Sentences with phrase «cup goat cheese»
Spread remaining 1/4 cup goat cheese over toasted bread slices.
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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
Spoon 1 tablespoon low - sugar apricot preserves into each of 4 glasses; top each with a little less than 1/4 cup goat cheese mixture and 2 gingersnaps, crushed.
● 2 medium sweet potatoes ● 8 large pasture - raised eggs * ● 1 cup diced onion ● 2 cloves garlic, minced ● 5 cups raw spinach ● 2 diced chicken sausages, uncured & nitrate free ● 1/2 cup Skyr or Greek yogurt, plain & full fat ● 1/3 cup shredded Parmigiano Reggiano ● 1/3 cup goat cheese ● 1/2 tsp.
Eggs 8 slices baguette (1/2 inch thick), cut on the diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans
In a large bowl combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger.
2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch dice 1 large red onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled
Ingredients: 4 oz (140 g) salad green mix 1/8 purple onion, sliced 10 strawberries, quartered 1 avocado, sliced 1/2 cup walnuts 1/2 cup goat cheese, crumbled
2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and diced 1/4 cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)
ingredients QUICK AND EASY SOUFFLE OMELET 1 tablespoon unsalted butter (for greasing) 3 large egg whites 1/4 cup water 1/2 teaspoon lemon juice 4 large egg yolks 1/2 teaspoon Kosher salt 1/4 teaspoon cayenne 2 tablespoons mayonnaise 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture, finely chopped) 1/4 cup goat cheese (crumbled, to garnish)
roasted garlic cloved, minced 1 cup goat cheese 4 cup (approx) mixed greens 1/8 cup vinaigrette dressing
* 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
Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon salt 1/2 teaspoon pepper Dried parsley and additional goat cheese for topping, if desired
1 pound ground lamb 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 6 slider buns, split Lettuce 1/4 cup hummus 1/2 cup slow roasted tomatoes 1/4 cup goat cheese, crumbled
* 2 large handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, chopped or sliced * 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * 1/4 cup roasted, salted pumpkin seeds - optional * 2 eggs, preferably organic and free - range, poached - optional * coarse sea salt and freshly ground black pepper
2 cups quinoa, cooked, room temperature 1/4 cup pine nuts, toasted 1/4 cup goat cheese, crumbled a bit of chopped cilantro for garnish
For Filling 1 pint (about 2 cups) blueberries 1/4 cup goat cheese 1/4 cup buttermilk 3 Tbsp honey (or to taste) 1 Tbsp finely chopped fresh basil small pinch of salt about 2 Tbsp flour to thicken
Almond Dressing: 1 garlic clove, smashed and chopped 1/4 cup almond butter zest of one lemon scant 1/4 cup fresh lemon juice 2 tablespoons olive oil scant 1/4 cup hot water scant 1/2 teaspoon fine grain sea salt 1 bunch asparagus, trimmed and cut into 1 - inch segments 4 cups cooked wild rice * 1 cup cooked yellow split peas ** 1 bunch chives, chopped 1/4 cup goat cheese, crumbled (optional)
WHOLE GRAINS RICE QUICK COOK Moroccan - Spiced Black Rice, Farro and Brussels Sprouts Salad INGREDIENTS 12 oz fresh brussels sprouts 1 Tbsp olive oil 1/4 cup raw pecans 1/2 tsp Ras al Hanout 1/2 Tbsp butter, melted 1 Tbsp sugar 1/4 cup goat cheese 1/4 cup currants 1/2 cup -LSB-...]