If you have
fresh grape leaves, do add a couple to the jar.
Although
fresh grape leaves will provide a distinct Greek flavor for your cooking, it's much more common to find them frozen, jarred, or canned.
For those wondering how to make this dolma with
fresh grape leaves, here is a great tip a friend left on Flickr: «Hi, you can prepare leaves without cooking as well, just soak them in water with squeezed lemon juice and salt (in a glass jar)-- and leave them for two day to soften, I made it once, and they turned out delicious!»
Not exact matches
The Simple Greek owners, for example, ordered frozen
grape leaves and French fries instead of making their own products
fresh.
Shredded meat from 2 cooked chicken legs 6
leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless
grapes 3 scallions, thinly sliced 1/2 cup chopped
fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage,
grape tomato halves,
fresh cilantro
leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup
fresh mint
leaves, chopped 1 bunch arugula, stems discarded and
leaves washed well, spun dry and chopped 2 cups cherry or
grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup
fresh basil, julienned
I like to use
fresh vine
leaves from our
grape vine and simply blanch them in boiling water for 30 seconds before refreshing in cold water.
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup
grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil
leaves or parsley Whole
fresh basil
leaves (for garnish)
Muddle 7 - 8
fresh white
grapes and 5
fresh mint
leaves with a mortar and pestle.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated
fresh ginger * 2 garlic cloves, minced or pressed * 1 pint
grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a
fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of
fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I
left these out and added a minced hot chile pepper instead)
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons
fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint
grape tomatoes, halved 1/4 cup chopped flat
leaf parsley Pepper and additional salt to taste
Ingredients: 5 slices bacon 2 cups cherry or
grape tomatoes 1 pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces baby arugula 4 basil
leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt
Fresh ground pepper
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or
grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c
fresh basil
leaves, chopped
fresh grated Parmesan cheese (to taste)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale
leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup
grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups)
grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup
fresh basil
leaves or cilantro, coarsely chopped 1/4 cup
fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
50
grape (vine)
leaves 1 cup (7 oz / 200g) long - grain rice, rinsed 2 small tomatoes, diced 1 onion, finely chopped 1/2 yellow bell pepper, seeded and finely chopped 14oz / 400g canned chickpeas, drained and rinsed 1 tablespoon finely chopped
fresh mint 1 tablespoon finely chopped
fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold
grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro
leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil
leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt
Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher
Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or
grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup
fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher
fresh cilantro
leaves, chopped Juice from 1 lime Kosher salt
Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher
Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
1/2 cup water 1 1/2 cup green
grapes 2 1/2 cup spinach Handful
fresh basil
leaves 1 orange 1 cup frozen mango chunks 1/2 cup ice
Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons
fresh lemon juice 1 small clove
fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium
fresh basil
leaves Tomato and Olive Topping: 1 cup cherry or
grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped
fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips
Ingredients: 1 tablespoon olive oil 1 (14 - ounce) package Hillshire Farm Smoked Sausage, sliced on the diagonal, 1/2 - inch thick 1 pound
grape tomatoes 1 (15 - ounce) can chickpeas (garbanzos), drained 1 clove garlic, minced 1/2 cup
fresh cilantro
leaves Salt and freshly ground black pepper to taste 3 cups cooked couscous
A Middle Eastern classic and one of my favorite salads, this is delicious served with hummus and
fresh pita bread, a variety of olives, and rice - stuffed
grape leaves.
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped
fresh rosemary 2 tablespoons flat -
leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup
grape tomatoes, halved Juice of 1 lime
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
Roasted Eggplant with Tomatoes 1 medium
fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or
grape tomatoes, halved 1 tablespoon
fresh tangerine or orange juice 2 teaspoons tamari or soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large
fresh basil
leaves, thinly sliced
2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar
grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced
fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
Optional toppings:
grape tomatoes (halved), crumbled Feta cheese, chopped
fresh dill, chopped
fresh flat -
leaf parsley, sliced olives, thin cucumber slices (cut in half or quarters), olive oil, salt, pepper
The
fresh scent (a mix of citrus, white
grape and a hint of apple) will allow you to indulge in spa - worthy pampering while conditioning and nourishing ingredients
leaves your lips and body moisturized and radiant.
1 part
grape juice to 1 part water Kefir grains A few
fresh mint
leaves or spices such as cloves, optional Optional post-fermentation additions: milk kefir, coconut kefir
Ingredients, Serves 2 as a main dish or 4 as a side dish 1 head red
leaf lettuce, shredded 1 large orange, peeled, pitted, and diced 1 cup seedless
grapes 1 cup
fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or -LSB-...]
1 head red
leaf lettuce, shredded 1 large orange, peeled, pitted, and diced 1 cup seedless
grapes 1 cup
fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or black pepper
1/4 cup Blueberry Kombucha (
left to turn to vinegar) 2 Tbs Honey (I used wildflower) 1/2 cup vegetable oil (or
grape seed oil) 1/2 cup
fresh Blueberry s Juice of 1 lemon 1/2 tsp salt 1/4 tsp
fresh cracked pepper Combine all ingredients in blender and blend until combined.
4 (6 - ounce) boneless skinless chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped
fresh rosemary 2 tablespoons flat -
leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash, diced 2 cups corn kernels 1 cup
grape tomatoes, halved Juice of 1 lime
Mucus dissolving foods such as ripe
fresh figs, sun dried fully ripened olives, olive
leaf extract, cold pressed or stone ground olive oil, pumpkin seed and pumpkin seed butter, ginger, cayenne,
grape fruit, red onions, garlic, raw organic honey, and pineapple are excellent.