Sentences with phrase «greens are in season»

Which is great because dark, leafy greens are in season.

Month 1: Eat More Leafy Greens I'm doing well with this one, although I do better with it in cooler weather when collards, chard and turnip greens are in season.

Which is great because dark, leafy greens are in season.

You could certainly add whatever greens are in season at the time, but I think kale holds the sauce nicely, and my family really likes kale.

Not exact matches

Green Mountain also says it's on track to introduce its own high - pressure espresso system on a limited basis in time for the holiday season.

Jarvis Green was selected in the fourth round of the 2002 draft by the New England Patriots and played defensive end for the team for eight seasons.

Starbucks is ushering in the season with its first - ever coloring book inspired holiday cup, which features a hand - drawn design with lively holiday scenes and splashes of red and green.

but the earth is not dead, it is in process — the physicality of the lush seasons (spring and summer) can never stay but it can be renewed — every year is a different green, the flowers and particular leaves are not identical to years past but they express the same life, the same miracle of biological being.

Note: Green markets and health food stores have sour cherries while they are in season, for a very short period of time.

by Nancy Gerlach, FieryFoodsCentral.com Food Editor Emeritus Recipes: Mole Poblano de la Noche Buena Tamales y Mas Tamales Southwestern Roasted Turkey with Green Chile Piñon Dressing Posole Winter Squash and Apple Chowder with Red Chile — Dusted Croutons Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season aGreen Chile Piñon Dressing Posole Winter Squash and Apple Chowder with Red Chile — Dusted Croutons Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season agreen decorations of the holiday season are...

The seed - pods, green or ripe, are very much used as seasoning, especially in hot countries; they are also pickled in vinegar.

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My favorite pizza toppings are whatever is in season locally at the time; right now I enjoy fresh asparagus, morel mushrooms and green garlic!

In season now, these wonderful little green orbs will be available through July.

We're all in the midst of some sort of holiday detox, whether that means big kale salads and green smoothies, or simply paring back a bit from all the excesses of the season.

I have been meal prepping on Sundays for 2 - 3 dinners a week and this was a really easy way to prep a meal that my boyfriend was able to dump right in to the crockpot today while I was at work I came home and served it with microwave brown rice and some fresh steamed green beans that I seasoned with lime and cilantro.

I make variations of this throughout the year using whatever is in season to go along with the greens and grains.

3 bunches of scallions, green parts included OR if spring onions are in season, I use about 12 of those, either way slice into 1 / 3 - inch / 1 cm rounds

Learn which foods are in season, and stick with those: think fresh fruits and greens in summer and root vegetables in winter, for example.

I'm currently downing green tea like they're $ 1 well drinks on a Thursday night in college, and trying to kick this plague that has hit me for the SECOND time already this season.

It's a super delicious salad — a celebration of spring, that features the first greens of the season — baby tender lettuces, green garlic, spring onions, cucumbers and radishes, all dressed up in lemon juice and olive oil.

Broiled catfish fillets, lightly seasoned and topped with a mixture of fresh sweet corn, diced tomato, cilantro and green onions make a light satisfying dinner that can be on the table in less than 30 minutes.

Scallions (green onions) are also in season in the spring.

The recipe is best with fresh, fire - roasted (Hatch season is still a couple months away)-- but substituting an 8 - ounce can of green chiles will do in a pinch!

Green it: try to eat tomatoes that are local and get your lycopene in vitamin form when tomatoes aren't in season.

Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.

Now in some oil, fry the onions till they are almost golden, add the tomatoes and keep frying till they cook up, add the green chilies and sprinkle salt on top for the right seasoning of this tomato base.

Since Brussels sprouts are on the way out for the season, I wanted to use them in a dish once more before we turn to asparagus and peas and green beans.

Once I even baked it with fine green beans — those ones they call haricots verts très fine in France — when it wasn't asparagus season.

But for now, with March being the official kick - off of the peak California avocado season, let's rejoice in our native Green goddesses and revel in the creamy perfection that is the California avocado.

don't get me wrong, i love me some fried green tomatoes, but somehow, this summer in the jar is making me feel good about the season passing...

To celebrate the Christmas season I have baked these sweet and tender cookies in the shape of Christmas trees that have been frosted with green tinted royal icing.

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 - 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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 Beeseason'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 BeeSeason — 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 Beeseason'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

The only differences in mine are that I add some green onions and I use ground turkey seasoned with taco seasoning instead of ground beef.

Photo - Essay by Paul Ross In a region renowned for chile, at the end of the season of green and in a town synonymous with both, New Mexico has gone red.The annual Hatch Chile Festival is over and the quiet fields which swaddle the returned - to - sleepy town are newly - plowed and waiting or — dotted with — rich, red, maturing pods of friendly firIn a region renowned for chile, at the end of the season of green and in a town synonymous with both, New Mexico has gone red.The annual Hatch Chile Festival is over and the quiet fields which swaddle the returned - to - sleepy town are newly - plowed and waiting or — dotted with — rich, red, maturing pods of friendly firin a town synonymous with both, New Mexico has gone red.The annual Hatch Chile Festival is over and the quiet fields which swaddle the returned - to - sleepy town are newly - plowed and waiting or — dotted with — rich, red, maturing pods of friendly fire.

Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are dominated by the very same colors of New Mexico's powerful state vegetable, the chile pepper.

In the winter I tend to make a lot of varieties of soups that riff on the leeks / potatoes / greens bc we get local in - season veggies & fruits delivered to our door once a week and that is what we always have an abundance oIn the winter I tend to make a lot of varieties of soups that riff on the leeks / potatoes / greens bc we get local in - season veggies & fruits delivered to our door once a week and that is what we always have an abundance oin - season veggies & fruits delivered to our door once a week and that is what we always have an abundance of.

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

One of our favorite weekday dinners is known as «green chile chicken» (chicken seasoned with chili powder, cumin, and the like, sauteed with onions or scallions, and the green chiles you can find in a can -LRB-!)

Stuffed mushrooms in tomato curry, fresh mushrooms stuffed with farmer's cheese (Indian paneer) and chopped greens that was seasoned with garlic and spices, were then roasted slowly in a dab of butter and then simmered away in a flavorful tomato curry.

The asparagus called for in this recipe is not in season this time of year, so substitute green beans and you're good to go.

I usually replace the asparagus with green beans (unless asparagus is in season and cheap).

Berry beverages: Despite my personal reluctance to do so, once the novelty of fresh berry season is out of your system, do go ahead and use blueberries in your fruity and green smoothies.

There are many green tomatoes still on the vine and many months left in tomato season.

I made some substitutions based on what I had on hand / what is or is not in season: (1) 1/2 cup of yellow moong dal from my local Indian grocery store, (2) 2 - 3 chopped canned plum tomatoes, (3) 1/2 pound frozen haricot vert green beans from Trader Joes, and (4) two jalepenos.

Bananas, oranges, strawberries, green beans, capsicum, carrot, cucumber, lettuce, spinach, potato and zucchini are in season most of the year.

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season.

I served it with a big green salad and wonderful sauteed white local asparagus that are in season here in Germany for just a short time.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.