggiano and Focaccia croutons.

This salad should include lettuce, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable, such as chopped kale, red cabbage, nappa cabbage, arugula, watercress, or baby bok choy.

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

Avocado Veggie Wrap Ingredients: 1/2 cup chopped organic red cabbage 1/2 cup organic baby arugula 1 cup shredded organic carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies and wrap!

Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh orange juice 2 tablespoons toasted pumpkin seeds

Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil