Every guest has the ability to customize a wide variety of salads, wraps and grain bowls per their nutritional needs from more than 60 fresh ingredients including an extensive variety of freshly
chopped leafy greens, vegetables, fruits, proteins, 30 different dressings, homemade deli salads, sauces, and daily baked homemade croutons.
The blade was overly efficient
chopping leafy greens, so they ended up too fine.
Not exact matches
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24
Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer
Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark
Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and
Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn,
Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark
green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 frozen banana, broken into pieces 1 apple, cored and
chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other
leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
1 bunch lacinto kale also called dinosaur kale (or other
leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and
chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup
chopped squash (I used pattypan from my garden, but feel free to use yellow squash or
green zucchini) * 2 cups
chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup
chopped greens (I used chard; you can use any dark
leafy greens that you like) * 1 cup
chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly
chopped if harder, like provolone or fresh mozzarella)
SoupAddict has the odd problem of her food processor not
chopping up
leafy greens very well.
Chiffonade is a
chopping technique in which herbs or
leafy green vegetables (such as spinach and basil) are cut into long, thin strips.
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2
chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup
chopped red cabbage 1/2 cup
chopped Italian parsley 2 cups very finely
chopped dark,
leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional
2 cups black beluga lentils (or
green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion,
chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big
leafy green (chard, kale, etc), rinsed well, deveined, finely
chopped
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup
chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup
chopped red cabbage 1/2 cup
chopped Italian parsley 2 cups very finely
chopped dark,
leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
4 to 6 scallions, thinly
chopped include
greens 1/3 cup
chopped fresh cilantro,
leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
1 Small Yellow Onion 2 - 3 Tablespoons Minced Garlic 1 Large Bunch Of Chard Or Other Dark
Leafy Green 8 Ounces Of Grated Cheddar Cheese (about 2 1/2 cups) 1/2 Cup
Chopped Fresh Parsley
Take your favourite
leafy green, add some
chopped veggies, chickpeas or quinoa, and smother it in the dressing.
She finely
chops any
green leafy vegetables such as Romain, spinach, salad mix, adds shredded apple and carrot, finely
chopped cucumber and tomato, and continues with any other vegetables and fruits that she is in the mood for.
1 head of Romain lettuce (or other
green leafy vegetables)--
chopped finely 1 large apple, such as Fuji or Gala — cored and shredded on the large - holed side of a box grater 1 - 2 carrots — peeled and finely shredded 1 - 2 small cucumbers — peeled, optionally seeded and finely
chopped 1 - 2 tomatoes — finely
chopped 1 pear — cored, finely
chopped 2 ripe kiwi — peeled and
chopped handful of strawberries — finely
chopped handful of radishes — finely
chopped 1 ripe mango — peeled, pitted and finely
chopped
Buy fresh
green soup mix (mix of fresh herbs,
leafy greens, leeks, etc all loosely
chopped and ready to eat), and 2 potatoes.
2 cups red or brown lentils Water, as needed 1/4 cup non-dairy milk or vegetable broth 2 - 3 Tablespoons Tamarind paste Salt, to taste Honey, to taste 2 - 3 cups
chopped, diced or sliced veggies and
leafy greens
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)
Chopping the kale into small pieces and mixing it with the mashed potatoes created an easy way for him to enjoy the
leafy greens.
No matter the serving size, have fun topping them off with
leafy carrot
greens, sliced
green onions, finely
chopped pistachios, and coconut cream.
Simply add
chopped fruit /
leafy greens, a liquid and any additional things liked cooked grains or superfood powders.
1 - 2 large handfuls of dark
leafy green, washed and
chopped (I prefer black kale, but collards, dandelion, chard or other kales are fine too)
Even the
chopped Romaine lettuce, a
leafy green packed with vitamins A, K, and potassium, is packed with brain - healthy omega - 3 fats.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark
green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
2 stalks celery,
chopped 1 medium bell pepper 1 - 2 cups of chard, spinach or another
leafy green vegetable 1 cup of pumpkin 4 cups of meat,
chopped into bite - size pieces — leftover turkey, chicken, steak, pork tenderloin or ham works best here
Be creative with the food portioning and include
leafy greens,
chopped fruit or nuts and seeds for extra vitamins and minerals per meal.
The
chopped kale can be swapped for any dark
leafy green, such as spinach or chard, if desired.
That may sound like a lot, but one serving is only a half cup of
chopped produce, or a cup of
leafy greens.
• Dark,
leafy greens like kale, romaine, Swiss chard, watercress, endive, bok choy, escarole, spinach, duckweed, collard
greens, mustard
greens, dandelion
greens, beet
greens • Mix
greens with coarsely
chopped yellow or dark orange vegetables (e.g. shredded carrots, squash),
green beans, or broccoli of appropriate size.
In writing about the great romaine lettuce E. coli outbreak of 2018, Forbes writes of the
leafy greens: ``... it was harvested, put in boxes, shipped to another facility (or multiple ones), stored under refrigeration, washed,
chopped, and then packaged in bags that may include plain romaine or various salad mixes (that could contain other lettuces or vegetables grown from other farms) that contained the romaine.