Sentences with phrase «kitchen sink salads»

I rarely stick to a traditional cobb so I guess you could call them more kitchen sink salads.

Don't worry if you don't have all the ingredients — this kitchen sink salad can be adapted with what you have on hand.

If not this, then this pudding: http://testkitchentuesday.com/2012/06/04/not-your-grandmas-chocolate-pudding/ with a little bit of coconut oil mixed in Lunch — Lentil sandwich on either whole wheat sourdough or wrapped in 2 collard greens (http://testkitchentuesday.com/2013/04/02/lentil-almond-spring-roll-featuring-collard-greens/) with flax crackers or maybe some dried plantains, a piece of fruit — usually an apple, but lately, a peach or 2 plums Afternoon snack — If I'm working out again on my bike, I'll have a Kind bar or maybe a handful of nuts and raisins Dinner — Big, everything but the kitchen sink salad, like this one: http://testkitchentuesday.com/2013/01/30/big-salads-for-the-win/ Evening snack — As much as I try not to have one, the evening snack is my vice.

6:15 p.m. I'm feeling guilty and somewhat satiated from my afternoon snacks, so I am going to make a «kitchen sink salad» for dinner.

This is a kitchen sink salad.

Not exact matches

Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth of veggies, tempeh, hemp seeds, flax oil + sea salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel, veggie dumplings, pad thai, Asian noodle bowls, veggie burgers — basically everything that's simple, delicious and plant - based.

I'll also do a kitchen sink orzo salad in which the only «must have» ingredient is macedonian feta — everything else is up for grabs.

To this day, it's still one of my great «kitchen sink» salads: What goes into it or how I dress it depends what I find left over from service the night before in the salad station, or what I find in my fridge at home when I don't feel like shopping or cooking much.

A «kitchen - sink salad» is all about making use of whatever whole food ingredients you have on hand, including vegetables, fruit, nuts & seeds, legumes and whole grains.

The turkey is sautéed with taco meat flavors and put on top of a «kitchen sink» salad, big enough for the entrée.

We prepare just enough to get us through the week (usually 2 - 3 cups dry) and then store it in glass containers and use it in salads, stir - fries and for fried «rice» (AKA kitchen sink rice!).

It must have been my mother, the cook, who was in the kitchen with the six burners and the two - bin sink making the lima bean salad and the asparagus vinaigrette and the all - butter shortcakes, counting out the stacks of paper plates with the help of my older sister - the two of them doing «the bones» as my father called it.