Sentences with phrase «cup chopped cherry»

Salsa: 1 cup fresh corn kernels cut from a cob or defrosted frozen corn 1 cup chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper

2 cups chopped cherries (dried cherries or raisins are also great - and if you don't have cherries just go with the fruit you have on hand!)

Not exact matches

Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil

• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)

4 - 5 apples, cored, peeled, and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt

5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste

1/2 cup cherry tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Toppings 1 cup sliced strawberries 1 large banana, sliced 1 cup pineapple pieces 1 (11.75 ounce) jar hot fudge topping, room temperature * 1 cup chopped peanuts fresh whipped cream Maraschino cherries

1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)

3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds

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

Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

Then add in one cup of cherry tomatoes chopped.

Add 2 cups chopped fresh tomatoes or cherry tomatoes cut in half.

2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper

Kale Salad One bunch of kale Two lemons One bunch of scallions, finely chopped One cup halved cherry tomatoes One avocado sliced Pinch of salt

1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)

2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips

Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

4 cups grilled corn 1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oil

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios

A good addition with cherries is about 2/3 cups finely chopped pistachios added to the second half of the dough for the crumble topping.

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

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

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.

ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper

4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

1 cup cherry tomatoes, halved 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh lemon or lime juice • Salt • Olive oil

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)

For the salad: * about 1 cup tiny tomatoes (I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones in half) * about 1 cup chopped tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber, chopped

1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced

And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado cups (halved avocado with chopped cherry tomatoes in the middle)-- Grilled sweet - spicy salmon; homemade potato salad; tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots

For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I substitute 2 medium chopped apples and 3/4 cup raisins (or even better dried cherries soaked in brandy).

8 oz margarine 3/4 cup superfine sugar 3 large eggs 1/4 tsp vanilla extract 3 1/2 cups flour 2 tsp baking powder 1/4 tsp All Spice 4 oz chopped mixed peel 4 oz cherries, halved 4 oz dried dates, chopped 2/3 cup cold tea

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

1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado

Non-stick cooking spray 1 cup raw cashews 1 cup raw almonds 1/2 cup puffed rice cereal 1/2 cup dried tart cherries, roughly chopped 1/3 cup sunflower seeds 1/3 cup unsweetened coconut flakes 1/3 cup brown rice syrup

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano

1/4 teaspoon salt 1/2 cup flour 2/3 cup chopped nuts like toasted walnuts or pecans or dried tart cherries 2 eggs