Sentences with phrase «haricots verts»

Toro Latin Restaurant & Rum Bar by Richard Sandoval — By Chef Forest Hamrick Toro Latin Restaurant & Rum Bar located at TPC Scottsdale overlooking the 18th green offers its regular dinner menu along with a holiday entrée of adobo turkey roulade with Peruvian stuffing, pumpkin puree and haricots verts with toasted almonds ($ 36).

Look for slender haricots verts that feel firm to the touch and have no dark or discolored spots.

Recipes included — from Roasted Guinea Hen and Haricots Verts with Walnuts and Walnut Oil (the first meal she cooked for him) and Puree of Peas and Watercress (from the first meal he cooked for her) to the Lobster Rolls they served at their wedding.

Steam haricots verts 5 minutes or until crisp - tender; remove from heat.

Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat.

8 cups baby spinach Handful haricots verts, trimmed and cut into 1 - inch pieces 1 avocado, cubed 1 white peach, skin on, thinly sliced 1/4 cup sugar 1/4 cup honey 1/4 cup vegetable oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1/4 cup salted shelled sunflower seeds 2 tablespoons sesame seeds

-- Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009 Ingredients: 1 1/2 pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 -LSB-...]

These chicken bowls come with cauliflower, brown rice, asparagus, haricots verts, and roasted corn.

Haricots verts are French green beans that are very thin and very tender.

Around the perimeter of the bowl, arrange beets, eggs, haricots verts, corn, radishes, red onion and cherry tomatoes.

Couscous salad (oil - packed tuna, haricots verts, capers, olives, garlic, lemony vinaigrette) + carrot sticks + big pieces of chocolate chip cookie

Microwave Haricots Verts for 3 minutes on high or until slightly undercooked for desired doneness.

Do Ahead: Haricots verts can be blanched and anchovy vinaigrette can be made 1 day ahead.

Arrange potatoes, haricots verts, peas, eggs, lobster meat, tomatoes, and radishes over however you choose.

Add bulgur, haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated.

Return water to a boil and cook haricots verts in same saucepan until crisp - tender, about 2 minutes.

I couldn't find any haricots verts which are more delicate and tender, at my local market.

Served as a side along with steamed haricots verts for Marinated London Broil: http://www.myrecipes.com/recipe/marinated-london-broil-10000001734303/ Delicious!

My local supermarket didn't have fresh green beans so I used frozen haricots verts green beans which turn out just fine!

TT Test Kitchen Tip: A refreshing and simple tomato and haricots verts salad gets a dose of tangy, sweet balsamic vinegar.

Add the haricots verts and cook until just tender, about 1 - 2 minutes.

Blanch haricots verts in the boiling water.

So far we've had Haricots Verts and Stuffing (TheBetterHalf's favorite) and now it is time for my favorite — Brussels Sprouts!

I grew haricots verts and regular green beans and got tons!

I might also change this recipe up by using roasted or rotisserie chicken in place of chickpeas (as a few people have mentioned), adding cherry tomatoes, artichoke hearts, parsley, haricots verts, or bell pepper.

Last night's was leftover quinoa (with lemon, cilantro, and olive oil) and sauteed haricots verts with a sauce of equal parts miso paste, tahini, and a splash of lime juice.

Baked Ricotta & Honey Stuffed Squash Blossoms Za'atar Rubbed & Grilled NY Strip Steaks Haricots Verts & Freekeh with Minty Tahini Dressing

From the «salads» chapter: spicy Moroccan carrot salad with chili and cumin; shaved Brussels sprouts with za'atar, lemon and pine nuts; Israeli couscous with champagne grapes, haricots verts, and Marcona almonds.

Or a roast with some pommes anna and haricots verts.

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.

Orange Haricots Verts (skinny green beans): Bring a medium pot of water to boil with a good pinch of fresh ground black pepper.

Classic salad Niçoise generally boasts tuna, hard - boiled eggs, Niçoise olives (a small, bold black olive), tomatoes, baby potatoes, and green beans or, if you're fancy, «haricots verts» (yeah, I'm not sure how to pronounce that one, either).

Also, Haricots verts, cooked crisp - tender and tossed with brown butter.

1/2 pound haricot verts or green beans, stems snapped off, cut in half diagonally and steamed «al dente» (bright green and still crisp)

Gently mix dressing with celery roots and haricot verts mixture.

I steamed the broccoli and the haricot verts, and stored them separately.

I like bean salad, but I'm used to eating it French style (haricot verts with just a simple garlicky vinagrette).

The haricot verts are spicy, savory, tangy and citrus - y sweet all at the same time.

Then add green beans or haricot verts and boil for 2 - 4 minutes, or until bright green in color and only slightly tender — they should still have slight crunch when bitten.

1/2 cup quinoa 3 cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon

You can use chunky tomatoes or straight up marinara as I did above but I always add in some vegetables and herbs, here I added haricot verts with a few olives.

I'm french and I've always thought «green bean» was the english word for «haricot vert» in french.

I call for all green beans here, but if memory serves me correctly the Contigo version had a wonderful mix of Romano, haricot vert, and standard green beans.

My harvests of haricot vert and cherry tomatoes are very good this year.

Made it just as written with haricot vert instead of okra and served it as a vegetarian main entree that serves 2 - 3 people.

I used haricot vert, otherwise I made it just as the recipe was written and served it as a main vegetarian entree.

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.

The arugula salad was a great mix of healthy ingredients... brussels sprouts leaves, haricot verts, radishes, yellow peppers, tomatoes, toasted almonds and... pickled onions.

2 ears sweet corn, husked 1 big handful lettuce, torn into bite - sized pieces 3 big handfuls green beans or haricots vert, blanched for 20 seconds in boiling salted water, cooled completely under cold water

Used haricot verts instead of green beans, which took less time to cook.