Sentences with phrase «from lettuce cups»

Went on everything from lettuce cups for apps to right on the turkey for the main course.

Not exact matches

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

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 cooked up some of these amazing refried bean tacos, Moroccan salmon, Asian lettuce cups made from soy beef crumbles, lentil bolognese, spinach spaghetti lasagna and tonight we're having falafel.

cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...

1 head Lettuce, torn into bite sized pieces1 Large tomato, diced1 (3 1/2 oz) can Sliced olives, drained1 / 2 bunch Green onions, chopped1 / 2 cup Pinto beans from can, rinsed and drained1 / 2 pound Shredded beef, chicken or turkey

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

Lunch (349 calories) Taco Salad • 2 cups greens, such as romaine lettuce • 1/2 cup leftover black beans from dinner on Day 9 • 1 cup leftover veggies from dinner on Day 9 • 1/4 avocado, diced • 2 Tbsp.

Choose from any of the stalls lined up next to one another serving laab, a spicy mixture of finely chopped meats eaten in lettuce cups with fresh herbs.

1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling

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

For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves

A 1 - cup portion of raw, chopped kale offers around 90 milligrams of calcium, versus fewer than 15 milligrams from the same amount of lettuce.

Leaving no rock unturned, we're tackling everything from should you wash that already washed bagged lettuce to is that cup of java in the morning setting you up for serious dehydration?

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

Or a cup of chopped frozen collard green and a side made from lettuce and diced tomato.

per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or green leaf lettuce or 6 - 8 cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts

2 cups of greens, packed (I recommend spinach, lettuce, or 1 cup of each) 2 cups frozen pineapple Juice from 1/2 orange 1/2 cup cilantro (about 10 sprigs, including stem) 1.5 — 2 cups coconut water