Sentences with phrase «cup chopped asparagus»

pine nuts 1 cup diced yellow onion 1 cup chopped asparagus, blanched 1/4 cup chopped -LSB-...]

Not exact matches

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot.

1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.

Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper

for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)

1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve

Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small zucchini, chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives for garnish

Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

Stir in 3/4 pound (12 ounces) fresh peeled and deveined shrimp, a cup each of stringed + fresh snow peas and chopped fresh asparagus and cook for 2 - 3 minutes until shrimp is firm and pink and noodles are nearly tender.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced

10 chicken breast tenders, cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)

6 large eggs 1 bunch asparagus, trimmed and cut into 1 inch pieces 3 scallions, green and white parts, chopped 1/2 cup grated fontina 1/4 cup grated parmesan (optional) 1 tsp salt garlic (see below)

1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas

1 Tbsp olive oil 1 cup quinoa 1/2 onion, chopped 1 garlic clove, chopped 1 tsp ginger, chopped (optional) 2 cups vegetable broth 2 tsp curry powder 3 cups vegetables, diced (I used a carrot, zucchini, yellow squash and asparagus.)

4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)

2 1/2 cups uncooked brown rice pasta spirals * 2 hard - boiled eggs 2 teaspoon oil (lard / butter / coconut oil / olive oil) 4 rashers bacon, chopped 1/2 large onion, chopped 1 bunch fresh asparagus Sea salt (to taste) Black pepper (to taste) Small handful parsley, chopped

crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears for top garnish

2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese

Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.

One more fun fact: Asparagus also contains 4 grams of protein per cup of chopped asparagus, so it's a fabulous way to increase your protein intake just by eating your veAsparagus also contains 4 grams of protein per cup of chopped asparagus, so it's a fabulous way to increase your protein intake just by eating your veasparagus, so it's a fabulous way to increase your protein intake just by eating your vegetables.

We've called for a frozen - vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick - cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell... read more

2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments

1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced into 1/2 - inch pieces 1 teaspoon lemon zest Juice of 1 small lemon Fresh ground pepper 2 tablespoons chopped parsley Shaved Parmesan cheese for serving

Bacon, Egg and Blue Cheese Asparagus 2 pounds fresh asparagus, trimmed 3 hard - boiled eggs, chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch Asparagus 2 pounds fresh asparagus, trimmed 3 hard - boiled eggs, chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch asparagus, trimmed 3 hard - boiled eggs, chopped 6 slices bacon, cooked and crumbled 1/4 cup extra virgin olive oil 1/2 lemon, juiced salt and pepper, to taste 2 ounces blue cheese, crumbled Lay the asparagus spears in a large skillet and top with 1 inch asparagus spears in a large skillet and top with 1 inch of water.

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

500 g small new potatoes, halved 15 - 20 asparagus stalks, the tops only (save the stalks for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g sugar peas, halved lengthwise 100 g scallions, chopped 100 g small sweet peas -LRB-» petits pois») 100 g fresh baby spinach... edible flowers (pansies or similar) + pea shoots for topping

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.

Bok Choy --(cooked / boiled + shredded) 3 grams of carbohydrates per cup * Celery --(raw, chopped) 3 grams of carbohydrates per cup * Scallions --(raw, chopped).4 grams of carbohydrates per tablespoon * Asparagus --(raw, chopped) 5 grams of carbohydrates per cup * Spinach --(raw) 1 grams of carbohydrates per cup *

Ingredients: 2 cups uncooked bow tie pasta (210 grams) 2 tablespoons unsalted butter, divided 1/2 medium onion, chopped 1 clove garlic, minced 2 cups fresh asparagus pieces (270 grams, with ends chopped and discarded) 1 cup frozen green peas (145 grams) 1/4 cup crumbled feta cheese (40 grams) 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper

2 organic, vine - ripened tomatoes 1 head of asparagus, chopped 2 1/2 dozen shrimp, fresh or frozen 1/4 cup Pesto

