1 Large Carrot, cut into long strips 1
Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
8 large leaves kale 2 giant handfuls spinach 8 large leaves romaine 8 stalks celery 1
large seedless cucumber 2 small Granny Smith apples 2 large lemons 1 small piece ginger Salt and cayenne to taste, about 1/4 tsp to 1/2 tsp each
Not exact matches
FOR THE CAKE BATTER 1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup
seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2
large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt
Ingredients: 3 tablespoons butter or margarine, softened 1 cup honey 2
large eggs, separated 1 1/2 cups all - purpose flour - divided use 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup
seedless raisins 1/2 cup walnuts 1/4 cup raisins
1/2 a
large,
seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2
large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound
seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup
seedless red grapes, preferably organic, sliced in half if
large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Bring 2 star anise pods, 3 cups
seedless black grapes, 1/3 cup sugar, 1/4 cup fresh lemon juice, and a pinch of salt to a boil in a
large skillet, stirring to dissolve sugar.
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c
seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7
large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c
seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a
large bowl until smooth.
Ingredients: Crust 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted Filling 3 packages (8 ounces each) cream cheese, at room temperature 1 cup sugar 1 cup sour cream 3
large eggs, at room temperature 2 teaspoons vanilla extract 1/3 cup
seedless raspberry jam 2 teaspoons fresh lemon juice Fresh raspberries for garnish
LINZER SCHNITTEN COOKIES 2
Large Eggs 1 1/2 cups Powdered Honey 3/4 cup Coconut Oil or Unsalted Butter, melted 3 2/3 cups Spelt Flour plus more for rolling out 1/2 teaspoon Pink Salt 1 teaspoon Baking Powder 2 teaspoons Cinnamon 1 teaspoon Cloves 1 teaspoon Pure Vanilla Extract Zest and Juice of 1
Large Lemon Sugar Free
Seedless Jam
green or red California
seedless grapes, sliced or halved 1 cup sliced green onions 16 extra
large flour tortillas 4 cups Quick Mole Sauce (recipe follows) 4 lbs.
Watermelon Granita 8 cups of Well Ripened
Seedless Watermelon cut into
large pieces 1 Cup of Organic Sugar 1/2 Cup of Vanilla flavored Nut Milk (I used Coconut) Juice of 1 Lime Combine all ingredients in a blender.
For example, a cup of fruit might include one small apple, one
large banana, or 32
seedless grapes.
1 cup celery, cut in thick matchsticks 1-1/2 cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or
large pieces, lightly toasted and slivered 1/2 cup
seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio cups
Ingredients, Serves 2 as a main dish or 4 as a side dish 1 head red leaf lettuce, shredded 1
large orange, peeled, pitted, and diced 1 cup
seedless grapes 1 cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or -LSB-...]
1 head red leaf lettuce, shredded 1
large orange, peeled, pitted, and diced 1 cup
seedless grapes 1 cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or black pepper
In a
large bowl, add roasted chicken breast,
seedless grapes, cherries, apple, boiled mushrooms, and chopped green onions.
Remove from the food processor, tip into a
large bowl and add the rest of the raisins, currants and sultanas (
seedless golden raisins), the chopped almonds, ginger, spices, orange and lemon zest and juice, apple purée, salt and honey or maple syrup.
Dr. Harveys Exotic Blend is a
seedless blend for
large parrots.
If serving on a side table, decorate a
large serving plate displaying the grilled shrimp kabobs surrounded by candied green
seedless grapes and
large black olives.