Sentences with phrase «cups quartered cherry»

For pico de gallo 1-1/2 cups quartered cherry tomatoes 1/4 cup chopped red onions 1 jalapeno, minced Juice of 1 lime 1/2 teaspoon salt 1/4 teaspoon black pepper

1 cup whole spelt flour 1/4 cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons dried basil 1 cup quartered cherry tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup thinly sliced scallions 1/2 cup grated zucchini 1/4 cup cooked corn kernels (I broiled my cob) 1/4 cup quality olive oil 1/4 cup plain, unsweetened almond milk 1 teaspoon apple cider vinegar

Not exact matches

1 cup quinoa (soak overnight in warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)

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.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

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

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)

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.

Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.

Serves 2Ingredients: 1 medium eggplant, sliced 2.5 cm thick200g cherry tomatoes, quartered then choppedHandful of baby spinach, roughly chopped1 cup shredded mozzarella cheeseSea saltBasil leaves, to garnish Directions: 1.

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

For tomato salad 1 tablespoon olive oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup assorted red and yellow cherry tomatoes, quartered 1 tablespoon basil, roughly chopped

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)

2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)

Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper

make a bowl 1/3 cup spelt berries 1/3 cup chickpeas 1/4 cup corn a handful fresh parsley, chopped 1/4 cup diced cucumber 4 cherry tomatoes, quartered 2 teaspoons quality olive oil 1 teaspoon cucumber balsamic (or white balsamic) 1/2 teaspoon pure maple syrup 1/4 teaspoon sea salt few dashes of black pepper 1/8 to 1/4 teaspoon chipotle powder

ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut into 1 / 2 - inch slices) 1 pint cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (chopped)

For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 scallions, sliced thinly 4 radishes, quartered and sliced thinly 1 orange pepper, diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled

Cucumber Tomato Salad with Za'atar Recipe 1 large slicing cucumber, peeled, seeded and chopped 1 cup cherry tomatoes, quartered 1/4 cup thinly sliced sweet onion 1 tablespoon extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning

2 cans of black beans, rinsed and drained 3 - 4 ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup of cherry tomatoes, halved or quartered 1/4 cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup of fresh lime juice 1/4 cup of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

extra-virgin olive oil 1/4 mixed cherry or small ripe tomatoes (halved or quartered if large) 6 cups tender purslane leaves (about 1 lb.)

for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional

Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips

Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long

Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional

Top with an ounce of tuna mixed with a quarter cup of chopped celery, a teaspoon of mayo, and a handful of sliced cherry tomatoes.

Two eggs with 1 cup of cooked spinach, eight cherry tomatoes, a quarter of an avocado, and one small sweet potato (or half of a medium) roasted with 1 teaspoon of olive oil will give you a whopping 22 grams of protein and a good amount of healthy fat and fiber to keep you full.

can chickpeas (garbanzo beans), drained and rinsed ● 2 cups cherry tomatoes ● 1 cup cooked quinoa * ● 1 English cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup extra virgin olive oil ● 1 bunch fresh basil leaves, chopped ● 1/2 cup fresh flat leaf parsley, chopped ● Juice from 2 lemons ● 2 tbsp.

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.

Ingredients 2 mangoes, diced 1 Haas avocado, diced 1 cup cherry tomatoes, halved or quartered 1 cup fresh cilantro, chopped 1/2 of a sweet onion, chopped 1 jalapeno, halved, seeded, and minced 1 tablespoon of lemon juice Preparation Toss all of the ingredients together, and let them chill in the -LSB-...]

3 tbsp wine vinegar 2 tbsp fresh oregano, or 1/2 tsp dried 2 tbsp extra-virgin olive oil 4 cloves garlic, smashed 1/2 tsp each salt and fresh ground black pepper 1 lb package of extra firm tofu 2 cups cherry tomatoes, quartered 1/3 cup diced red onion 2 tbsp fresh basil, chopped 8 olives, halved and pitted 1 tbsp wine vinegar 1 tbsp exrra - virgin olive oil 1/4 tsp each salt and fresh ground black pepper