Sentences with phrase «end trims in»

Alloy wheels are offered on the high end trims in the range while rest make do with full steel wheel covers.

Not exact matches

But he has left some room to trim that forecast in next month's monetary policy report, noting that some indicators are suggesting the first quarter ending March 31 may be weaker than expected.

In the end, though, it was a week spent sampling the car — in top - level «Inscription» trim, tipping the cost scales at almost $ 67,000 — in its natural environment, suburban New Jersey, that made it a unanimous decisioIn the end, though, it was a week spent sampling the car — in top - level «Inscription» trim, tipping the cost scales at almost $ 67,000 — in its natural environment, suburban New Jersey, that made it a unanimous decisioin top - level «Inscription» trim, tipping the cost scales at almost $ 67,000 — in its natural environment, suburban New Jersey, that made it a unanimous decisioin its natural environment, suburban New Jersey, that made it a unanimous decision.

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.

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

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.

Standing it on end, trim away the brown skin in long strips.

Start by cutting your courgettes in half and trimming off the ends - you can keep you the stem on and use this to anchor into your spikes before you start - this will minimise wastage.

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

1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

I also keep my celery ends, celeriac peelings, carrot peelings, and dried up carrots in one bag in the freezer and leek tops / onion trimmings in another.

Trim both ends off zucchini; cut in half lengthwise.

* 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.

Trim the ends and cut in half to make 6 mostly straight segments.

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.

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

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

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!)

For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter

* 3 tablespoons organic butter * 1 cup pear cyser * 1/4 cup plus 1 - 2 tablespoons spiced honey crème * 5 ripe (but not soft) comice pears, ends trimmed, peeled, and sliced in half * 2 tablespoons balsamic honey vinegar * 1/2 cup crème fraîche

1 large russet potato, cut in 1/2 - inch square batons, ends trimmed flat 2 teaspoons canola oil 1/4 teaspoon kosher salt Cooking spray

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center.

Peel the beets, trim the ends and cut in half.

Take a fresh bunch of basil, trim the ends and put it in a jar filled with water.

All you really need to do to prepare asparagus this way is trim off the tough ends (unless your asparagus is «pre-trimmed;» much is sold this way, especially in large grocery stores), then spread it out on a large, rimmed baking sheet.

For the prettiest presentation, do not trim the ends of the zucchini — simply rinse and dry well, then slice in half.

I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet.

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

1 bunch of asparagus, ends trimmed off about 1 1/2 inches (I leave the rubber bands on my asparagus and just chop the bottom the whole bunch off in one clean chop to save time.)

Trim the ends off the onion and cut in half lengthwise; peel.

Choose medium or large squash, trim the ends, cut them in half crosswise and run them through the skinniest blade on the spiralizer to produce noodles that are the perfect size for a light salad.

1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young green beans, ends trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper

Trim the ends off the Brussels sprouts and cut in half.

Oven Roasted Asparagus: Prep the asparagus ahead by washing and trimming the ends so that you're ready to pop this in the oven!

Trim the end of a Brussels sprout and begin to carefully pull the leaves away with your fingers, separating them one - by - one and then place them in a big bowl.

Tip: Always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

(For this experiment I started with two pounds of fresh jalapeños trimmed in different ways and ended up with 2.8 ounces of chipotles.)

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

Rinse and trim ends of beets and wrap them in foil, place them on parchment covered baking stone and place in the oven for approximately 1 hour, until at sharp knife easily cuts through.

Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise.

Peel two medium onions, trim off the weird root - y end, and cut them in half pole - to - pole; toss those in the pot with the tomatoes.

1 pound asparagus, ends trimmed then angle - sliced into 1 - inch portions 1 pound crimini mushrooms, quartered 1 pint grape tomatoes, sliced in half lengthwise 1/2 cup Marsala wine

Trim the ends, place them in a steamer basket and steam for about 3 - 5 minutes.

Trim rounded ends of quince halves so they stand level, and place cut side up in shallow 3 - quart baking dish.

Trim the ends and cut in half.

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.