The only changes I made were to use a whole red bell pepper, a mix of brown and black rice, double the dry mustard, and a large
head of broccoli from my garden (about 7 cups worth).
slice
the head of broccoli from the stem end into thick steaks and cut a medium onion into two halves.
Not exact matches
Continuing with the «waste less» theme, I used: 1/2 zucchini, 1 small
head of broccoli, a cup
of raw cole slaw mix, tofu
from the fridge.
In my regular groceries, I add a
head of broccoli, take 1/4
of cauliflower
from a
head cauliflower I buy for cauliflower - curry, 2 - 3 carrots, and few leaves
of curly kale make a lot
of salad.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1
head of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved
from the cashew cream METHOD Make the cashew cream:
Did you guys like yesterday's post full
of beautiful
heads of broccoli fresh
from our rooftop?
One weeknight for dinner, I steamed a huge
head of broccoli and ate it drizzled with my favorite spicy peanut sauce
from Saigon 39, another Vietnamese restaurant in Midtown.
stems
of 4 - 6
broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems
from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets
from 1 large
broccoli head — cut into bite - sized pieces a couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
2 Bell Peppers - Slice
from stem to bottom following the curve 6 Baby Bok Choy - Leave whole or slice in 1/2 lengthwise 1
head of Broccoli - Trim stem and cut into steaks 1/4» thick 4 Carrots - Slice lengthwise into 1/4» planks.
While salads, cucumbers, tomatoes, fresh garden green beans, and plenty
of cut -
from - the -
head broccoli (always with cheese sauce) were available during summer months, the staple winter dinner -LSB-...]
He works across a vast array
of media using cardboard boxes, masking tape, film, sculpture and marker pens to create an array
of work
from stylish minimalist drawings, including a wall
of prints made with halved
heads of broccoli, to a room filled to the point
of claustrophobia with white balloons.