Sentences with phrase «diagonal slice baguette»

each olive oil & balsamic vinegar • 2 diagonal slice baguette (1/4 inch thick), preferably whole - wheat, toasted • 2 clementines

Lunch (337 calories) Leftovers • 1 serving Spaghetti Squash Lasagna with Broccolini • 1 diagonal slice baguette (1/4 inch thick), preferably whole - wheat, toasted • 1 cup mixed greens Top salad with 1/2 Tbsp.

Dinner (428 calories) • 2 1/2 cups Avocado & Shrimp Chopped Salad • 1 diagonal slice baguette (1/4 inch thick), preferably whole - wheat, toasted

Dinner (400 calories) • 1 serving Spaghetti Squash Lasagna with Broccolini • 2 diagonal slices baguette (1/4 inch thick), preferably whole - wheat, toasted and topped with 1 tsp.

Not exact matches

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

Cut the baguette into diagonal slices to allow for the most surface area possible.

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

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

Slice the baguette on the diagonal into 1/2 - inch thick slices.

Cut a baguette into diagonal slices that are about 1/2 inch thick, place the slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes

Assembly: 1 baguette French bread, cut into long thin slices on diagonal 1/3 cup grated Parmesan Block of Parmesan cheese 2 large head of Romaine lettuce

Cut the baguette into about 25 to 30 diagonal slices.

Cut baguettes in 1/2 inch slices crosswise on a diagonal, this gives you more surface space for your toppings.

I start with a baguette or two Sliced thin on a diagonal so I get more surface space.

Slice the baguette at a diagonal into 1 / 2 - inch - thick slices and place them in a single layer on a baking sheet.

1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds

Slice each baguette into 2 ″ wide pieces with a sharp, serrated knife, or if you're feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece.

• 3 diagonal slices toasted baguette (1/4 inch thick), preferably whole - wheat