Not exact matches
Once the aubergines
have cooked,
slice the
green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy — I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don't
have to.
I don't really like
green peppers, and I didn't think red ones
would taste really good with the cider, so instead I went with
sliced apples.
* what was different: no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed
green bell pepper (both enhanced the stew imho), and
had thinly
sliced lemon wedges instead of the recommended preserved lemons.
Roughly 1/2 cup each of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower -
Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you
'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Add the pear
slices, cranberries, candied pecans and gorogonzola cheese on top - if you
'd like, toss the toppings together in a bowl first then sprinkle on top of
greens.
I
've seen some variations of this recipe that
sliced their
greens even more thinly than in the picture above, to the point of being shredded.
I
had some
green onions in the fridge, so I
sliced a couple up and added them on top.
I also like crystalized ginger in my morning tea — I
have a big patch of mint in the backyard so I'll stuff a handfull in the teapot, a few
slices of crystalized ginger, and either black or Chinese
green oolong tea.
Thursday: Girl Scout Gumbo (hamburger, vegetable soup, cheese, onion,
green pepper, served on Fritos — I
have a gluten and diary free version), Milky Way Salad (Milky way pieces, apples, bananas, cool whip — We
have vanilla coconut - based yogurt with apple
slices and gluten and dairy free chocolate chips), box oven brownies.
Steve does not like the bitter flavor of most
greens, and when he sees
sliced chard or kale on the cutting board, he always asks why I
would want to ruin dinner with something so unpleasant.
I used 1 cup each of halved and thinly
sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled
green and yellow beans (1/2 pound fresh) that I
'd cut into 1 / 4 - inch
slices on the bias, and quartered and thinly
sliced Kirby cucumbers (from 5 ounces or 2 whole).
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like /
have on hand) 1 cup
sliced mushrooms 1
green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed,
sliced lengthwise in half and then crosswise into 1 - inch lengths 1
green cayenne chile, minced (hs note: the serrano I
had on hand was a reasonable substitute) 1/4 water, if using yogurt
Served alongside Beer Braised Collard
Greens, here, and a
slice of cornbread, you
've got a hearty, delicious meal:
I
have a recipe on my blog for using them in a «Georgia BLT» replacing the
sliced ripe tomatoes with fried
green ones.
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad
greens, about 2 cups per person Fresh
sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped
green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I
've been using and it is perfect!
Leftovers make an easy rice salad, just toss in whatever you
've got on hand -
sliced green onions, tiny pan-seared tofu cubes, more cashews, etc and you
've got yourself a satisfying meal.
I'm thinking onions,
green peppers and maybe some
sliced carrots,
would you recommend adding them at start or later on?
-- my famliy says, (or
would say if they weren't completely engaged in this delicious meal) we serve it simply with
green salsa, lime wedges and
sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.
Served alongside Beer Braised Collard
Greens, here, and a
slice of cornbread, you
've got a hearty, delicious meal: 1 TBSP olive oil 2 TBSP yellow onion, chopped 1 / 3c
green pepper, chopped -LSB-...]
I paired it with a salad that I normally wouldn't make at home, a tasty mix of
greens topped with roasted asparagus, thin
sliced red onion, farmer's market cherry tomatoes and a homemade citrus balsamic vinaigrette... but thanks to a sale on watercress and arugula today at the store, it was inexpensive and absolutely delicious.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful
green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I
had some on hand).
tofu (or half a block of the typical store - bought tofu), mashed 1 tablespoon saewoo jjut or salted shrimp, chopped (you can substitute about 1 teaspoon of salt if you don't
have the salted shrimp) 2 stalks
green onions,
sliced thinly A pinch of black pepper
1 Tbsp olive oil 6
green onions, thinly
sliced, white and
green parts separated 1/2 pound ground beef (for a healthier option ground turkey
would also work!)
I
've been making this nonstop for the last couple of weeks: salad
greens (not iceberg, ugh), chopped red onion, chunks of extra ripe mango, shredded carrots, chopped avocado,
sliced cucumbers and feta, drizzled with a bit of a honey + white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
* 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.
Then just shred the sprouts (some stores
have bags of shredded brussels sprouts),
slice some
green onions, a little red bell pepper for color, toss in some chopped peanuts, top with a piece of grilled salmon and your good to go.
Again, didn't
have any of that around so I just garnished mine with
sliced green onions and chopped cilantro.
but as if this simple cake with hints of orange wasn't already perfection, it gets topped with wonderful orange
slices that
have been bathed in a syrup of sugar, orange blossom honey and
green cardamom pods.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light
green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you
have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
Fast forward to this stir fry: I
have:
sliced garlic
green onions sugar snap peas cauliflower broccoli slaw carrots bok choy water chestnuts ground...
Enjoy this salad as you
would any tuna salad: on crackers; in a sandwich with toasted bread and some curly lettuce; stuffed inside a firm, ripe tomato as we do «down South;» as a lighter canape on cucumber
slices; or as the ultimate indulgence: on fried
green tomato
slices as in the photo!
I
've used gremolata (adding
sliced almonds) with roasted
green beans — really good!
I admit, I
've never
had avo toast and my eyeballs are popping out of my head at the site of all them
slices of
green with the cilantro cashew crema drizzle.
A sweet crumbly nut based crust combined with a beautifully
green cashew cream and juicy persimmon
slices means I
've taken pie to a new level of healthy.
I
'd make a
sliced citrus salad over mixed
greens with a dressing that used a whole orange (minus the rind) to give the most citrus - y punch possible.
Here's how to make a
green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch
slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well)
Greens: spinach
has the mildest flavor and for a beginner, I
would recommend starting with 1/2 cup.
It's a clean - out - your - fridge kind of dish: feel free to add any crunchy vegetables — think bell peppers, thinly
sliced broccoli, or
green beans — you
have on hand.
I didn't
have quite enough radishes so added some
sliced carrots, plus I wanted to use some of the
green garlic I
have in my garden right now.
If using a variety of chard that
has those nice celery - like stems (
green and rainbow chard
have those),
slice them to use as well.
Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch
slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well)
Greens: spinach
has the mildest flavor and for a beginner, I
would recommend starting with 1/2 cup.
I
had mini Italian beef sandwiches, bread sticks, garlic
green beans (which are great room temperature) nuts, apples, cheese
slices, grapes and of course, Certified Angus Beef two ways — one was just
sliced and the second was a steak crostini with roasted red pepper sauce and sauteed mushrooms.
One of my fav salads is mixed
greens, dried cranberries, goat cheese, walnuts or almonds with Paul new mans balsamic dressing:) We actually
had warm beef oriental salad tonight — mixed
greens, crunchy noodles, bit of feta, cucumber, tomato, thin beef on the grill
sliced thinly....
Running July 3 - 9, Climatarian Week is also an opportunity for food - sellers and restaurants to
slice, dice and spice their way towards a
greener world, by serving up menus and meals that
have a more positive impact on the planet.
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or
green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I
would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I
had spiralized, being sure to then cut them into manageable lengths)
A recent lunch I
had included a leftover baked chicken thigh wrapped in bacon, plus red leaf lettuce with
green olives, a teeny tiny
sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.
It is made from
slices of sirloin, so it's using
Green me, and of course
has all of the necessary ingredients that go into a Philly steak, such as a bell peppers in multiple colors, and an onion.
Add as much stemmed and thinly
sliced kale (curly
green or lacinato) as you
'd like, and continue to cook until tender - crisp.
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
I made it for dinner with a great
green salad and orange
slices on the side... The next day we
had leftovers for breakfast with a sunny side up egg on the side... Choose your weapon, this is a killer recipe..