Sentences with phrase «chopped nectarines»

For this gorgeous topping, I mixed together more chopped nectarines, a sprinkle of chia seeds, some puffed brown rice, and a little honey.

Decorate with your favourite fruit, such as berries or chopped nectarines.

Chopped nectarines and peaches would also be wonderful come summertime.

For this gorgeous topping, I mixed together more chopped nectarines, a sprinkle of chia seeds, some puffed brown rice, and a little honey.

Chop the nectarine flesh into small pieces, transfer into a saucepan and slowly bring to a simmer.

Cut sugar amount to 1/2 cup and added chopped pluots and a little chopped nectarine.

Not exact matches

-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons butter, melted -1 cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and roasted cashews, chopped

Nectarine Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, diced

For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

While I still have lots of cherries to eat, I opted to fill this crisp with fresh chopped plums and nectarines.

This massaged + chopped kale salad -LCB- massaging kale isn't as pretentious as it seems, get the scoop below -RCB- with cabbage and nectarines is super light yet grounding all at the same time.

Ingredients 1 cup quinoa 1 tbsp dijon mustard 1 tbsp apricot jam 2 tbsp balsamic vinegar 1 tbsp olive oil 3 pluots and 3 peaches, sliced (or apricots, nectarines, plums...) 2 cups chopped kale 1/4 red onion, thinly sliced 2 tbsp toasted pumpkin seeds

1/2 head medium savoy cabbage, cut into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios

Package of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut oil.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments.

In a large serving bowl, combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive oil; season with salt and pepper, and toss gently.

I mix it up, sprinkling sometimes with blueberries, sometimes with sultanas and nuts, or sometimes with chopped fresh fruit like nectarines.

Cut bread into smaller pieces, halve cherry tomatoes, slice onion thinly, dice nectarines, chop basil roughly, then add them all to a large bowl with sprouts, mixed greens and pine nuts.

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

For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt crystals

It's a bewildering time for Latina, who has been left with a mish - mash of chopped down peach trees, new trees for the fresh fruit market and a mixture of cherries and nectarines — an attempt to diversify away from peaches.

-- 4 tablespoons honey, divided — 1 tablespoon coconut oil — 1/2 cup pitted cherries — 3 cups pitted and chopped peaches, nectarines and / or plums — 1 cup plain whole milk yogurt — 1 teaspoon pure vanilla extract

Finely chop remaining nectarine to equal 2 tablespoons; add to mashed blueberries.

While I still have lots of cherries to eat, I opted to fill this crisp with fresh chopped plums and nectarines.

Ingredients: (2 salads) 2 peaches (or nectarines) Buffalo mozzarella 1/2 cup chopped basil 1 teaspoon balsamic vinegar, divided 1 teaspoon extra virgin olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided

Spread the cream onto the meringue, arrange the nectarines on top, drizzle the tea syrup over and sprinkle with toasted almonds and extra chopped mint to serve.

For the nectarine dressing 1 ripe nectarine, peeled, stoned and roughly chopped 4 tbsp extra virgin olive oil 1 1⁄2 tbsp sherry vinegar 1⁄2 tsp coarse mustard 1 tsp honey