Sentences with phrase «florets as»

Classic experiments showed that exogenous GA on maize tassels resulted in pistil retention in the tassel florets as well as increased tassel branching (Nickerson, 1959, 1960), but loss of GA resulted in stamen retention in ears (Evans and Poethig, 1995).

Road trip friendly veggies include cherry tomatoes, baby carrots, celery sticks, and broccoli florets as well as snap peas.

Rinse the cauliflower florets thoroughly, and pulse them in a food processor until they are the texture of short - grain cooked rice (or grate the florets as finely as possible on a box grater).

Remove the stems from 2 broccoli heads, cutting as close to the florets as possible.

Now quickly toss the broccoli with a large spoon so that the hot butter can get on as many of the florets as possible.

Slice cauliflower vertically, creating some large steaks and small florets as you cut through the stalk.

Not exact matches

I make a lot of curries anc chillies, risottos or simple, clean foodies such as brown rice or buckwheat with steamed broccoli florets served with a quick stew or beans, salads... but I fear of missing some important nutrients.

Other Path of Life products include frozen vegetables such as broccoli florets, rainbow cauliflower and butternut squash; and veggie blends including kale and butternut squash, cauliflower and pea curry, roasted garlic cauliflower and Tex - Mex corn and mukimame.

When they are cooked through, they become as soft as the florets, they just need longer cooking time!

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

It's somewhat like a cross between spinach and broccoli - with leafy greens and florets, but not as slimy as the former and less bulbous than the latter.

Roasted Cauliflower 1 large cauliflower, outer leaves removed and cut into small florets coconut oil, as needed 1 Tbs.

Wash and thoroughly dry the broccoli florets, then trim them so they are as uniform in size as possible.

I will make this again for sure:) I added roasted broccoli florets to the topping instead of the bacon, as suggested.

Cut florets off each bunch of broccoli, taking care to cut florets into similar sizes as much as possible for even cooking.

Broccoli stems can be peeled and the tender part used just as you would the broccoli florets.

Somehow, they don't taste the same as roasted cauliflower florets, they taste even better.

Mushrooms compliment the rustic, earthy flavor of this dish, but if you have other fresh veggies like cauliflower florets or carrots, those would be a great addition as well.

Serve in a nice bowl, sprinkle some chili powder and / or olive oil on top and enjoy the Sweet Potato Hummus with my Nutty Crackers or some raw vegetables such as bell pepper, carrot sticks, or broccoli florets.

The photographs inspired me while at the farmers market this weekend, so I treated myself to burrato produced nearby in Leesburg, Virginia, a bunch of tender Tuscan kale and what most of us would think of as trimmings: florets from Red Russian kale which resemble broccolini.

Broccolini is so thin that it cooks quickly and roasts in the time it takes to finish the chicken and the florets soak up the sauce as they cook, which makes them even better.

Broccoli is at its freshest and most flavorful October through April, and you can eat it from top to bottom — while the green florets get the glory, the stalks are just as tasty and nutritious (just peel»em for tenderness).

As others suggested, I roasted my cauliflower florets first and then added them in toward the end.

And of course, some torn kale leaves work well too — and I'm sure small - chop broccoli florets would as well < 3.

The flavor is subtle yet delicious, and you can serve this dip with whole grain tortilla chips such as I did, or serve it with crudités such as carrot and celery sticks alongside small cauliflower and broccoli florets.

1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese

You may need to do this in 2 separate roasting sheets or in batches as you have to keep the cauliflower florets in a single layer to ensure the desired crispiness.

As a suggestion, broccoli florets could be a great addition!

Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into small florets the finely grated zest of 1 lemon fine sea salt and freshly ground black pepper extra virgin olive oil

3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be used, but use more and soak them beforehand) 2 tbsp raw almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup water, or as needed

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)

If you're not a fan of zucchini, you could easily substitute yellow squash, broccoli or cauliflower florets and prepare them the same way as the zucchini.

I added some Turmeric for color (as much as anything), and I put the spices, salt and olive oil into a large - enough bowl, stirred everything into a paste (you might need a bit more oil), and then tossed the cauliflower florets, with «impeccably - clean hands» (nod to Julia Child there) with the spice paste.

Toss each batch, taking a moment to «tuck» the garlic cloves behind the florets where you can, as they will cook a bit faster than the cauliflower and are prone to burning.

We start with the cauliflower and broccolli «wings» aka battered and deep fried chunky cauliflower and broccoli florets with chipotle mayo as well as ranch and celery sticks, much in the same way that hot wings would be served in the states.

We'll eat chard and kale leaves all winter long, and in late winter / early spring harvest their florets which are as good as the primary vegetable itself.

Add the broccoli florets, chickpeas, pomegranate arils, nuts, parsley, olive oil, salt, and pepper to the sauce pan as well.

Pin It Ingredients: 1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4... Continue Reading →

The stalks are just as nutrient dense as the florets.

Variation: Serve as a dip with raw vegetables like baby carrots or carrot sticks, bell pepper chunks, and small cauliflower florets.

Broccoli stems become fork - tender as they slowly roast while the florets are charred in a cast - iron pan.

As much as I love cauliflower, I have to say, when you un-fry a bunch of little cauliflower florets and cover them in a super flavorul and (refined sugar freeAs much as I love cauliflower, I have to say, when you un-fry a bunch of little cauliflower florets and cover them in a super flavorul and (refined sugar freeas I love cauliflower, I have to say, when you un-fry a bunch of little cauliflower florets and cover them in a super flavorul and (refined sugar free!)

Using a V - like incision on the stem, separate the florets from the main trunk, leaving as much stem in tact as possible, emulating the appearance of a wing.

As a side note: I roasted the florets from the entire head of cauliflower as my children love to snack on the roasted cauliflower while they wait for me to finish cookinAs a side note: I roasted the florets from the entire head of cauliflower as my children love to snack on the roasted cauliflower while they wait for me to finish cookinas my children love to snack on the roasted cauliflower while they wait for me to finish cooking.

But it's around 1.5 cups broccoli florets, although I used partly stalks as well.

This includes the humble broccoli, which sees its stems and leaves thrown out, despite the fact that these parts are almost equally nutritious and delicious as the florets.

The flavours delicious but like Lesley I might have cut my florets too small and will adjust cook time as well.

It combines savoury, cheesy miso broccoli florets with toasted and spiced lentils as well as slices of avocado, nutritious greens and vitamin C giving citrus.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)