Sentences with phrase «finely sliced scallions»

1 tbsp olive oil 1 garlic clove, crushed 1 large handful (1 lightly packed cup) spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground black pepper nutmeg a bit of finely sliced scallions

Serve your cauliflower fried rice garnished with extra fresh basil and finely sliced scallions if you feel fancy.

Not exact matches

ground beef or sirloin 1/2 cup sliced scallions 2 cloves garlic, pressed or finely minced 2 tsp.

Finely chop four slices of the ham and place it in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple, scallions, garlic, and pepper.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions

Kale Salad One bunch of kale Two lemons One bunch of scallions, finely chopped One cup halved cherry tomatoes One avocado sliced Pinch of salt

1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leavefinely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leaveFinely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leavefinely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leavefinely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for gaFinely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for gafinely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

1 bunch scallions, ends trimmed, white parts finely sliced, dark green tops cut across into 2 - inch ribbons

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper

ingredients CHICKEN WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)

thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)

ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (using a Microplane) 1 scallion, white and light green parts only, trimmed and thinly sliced 2 1/2 teaspoons finely chopped dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons white vinegar Potato chips, for serving

Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil

Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup cooked chickpeas, crushed 1 clove garlic, minced 4 scallions, white and light green parts only, thinly sliced 1/4 cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)

1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

3 Tablespoons Vegetable Oil, Divided 1/2 Pound Shrimp, Cleaned & Coarsely Chopped 5 Scallions, Chopped, White & Green Parts Separated 1 to 1 1/2 Cups Chopped Kimchi 1 to 2 Tablespoons Gochujang (Korean Chili Paste) 4 Cups Cooked Brown Rice 1 Teaspoon Sesame Oil 2 Teaspoons Soy Sauce Salt & Pepper 4 Eggs, Scrambled Optional Topping: Finely Sliced Seaweed

ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave

ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)

ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends removed, thinly sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (melted)

Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.

ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)

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

ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter

1/2 head of Napa cabbage 2 carrots 2 scallions, finely sliced 1/4 cup cilantro, finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.

Combine 1/4 cup finely chopped English hothouse or Persian cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled ginger in a medium bowl.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper

8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika

Salsa: 1 cup fresh corn kernels cut from a cob or defrosted frozen corn 1 cup chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper

3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal

Pork Pot Stickers 1/4 small head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces) 3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2 teaspoons) 1 tablespoon soy sauce 2 teaspoons Asian (toasted) sesame oil 1/2 egg, lightly beaten 1/8 teaspoon freshly ground black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola oil

* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper

4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red bell pepper, thinly sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro

1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped

In a bowl, add chopped kale, sliced cucumber, celery cut into small pieces, and finely chopped scallions.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use