Sentences with phrase «end trim of»

Main feature to be highlighted in top - end trim of Maruti Suzuki DZire is climate control system.

Under the facelift, it will basically get a new variant that will stand above the current top - end trim of the City.

Not exact matches

In 2017, Acura gave the sedan a mid-cycle refresh which included a brand new front end, updated infotainment, and the addition of a performance - oriented A-Spec trim level.

She doesn't care if the users of ClassPass end up with trimmer thighs or carved - out midsections.

The hard choices of lower salaries, reduced services, trimmed pensions and re-investment need to me made, but it looks like there is little political will to achieve those ends.

The strain of so much preaching caused the already trim Graham to lose 30 pounds by the time the event ended.

The company hopes to trim operating expenses by more than $ 400 million by the end of the year.

But with the unemployment rate, at 6.2 percent, well below its recession - era peak of 10 percent, and inflation showing no signs of falling further, the Fed has begun to trim its monthly bond purchases, aiming to end them completely by October.

The two companies also expect to trim $ 1.5 billion in annual costs by the end of 2017.

Towards the end, Luther turned to social and economic ills, and the cliches of every trimmer of stylish living are heard.

The garlic, I trim off the pointy end of a smallish clove and put the cut end pointing into my ear (make sure the clove is too big to get stuck in the ear canal) and then place a piece of soft medical tape over it to hold it in place.

Trim the rapini of its tough ends and chop the leaves and florets into bite - size pieces.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

When preparing a whole tenderloin for roasting, Bob explained that it's important to trim the «silver» skin (connective tissue) from the surface of the meat (it's tough and will not tenderize with cooking) and tuck the «tail» (the thinner, tapered end) under the tenderloin to create a roast of even thickness.

Trim the ends of the Broccolini because they are fibrous.

Trim the broccoli rabe of any yellow leaves; cut off the tough ends from the stalks.

Wrap loose ends of leaf around chicken, flipping package; tie another knot, encasing chicken, and trim ends.

The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any raggy ends, and picked over for any wilted leaves.

4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest

I declared it the year of home improvement last January, and renos did happen: I got a brand new kitchen, we updated the main - floor bathroom, painted the entire house, installed new trim throughout, and my hardworking husband tackled a lot of little things that needed to be fixed or replaced (the «little things» list never seems to end).

2 button mushrooms, thinly sliced handful of green beans, ends trimmed & beans halved 1/4 cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar

I trim the top and stem ends off a pound of these beauties, then slice them in half.

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

Could've trimmed some of the fat off pre-simmer as there were a few pieces with unappetizing chunks of fat left at the end, but overall, it was freaking fantastic!

Trim the ends off of the vanilla bean and finely mince the whole bean.

For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt

Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into ⅜ - inch - thick slices.

Trim the ends off each egg and line them up to form a ring of egg, then cover with the remaining sausagemeat, forming a smooth dome and making sure the eggs are completely covered.

First, trim off the woody ends of each spear by snapping or chopping.

While the skillet is heating, trim the ends of your asparagus (the cut side).

1 tbsp of coconut oil 1/2 cup cremini mushrooms, sliced 1 small head of broccoli, trimmed & chopped 3 pieces of baby bok choy, ends trimmed, sliced 1 cup cooked beans (your choice!

Trim the hard ends of each asparagus spear and discard.

Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler.

While the onions are caramelizing, trim the bulb end of the green garlic.

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

Trim both ends of each squash and slice in half lengthwise.

To shave, first trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves.

For a pro-like look I trimmed most of the ends (and ate them!).

When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I'm ready to use them.

To serve: With a sharp knife, trim the ends of the omelet.

Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it - use 1 part farro, 2 parts water) the juice of 1 lemon 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]

8 ounces asparagus, ends trimmed and cut diagonally in 1 inch pieces (I don't know what 8 ounces means in terms of asparagus so I just used the small bunch I had)

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).

Swish mushrooms in a bowl of water to clean, then trim any tough stem ends.

Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds.

Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

Trim the ends from the zucchini and spiralize them with the small noodle blade of a spiralizer (or julienne peeler).