Place
the chopped pieces of squash and sweet potato on the foil.
Not exact matches
3 cups butternut
squash, cubed 2 cups green beans, trimmed and cut into 2 - inch
pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves,
chopped 1 tablespoon
chopped ginger 1 small shallot, finely minced 1 serrano chili,
chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
For example, I
chopped up zucchini and other veggies into almost a mince so they would be discretely hanging out in the filling — like, «who me, a
piece of squash?
1 tbsp olive oil 1 med onion, coarsely
chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10
pieces okra, tops removed, sliced 1 cup
chopped pumpkin or
squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely
chopped 6 chives,
chopped
Soup Ingredients: 1 ButterCUP
squash,
chopped into bite - sized
pieces 2 Bosc pears,
chopped into bite - sized
pieces 3 carrots,
chopped 1 red onion,
chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely
chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass,
chopped 2 cardamom pods 1 one - inch
piece of fresh ginger, peeled and
chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely
chopped 3 pounds butternut
squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts,
chopped 2 tablespoons
chopped fresh sage 8 cups water
meaty lamb bones (neck are my favorite, but arm or blade shoulder
chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1 small
piece kelp 1 large onion, diced 2 celery stalks,
chopped 3 medium carrots, peeled and
chopped 1 - 2 parsnips, peeled and
chopped 1 turnip, peeled and
chopped 1 large
piece of pumpkin or
squash,
chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato,
chopped (or 1 Tbsp.
I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one
piece of bread, and a few marcona almonds finely
chopped, roasted chickpeas and roasted cubed butternut
squash (because I had some left over from the pumpkin feta muffins although the dynamic
of the salad was a little different, it was delicious.
** Step 2: In a small saucepan combine small
pieces of chopped carrots, fresh or frozen peas, fresh or frozen green beans, zucchini or summer
squash and fresh or frozen spinach.
Step 1: Combine fresh or frozen green beans and peas, summer and / or zucchini
squash and thinly sliced
pieces of potato, and small
pieces of chopped carrots.
For the Salad: 1 Cup Roasted Kabocha
Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts,
Chopped 1 Small Bunch
of Kale, Washed, Stemmed, and
Chopped to Bite - size
Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kale
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut
squash, peeled and sliced into quarter sized
pieces 3 handfuls kale, chard, and / or spinach, loosely
chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic,
chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into
pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint,
chopped
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely
chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough
chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup
chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely
chopped 4 garlic cloves, finely
chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely
chopped 1 - 2 red chillies, deseeded and finely
chopped 2 tomatoes, finely
chopped 400g butternut
squash, cooked and
chopped into small
pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Chop 3/4
of the
squash into 3/4»
pieces, keeping the last 1/4 for some chicken pot pie.
-- 1,5 kg butternut
squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely
chopped — 2 cloves garlic, finely
chopped — 5
pieces sun - dried tomatoes,
chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely
chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely
chopped — olive oil — salt, black pepper
fresh or frozen green beans, peas, summer and / or zucchini
squash, thinly sliced
pieces of potato, and small
pieces of chopped carrots
Some other foods you can try include: scrambled eggs, cooked and
chopped pieces of broccoli, carrots, peas, beets and butternut
squash, cooked, cut up pasta and noodles, rice, couscous, any grain,
pieces of toast and
chopped up
pieces of fruit.
To serve, put spaghetti
squash on a plate, top with some wilted spinach, then a
piece of chicken, some crumbled bacon and the asparagus (
chop into small
pieces).
2 ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow
squash, cut into 1/2 - inch spears 1 red onion, cut into 1/2 - inch slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite - size
pieces 1 head romaine lettuce, torn into bite - size
pieces 1 bunch fresh dill,
chopped Juice
of 1 lemon, or to taste
Save Print Seafood Chowder Recipe type: Soup Ingredients 1 large spaghetti
squash, cooked 5 cups chicken or fish broth 1 small onion, finely
chopped 2 3 - ounce cod fillets, cut into 1 - inch
pieces (slightly frozen) 1 cup large shrimp, peeled and
chopped 1 cup clam meat 1 1/2 bulbs
of garlic, roasted Instructions Roast garlic: separate cloves without removing skin.
Grab a colorful variety
of your favorite root vegetables: carrots, beets, potatoes,
squash, parsnips, or whatever sounds good to you,
chop them up into bite - size
pieces, toss them with some oil and seasonings, and roast away!
2 pound yellow wax beans, or a mixture
of varieties, ends trimmed 5 tomatoes, peeled, seeded, and coarsely
chopped 1 yellow bell pepper, cut into 1 - inch strips 1 pound summer
squash, cut into large
pieces 3 tablespoons
chopped fresh parsley 1 teaspoon lemon zest