Sentences with phrase «green vegetables at»

2 - Ate more fresh low carb green vegetables at dinner.

I get mine in by drinking veggie smoothies and eating a salad or two green vegetables at every meal.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

Calorie for calorie leafy green vegetables provide more nutrients than any other food and spinach is right at the top of this, being ranked the world's healthiest food.

She also likes some of the green juices I make — so at least I'm feeling a bit better that she's getting some vegetables even if she's drinking them!

As an antidote to my vegetables -LCB- which, by the way, included fava beans, some major leafy greens that are like kale, but not at all ruffled, and some baby summer squash -RCB-, I made whoopie pies.

I particularly love vegetables that have been gingerly tossed with a green - as - grass olive oil, sprinkled with flake salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.

If I'm prepping a meal of mainly raw vegetables and leafy greens like a salad, then I'll typically only prepare 3 portions at a time, however, a meal like this one tasted perfect all week long.

The girls at my hair salon whom I served it to told me that they'd never know it was allergen - free if I hadn't said anything - and a few of the ladies who had children at home loved that the only real indication of the vegetable at all were the green flecks, which can be eradicated by simply peeling the zucchini!

As a result, I had to skip the egg and instead substituted fresh vegetables purchased at the salad bar: green / red peppers, edamame, and shredded carrots.

I prepare it with all sort of vegetables at home, specially considering green, red and yellow bell peppers, baby corn, broccoli and some times a little bit of cottage cheese.

At our local vegetable shop I saw a bag of unshucked peas, their vibrant green shells and wispy tendrils taunting me to give them just one more try.

Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!

And as if all those roasted vegetable flavors weren't enough, we add gnocchi because we just love those little cheek - pinching potato dumplings, plus a good dose of basil pesto — extra special bonus points if you made homemade pesto while basil was at its peak back in the summer — and a big handful of seasonal greens because, healthy January is here!

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Green (unripened) papayas, available at most grocery stores and Asian markets, taste more like a vegetable than a fruit.

«Green beans are not a seasonal vegetable right now» and thus might not deserve their place at the Thanksgiving table.

Using glass jars help the ingredients from getting tarnished, carry dressings separately or place at the bottom of the jar, layering sturdier vegetables such as capsicum and carrots then top with leafy greens.

Recipe by Check full recipe at Ingredients: beans, biscuits, chicken, chicken soup, cream, corn, green beans, milk, mixed vegetables, peas, refrigerated biscuits, carrots, baking, soup,...

Recipe by Check full recipe at Ingredients: beans, beef, cheddar, cheese, green beans, lamb, mixed vegetables, peas, roast beef, onions, onion, water, boiled, mashed, potatoes,...

But lately, I've been seeing gorgeous green tomatillos at my favorite vegetable market, and they are just begging to be made into salsa.

Our outstanding level of green vegetable intake at WHFoods is 8 servings of green vegetables per day.

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 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 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 BeeroneAt 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 Beeroneat 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

But if you don't «shock» those vegetables at that point by spooning them out of the boiling water and plunging them into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army - green and flabby.

Although it is common to distinguish between «Paella Valenciana» (made with chicken, rabbit and some vegetables like green beans) and «Seafood Paella» (made with different kind of seafood and vegetables), I have to say that Paella is actually a popular dish that each family would prepare with the ingredients that they would have available in their pantry at the time.

all i want to do is sit outside with warm sunshine hitting my face, make green salads filled with every vegetable imaginable, i would love to make a rhubarb something, but the fact remains, even though the season is spring, spring hasn't truly sprung yet - at least not here!

Well, cauliflower florets may not be green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply Green Vegetables over at Simply Food.

The filling was creamy and the addition of spinach made me feel that, besides all the cheese, at least I was eating a green vegetable.

I have one last Ethiopian stew for you: the Ye'Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye'Takelt Allecha (Gingery Root Vegetables), Ye'Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee -LSB-...]

Mouthwatering builds available at Whole Foods Market's Pearl Street store include the Original Bratwurst topped with sauerkraut and mustard, Hot Italian with grilled red and green peppers, and Sweet Italian with pickled vegetables, pepperoncini, and grilled red onions.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

As far as the nutrition facts for this recipe, uh, I'll just briefly point out that at least these will give you a serving of vegetables for the day — leafy greens at that!

Embrace the versatility of this dish by playing around with the vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example.

3 - 4 cups fresh, organic and seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or squash)

I'm in the car with my best friend, and we've just had lunch at this quiet, quaint restaurant with huge windows so close up to the Old City walls it'll make you gasp - hippie bowls of grains with roasted vegetables and a big, oil - slicked plate of glossy green lentils her baby couldn't stop grabbing.

No, I realized my dream baked ziti would probably not be ziti at all (I think other chunky pastas pick up sauce better), but a chunky, craggy deconstructed lasagna with all of the important parts played up — browned crunchy edges for miles, hearty chunks of sausage and thick green vegetables.

He suggests to eat one large salad with a mix of greens, preferably including at least one cruciferous vegetable like kale, a double helping of steamed or cooked vegetables, 3 pieces of fruit, 1 cup of...

Sainsbury's has extended its «green» stamp of approval to the meals that include at least one green vegetable.

I get it — it can be challenging at best, and near impossible at the worst of times to get kids to eat enough green vegetables, especially broccoli.

For his North African - inspired herb jam, Russ Moore, the chef at Oakland's Camino, uses a wild variety of herbs and greens to give the spread the most complex flavor profile possible — but also uses up all the vegetables in his walk - in fridge and any herbs and vegetables taking over his garden.

«If you look after your soil and rotate vegetables, use green manures, apply compost, test soil regularly and learn to understand what you're looking at so you know what you need to put in, it helps to eliminate a lot of the inputs you need to bring onto the farm,» Tim says.

Embrace the versatility of this dish by playing around with the vegetable make - up: add cubed winter squash, swap chicories for the cabbage, use stock in place of water, or stirring in blanched hearty greens or spinach at the end.

Several QAI staff members volunteer at Wild Willow Farm and Education Center, a six - acre working farm in San Diego that grows vegetables, greens, medicinal and culinary herbs, and cover crops...

A 1961 report on vegetable variety trials at the Northeastern Branch Station, in Tucumcari, mentioned green chile for commercial processing as a promising crop, although hail in late spring may be a production hazard.

I am decidedly not a vegetarian, but my partner and I always volunteer to bring the vegetable dishes at Christmas because if it wasn't for us, some limp crudite platter would be the only green besides the tree.

Softer green vegetables like spinach can be added at the very end so they are only lightly steamed, and any fresh herbs can be added straight to the blender.

Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process.

At Green Giant ™ Fresh we work hard to keep our finger on the pulse of food trends, and are regularly transforming raw vegetables into unique mixes, blends and meal solutions.

Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale - green underneath; rub all over with lemon.