Sentences with phrase «green herbs have»

Because these two leafy green herbs have such a great rep, I am always on the lookout to add them to my diet whenever it works.

To make it green, blend the base mixture with all the green herbs you have.

approx 1/2 lb of grenadier fillet (or other white fish would also work) 1/2 tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)

Not exact matches

Also, to every beast of the earth, to every bird of the air, and to everything that creeps on the earth, in which there is life, I have given every green herb for food»; and it was so.

We've also had success with sweet peas, green beans, tomatoes, broccoli, eggplants, and herbs (chocolate mint!).

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

To ensure a bright green color for the tarragon oil, blanch the herbs then transfer to an ice bath, just as you would for making pesto.

, and I came away not only with a fresh supply of staple herbs and spices, but also a few of their clever, proprietary inventions, like a Green Thai Curry powder that I've been using in almost everything, mostly because I just want an excuse to stick my nose in the jar.

Feta cheese, along with tons of spinach and scads of herbs, means this green - packed version of mac and cheese has plenty of flavor without a heavy cream sauce.

We had green, red and orange bell peppers, yellow squash, asparagus, Roma tomatoes and carrots plus fresh parsley, basil and oregano from our herb garden.

It has lots of little hints of green from the herbs and pistachios.

I've updated this post since last summer to include some herbs since discovering that mint, green onion and goat cheese is an incredibly tasty combination!

I have been growing lots of fresh herbs, green beans, different types of squash, cucumbers, and lettuces.

In a blender, food processor or with a whisk, puree the avocado, lime juice, maple, salt, olive oil, and fresh herbs together until you have a creamy, green spread.

WE BELIEVE that the problem with stevia is that most of it has been altered to death, and is not in it's original form (a green herb.)

I often use the same method for cutting large - leaved herbs like sage and it would work for all kinds of greens.

Instead of using a cheaper film on its packages that fogs up and has a milky look, Field Fresh Farms uses a clear pillow pack bag that holds 3 to 4 pounds of the company's produce, which includes arugula, spinach, mixed greens, frisee, baby greens, cabbage and herbs.

I tend to take a dish to insure I have a veg option, so I usually make some kind of bean salad, filled with loads of fresh veggies, maybe some chopped arugula or other salad greens, chopped fresh herbs, and a bright vinaigrette.

Garnish with herbs, seeds or nuts, lay it all on a bed of greens, and after a squeeze of lemon and maybe a drizzle of olive oil, you will have yourself a lunch.

If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut oil / olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard

your post has me craving some now — i can imagine it with sauteed green onions and some bacon and herbs.

We sometimes add herbs to the casserole, but our greens are always on the side... I will have to try blending them into the mix too.

I had no fresh greens, but two teaspoons of dried herbs de province gave it quite a nice French country flair.

When contaminants have the same colour as the good material then optical sorting will not work and additionally metal particles enclosed in products, dark stones in black pepper, stones that are coloured red by red paprika, or green glass fragments in green dried herbs, are all examples of contaminants that are invisible to optical colour sorting machines, but are detected by the RAYCON BULK system.

I had the quintessential summer salad the other night - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee were tossed with a creamy herb vinegreta.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Blackwell Inn of Ohio State University's Fisher College had a nearly - as - irresistable offering in their Confit of Duroc Pork Wonton with Pickled Red Onion, Micro Greens, and Herbs:

I skipped the herbs, because I didn't have any on hand, and I substitute green cabbage for savoy.

I would never have thought to make an herb oil using dill - and it's such a vibrant green!

However, I've found making your own pesto is super easy and a great way to use up extra herbs and greens that you might have from your garden.

In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.

For instance in this Sesame Chicken with green herb tahini sauce recipe, white sesame seeds have been replaced with black sesame seeds — they have a similar flavor but look just a touch more chic on the platter.

Kyle got the Modern Tuna Melt which has «all white Albacore tuna with fresh herbs, farm house cheddar, vegenaise, housemade pickles, red onions, tomatoes, Scarborough Farm's greens on panini grilled buckwheat.»

Some greens such as herbs or rocket / arugula have such a strong taste that it can't be hidden.

Jerry seems to have designed the soup base around light - colored ingredients so that the green from the herbs will pop, and they do.

Ten ingredients in a blender and you've got a potent, alkalizing green soup - spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power.

This French bowl has organic lentils, french green beans, mushrooms, tomatoes, potatoes, herbs de Provence, and is low on the sodium too.

Cover and steam until the greens and herbs have wilted and the garlic has softened, about 30 minutes.

I've never had cream cheese mixed into eggs - but it sounds delicious... especially this gorgeous green herb - speckled cream cheese!

I've even served it cold with potato salad, lentils with fresh herbs, and a green salad.

I've always wanted one of those little herb gardens that you keep on your kitchen window sill — the green onions would fit right in!

At first, I bought Annie's Green Goddess Dressing (and that would be a great substitute if you don't want to DIY) but the next time I made these I went all out and made my own homemade (vegan) Green Goddess Dressing, chock full of all the fresh herbs and silky avocados.

I'd also definitely add an herb, or a green like watercress, which is peppery and a little bit spicy.

You can easily make a green drink by just tossing greens like spinach and cucumber and herbs like mint and add lemon juice in a blender or even a juicer if you have and have this or any combination of greens veggies juiced or blended.

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

This thin, green leafy herb has a striking flavor.

Tiny versions of leafy green vegetables and herbs have made it from restaurant tables to the home kitchen.

The soup comes in six flavors including clásico (tomato, green pepper, and herbs), maíz (corn, roasted poblanos, lime), and of course, a version with kale, called Verde (it also has spinach, avocado, and mint).

Chefs have looked to The Chef's Garden for the most unique, sustainably grown vegetables, herbs and greens for nearly 30 years.

I have seeds for kale, swiss chard, arugula, micro greens, and a bunch of herbs.