Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat - leaf parsley 2 teaspoons minced celery 3 tablespoons
coarse fresh bread crumbs (preferably from a day - old baguette)-LSB-...]
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c
coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
Not exact matches
In a food processor process together the
fresh bread crumbs, cheese, parsley and olive oil until a
coarse sand texture.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon
fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1
fresh jalapeño pepper, finely minced 1/3 c. medium -
coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko
bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped
fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped
fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a
coarse meal * 1/2 cup spelt
bread crumbs (or
bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Gently deep - fried in
fresh batter; individually pan-fried in butter and lemon; and sautéed
breaded fillets, using homemade
coarse fresh white
bread crumbs (Panko works, too).
OR, do the tri-part routine and dredge the pepper pinwheels in seasoned flour, egg wash and
fresh coarse breadcrumbs (try making them from black olive
bread dried leftovers; save and freeze the
bread until you have enough to make
crumbs).
Scoop the mixture in thickened sauce on to the shells and top with homemade
fresh bread crumbs (
coarse) and grated cheese.