Sentences with phrase «cubes of winter squash»

It can adapt through the seasons - swap in asparagus / favas in spring, roasted cubes of winter squash or sweet potatoes later in the year.

Not exact matches

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

Embrace the versatility of this dish by playing around with the vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example.

Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)

Embrace the versatility of this dish by playing around with the vegetable make - up: add cubed winter squash, swap chicories for the cabbage, use stock in place of water, or stirring in blanched hearty greens or spinach at the end.

about 450 g (1 lb) winter squash, peeled, seeds and pulp removed, & cut into 1,5 cm / 0, 6» cubes olive oil fine sea salt & pepper a small handful of thyme sprigs

Add some Pumpkin Spice Blend, then toss in cooked protein — roast chicken or turkey, beef or pork roast, ground beef — and cubes of roasted winter squash or sweet potatoes.

Peas and carrots are a classic, colorful combo, but feel free to substitute other soft cooked veggies: finely chopped mushrooms or green beans, shredded zucchini or summer squash, or little cubes of roasted winter squash.

1 medium pumpkin, peeled, seeded, and cubed, yielding about 4 cups (Feel free to use other types of winter squash such as butternut, kabocha, or red kuri).

Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.

3 cups of pumpkin (or other winter squash), peeled and cut into 1 - inch cubes extra-virgin olive oil fine grain sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups cooked wild rice * 1/3 cup sunflower seeds 1/3 cup olive oil 2 tablespoons lemon juice 1/4 teaspoon salt 1 tablespoon honey 2 tablespoons warm water 1/2 cup cilantro, finely chopped