Sentences with phrase «cup sliced beets»

Dinner Cod with lemon and capers 3/4 cup steamed green beans 1/2 cup sliced beets Salad made with 1 cup Romain, Boston, butterhead or leaf lettuce, 1/2 cup cherry tomatoes, a splash of balsamic vinegar and 1 teaspoon extra-virgin olive oil 1 nectarine Sparkling water with lemon

Not exact matches

3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

Assemble the sandwiches: spread a slice of bread with the mayo mixture, then add a slice of cheese, 5 - 7 slices of beet, ~ 1/4 cup of sauerkraut, another slice of cheese.

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

Two bunches (6) medium - sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4 cup sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil

* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup Pecan pieces, toasted and candied if desired

2 Beet roots with greens 1/2 cup quinoa 1 cube vegetable bouillon 1/2 Tbsp olive oil 1/2 large onion, sliced 1 garlic clove, chopped Salt and pepper to taste

Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

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)

3 cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste

2 Chioggia beets 1 pound heirloom tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil 3/4 teaspoon kosher salt 3/4 teaspoon black pepper 1 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup crumbled feta 1/4 cup roughly chopped walnuts 1 tablespoon fresh chives

4 Medium Small Sized Beets 1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups Baby Arugula 1 Small Red Onion, Thinly Sliced Dressing: 1/4 Cup Olive Oil 2 - 3 Tablespoons White Balsamic Vinegar 1/2 Teaspoon Dried Oregano Salt And Pepper

Place the red chard leaves at the bottom of the bowl, add 1/2 cup quinoa, 1/2 cup apples and butternut squash, beet slices, 1 or 2 eggs, and dress with 2 Tbsp.

Peel the last beet (about 1/2 cup) and slice into thin rounds and set aside.

2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk

500g starchy potato (such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices

Ingredients: • 2 Greek Lifestyle Flatbread (Kontos Foods) • 1 cooked medium beet • 2 garlic cloves • 2 large Roma tomatoes, sliced • 1/2 cup grape tomatoes, halved • 1/2 cup Feta cheese, crumbled • 3 teaspoons Greek olive oil • 1 teaspoon dried oregano • 1 teaspoon dried basil • Salt & Pepper, to taste • Fresh basil, chopped Method: 1.

2 potatoes 2 carrots 1 beet 1/2 red onion, diced 1/2 cup sauerkraut 1 1/2 cups cannellini beans 1 teaspoon sugar 1 teaspoon salt 1 teaspoon olive oil 1 avocado, sliced

In each bowl, add 1 / 2c of the cauli rice, a handful of shredded kale, a few radish slices, a handful of diced cucumber, about 1/4 cup of the beets and 1/4 of a sliced avocado.

Ingredients 3 - 4 cups variety of organic root vegetables (beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1 organic red onion, sliced into eighths olive oil salt and pepper

3 pounds medium beets, greens removed (leave a half inch of stem) 2 teaspoon whole allspice 1 teaspoon whole cloves 2 teaspoons yellow mustard seeds 1 1/2 teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly sliced

246 calories per slice Spread a generous 1/4 cup of beet hummus on the toast and sprinkle with 1 teaspoon of crumbled feta.

2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)

1 lb beets, peeled, cut into 1/2» wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots, sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced 1/4» thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers» markets and in the produce section of some supermarkets.

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: 60 minutes Yield: About 6 - 8 side servings Allergens: dairy Ingredients: Leek — 1 leek Root vegetables — 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.

marinated red beet salad 4 medium red beets 2 tablespoons champagne vinegar 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice 1 teaspoon caraway seeds salt to taste 1/4 cup thinly sliced red onion 1 cup loosely packed parsley leaves, left whole

Ingredients 1/2 cup red lentils 1/4 teaspoon turmeric powder 1 tablespoon sunflower oil 1/2 teaspoon cumin seeds pinch of asafetida (hing) 1/2 red onion, sliced in half circles 1 beet, peeled & diced 2 teaspoons rasam powder 2 - 3 tablespoons lemon juice parsley or cilantro leaves, chopped salt to taste

Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2 Tablespoons honey (minerals and allergy protection) 1 Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source of calcium) 2 cups thinly sliced napa cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion greens (Vitamins A + K) 1 cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced basil (flavonoids) 1/2 cup shredded beets (folate) 1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B + E) Sunflower sprouts (protein)

2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and / or peeled beets)

For the relish: 2 (16 - ounce) cans whole beets 1/2 cup granulated sugar 1/4 cup white vinegar 1/2 cup sliced red onion 2 tablespoons lemon juice 1 teaspoon kosher salt 1/4 cup well - drained horseradish

1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1 cup of broccoli florets 1/2 cup of cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil

Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.

Breakfast — 8 ozs Gifts of the Earth Cereal with Almond Milk Morning Snack — 16 oz Green Smoothie Lunch — 2 cup Big Leaf Salad with Crackers with 1/4 cup Cashew Cheese Afternoon Snack — 1/3 batch of Kale Chips Dinner — 2 slices (1/4 tray) Pizza with 1/2 cup each of Herbed Couscous, Broccoli Salad and Beet Salad Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *

1 cup fresh blueberries 1/2 cup fresh or frozen raspberries 1/3 cup sliced, cooked beets 1/4 cup nonfat Greek yogurt 1/4 cup fresh orange juice 1 teaspoon light organic honey

-2 cups yellow split peas -6 cups water / homemade vegetable broth -3 medium beets, small cubes -2-3 stalks celery, thinly sliced -1 red onion, chopped -6 cloves garlic, minced - black pepper

Two bunches (6) medium - sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4 cup sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil

1 teaspoon white miso paste1 teaspoon sriracha1 / 2 teaspoon toasted sesame oil6 ounces sashimi grade tuna2 sheets nori1 / 2 cup cooked brown sushi rice1 / 4 cup cooked bulgur wheat1 teaspoon unseasoned rice vinegar1 golden beet, very thinly sliced (preferably on a mandoline) 4 avocado slices1 / 2 English cucumber, cut into matchsticks1 / 4 teaspoon sesame seeds2 teaspoons low sodium soy sauce, for serving1 teaspoon pickled ginger, for serving

Salad Ingredients: 3 cups of mixed greens 2 blood oranges, peeled, pith removed, and sliced into wedges 3 medium sized beets, cooked and cubed 2 oz goat cheese, crumbled 3 tablespoons of chopped pistachios