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.
Not exact matches
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
Per order - Layer 1/2
cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and
arugula down center of tortilla or
on the bottom of the roll.
Use this paste to create a creamy dressing sans cream, like the one the brothers use
on their
arugula salad: one
cup olive oil, one tablespoon apple cider vinegar, half a tablespoon mustard and one tablespoon puréed shallot confit.
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
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)
Place a handful of
arugula on toast and top with a 1/3
cup of roasted sweet potatoes.
For each serving, place 1/2
cup of each melon in the center of the plate; place about 1/3 ounce prosciutto
on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few
arugula leaves.
9 am: 1/2
cup overnight oats, cinnamon, 1/2
cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega chocolate All - in One Nutrition Shake (mixed with water — this was a post workout
on the way to second breakfast) 1 pm Mixed chard, spinach and
arugula with 3 poached eggs, 1/4
cup chopped squash, 2 T pecans 5 pm snack: 2 T 70 % dark chocolate pieces, 2 T walnuts, 3 dried apricots chopped, cinnamon 8 pm 1/4
cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing
Walnut
Arugula Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2 cup raw walnuts 1 cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt t
Arugula Pesto
on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2
cup raw walnuts 1
cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt t
arugula 1
cup fresh basil leaves 1/4
cup Parmigiano Reggiano cheese, finely grated 1/2
cup extra-virgin olive oil Sea salt to taste
Place a handful of
arugula on toast and top with a 1/3
cup of roasted sweet potatoes.
Avocado Veggie Wrap Ingredients: 1/2
cup chopped organic red cabbage 1/2
cup organic baby
arugula 1
cup shredded organic carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise
on tortilla, add veggies and wrap!