Sentences with phrase «from warm mustard»

Varying in intensity from warm mustard to natural shades of maize and honey, team this inviting hue with mid-century furniture for a cool, retro feel.

Not exact matches

It's really hearty and bursting with warming, spicy flavours from the sesame oil to the cumin, turmeric, ginger, mustard seeds and chilli, plus there are subtle hints of tangy apple cider vinegar and garlic too, which help to really bring it all together.

The sandwich ingredients cover a wide array of blends and cuisines, from its new prosciutto and roasted veggie melt, made with layers of feta spread, fire - roasted vegetables, thinly sliced prosciutto and provolone — all warmed up — to Indian, which is interpreted as tandoori chicken, as well as the international allure of turkey and brie with spicy honey mustard.

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork's pan drippings.

With recipes adapted from my new cookbooks, The Chopped Cookbook and Primal Cravings, I present to you a hearty meal that will warm both heart and home: Steak with Red Wine Mushroom Sauce and Mustard Roasted Asparagus.

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

Make It Healthier: The oven - fried chicken in this Coconut Chicken Salad with Warm Honey Mustard Vinaigrette gets its crunchy coating from a mouthwatering combo of breadcrumbs, cornflakes and coconut.

Remove the broccoli bites from the oven and serve them warm with the mustard dip.

She carefully and artfully arranges the layering process; the warmest mustard yellows overlay a multitude of greens, from a natural grassy green to a more brilliant neon green.

Our house is more of a craftsman bungalow (think Frank Lloyd Wright inspiration, just about three hours from his Chicago homes) than cottage, and we use a lot of warm colors — browns, reds, mustard yellow, a pop of oranges and muted greens.

This versatile colour takes us from mustards in the darker months to buttercup as we move into more warm months.