Sentences with phrase «for fresh lettuce»

My grandmother, who grew up in Ontario in the 1930s, confirmed that she, too, ate vast quantities of cabbage all winter long and couldn't wait for fresh lettuce to appear in the summertime.

Not all salad bowls are low in carbs and fat, but this one calls for fresh lettuce, homemade salsa and cilantro rice (swap for brown rice to up the filling fiber).

Not exact matches

«When people go into a Whole Foods, they want to talk to the butcher about what cut of meat to buy, or the florist about what flower arrangement they need, or the produce clerk about which is the freshest head of lettuce,» says Erikka Knuti, communications director for the United Food and Commercial Workers.

It also lets you avoid buying bags of lettuce with questionable preservatives that keeps things «fresh» for a week or longer.

Fresh ground pepper — I'd like to suggest the white variety for both steak and lettuce.

I like to nix the bun for some fresh tortillas or a stack of crisp lettuce, then schmear it with pesto, stack it high with a juicy burger, avocado, and that runny egg.

Be sure to get really fresh, crisp Romaine lettuce for a great Caesar salad.

sour cream, for serving shredded lettuce, for serving Roma tomatoes, diced for serving avocado or guacamole, for serving fresh cilantro, chopped for garnish

Add it fresh to greens drinks and smoothies, use it instead of lettuce in your salad or sauté it with some garlic, onions and a squeeze of lemon and you'll get a healthy dose of protein along with the iron and vitamin content that it's better known for.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

No giant deep fried taco shell bowl for this salad, just plenty of romaine lettuce which turns a calorie and fat - laden taco salad into a light, fresh, and still delicious lunch option.

California Burger Bowls are grilled burgers served without the roll in a bowl along with lettuce, onions, fresh tomatoes, and sliced avocado for a low...

I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion, diced or sliced avocado, fresh lime wedges.

3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving

For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

I grew up in the 50's and 60's and about the only fresh green thing we had in the winter was iceberg lettuce (well, except for brussel sprouts and cabbage; we won't go there because my mother was in the «cook it until it disintegrates» school of culinary practice).

Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

A fresh dish for summertime, these lettuce cups are a welcome change from the usually Asian - inspired ones.

For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuFor the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnufor spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.

Not only can you enjoy these as a perfect summer appetizer paired with Buttermilk Herb Ranch Sauce, try sandwiching them with lettuce and bacon for an elevated BLT or scattering them in between fresh tomatoes and mozzarella for crunch and flavor in a caprese salad.

I picked out some bright, fresh raspberries and blueberries and some crisp, green Romaine lettuce for the recipe (and also some peaches and zucchini for myself).

For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

-LSB-...] pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for -LSB-...]

i was happy to find a greek salad on the menu, which ended up being just cubed cucumber, tomato, onions, olives, and feta cheese (which i picked out and gave to S) marinated in a balsamic vinaigrette (so sans lettuce), but it definitely satisfied the craving for fresh produce.

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

The restaurant also offers the Route 66, made with Swiss cheese, grilled onions and mushrooms, and mayonnaise; the Streamliner, which has a Boca brand veggie patty, and the St. Louis, made with bacon, Swiss cheese, grilled onions, lettuce, pickles and the chain's http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Spring 2010 Food and Drink - Spring 2010 Contents News Leadership Cookbook The Safe Zone DiMare Fresh Inc..

For the past few days we have been busy planting our winter vegetables, lettuce (thank goodness it is warm enough here to have fresh lettuce all year) broccoli, chicory, cabbage and broccoletti (another one of my favourites).

If you want to go for totally fresh version, skip legumes and chop up some romaine lettuce, zucchini, onions, corn, drizzle some lime juice over it and you are good to go!

Scour indexes for what's in season now (root veggies and lettuces and strawberries) so you have a couple of fresh ideas when you hit the grocery store and farmer's market this weekend.

ground chicken 8 pineapple rings (we used fresh) Potato hamburger buns, for serving Lettuce leaves, for serving

This salad doesn't contain lettuce, avocado or any other fragile ingredients, so everything actually stays crunchy and fresh for several days.

Beautiful layers of cherry tomatoes, chickpeas, quinoa, zucchini, green onion, avocado and lettuce are kept fresh in a mason jar, just waiting for you to eat them.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

For the summer salad you see here, I used a combination of four different types of lettuces from my garden chopped with radishes, nasturtium flowers, and fresh herbs (basil, cilantro, lemon balm, and parsley, also from my garden).

For the fridge - a hunk of fresh parmesan, some garlicky hummus, organic butter, organic milk and or cream, organic yogurt, organic eggs and fresh produce, lettuces, carrots, citrus, apples, etc..

Fresh, flavorful, colorful and delicious... you can't go wrong with these lettuce cups for a perfect summer meal.

peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)

Side of lime for extra flavor and some fresh lettuce leaves.

They give this salad such a great texture and unlike lettuce, they won't get soggy on you, meaning that you can pack this salad in the morning for lunch and have it taste just as fresh as when you first made it.

This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!

Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper

Small butter lettuce leaves are used as edible mini serving bowls for a delicate salad of spring peas and fresh herbs.

Cold, warm, soggy, over-mayoed, under - mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg salad is just a high - protein base for hundreds of combinations, and it wears well on day - old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add.

For the base of my salad, I chose a mix of fresh butter lettuce (a super sweet and juicy variety that I love) and romaine lettuce which is a great source of Vitamin C. Then, I dressed it up with simple, everyday superfoods that take it from bland to grand in just seconds!

I topped a few slices of ripe tomato (that I bought at the farmers market) with a dollop of pesto for lunch today and served it with a veggie stuffed pita (shredded carrots, lettuce, red onion, avocado and tomatoes) which I drizzled with fresh pesto.

For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepFor the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepfor garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper