Sentences with phrase «flat leaf best»

Baby greens Bok Choy Borage Basil Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.

Examples of Green Foods Baby greens Basil Bok choy Borage Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dock Dandelion greens (and flower) Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat Foods

Not exact matches

Not enough salt leaves desserts flat, and too much leaves them, well, unintentionally salty.

We pretty much only had the curly back home but I have used flat leaf here in the US as well.

I found that putting all the bread flat as possible during the soaking period helped a lot, and tilting the pan at different angles over the course of a few hours helps distribute the custard better... and I leave it soak overnight, then pull it out for half an hour or so in the morning to let it soak up some more and get rid of the fridge chill.

(By the way, flat - leaf Italian parsley works better for cooking than the curly parsley.

pancetta, chopped 1 cup ricotta cheese 1/4 cup grated pecorino romano cheese (parmesan would also work well) 2 egg yolks, beaten 1 clove garlic, grated or minced Pepper, to taste 1 1/2 cups shredded provolone cheese 1/3 cup chopped flat - leaf parsley

As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of chopped ripe tomatoes and fresh chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).

A lot of juices out there plaster how much fruit is packed into one bottle, looking like a good option, but all that sugar with no protein or fat is gunna leave you tired and hungry in no time flat.

All that's left to do is to transfer the dough onto a very well - floured, cool, flat surface (i.e. your kitchen counter).

To the oil, I added the dill I picked up — prob 1/4 ounce, about as much flat - leafed parsely that I had on hand and a good handful of spinach with the tail end of my lemon - sea salt.

1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste

2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)

Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon juice, to taste

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

1 teaspoon olive oil 2 leeks, thinly sliced 250g Swiss chard 3 large golden beetroot 100g low fat feta Lemon juice Extra virgin olive oil — use the best one you have Flat leaf parsley or mint Black pepper

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut into 1 / 4 - inch pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat - leaf parsley 1/2 cup chopped fresh mint 2 scallions, thinly sliced

And then when it's done, I turn off the oven, leave bread inside the oven.After one hour, bread is flatter... I taste it, it's good but not as I expect.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Roughly chop the hard - boiled egg as well as the pistachio kernels and a generous handful of flat leaf parsley.

If using parsley, I would think that flat - leaf / Italian parsley would be better than the curly, for the taste.

For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley

1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil

1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

Well curly leaf more than flat.

Well despite still feeling flat from last and wondering how I can get my hands on xhaka to give him a good shake...... I'm delighted to see we've got some electric pace back in the sqaud after theo leaving.

However, around the half hour mark Trevor Brooking sent a cross high into the Stoke area which left Clyde Best flat on his face.

Its been obvious to most that this squad of players has not been right since the end of that 1st great season under Bilic orchestrated on the pitch by Payet.This was followed by a disastrous Summer window when we bought bulk instead of quality, top that off with the Payet wanting to leave fiasco and we have never been the same since.Odd good displays which flattered to deceive but in general a gradual and consistent decline to the bottom.Moyes has inherited this group and i can honestly not see how it will change until January in the transfer market.He will not get a bumper warchest to improve thats for sure and who would want to buy some of these under achievers to create money for new buys.Its a mess and has been since that awful Summer transfer window plus on top of which far too many of this lot have under achieved drastically be it new players we have bought or the OLD boys.Its an ageing side especially at the back and needs a serious overhaul.

In regards to the wide players in the flat four, Cancelo was probably the best candidate considering Candreva's lack of form this season but the real issue arrises on the left side.

Our usual 4 -3-3 was not up to par against good tacticians, and both that formation and the flat 3 -4-3 leave us vulnerable in midfield.

When your cold leaves you flat on your couch surrounded by tissues, the idea of warm chicken soup delivered to your door is the next best thing to being healthy.

I would probably qualify but I had a bunch (about 30) of free cotton recieving blankets that I made into prefolds... kinda wish I had left them as flats but flats really intimidated me so I did what I thought was best at the time.

«The opportunity for these projects to use significant time on the world's best scientific instruments is occurring in part because of the limitations in government funding for these facilities,» Worden says, noting that flat or shrinking NASA and National Science Foundation budgets for astronomy have left the Parkes and Green Bank radio telescopes — as well as many other observatories — scrambling for new sources of financial support.

Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes.

With dozens of alternatives for bracing the cores muscles in a way that both gets better aesthetic results (flatter belly) and reduces risk of injury, leaving these out of your routine could rapidly accelerate your fitness level.

Although I can't convince my boyfriend to part with his beloved flat screen in our room, I do love my sweet little paper lamps in the corners of our room as well as leaving my phone to charge by our bedroom door.

I know exactly what you mean about buying pieces you want to look good but never feel quite comfortable in... I do that all the time, it's like I cant quite get to grips with my body being the way it is now and what will flatter and make me feel fab — which then leaves me stuck in a rut of wearing those items once then reverting to a few things that hide my shape.

Your interpretation of her black and white polkadot creation was spot on, and reflected not only the quirky and unexpected fashion theme you both share, but added the sophisticated and polished edge you are so good at creating (like opting for a textured top and knee high black boots, rather than a simple graphic T and flats, and pulling your hair up rather than leaving it loose about your shoulders).

Ballet flats and other types of flats that leave the top of the foot exposed won't look very good with crew socks.

A favorite of Good Housekeeping's Beauty Director, April Franzino, this iconic mineral foundation powder helps absorb oil and leaves skin with a satiny - matte finish that looks airbrushed, but not flat.

Just for afternoon tea, there is a reason to leave the luxury of leisure fashion, meaning not only limited to travel around the world by jet, the most important thing is making yourself comfortable, and getting along with own flats well.

Singing to the mezzanine, the actors all put forth great effort in holding a note, and they had better because the entire movie is spoken in song («Yes, it's true, there's a child / And the child is my daughter / And her father abandoned us, leaving us flat»).

Sid Meier's Starships is a pretty good challenging strategy game, with tactical depth, but suffers from a lack of artistic ambition and a flat atmosphere that leaves one indifferent.

The film flatters us by leaving exposition and backstory to our knowledge of anthropology — in fact, Animal Kingdom is best indicated by its unwavering reserve — a reluctance, almost — to say too much when slow, fluid tracking motions and static, medium - distance establishing shots may suffice.

He has some genuinely brilliant visual ideas, one of the best being his staging the film's climactic battle on a desolate salt flat whose glistening top layer of white when scraped away reveals a scarlet substrata that leaves us with the impression of copious bloodshed.

The film doesn't always paint a flattering portrait of both of these well - respected figures, and some of their actions are largely seen as deplorable (the PG - 13 rating keeps most of the horrific acts they perform left to the imagination).