Sentences with phrase «goat cheese salad at»

I had a wonderful beet - goat cheese salad at a lybanese restaurant recently and your wrap reminds me of it.

Not exact matches

I love being able to flip open to a date close to today's — July 24th, let's say — and imagine him hustling together a dinner for six: French beans and goat cheese, cold wild salmon with mayonnaise, boiled new potatoes, a green salad with warm peas, and a trifle so good, he writes, «that I wish I had made two, the last one to eat alone, in my bathrobe, at breakfast.»

Guests at Just Salad can choose one of the chef - designed options, such as the Hudson Valley Mix, with baby spinach, butternut squash, broccoli, apples, goat cheese, beets, pumpkin seeds and multigrain croutons, drizzled with a suggested low - fat horseradish chive dressing, or they can choose from more than 60 ingredients and almost 30 different dressings.

I made a huge salad for lunch everyday at home — greens, grilled veggies, goat cheese, chicken sausage, avocado... how #paleo of me.

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine

I do eat salads out at restaurants fairly frequently though, and my three favorite ones to get are a nut - crusted goat cheese salad (much like the one I re-created here), a Pittsburgh Steak Salad with warm Riviera dressing (I am desperately trying to figure out how to make this dressing... when I do, you will know) and Chicken Souvlaki Ssalad (much like the one I re-created here), a Pittsburgh Steak Salad with warm Riviera dressing (I am desperately trying to figure out how to make this dressing... when I do, you will know) and Chicken Souvlaki SSalad with warm Riviera dressing (I am desperately trying to figure out how to make this dressing... when I do, you will know) and Chicken Souvlaki SaladSalad.

Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely, as did a pile of verdant English peas and poached carrots mounted on top of a bright pea pesto.

I found the above salad with watermelon radish, oranges and goat cheese at Popsugar Food, get the recipe here.

It also made a TON of food, which I should have known but... The flavors were ok, but I did not care at all for the salad with goat cheese on it, even a little bit totally overpowered the other flavors.

Button mushrooms at Aldine in Philadelphia, thinly sliced raw, sheltering beef medallions / Old Bay at Fred's Meat & Bread in Atlanta, dusting killer fries / Boursin at Helm in Philadelphia, stepping in for goat cheese in a salad with beets and peppers / Ranch Dressing at L.A.'s Madcapra.

Salad bar at work, green / white tea with sweetner, hummus with pine nuts, pecans, cashews, walnuts, goat milk product, yougart, cottage cheese, ice cream, Eggs, peanut butter, jam, corn on the cob with butter, cornbread / pinto beans, sprouted tofu, Raw Agave and honey, gulten free breads, gulten free mass consciousness desserts.

There's boutique chocolate from a farm in Veracruz at Mente de Cacao, wakame and hijiki seaweed salads at the Japanese home - style deli Delica Mitsu, and local artisan goat cheese at Luna de Queso.

I settled on a recipe for warm pasta salad with spinach, pomegranate, walnuts, and goat cheese because it sounded tasty and I thought all the ingredients would be easily found at my local shops.