Sentences with phrase «everything from vegetables»

It's a six - year project organized to help male and female prisoners market products they create, everything from vegetables to cosmetics and tote bags.

Combinations of these spices and flavors taste great on everything from vegetables to meats.

This is great soil for growing everything from vegetables to flowers.

You can fill empanadas with just about any ingredients you can think of, everything from vegetables to meat to even chocolate, for a sweet dessert.

Everything from vegetables, fruits, nuts, and even fish and meat have been turned into tasty salsas.

March is National Sauce Month and this easy sauce recipe makes a feisty sidekick on everything from vegetable side dishes to an entire side of salmon.

You'll find everything from vegetable - based bowls of goodness, like the white - bean - and - escarole soup, to wholesome poultry numbers, such as healthy rosemary - chicken dumpling, to substantial stews, including a Persian lamb - and - spinach version.

Add the rest of the ingredients, except for the Great Northern beans, to the pot, everything from the vegetable stock to the honey.

Thai food includes everything from vegetable stir - frys if you're looking for something light, to moderately spicy Thai green curries if you're feeling a little more adventurous.

Fill your kitchen caddy or container with everything from vegetable and fruit peelings to teabags, toilet roll tubes, cereal boxes and eggshells.

Using everything from vegetable - based dyes to silk blessed by the Dalai Lama helped Bodkin secure the first Ecco Domani Sustainable Design award: a $ 25,000 grant that went toward the company's Fashion Week show.

Not exact matches

As food makers learned new ways to use partially hydrogenated vegetable oils, they began appearing in everything from commercial cookies and pastries to fast - food French fries.

They do nearly everything for their own survival and nourishment: raise food, care for animals, sew, weave, hammer, can vegetables, cut ice from the pond, butcher, chop and burn their own wood.

The Fresh Network deals in a full range of fruits and vegetables, everything from standard items like lettuce, broccoli and cauliflower to more specialty items like zucchini, Napa cabbage and some Chinese vegetables.

It can be sprinkled on everything from roasted vegetables, pasta, feta cheese, and even fresh fruit.

You can also mix everything up at night and store the sautéed vegetables separately from the bowl of whisked eggs.

Remove the vegetables from the oven, and tip everything from the roasting tin into the pan with the lentils.

The majority of the exhibitors were Italian equipment manufacturers, specializing in machinery for everything from fruit and vegetable processing to meat and seafood.

+ I also went to the Whole 30 website to see if sunflower oil was allowed, since everything from my first Google search told me it was a vegetable oil, and vegetable oil is a no - no on the Whole 30.

My husband grows vegetables and so from the harvesting to making my own jams, breads, vegan mayonnaise, even vegan butter now, cheese, everything.

The kids ate some unchartered - territory vegetables (red bell pepper) with nary a complaint — even from my youngest who likes to share his disgusted opinion about everything!

This collection includes everything from potato side dishes, to Thanksgiving vegetable side dishes, and even more comforting favorites.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Let the vegetables cool for ten minutes, squeeze the soft garlic from its peels, and blitz everything in a food processor (or high - powered blender) with some fresh cilantro, lime juice, and salt.

The Spicy Skillet Dry Rub recipe below was originally created for Spicy Pan-fried Rockfish; however, I've used it on everything from roasted vegetables to barbecued steak, and it is amazing every single time.

We bought fresh vegetables from the growers market and everything tasted so delicious.

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

I love the way mustard brightens up the older root vegetables we're left with at the end of winter and I find myself reaching for the jar to add to everything from beets to sunchokes, either during or post cooking.

I saw a lot of recipes for baked pumpkins stuffed with everything from day - old bread and cheese, rice and vegetables, ground beef, more cheese, apples, herbs, nuts — basically anything you think would go well with pumpkins would be good.

Showcasing plant - based recipes that feature everything from beer to brandy, he presents irresistibly tasty dishes that are easy to prepare and reveal the wilder side of everyday fruits and vegetables.

The cinnamon and chile on these sweet potatoes are one of my favorite spice mixtures for root vegetables; neither one is over-powering and they lend such a unique profile to everything from parsnips to rutabaga — seriously try it.

It can be devoured with everything from toasted pita wedges, bite - sized vegetables pieces and quesadillas.

S The Fresh Network deals in a full range of fruits and vegetables, everything from standard items like lettuce, broccoli and cauliflower to more specialty items like zucchini, Napa cabbage and some Chinese vegetables.

Stir it into stews, smother roasted vegetables with it or try making this Harissa Yogurt to douse onto everything from potato salad to chicken.

As my first batch is ready to enjoy, I've been adding them to everything from hummus to grain salads to vegetable tagines.

This was meal was amazing not only because of how tasty and fresh everything was, but also because we put in so much time and love into the meal... from picking the vegetables off of the farm only hours before to the very last bite.

In order to replicate the consistency, recipes call for everything from agar (a vegetable derived thickener) to gelatin.

I found myself sneaking squash into everything from quick pasta dishes to vegetable soups, to super chocolatey quick bread, in an effort to combat the onslaught of our extremely prolific zucchini and golden pattypan harvest.

The main components almost always a pulse (peas and beans), a leafy vegetable or two, an optional grain and a sauce to tie it together.You could make everything separately and put it together in a bowl, cook the grains and beans together and top with vegetables or just make it from leftovers!

So fragrant and tasty, with fresh herbs, garlic, red wine vinegar, and olive oil, it goes with everything from meat and fish, to vegetables, grains, and salads.

I've made a lot of hummus over the years with everything from beans to green leafy vegetables.

The tahini sauce for this wrap is a simple combination that I've been using on everything lately from roast vegetables to salads!

The comprehensive range of certified organic products on display includes everything from fresh products such as cheese and other dairy products to fruit, vegetables and dry products like grain, pulses, nuts and confectionery to beverages and water.

I'm in love with it... You can use it for anything and everything: from smoothies to dough to grated or sliced vegetables and stuff.

This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.

Palm oil is the most used vegetable oil in the world, according to World Wildlife Fund, and is found in everything from ice cream to laundry detergent.

This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam and jetsam — simmering on the stove, imbued with the health of winter plants like onion, garlic, carrots, celery, fennel, mushrooms, potatoes, squash, sweet potatoes, cabbage, kale, and a few destitute peas from the hinterlands of the freezer.

It's fantastic on everything from salads to roasted vegetables to pasta.

He's so into ghee that nearly everything he sears on his plancha is cooked in it: «from vegetables to burgers to burger buns to fish fillets.»

We love it for its sweet heat on everything from chicken to vegetables.