Sentences with phrase «greens in a serving dish»

Transfer the greens in a serving dish.

Not exact matches

We serve organic chicken and salmon as sides in our deli, don't use superfoods and don't serve green salads — we have interesting, creative dishes that celebrate natural food in a non judgemental way, which is exactly what we're about.

Toss some of your favorite green vegetables, such as brussel sprouts, broccoli, or asparagus, in the pan just before the salmon is cooked, and serve the dish with rice or pasta.

While a lot of our CSA greens end up in soups and pasta dishes, I also like to stir fry them with Asian flavors to serve with rice or noodles.

It's the perfect dish for a quick and healthy weeknight dinner — and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!)

The Pueblo green and red chiles are used in the standard Mexican dishes served in the Southwest, like enchiladas, burritos, green chile stew, tamales, and so on.

A mind - expanding example of the breadth of Chinese cuisine, this Hunanese dish is a vibrant blend of verdant and mild green chiles, plus ultra-savory thousand - year - old preserved eggs, mashed into pulp and often served in a molcajete.

I think next time I would only use a portion of the greens as they don't hold up well in the leftovers, and there are a lot of leftovers with this dish when only serving 2 people.

In New Orleans, fried green tomatoes are sometimes served with Shrimp Remoulade, a Creole mayonnaise based sauce, so I decided to include some shrimp in my disIn New Orleans, fried green tomatoes are sometimes served with Shrimp Remoulade, a Creole mayonnaise based sauce, so I decided to include some shrimp in my disin my dish.

Granny Smith are perfect for this because the green color looks great in the dish, and they are firm enough to stand up to mixing and serving.

Serve this dish with a salad of baby greens dressed in a raspberry vinaigrette.

It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch.

Surrounded by shucked and butter - cooked lobster meat, this onion - garnished masterpiece is served in a dish bed of vanilla cream sauce, made with bay leaf and peppercorn - boiled lobster shells, garnished with fresh green onions.

It was also the dish of baby lettuces served on crushed avocado, the fregola in a pickled pea broth, the green pea curry with black - lime cod and pickled strawberry, and the clear melon gazpacho.

Serve with a side dish of cooked rice or quinoa, brown rice pasta tossed in pesto, or creamy mashed potatoes, and crisp baby greens on the side.

Another dish not to be missed is savory green onion pancake (p» ajon)-- or the seafood version (haemul p» a chon) chock full of shrimp, clams, squid, and other shellfish — served as a side dish or, in a larger size, even as a main dish.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

In Dr. Brian Wainsink's study, people ate more when they were served pasta with red sauce on a red dish and greens on green plates.

• Frittata with salad • BBQ steak, chicken or lamb fillet with small jacket potato and green salad • Roasted lean beef or lamb with veggies roasted in separate dish and greens served with mustard, relish

Finish the dish: Tip the rice into a serving dish, toss in the smoked salmon and the green onions and fork through.

Preheat oven to 350 ° F In a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serviIn a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serviin a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving

I use a similar idea in making dishes such as aloo dum and aloo gobi by making the sauce in one pot and dry roasting the potaoes / cauliflower in the oven til done then tossing them in the sauce with green peas to serve.

Click here for 10 bright green dishes, drinks, and desserts that serve up plenty of delicious flavor without packing in extra calories.

Elite athlete, Scott Jurek's memoir «Eat & Run» was released last week and in it he offers more than two dozen of his favorite plant - based, vegan recipes including this Thai - inspired dish: Indonesian Cabbage Salad Ingredients, Makes 6 to 8 side - dish servings • 1/2 head green cabbage, coarsely shredded • 4 stalks bok choy or 1 head baby bok choy, sliced into -LSB-...]

Great breakfast dish and in particular, served along side a green salad vinaigrette, perhaps a bit of breakfast meat or sausages.

With the extra kick of protein, in addition to the greens and other veggies, this dish becomes a well - balanced meal you can serve as a main course for dinner.

The Hollywood Restaurant aims to serve up the best range of Oriental dishes, and if you are looking for a varied menu, this is definitely the restaurant you should be looking towards when local dating in Acocks Green.

Simple in its design, Taste of Siam spans across three adjoining restaurants and serves classic dishes such as green chicken curry and Pad Thai.

Popular dishes to look out for when in Laos include Som Moo, a sausage made from fermented pork; Pho, a noodle soup to which any of a wide variety of meats may be added plus green vegetables and chillies; kaipen - paper - thin sheets of dried green algae dusted with sesame seeds, deep fried and served with chilli paste (jaew bong) and tam mak houng, a papaya salad flavoured with chilli, garlic, peanuts, fish sauce and lime.

Opened in February 2009, FIG Restaurant chef Ray Garcia is serving up inspired dishes that don't just include greens, they are aiming to run the gamut of green by including all of the buzzwords - local, organic, sustainable,

Opened in February 2009, FIG Restaurant chef Ray Garcia is serving up inspired dishes that don't just include greens, they are aiming to run the gamut of green by including all of the buzzwords - local, organic, sustainable, fresh - and really incorporating them into all of their dishes.Garcia visits the local Santa Monica Farmer's Market on Wednesdays and Saturdays each week to check out not only what is in season, but to also stay in tune with which produce will be harvested and when.

Drizzle the dressing over sliced fresh peaches, blueberries, sweet or tart apple slices, and whole citrus segments; and serve in a separate side dish alongside your favourite greens.