Spoon roasted peaches and
chopped cherries on top, followed by the crumble topping.
Not exact matches
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin
on) 2 tablespoons dried cranberries or
cherries,
chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup
chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending
on your spice tolerance) 2 cups
cherry tomatoes, halved 1/2 cup Kalamata olives,
chopped 3 garlic cloves, minced Salt and pepper
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have
on hand — salami, olives, sautéed mushrooms and onions,
chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh sliced Anaheim peppers, and
cherry tomatoes
on a creamy, cheesy base.
Finish off by sprinkling
chopped cherry tomatoes, 1 - 2 tablespoons of parmesan cheese, and breadcrumbs
on top.
Since I had done such an expert job of seeding the tomatoes, the salsa turned out a little dry, so I added a handful of
chopped cherry tomatoes that I had
on hand from my CSA pick - up.
Layer romaine lettuce, halved
cherry tomatoes, bacon,
chopped avocado, and shredded chicken
on a plate.
Barley Tomato Salad 1 lb tomatoes
on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant
on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8 fresh
chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
And since you asked —
on the list this week is: — Turkey burgers; tabouleh salad; avocado cups (halved avocado with
chopped cherry tomatoes in the middle)-- Grilled sweet - spicy salmon; homemade potato salad; tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots
My mother always made a
cherry pie
on President's Day as a tribute to George Washington and the myth, now thought to be apocryphal, of him
chopping down a
cherry tree.
Chop those
cherries if you haven't already, and feel free to munch
on some as you do so.
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all finely
chopped mixed all together in a bowl, spread it
on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
Brown Rice Salad with Apples, Walnuts, and
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried
cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
cherries, roughly
chopped1 / 3 cup walnuts, roughly
chopped1 bunch of chives, finely
chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice
on the Stove Top), or according to package directions.
Top it with
chopped fruit preferably
chopped tart
cherries, oranges, pecans and unsweetened coconut flakes
on top; and nuts and you have yourself a filling, nutrient dense, breakfast, lunch or snack..
I didn't have all the ingredients
on hand, so I substituted
chopped up sticky dried
cherries from Whole Foods for the dried fruit and honey for the maple syrup...
In addition to the girls» noodles, I love spreading it
on my Oil - Free Spelt Pizza Crust or atop my Lentil Flatbread or even mixing it in with some cooked quinoa and
chopped cherry tomatoes.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces
chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts
on top along with a few extra cranberries or
cherries / Can be served at room temperature
on a bed of coarsely
chopped kale that has been lightly dressed in a little more of the citrus dressing.
Place
cherry sauce
on top of each pork
chop.
Slice the pork rack into
chops and spoon the
cherry bourbon sauce
on top and around each
chop.
Ingredients: 4 large eggs 1/4 cup mayonnaise (preferably Hellmanns) Kosher salt and freshly ground black pepper 1 shallot, skewered
on a bamboo stick A few drops of fresh lemon juice (optional) Finely
chopped fresh flat - leaf parsley 1 cup hardwood chips, such as hickory,
cherry or apple, for smoking, soaked for one hour
Prep Ahead Tip: This recipe can be assembled and baked in less than twenty minutes as written, but if you're extra short
on time, the
cherry tomatoes and zucchini can be
chopped the night before and the gouda cheese can be shredded ahead of time.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic,
chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa
on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or
cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
Lunch: Fava bean purée
on rye toast with
chopped mint, romaine lettuce,
cherry tomatoes, black olives, and lemon.
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula
chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w /
cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v
chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad
on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer
cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
I added 1/8 C. of
chopped dried
cherries and 1/8 C. of
chopped Vidalia onion and then sprinkled sugar
on top.
Instead of adding the raisins in the batter, you could scoop the cookie
on the cookie sheet and then add different fruits (such as
chopped dates, apricots,
cherries or blueberries) to individual cookies.
for special occasions will add
chopped maraschino
cherries,
chopped small.sprinkled
on top of whipped topping
If you can't find any white chocolate without oil, then just use dark chocolate and sprinkle
on sea salt, some
chopped pistachios and some dried
cherries!
There is some labor involved in
chopping the
cherries and shaving the chocolate, but once that's passed it's
on to the fun of hand - shaping these little beauties.
Feel free to add vegetables to this skillet dinner if you please — halved
cherry tomatoes added at the end to warm through would be tasty, while Ben thought
chopped, blanched asparagus would be nice too — though we both agreed this dish was 5 stars all
on its own.
Over the salad we then added our slices of boiled eggs,
cherry tomatoes, and sprinkled
on walnuts and our
chopped up turkey.
2 cups
chopped cherries (dried
cherries or raisins are also great - and if you don't have
cherries just go with the fruit you have
on hand!)
Chop up some figs (or other seasonal fruit you can find, this cake also works especially well with
cherries, plums, or berries) and arrange
on the top of the cake, with the addition of some crushed pistachios and coconut flakes if desired.
Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1 - 2 inches thick 2 tbsp olive oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in oil,
chopped 1 1/2 cups
cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup Kalamata olives,
chopped 1/2 lemon, zested and juiced 1 tsp fresh oregano,
chopped 1 tsp fresh parsley, roughly
chopped DIRECTIONS Heat the grill or grillpan over the stove
on highRead more
Stir finely -
chopped cherries into your cookie, muffin or bread mixes to give your baked goods some sweetness, and cut back
on the amount of refined sugar in the recipes.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely
chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely
chopped 1 large sweet potato, peeled and
chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro,
chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending
on level of desired spiciness)
GOD's videos will be
on view
on the Lower Level screens Tuesday through Sunday, and they will be presented in the New Museum Theater
on Wednesdays from February 22 through May 17 in the following order: Tiny Systems (2014), Born Better (2013),
Chopped Up Chard (2014), Fluoride — A Reading (2014), Loose Laces (2014), Popped Up
Cherries (2014), The Warning (2013), and Antigone (2016).
We have seen very questionable
chopping of inconvenient data,
cherry picking of data and so
on for policy critical climate reconstructions.
OK, Pork
Chop is the
cherry on top, for sure!