Sentences with phrase «drizzle of parsley»

This salad recipe combines squash, spinach, pumpkin seeds, red onion, and orange, and is finished off with a drizzle of parsley - honey vinaigrette dressing.

This salad recipe combines squash, spinach, pumpkin seeds, red onion, and orange, and is finished off with a drizzle of parsley - honey vinaigrette dressing.

Not exact matches

Then to top things off, a homemade chimichurri sauce using fresh parsley, garlic, olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.

Drizzle that all over the skillet as soon as it comes out of the oven, then garnish with diced avocado and fresh chopped parsley.

Divide the pasta in 4 bowls, top with tomato sauce, capers, fresh parsley and a drizzle of olive oil.

Garnish with parsley and a squeeze of fresh lemon juice and serve with warm crusty bread rubbed with garlic and drizzled with olive oil.

Serving Divide the artichoke by using a sharp knife, drizzle with a good olive oil (butter, mayo or other kind of dip), lemon, sea salt and fresh parsley.

Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle of olive oil 2 tbsp lemon juice sea salt & black pepper

Serve sprinkled with parsley, a dash of Tabasco and a generous drizzle of olive oil.

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

To serve, pile up salad on large rounded dish, sprinkle with remaining parsley, lemon zest, juice and a drizzle of olive oil.

After making the filling, take tomato, onions, jalapenos, fresh parsley / coriander, chop them up into fine bite size dices and drizzle some lime juice over it, a pinch of black rock salt.

In a medium bowl layer eggplant, sprinkle with a pinch of salt, some chopped garlic, some chopped Italian parsley and drizzle with olive oil (from the 1/4 cup), continue with layers until all the eggplant is finished (I usually do 3 layers).

To serve, scoop risotto into bowls, then top each with crumbled bacon and remaining parsley and parmesan, along with fresh ground pepper and a drizzle of olive oil (optional).

Pour into a serving bowl.Top with chopped roasted red pepper, a drizzle of olive oil, and fresh parsley.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

When plating this soup, I topped it with fresh parsley and cilantro, as suggested, but also a good dollop of freshly - made harissa, a sprinkling of crispy - fried onions, and a drizzle of honey.

Spread a light coating of MAYONNAISE over SALMON; lay FENNEL and PARSLEY over salmon; sprinkle another pinch of SALT and PEPPER; drizzle with OLIVE OIL.

Ladle the chowder among bowls and garnish with the parsley, chives, tarrago, reserved bacon and drizzle of olive oil before serving.

Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette.

It's best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions over the top, along with chopped parsley or cilantro and a fresh drizzle of olive oil if you like.

1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped fresh parsley

Serve warm and garnished with chopped parsley or torn basil, nutritional yeast flakes or finely grated hard cheese, a good drizzle of your best olive oil and finally some black pepper.

Drizzle with olive oil and sprinkle with a little bit of chive or parsley.

Imagine plump, creamy beans baked in a bright, chunky tomato sauce, topped with crunchy breadcrumbs, plenty of tangy crumbled feta, and an emerald drizzle of oregano - parsley pesto.

Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.

2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1 tbsp of the oil into a 20 cm non-stick frying pan set over a medium heat.

Garnish with sliced red onion, parsley, scallions, and a drizzle of olive oil if desired.

Add parsley and half of the breadcrumbs and drizzle with oil.

Fold in a generous drizzle of extra virgin olive oil and serve with fresh basil or parsley, if desired.

Add the bread cubes to a bowl, drizzle a generous tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, 1/2 teaspoon of garic powder and a hint of sea salt and toss everything together

Add the seared scallops to a dish, drizzle the champagne sauce on top of the scallops and garnish the dish with the remainder of the fresh parsley

Serve in bowls with a drizzle of olive oil and fresh chopped Italian parsley and a basket of crusty French bread.

Using a pair of tongs, remove pizza from oven; sprinkle with salt and red pepper flakes, drizzle with olive oil, and top with parsley.

Drizzle toasted country - style bread with olive oil, top with peppers, boquerónes, and a spoonful of parsley mixture.

1 cup / 250 ml cooked green lentils (any color works) 2 avocados 1/2 cucumber 10 sugar peas 1/4 red onion, peeled a few sprigs parsley, leaves picked a few sprigs mint, leaves picked a squeeze of lemon juice a tiny drizzle of olive oil salt

Using the back of a spoon, make decorative swirls; sprinkle za'atar spice on top, garnish with chopped parsley and drizzled olive oil.

Drizzle with the best olive oil your budget will allow and garnish with parsley for a bit of colour.

Toss parsley, lemon juice, a drizzle of oil, and a pinch of salt in a small bowl.

Take a tostada and smear a hearty scoop of hummus on it, add any and all chopped veggies, drizzle on the tzatziki sauce, add feta cheese, and a sprinkle of chopped parsley.

1 / 3C Black olives, halved 1T Capers, chopped if large 1 - 2T Chopped fresh parsley Salt + Pepper 1 / 2T Lemon juice Drizzle of olive oil (optional)

Drizzle on some of the tahini sauce, and top with some of the tahini sauce, chopped parsley and hazelnuts.

Roasting bone marrow is easy; you spread the bones out on a baking dish and drizzle with olive oil, salt, pepper and a pinch of fresh chopped parsley.

- To finish the sauce, drizzle in about 2 - 3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional

Garnish with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice and chopped parsley

Sprinkle fresh parsley for garnish and a drizzle of extra virgin olive oil on top.

If you're fancy (not me) or bringing to a party, a garnish of finely chopped parsley with a drizzle of high quality olive oil would add a nice touch.