Sentences with phrase «diagonal slices toasted»

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

Not exact matches

I finally understood the virtues of a good grilled cheese — the buttery toasted bread, the perfect ratio of bread to cheese, even that critical diagonal slice — it all combines to make for one amazing sandwich.

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

To Serve: Cut French toast slices on the diagonal and shingle onto a platter.

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

Thinly slice the French bread on a diagonal and toast slices on one side.

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.

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.

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

1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a diagonal into 1 - inch thick slices or left whole (marinating can be longer if the steak is whole)