Sentences with phrase «grain salads like»

Love whole grain salads like I do?

Whole grain salads like this Italian Tuna and White Bean Farro Salad are hearty, healthy and delicious — makes a great light lunch or dinner!

I love quick grain salads like this - they're so versatile.

You can add it to soups like this Slow Cooker Chicken and Farro Chili or make an incredible grain salad like this Harvest Farro Salad.

Not exact matches

Fresh juices (I'm a convert), Brussel sprouts and rapini are upstaging kale (baby or otherwise), cooked grain salads, Ramen (it's a second go - round), globally - inspired sandwiches (like Cuban pressed sandwiches) brunch as well as grilled cheese sandwiches, and customized food (even McDonald's is trying to be accommodating), drip coffee (move over Latte, Espresso and Café au Lait) along with fancy copper drip coffee filter holders (check out Hario Coffee or Kalita).

They are great for lunch with a salad or bun or a nice grain - like quinoa or brown rice.

It never occurred to me to put cooked grains in a salad like that — will have to give it a shot.

You could serve these with your favourite buns, or you could plop them into a salad or serve with a hearty healthy grain like quinoa or buckwheat.

I love adding a whole grain like farro to salads like this, along with some extra protein.

I love harvest grain salads with dried fruits, nuts and spices like cinnamon — oh and fresh apples too!

Thankfully, I plan ahead more these days with simple solutions for success, like putting up portions of leftover steak in the freezer for future salads, meal prepping a week's worth of whole grains like quinoa or oatmeal, and placing my scoops of protein powders and recovery drinks into single - serve baggies for a grab - and - go before the gym.

But when pulsed down in a food processor, it turns to a rice like texture, making it the perfect «grain'to throw into a salad.

A while ago my friend Amanda (it's her amazing and florescent carrot butter on that little whole grain toast in the background) introduced me to a pre-made quinoa tabbouleh salad at Costco, it had extra bells and whistles, like mung beans and brown rice, but it was lacking something so I decided to re-create it at home.

Chana dal can be used in so many ways as an addition to soups, curries, salads, over rice or other grains (I like mine with quinoa).

On Sunday morning, I like to prep lots of different veggies, grains, salad dressings, marinades and most Sunday's, waffles for the upcoming week.

What is different... I can't make a good potato salad till now:O I like the whole - grain mustard dressing you have used.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I've been itching to try a nice grain salad and this sounds like a perfect jumping off point.

Bulk them up by folding in some greens and whole grains, like the wheatberries in this squash salad.

A great way to add more flavor to grain salads is to cook the grains in something flavorful, like a good old vegetable stock or maybe even some coconut milk?

You could also, like you mentioned, use avocado to add some substance to the salad and also, well not raw, but you can add things like some cooked beans or a grain like quinoa or rice and it bulks up the salad to turn it into a meal.

It's great in hearty salads like this chickpea avocado salad or as the grain base of any kind of Buddha bowl like this baked beet falafel quinoa bowl.

Lately, I've been on a kick of cooking with ancient grains, like, our favorite simple einkorn wheat berry salad or southwest quinoa salad with chipotle dressing.

Make a big batch of grains like farro and stir half into chicken soup, then use the rest in a fresh tomato and cucumber salad the next night.

I don't know that I have one signature dish, perhaps a signature type of dish; I like to combine fresh vegetables, legumes, cheeses, and whole grains to create endless combinations of hearty and healthy salads.

Now that the burgers are ready, you can serve them as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled slices of eggplant with kale, pickled red pepper, vegan mayo, grain mustard and organic ketchup.

It is reminiscent of any other type of grain salad, like quinoa or rice salads.

With the weather this warm, a lovely crunchy salad is the perfect option for a light lunch, and as well as fresh vegetables, I like to add grains and nuts to my salads for both texture and added nutritional value.

Looking back, I suppose the reason I was making so many grain salads around that time was because they're a filling, healthful alternative to other plate - filling carbs like bread and mashed potatoes.

Best of all, grain salads can be a full meal (like this Quinoa Salad with Basil Vinaigrette, Corn, and Black Beans), deeming them perfect make - ahead vegetarian picnic food.

Although I use it often as a replacement for rice with stews or stir fries, I like it even better as the base for a filling, grain - based salad.

I like savoury roasted chickpeas to use in salads and grain bowls, but the sweet ones are my favourite for straight up snacking.

I haven't tasted kamut before — that said, I do think you could use pretty much any grain for this salad and it would still taste good, especially something chewy like brown rice.

Herein lies my approach to grain salads: I like whatever vegetables I'm using in the salad to be the bulk of it, and the grains to be the accent, like a crouton.

Grain salads, like this Black Bean and Rice Salad, are hearty and healthy and can be made ahead of time to go with pretty much whatever you are serving.

Buckwheat is cooked easily like brown rice, and can be added to pilafs, stuffing, or cooled and added to salads for a whole - grain boost.

It's a spelt salad, but you can use whatever grain you like — or whatever you have left over from the night before.

That's what I love about this rice bowl idea, it includes a mixture of home - cooked ingredients like charred peppers and freshly steamed grains with high - quality store bought ingredients like Tyson Applewood Smoked Chicken Strips and Wish - Bone EVOO Garlic and Basil salad dressing.

I like having hearty salads on hand and grain salads are a nice change to the leafy greens we so typically eat.

I love simple grain and veggies salads like these for weekdays - make for dinner, and then several lunches afterwards!

Just like Clean Food, her latest cookbook Clean Start is divided into summer / winter / spring / fall chapters (I'm already drooling over the fresh summer salads) with a heavy emphasis on whole grains, fruit and veggies.

I have since enjoyed pomegranate seeds (arils) on yogurt, in salads, cooked into pancakes, and in whole grain side dishes like quinoa, farro, wheat berries, freekeh and sorghum.

The tiny little buds on the floret have a seed / grain like texture that makes it ideal to form the base of a nourishing salad without actually using seed or grains.

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

The shopping section includes ingredients like tamari, tahini, tofu, and grains like millet and bulgur, while the recipes have a distinctively global bent (think Indonesian rice salad; Buttermilk - beet borscht).

A spicy, creamy vibrant dressing that's equally delicious on grain bowls and hearty salads, like kale.

Stir together this whole grain salad before going to bed, then chill overnight so each and every cube of squash (and grain of quinoa) will taste like sweet balsamic dressing.

Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Because the baked falafel already comprises a bean and a grain, I especially like it atop a salad full of fresh veggies.

If you eat the beans in an application like a grain salad etc where you will drain them first, try saving the cooking liquid - it makes a great flavorful base for soups.