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-...]
Not exact matches
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of
arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby
arugula 1
cup cherry tomatoes, cut in half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese Fresh chives for garnish
For the rest: 6
cups cooked and cooled quinoa 8 oz
chopped romaine 4 oz baby
arugula (or
chopped arugula) 1 avocado, cut diced into 1/2 inch pieces
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly
chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and
chopped 5 - 7 basil leaves,
chopped a handful of
arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4
cup of extra virgin olive oil
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4
cup olive oil 5 ounces baby
arugula 1 endive,
chopped 1/4
cup smoked almonds, roughly
chopped 2 ounces crumbled goat cheese
3
Cup Water 1
Cup whole grain Emmer Farro 1/2
Cup Olive Oil to taste 1/4
Cup Red Wine Vinegar to taste 1/2
Cup Chopped Red Onion 1/2
Cup Chopped Celery or Fennel 1/2
Cup Chopped Carrot 1/2
Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded &
Chopped Handfuls of
Chopped Arugula 2 Cloves Finely
Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4
Cup Flat Leaf Parsley 1/4
Cup Basil or Mint
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves
chopped (about 4
cups) 1/2
cup toasted
chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2
cups cauliflower florets, thinly sliced on a mandolin 1
cup red and yellow grape tomatoes, halved 1
cup trimmed baby
arugula 2
cups cooked sliced chicken breast and / or thighs
5 ounces baby
arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and
chopped 1 avocado, peeled, pitted, and
chopped 1
cup fresh blueberries 1/4 purple cabbage, cored and finely
chopped
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2
cup whole pecans,
chopped 1/4 teaspoon pumpkin pie spice 6
cups baby
arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
1/3
cup plus 2 tablespoons extra-virgin olive oil 1/2
cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons
chopped basil 2 tablespoons
chopped parsley 3 garlic cloves, minced 1 teaspoon
chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby
arugula 2 avocados, pitted, peeled and sliced
MONDAY (4/23) B: Broccoli and Cheese Mini Egg Omelets (1) with 1
cup strawberries (0) L:
Chopped Salad with Shrimp, Blue Cheese and Bacon (7) D: Veggie Lasagna Stuffed Portobello Mushrooms (6) with an
arugula salad * (4) Totals: Freestyle Points 18, Calories 929 **
Recipe Inspired by Boulettes Larder San Francisco Serves 4 - 6 Ingredients: 1 / 2
Cup Whole Emmer Farro (Einka also works well) 1/2
Cup Split Emmer Farro 2 Bunches Escarole 1
Cup packed of Frisee (curly endive) 1
Cup packed baby
Arugula 1 Tablespoon Moroccan Mint, coarsely
chopped 1 Tablespoon Curly Parsley, coarsely
chopped 1
Cup... Continued
1
cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4
cups water 1
cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4
cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2
cup fresh mint leaves,
chopped 1 bunch
arugula, stems discarded and leaves washed well, spun dry and
chopped 2
cups cherry or grape tomatoes, halved 1/2
cup kalamata olives, pitted and
chopped 1
cup crumbled feta 1/4
cup fresh basil, julienned
4 hard - boiled eggs,
chopped (here is how to make them) 1 stalk of celery, finely
chopped 1/4
cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4
cup mayonnaise
Arugula or lettuce leaves 4 slices of bread
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4
cup Arborio rice 1
cup dry white wine 3
cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp
chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1
cup chopped arugula (optional)
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme,
chopped — 1/4
cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3
cups baby
arugula — Optional: shaved parmesan cheese
What's in it: GREENZ - 2
cups (like
arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
1/2
cup pearl barley 1
cup water 2 garlic cloves, peeled 1/2
cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2
cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4
cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby
arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4
cup chopped walnuts
Ingredients: 1/2
cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2
cup fresh mint leaves,
chopped 4
cups baby
arugula 1/4 medium red onion, very thinly sliced 1 1/4
cups cherries, halved and pitted 2 ounces goat cheese, crumbled
1 Tablespoon DeLallo extra virgin olive oil 1
cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby
arugula, roughly
chopped 1
cup shredded Mozzarella cheese (I used part - skim) 1/4
cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
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
Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans,
chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8
cups)
arugula 1
cup cubed sheep's or goat's milk feta cheese 1/4
cup hulled sunflower seeds
1/2
cup extra-virgin olive oil 1
cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2
cup firmly packed sun - dried tomatoes 1/4
cup red wine vinegar 4
cups arugula leaves 2 tablespoons finely
chopped, fresh, flat - leaf parsley for garnish
2 Medium Sized Organic Sweet Potatoes 1/4
Cup Chopped Onion 1 Teaspoon Olive Oil 1
Cup Cooked Black Beans 1/2
Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3
Cup Chopped Tomatoes 1/4
Cup Minced Cilantro 3/4
Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby
Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4
Cup Extra Virgin Olive Oil 1/4
Cup Water 1 Small Jalapeño Pepper, Seeded and
Chopped 1 Small Handful of Cilantro,
Chopped Juice From 1 Large Lime Salt to Taste
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3
cup /.5 oz / 15g loosely
chopped fresh dill 1/3
cup / 80 ml fresh lemon juice, plus more if needed 1/3
cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls
arugula Honey, if needed 1/2
cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3
cup / 2 oz / 60g / feta cheese, crumbled
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
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons
chopped toasted pecans * 2 tablespoons raisins,
chopped 1 shallot, finely diced 1/2
cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch
arugula, rinsed well, trimmed, and dried
For The
Arugula Pesto Sauce: 1/4
Cup Olive Oil 3 Garlic Cloves - Peeled & Finely
Chopped 3 - 4 Cups Fresh, Washed
Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small
Chopped Red Pepper (Optional) 1/4
Cup Chicken Broth (If Needed To Thin The Sauce) 1/4
Cup Toasted Blanched Almonds To Garnish: 1/4
Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3
cup thinly sliced sun - dried tomatoes 1/2
cup chopped hazelnuts, lightly toasted 1
cup (packed)
arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan cheese for garnish (optional)
For Salad 3
cups arugula 2 medium sized tomatoes,
chopped 1/2 medium red onion, thinly sliced 1 avocado, pitted and cubed
4 garlic cloves, halved 1 pound of greens, such as Swiss chard,
arugula, spinach 1
cup packed flat - leaf parsley leaves 1
cup packed mint leaves 1/2
cup packed cilantro leaves 1/2
cup packed tarragon leaves 1/4
cup extra-virgin olive oil 1/4
cup black olives, such as Nicoise, pitted and roughly
chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
Beet and Apple Salad Recipe 3
cups fresh
arugula leaves 1/2
cup coarsely
chopped roasted beets 1 small apple, cut into bite - size chunks 2 tablespoons
chopped toasted hazelnuts 2 teaspoons extra virgin olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly ground black pepper
ingredients POMEGRANATE GLAZE: 1 and 3/4
cups pomegranate juice (divided) 1/3
cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2
cup pomegranate seeds 1/4
cup parsley (
chopped)
ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
ARUGULA SALAD: 1 5 - ounce package baby
arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4
cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
For salad 5 ounces baby spinach &
arugula 1 apple, cored, thinly sliced and cut into 1 / 2 - inch pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4
cup chopped pitted dates 1/4
cup chopped smoked almonds
1 tablespoon plus 2 tablespoons olive oil 1
cup whole - wheat pearl (Israeli) couscous 1
cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 handfuls baby
arugula 12 fresh Mission figs, quartered 1/4
cup chopped walnuts 1/4
cup goat cheese crumbles
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
3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2
cups baby or regular
arugula 1/2
cup walnuts, toasted and coarsely
chopped 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste
6 eggs small handful
arugula, finely
chopped 2 teaspoons mustard 1/2 teaspoon salt 1/4
cup mayonnaise (I made homemade, since it's such a prominent taste in these eggs) a few grinds fresh pepper smoked or regular paprika for garnish
* 2 large handfuls of baby
arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons
chopped cilantro or parsley * 1/4
cup goat cheese, crumbled - optional * coarse sea salt and freshly ground black pepper
3
cups of seedless watermelon, cut into chunks 4
cups of tango salad greens, romaine or
arugula 1
cup of roasted pecans, coarsely
chopped 1/2 medium red onion,
chopped 3 Tbsp.
4
cups chopped mixed wilted greens (such as Boston, romaine,
arugula, iceberg, red oak, and / or green oak)
FRIDAY (4/27) B: 6 ounces nonfat Greek yogurt (0) with 1/2
cup blueberries (0) and 1 teaspoon honey (1) L: Orange and
Arugula Salad with Red Onion and Gorgonzola (4) topped with 3 ounces leftover steak (3) D: Broiled Miso Salmon (1) with Asian
Chopped Salad with Sesame Vinaigrette (4) Totals: Freestyle Points 13, Calories 934 **
1 pound grape tomatoes 3 garlic cloves,
chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3
cup panko breadcrumbs 2 tablespoons plus 1/3
cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of
arugula, about 3
cups
1/4
cup shelled pistachios 1
cup quinoa 1
cup red rice (see headnotes) 1 medium white onion, sliced 2/3
cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2
cup dried apricots, roughly
chopped 2 handfuls of rocket (
arugula) salt and black pepper
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely
chopped 2 green onions, sliced 3
cups fresh baby greens (I used a mix of spinach and
arugula) 1
cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
1 tablespoon olive oil 1/2 yellow onion,
chopped 1 garlic clove, minced 1
cup quinoa, well rinsed 2 1/4
cups vegetable stock or broth 2
cups chopped, stemmed
arugula (rocket) 1 small carrot, peeled and finely shredded 1/2
cup thinly sliced fresh shiitake mushrooms 1/4
cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
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
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute bacon or pancetta), diced 1 small red onion, cut lengthwise in half and then into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2
cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch
arugula,
chopped