Sentences with phrase «cups baby spinach fresh»

2 flank steaks — about 1/3 - 1/2 lb each Salt and pepper 2 cups baby spinach fresh basil 2 vine - ripened tomatoes 1 avocado

Not exact matches

ground cloves 4 cups fresh spinach 1 leek, thinly sliced (including green leaves) 12 — 15 crimini (baby bella) mushrooms, sliced Juice of 1/2 lemon

fresh cilantro, chopped 1 cup brown lentils (I used canned, rinsed) 1.5 cups baby spinach 1⁄4 Tsp.

Set out 4 containers (or bowls, if serving as a meal) and starting with the fresh vegetables, layer with 1/2 a cup of baby spinach, a handful of carrots, red cabbage.

3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote leaves ** 1/4 cup parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.

Next time I'll use about 4 cups of fresh baby spinach and saute it along with the beef.

I love serving this recipe & love chopping up 2 cups baby fresh spinach & sauteing it with mushroom mixture, for the stuffing.

1 cup of fresh cilantro 1/2 cup of baby spinach leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime juice Olive oil Salt Pepper

Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green olives for the kalamata olives; top with shredded fresh basil leaves.

1 cup fresh or frozen mango cubes 3/4 cup fresh pineapple 1 small handful of organic watercress 1 large handful of organic baby spinach 1 cup pure water approx.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)

dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach leaves 10 — 12 leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.

Pin It Ingredients Salad Ingredients: 6 cups fresh baby spinach 1 pint strawberries, hulled and sliced 1 avocado, diced (or you can double this to 2 avocados!)

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

-- 1 teaspoon olive oil — 1 - 1/2 cups fresh baby spinach — 1/4 cup ricotta cheese — 2 — 1 - pound chicken breasts — ⅛ cup white cheddar cheese, grated — Paprika — Salt — Pepper

Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180 °C.

-LSB-...] Ingredients1 cup chopped papaya1 cup chopped pineapple (omit for basic blender) 1 peeled ripe banana2 cups fresh collard leaves (org baby spinach for b.b.) 5 ice cubes2 - 3 cups water (adjust for consistency as desired) Directions: http://bit.ly/1gYeH1x  -LSB-...]

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese

* 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

2 cups firmly packed, coarsely chopped ready - to - eat fresh baby spinach, plus additional whole leaves for garnish

2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan

2 - 3 Cups Hummus, store bought or homemade 12 Ounces (2 Bags) Baby Spinach Leaves, Shredded 10 Ounce Container Grape Tomatoes, Quartered 1 Medium English Cucumber, Diced 3 Tablespoons Fresh Mint, Chopped 2 Tablespoons Fresh Flat Leaf Parsley, Chopped 1 Tablespoon Lemon Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4 Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted Kalamata Olives, Chopped

2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling

2 tablespoons olive oil, divided 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound ground Italian sausage 1/2 onion, chopped 1/2 red and 1/2 orange pepper, chopped 1 - 2 cups fresh baby spinach leaves A few fresh basil leaves, torn

One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste

Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini cup spinach leaves baby broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.

6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.

Pin It Yield: 6 servings Ingredients: 2 - 3 ears fresh corn, kernels scraped from cob, 2 cups 4 cups fresh baby spinach 1 cup yellow onion, thinly sliced 1 cup red bell pepper, thinly sliced 2 cloves garlic, finely chopped 2... Continue Reading →

2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese Fresh chopped parsley for garnish

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce

1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint

ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)

Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy fresh lemon juice 1 to 2 tablespoons tamari or soy sauce

Pin It Ingredients: 2 cups loosely packed fresh kale, torn into bite - sized pieces 2 cups loosely packed baby spinach, torn into bite - sized pieces 1 cup shredded cabbage or coleslaw mix 10 raw, unsalted almonds, roughly chopped 3 strawberries, sliced 1... Continue Reading →

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.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoFresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smofresh ginger — it adds some zing to the smoothie

2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

about 1 cup pineapple, frozen (~ 200g) 1 banana 1 banana, frozen a squeeze of fresh lemon juice 1 tsp flax seeds 1 tsp hemp seeds 2 handfuls of fresh baby spinach 1 cup oat milk + a splash of water (~ 250 ml)

2 large golden kumara 1/2 cup pumpkin seeds 2 Tbsp extra virgin olive oil 2 Tbsp pure maple syrup 1 Tbsp fresh ginger, grated 1/2 tsp cinnamon salt & pepper to taste 120g baby spinach, washed

Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves

After taking 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.

Ingredients: 5 cups organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste

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

2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving

* 4 cups baby spinach (more or less), preferably organic * 1 blood orange, supremed, and then cut into smaller pieces * 1/2 cup dry - roasted, shelled pistachios (mine were salted, but unsalted is preferable) * about 15 fresh violet blossoms