1 large or 2 small purple kumaras, washed and peeled oil to drizzle 1
large head of broccoli or equivalent greens, cut into florets 1 cup peas (fresh or frozen)
soup: 2 tablespoons unsalted butter or olive oil 1 shallot, chopped 1 medium onion, chopped 1 large potato, peeled and cut into 1 / 4 - inch cubes (1 1/2 cups) 2 cloves garlic, finely chopped 3 1/2 cups light, good - tasting vegetable broth 1
large head of broccoli (12 ounces or 3/4 lb.)
For this simple sheet pan dinner, I've paired Foster Farms Simply Raised chicken thighs with fresh broccoli and sweet onions - you can either buy
a large head of broccoli at the local farmer's market or pick up a package of florets when you grab your chicken.
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).
1/3 cup of olive oil 1
large head of broccoli (or 2 small heads) salt and pepper 1 medium onion 2 or 3 cloves of garlic pinch of red pepper flakes (optional) pinch of lemon zest (optional)
Ingredients: 1/2 cup quinoa 1 pound broccoli florets (1
large head of broccoli) 1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
Not exact matches
Ingredients half a cup quinoa, rinsed under running water filtered water and a pinch
of whole sea salt (to cook the quinoa) 1 medium zucchini, trimmed, peeled and sliced half a
head of Romanesco
broccoli, washed, broken into bite - sized florets and cooked in salted boiling water for 3 - 5 minutes (they should stay crunchy) a
large -LSB-...]
Then you set some water boiling in a
large pot — you need just enough water to cover 1
head of chopped
broccoli.
2 avocados 1 package romaine lettuce hearts 1
large orange 1 small knob fresh ginger 1
large bag
of prepared
broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1
large head cauliflower 1
large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
Pin It Ingredients: 3 tilapia fillets (or any white fish, wild caught if possible) 1
large sweet potato, cut into fries (or 2 medium) 1
broccoli head, cut into florets 1/2 cup freshly squeezed lime juice (or juice
of 2... Continue Reading →
100g mixed salad leaves 1
large head broccoli, broken into florets 1
large avocado — ripe but still firm is best 1/2 pomegranate, seeds removed A handful
of pumpkin seeds A glug
of good quality extra-virgin olive oil A glug
of good quality Balsamic vinegar — I use my most expensive one for dressing salads Black pepper
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2
large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1
head of broccoli 4 handfuls
of watercress or wild rocket 1 green capsicum 1
large handful snow peas 4 stalks
of celery 1 Tbsp sumac Himalayan pink salt & freshly ground black pepper 2 Tbsp avocado, coconut or macadamia nut oil (for roasting)
For the veggies, I use 1
large cucumber, 2 tomatoes, 1/2
head of broccoli, 1 cup
of baby carrots and 2
large stalks
of celery.
1
head of broccoli 6 - 8 stalks
of celery 4 cups filtered water 10 cm piece
of ginger 3 cloves garlic 4 bunches
of spinach 1
large handful coriander 1
large handful Italian Parsley 1/2 lemon salt & pepper to taste
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)
bag baby spinach 1
large sweet potato 1 yellow onion 1
large knob fresh ginger Garlic 1 red bell pepper 2
large heads broccoli Ground coriander Cumin seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your local Asian market to find some
of the ingredients, but once you have everything, this soup comes together in a flash!
For the veggies, I use 1
large cucumber, 2 tomatoes, 1/2
head of broccoli, 1 cup
of baby carrots and 2
large stalks
of celery.
The isothiocyanate is found only in the
head of the
broccoli, and how much is considered a «
large» amount depends mostly on the dog's size.