Sentences with phrase «kale sauce adds»

The flavorful basil and kale sauce adds a bit of brightness, and cuts the heat of the buffalo lentils.

Not exact matches

The fried - chicken chain diversified its menu last year, adding a kale - and - broccolini salad, a premium coffee line, new sauces, and a barbecue - bacon sandwich in an effort to take on competitors.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

I used kale instead of spinach and added extra tomato sauce between the layers.

I sauteed some kale with garlic & white wine & then added it with the sauce so we had some greens in there too..

If your pulp is mostly vegetable, such as with a spinach, kale or carrot juice, add it to your spaghetti sauce.

The miso, soy sauce and nutritional yeast add some nice umami flavor to the kale chips and the cashews add some great texture.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

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.

My butternut squash red enchilada sauce adds a nice flavor to the chicken, and I added seasonally available kale from my CSA share.

When pasta is cooked al dente, drain the pasta and add it to the pan with the kale, mushrooms and sauce.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

We added lemon to the ricotta, chili to the tomato sauce, used whole wheat lasagna noodles and changed bell peppers for mushrooms and kale — and like that — we had made our own first successful lasagna.

Add the tomato and simmer until they have broken down and formed a thick sauce then add the pumpkin, kale and coconut miAdd the tomato and simmer until they have broken down and formed a thick sauce then add the pumpkin, kale and coconut miadd the pumpkin, kale and coconut milk.

To get a little more each day, add a handful of spinach to your smoothie, swap in kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.

Added mushrooms, carrots, snow peas, broccoli rapini, baby spinach, kale, cilantro, red bell peppers, ginger, garlic, baklouti green chili oil, cayenne pepper, doubled the finishing sauce.

Once lentils are cooked, add 3/4 cup water, tomato paste, chipotle pepper, adobo sauce, cumin, maple syrup, and kale, if using.

Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bleSauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bleSauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a bleSauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blesauce, drain the water from the soaking cashews and add the cashews to a blender.

Put a quick signature spin with Chef - mate White Cheddar Cheese Sauce by adding fresh kale, spinach and artichokes to make a fresh farm dip.

I just added some extra tomato sauce and used kale in place of spinach.

Add the tofu blend and all other ingredients (inc kale / peas if using) to the sauce pan, bring to the boil and simmer for 5 mins until heated through and veggies cooked.

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

Add 1 tbsp of the date - cream sauce to the cabbage and kale and toss to coat.

Add the next layer of 4 noodles and top with the remaining tofu - ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce.

OUR «EXHAUSTED - FROM - THE - SUN» DINNER: Flame - broiled beef burgers for them, while on our camp stove I cooked up store - bought spaghetti sauce and added lots of kale and some canned black beans and spooned it over cooked brown rice noodles.

But tougher stuff (think kale or collards) will need a quick blanch in boiling salted water to soften them up, and should be drained thoroughly to make sure you're not adding a bunch of extra liquid to your sauce.

soy sauce in a large bowl; add kale and toss to coat.

Consider adding lentils to the leftover sauce with some carrots and greens like kale for a delicious lunch.

Spoon the kale mixture onto a plate, add a salmon filet and pesto over the filet like a sauce.

To get a little more each day, add a handful of spinach to your smoothie, swap in kale leaves for sandwich wraps, or stir frozen spinach to pasta sauce.

So, now I am a pretty decent cook and one of the best tricks I've learned is using healthy sauces and spices to add flavor to super clean recipes that are packed with nutrients but might be a little bland on taste — best example: kale.

I'm not a huge fan of the taste of these types of greens separately (kale, bok choy, mustard greens, etc)... however, pureed and blended into the sauce or soup actually makes a pretty delicious mixture and also adds TONS of nutrient density to your meals to satisfy your appetite and help you get leaner.

Add the rice, kale and spinach and stir until everything is coated with the sauce.

For the kale and cooked greens, you probably just didn't like them much when you first ate them and you haven't gotten over it — humans react to bitter flavors because they can be poisonous, but greens either aren't poisonous or they're just the right amount of poison for health, so it may be a good idea to teach yourself to like them — either cover them with a flavor that you like and wean yourself off the added flavor (some people teach kids to eat broccoli by adding a lot of cheese sauce), or just eat it 10 times until you get used to it.

This looks delicious but don't eat pasta, so I am going to use your mushroom / kale sauce and add roasted butternut squash cubes and sprinkle with the cheeses and pine nuts.

This is really easy to do with kale, even if it is frozen, because it cooks so fast — give it 3 minutes in olive oil in the bottom of the pot, maybe with a clove of crushed garlic or some bits of onion, and then add the sauce and heat it up.

Add a layer of the lasagna noodles, followed by a layer of squash and mushrooms, the kale, more sauce and a sprinkle of Parmesan.