Sentences with phrase «from bunch of cilantro»

Not exact matches

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula).

It did take me about 25 minutes to make the dish but I bought chopped tomato and onions, I defrosted rotesserie chicken which I had already shredded and used scissors to cut my cilantro stems from the bottom of a full bunch of cilantro which my husband had prewashed earlier.

I just bought a bunch of fresh cilantro from the Farmer's Market, so I will try this salad this week!

In a large pot add 8 cups of chicken stock, 1/2 onion, 1/2 teaspoon oregano, 1/2 head of garlic 1/2 bunch of cilantro, 1 - 2 teaspoon salt and the chicken carcasses from the roasted chicken.

Once the lentils are tender, remove from heat and stir in 1/2 of the bunch of chopped cilantro and lemon juice.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms

GFCF / SCD / GAPS / Paleo / FG 1 bunch of kale 3 medium beets Seeds from one pomegranate 1/2 cup fresh cilantro leaves Juice from one lemon juice 1/4 cup olive oil 1/2 teaspoon sea salt Scrub and cut beets in half or quarters.

Once the lentils are tender, remove from heat and stir in 1/2 of the bunch of chopped cilantro and lemon juice.