Sentences with phrase «cup arugula»

Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
Assemble: Place 1/4 cup arugula on bottom half of bun; top 1 burger and 1/4 of the shallots.
Print Quinoa and broccoli pizza crust with red cabbage spread Ingredients Crust 100 g quinoa previously soaked for minimum 4 hours 1 cup broccoli florets boiled for 1 - 2 minutes 1 cup arugula chopped 2 cloves garlic 1 tablespoon psyllium 1/2 teaspoon baking powder 2 - 3 -LSB-...]
Makes one cup Arugula Pesto and Chicken Panini Ingredients 2 large garlic -LSB-...]
2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups cherry tomatoes (we cut them in half) 2 cups arugula Basil leaves, torn (optional) 6 slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional
or 2 cans cannellini beans, rinsed 1 1/2 teaspoons fresh rosemary, chopped 1 teaspoon fresh sage, chopped 1 cup arugula Olive oil (use the best you have) Sea salt Ground black pepper
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to taste)
Coarsely chop remaining cup arugula and gently fold into fava - bean mixture.
grated parmesan Olive oil, for spritzing Salt and pepper Arugula salad: 2 - 3 cups arugula Juice of one lemon 1 tbsp.
Toss 4 cups arugula with 1 tablespoon vinaigrette.
2 cups arugula washed well 2 cups baby spinach - rinsed 1/2 radicchio, leaves separated, torn into small pieces and rinsed Small butter lettuce, leaves separated, torn into small pieces and rinsed 1 small red onion, thinly sliced 8 kalamata olives 1/2 can chickpeas or cannelli beans rinsed and drained 2 radishes thinly sliced 1/2 cup toasted pumpkin seeds
6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)
To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion - mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint.
Ingredients 2 bunches radishes 1 handful fresh basil torn into small pieces 1 T olive oil 2 T fresh squeezed lemon juice 2 cups arugula sea -LSB-...]
Yield 2 servings Ingredients 1/2 cup sorghum 2 cups water Kosher salt 2 cups arugula leaves, washed 3 large radishes, sliced into thin rounds 1/2 cup cider vinegar 3/4 cup frozen peas, thawed Ricotta salata Fresh mint leaves Black pepper Extra virgin olive oil
3 tablespoons extra-virgin olive oil 2 medium garlic cloves, peeled and smashed 2 - 3 dried chiles, slivered * 2 fresh thyme sprigs, plus more for serving 1/4 teaspoon fine grain sea salt One 8 - ounce ball of buffalo mozzarella 4 cups arugula
Ingredients 6 hardboiled eggs 1/4 cup mayo 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon tarragon freshly ground pepper 2 stalks celery, very finely diced 2 tablespoons finely diced red onion 4 slices bacon 1 cup arugula 4 wraps
2 cups Cubed Ciabatta Bread, 1/2 inch cubes 1 cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1 large Tomato, sliced (I sliced 2 Roma tomatoes) Handful of Basil Leaves, sliced thin 1 cup Feta Cheese, crumbled 2 tablespoons Olive Oil 3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)
For arugula pesto 2 garlic cloves, peeled 2 cups arugula 1/4 cup walnuts 1 ounce grated Parmesan 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive oil
Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast
1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice
1 cup Green Lentils 2 tablespoons Olive Oil 2 Garlic Cloves, minced 2 cups Zucchini, diced 4 cups Arugula 3/4 cup Plain Greek Yogurt 2 - 3 Chipotle Pepper with Adobo Sauce 1/2 cup Cilantro 1 Lime, juiced 16 Corn Tortillas Salt and Pepper, to taste
4 Slices Whole Grain Bread 4 Tablespoons Sweet Potato Hummus 4 Tablespoons Cranberry Chutney 2 Slices White Turkey Breast Salt & Pepper 1 Cup Arugula
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
Watermelon Arugula Feta Salad Ingredients 4 cups arugula 1 small watermelon, sliced into -LSB-...]
2 cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1 tablespoon olive oil 1 teaspoon lemon juice + zest 2 cups low - sodium vegetable stock OR water + 1 teaspoon salt
Mound a heaping 1/4 cup of the quinoa mixture one one half of the tortilla and top with 1/4 cup arugula.
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2 cup sunflower seeds 4 - 5 cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2/3 cup thinly sliced green...
Pistachio - Arugula Pesto 1/2 cup roasted, unsalted pistachios 2 tablespoons sweet white miso (or an extra dash of vinegar; see note) 1 pinch salt 2 cups arugula 4 - 5 tablespoons olive oil, divided Freshly ground pepper
For Salad 3 cups arugula 2 medium sized tomatoes, chopped 1/2 medium red onion, thinly sliced 1 avocado, pitted and cubed
6 cups cooked barley 4 cups arugula or bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1 cup toasted almonds, or a mix of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste
Using a shallow bowl, add 1/2 cup arugula to the bowl, decorate the tomato wedges on top of the arugula, evenly distribute the egg quarters, decorate 6 anchovies in the center of the bowl, sprinkle the sliced black olives, season with sea salt, and drizzle with extra virgin Spanish olive oil
SERVINGS Serves 4 - 6 INGREDIENTS 1 pound linguine 2 pounds littleneck clams 1 small yellow onion, finely chopped 8 cloves of garlic, minced 4 Roma tomatoes, coarsely chopped 1/2 teaspoon crushed red pepper flakes, optional 1/3 cup dry white wine 2 cups arugula 2 tablespoons fresh parsley, finely chopped 2 tablespoons butter Salt Olive oil Grated parmesan cheese, optional
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
2 --(1/4 inch thick) slices of walnut or levain bread, halved Extra virgin olive oil Sea salt 2 ounces blue cheese such as Point Reyes or Gorgonzola 1/2 cup arugula 2 small red pears, halved, cored, sliced thin Lemon Freshly ground black pepper
ladle 6 in 1 Peeled Chunky Ground Tomatoes • 1/4 cup Arugula • 1/4 cup Wild mushrooms • 1/2 cup Mozzarella cheese • 1 1/2 tbsp.
Ingredients — 1/2 cup water — 2 cups arugula — 1 cup spinach — 1 handful parsley — 1 lemon, juiced — 1 lime, juiced — 2 large tomatoes (use vine tomatoes)-- 1/2 teaspoon sea salt — 2 pinches ground cayenne pepper — 1/2 teaspoon ground coriander seeds — 1/2 teaspoon freshly ground black pepper — Dash of worcestershire sauce
fresh mozzarella cheese, about 2 thin slices 1 cup arugula
Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth.
1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula
Top with 1/4 cup arugula and the condiments of your choice.
99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns
Top the salmon with 1 tablespoon store - bought pesto, and serve it with 2 cups arugula and 1 cup cherry tomatoes.
haddock fillets 1 egg, beaten 1/2 cup pistachios, chopped 1/2 tsp Wright Salt 4 cups arugula 1 cucumber, sliced 1 TBSP walnut oil 1 TBSP lemon juice 1 pink grapefruit, peeled and sectioned 1 avocado, sliced Instructions: Preheat the oven to 375 °F.
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