Combine grated carrots, pecans, and dried
cranberries in a serving bowl.
Assemble arugula, pear, pecans, and
cranberries in a serving bowl.
Not exact matches
In a large
serving bowl or salad
bowl, combine cooled orzo, feta cheese, pomegranates, and
cranberries.
In a large
serving bowl, add the cooled quinoa, massaged kale,
cranberry relish, plus pomegranate, green onion, mint, and pistachios.
Place dressing
in a large
serving bowl, fold
in just cooked quinoa, roasted cauliflower,
cranberries, and pistachios.
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.
Serve 1 pear with
cranberries and liquid
in a
bowl.
As the edamame & quinoa were cooking, we put everything but the nuts &
cranberries in a large skillet with some rice vinegar (to taste, didn't measure) and sautéed it until it was all hot & the squash was still crunchy, threw everything
in a
serving bowl & had supper.
Put
cranberry mixture
in a
serving bowl, cover, and place
in refrigerator until cold, at least 2 hours, or until you need it.
Gather the platters and
bowls you will be
serving in and write on a post-it note what goes
in it («mashed potatoes», «
cranberry sauce» etc..)