30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of
the green tops left on
Not exact matches
But is it still a
top venture firm now that John Doerr moved to
green tech and Vinod Khosla
left to start his own firm?
This premium dried catnip is made from only the finest flower
tops and
leaves and dried at the peak of freshness, ensuring a dark
green color, a strong aroma, and potent chemical effects.
Clockwise from
top left: Sean Hannity purchases raise concerns about LLCs, SL
Green founder and chairman steps down (Credit: Steve Friedman), Hillary Clinton asks RE firms to support Gateway (Credit: Gage Skidmore) and Fed holds interest rates steady.
If you have a cell phone which shows those bubble texts, you know that your texts are on the right in the
green bubbles, and the texts you receive are on the
left with the grey bubbles and the name of the person sending the text is at the
top of the screen.
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.
If the
leaf tops are still on, they should be bright
green.
Green Smoothie Bowl — This mean, green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut flakes, flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and toppings of your ch
Green Smoothie Bowl — This mean,
green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut flakes, flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint leaves, and toppings of your ch
green, immune boosting machine is made with chia seeds, linseeds, pumpkin seeds, sunflower seeds, coconut flakes, flaked almonds, cinnamon, maple syrup or honey, bananas, avocado, mango, spinach, milk, almond butter, mint
leaves, and
toppings of your choice.
Do you see those little
green leaves gracing the
top of this paleo chicken piccata?
This Creamy Ranch BLT Pasta Salad is loaded with bacon, tomatoes, crisp
green leaf lettuce, and
topped with an amazing creamy ranch dressing!
The only change I would make to this dish is I would
leave the English muffins whole and arrange the ham and
green onions on
top of them and pour the egg mixture over and around them.
The sugar cane is «
green cut» or hand - harvested, and the
tops of the sugar cane are
left in the field to enrich the soil and control weeds.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie
toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1
green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra,
tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme
leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped
green olives for the kalamata olives;
top with shredded fresh basil
leaves.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including
tops 1/4 cup fresh, chopped spearmint
leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Finally spoon the rest of the
green tea batter on
top, in different spots,
leaving some plain batter showing through.
I used a fairly large eggplant, mixed thyme
leaves in the tomato base (in addition to sprinkling them on
top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on
top of the tomato base, without overlap, then peppers, then yellow squash, then
green zucchini and then another loose layer of peppers.
A pepper vine has dark -
green oval
leaves, that are shiny on
top and pale on the underside, the
leaf size varies by type but tends to average somewhere between 18 cm long and 12 cm wide.
2 apples, diced 3 celery stalks (save the
top greens for the vinaigrette), finely diced 2
leaves kale, chard or spinach, chopped 1 can (14 oz / 400 g) cooked chickpeas, rinsed
2 cups unsweetened almond milk 1 tablespoon
green tea
leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on
top — optional
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime
leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise *
green tops from 1 bunch of
green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 small red onion, diced 1 tablespoon of olive oil 2 roasted poblano pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle pepper 1.5 cups of
green French lentils 2 cups of vegetable stock Optional
toppings: sliced jalapeños, cilantro
leaves or
green onions
Today I used the
left over breast meat in a cabbage coleslaw with fresh raw corn, black beans tomatoes and
green onions
topped with chimichurri sauce.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale
leaves 2 tablespoons finely chopped fresh chives or sliced
green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for
topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Filling: 2 pounds fresh spinach with stems removed (or) 2 packages frozen chopped spinach, defrosted 3 tablespoons olive oil 1 bunch
green onions, chopped (including
green tops) 1/2 pound (8 ounces) feta cheese 1/2 bunch fresh Italian parsley
leaves, chopped 3 cloves garlic, minced or pressed 1 1/2 teaspoons fresh dill weed, chopped Freshly ground pepper to taste
Yet, look a little closer, and you may be as thrilled as I was to discover there are
greens everywhere: turnip
tops, carrot
tops, rainbow chard
leaves, oh that pretty chard.
1) I sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1 cup buttermilk instead of 2 % 4) I
left out the
green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over
top and mixed in.
Remove from oven and
top with fresh ingredients: spread chopped tomatoes,
left over black beans, avocado (sliced or cubed),
green onion and cilantro.
Iceberg and
green leaf lettuces combined with red cabbage, red bell pepper, cucumbers, raisins, and roasted pistachios all
topped with a creamy balsamic vinaigrette.
I replaced the traditional tortilla with lightly blanched collard
green leaves for a low carb option, and
topped them with a crunchy, sweet mango - jicama slaw and creamy avocado - YUMSVILLE.
Clockwise from
top left: Twice - Baked Sweet Potatoes with Chipotle Pecan Streusel Spaghetti Squash with Apples & Toasted Pecans
Green Beans with Balsamic Roasted Shallots Creamy & Low - Fat Mashed Potatoes
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay
leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and
leaves thinly sliced (I used about 7 big
leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for
topping, if desired
Arrange in two bowls or on a platter - I finished off this version
topped with sliced
green onions, a bit of sauteed slivered rainbow chard
leaves & chopped stems, a few toasted walnuts, and some chives.
Topping ideas: sliced
green onions, chopped chard stems and
leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts
Moore suggests using a mixture of sweet
greens (spinach or beet
tops), stronger
greens (carrots
tops, fennel
tops, wild nettles) and herbs like mint, oregano, cilantro or celery
leaves.
Toppings 1 zucchini, cut into ribbons using a mandolin fresh spinach
leaves fresh mixed
greens or aromatic herbs mixed seeds freshly ground black pepper
4 to 6 scallions, thinly chopped include
greens 1/3 cup chopped fresh cilantro, leafy
tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro
leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
Pickled ginger, toasted white or black sesame seeds, minced chives or
green onion, and shiso
leaves would all work as additional
toppings, too.
Serve with the rest of the
green onion
tops and any sauce
left in the foil packets.
Add most of the sliced
green onions, cilantro and basil
leaves to the bowl (reserving a small handful for the
top of the slaw).
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and
leaves chopped salt and pepper, to taste Optional
toppings: sour cream, sharp cheddar cheese,
green onions, avocado, cilantro, crushed tortilla chips or cornbread
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale
leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa,
green onion
The only change I made, was to roast my own chicken legs rather than cold picked over rotisserie,
left the bones in, put lots baby mixed
greens on
top ----- putting the
greens on
top of the hot from the oven chicken slightly wilted them and allowed the great vinaigrette to absorb into both the
greens and the hot fingerlings.
Cut off and discard the
green top of the lemon grass and the root end,
leaving about a 6 - inch stalk.
Place 2 lettuce
leaves on each tortilla, then place 2 - 3 tbsp herby hummus filling in the middle, a couple of spoonfuls
green lentil salad and
top with strawberry slices and a generous sprinkle of sunflower seeds.
You have your roasted sweet potatoes and red onion,
green beans and pepitas, all on a bed of red
leaf lettuce and
topped with a tangy yogurt dressing.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are),
green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint
leaves (chopped or whole)
6 Place two falafel in the centre of each
leaf and
top with a few
greens.
If using
greens,
top each crisp with a
leaf or two.