5 cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1 cup of fresh or frozen English peas 1 handful of raw spinach or kale 2 carrots, peeled and chopped 2 tablespoons of raw vegan pesto

4 cups chicken stock 4 slices bacon, diced 1 cup diced white onion 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 1/2 teaspoon fresh thyme leaves 1 cup Arborio rice 1/2 cup white wine 1 cup chopped blanched asparagus 1 teaspoon fresh lemon zest 3/4 cup grated Parmesan cheese, more to garnish kosher salt 1/4 chopped Italian parsley, more to garnish 4 fried eggs

red pepper flakes 12oz frozen riced cauliflower 3/4 cup stock or broth, or bone broth 1/4 cup almond milk Zest from 1/2 a large lemon Juice from 1/2 a large lemon Dash of nutmeg Salt and pepper, to taste 3 cups gluten - free ziti, uncooked ** 10 - 15 asparagus spears, trimmed and cut into thirds 3 TBL chopped parsley Optional: walnuts, chopped

2 filets of salmon (1/2 pound each) 2 heads of boston lettuce or 1 box of mixed baby greens 4 radishes 1/2 pint of cherry tomatoes 1 cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2 cup of soy - free veganaise 1/2 red onion, minced 1 bunch of dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced

Ingredients: 1 1/4 cup uncooked quinoa, rinsed and drained 2 cups low - sodium chicken broth (or water) 1 1/2 tablespoons extra virgin olive oil 1 large shallot, minced 5 garlic cloves, minced 1/2 pound asparagus spears, woody ends removed, cut into 1 - inch pieces Kosher salt Fresh ground pepper 1 tablespoon, chopped fresh thyme 1 teaspoon dried oregano 2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts using this method.)

Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks of celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.

We've called for a frozen - vegetable mix to get in as much color and texture as possible (no chopping necessary), but 2 cups of quick - cooking fresh, chopped veggies, such as broccoli, asparagus, Napa cabbage, and bell... read more

* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut

1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you're really hungry 2 cups of asparagus chopped Vinaigrette 1 tbsp coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine vinegar 1 tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder

1 large shallot, finely chopped 2 Tbsp coconut oil 1/2 cup almond meal 1/4 cup organic, unsalted butter 2 lbs organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw Parmesan cheese, freshly grated 1 Tbsp fresh parsley, chopped 1 Tbsp fresh lemon juice

Brussel sprouts: 1 cup, 6 gm, low in leucine, lysine, methionine, phenylalanine Spinach: 1 cup chopped, 6 gm, low in methionine Broccoli: 1 cup spears, 6 gm, low in methionine Potato: 1 med with skin, 4 gm, all amino acids in proper ratio Asparagus: 1/2 cup, 2 gm, all amino acids in proper ratio Apricots: dried 1/2 cup, 3 gm, low in methionine Peaches: dried 1/2 cup, 3 gm, low in tryptophan and lysine

Roasted Asparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 orgaAsparagus with Feta Makes 6 Servings 2 lbs organic asparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 orgaasparagus, prepped 1/4 cup olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat leaf parsley, chopped 4 ounces organic feta cheese, crumbled Juice of 1 organic lemon

2 cups water (more / less for steaming) 2 lbs organic asparagus, prepped and chopped in half 1/2 cup organic, unsalted butter 2 tsp dried thyme 1/2 tsp sea salt Fresh pepper, to taste

Ingredients 1/2 cup chopped dried figs 1/2 cup dried goji berries 1/2 cup dried prunes 1/2 cup Chinese red dates 1 oz shatavari root (tien men dong or asparagus root) 1 oz cured rehmannia (shu di huang) 1 oz astragalus root (huang qi) 1 oz American ginseng (xi yang shen) 2 quarts (4 liters) water 2 - 3 tbsp ghee 2 tbsp pippali powder 1 tsp cardamom powder 1 tsp cinnamon powder 1/2 tsp clove powder 1/4 tsp pink salt 1 cup organic molasses (approximately)