Added fresh mint
leaves as garnish, adds to the flavour, as well as makes this salad bowl even more refreshing and calming!
Serve the sauce spooned over the drained pasta, sprinkle with Parmesan and add a few fresh basil
leaves as a garnish.
Not exact matches
Also, I
left out the lemon, saffron, cinnamon stick, and
garnishes as I didn't have them in the house and didn't care to spend the money.
I would typically
leave the top plain and simple, or
garnish with nuts
as Ina suggested, but when baking with a 4 year old, it's all about the sprinkles.
Besides using Greek yogurt, I also slightly adapted the original recipe by
leaving a few things out such
as fresh cilantro and red chili peppers for
garnish.
Also,
as a nice
garnish, chiffonade some additional kaffir
leaves and place on top of the fish before serving.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime
leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge of lemon for
garnish
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for
garnish (optional)
Plus, whatever gets
left behind in that sieve can be used
as garnish for all kinds of things.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay
leaf 1 pound Swiss chard, center ribs removed,
leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for
garnish (optional), available in health food stores 1/4 cup chopped scallions, for
garnish.
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes,
as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil
leaves for
garnish
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint
leaves for
garnish
Add watercress / basil
leaves, to your liking
as a tasty
garnish.
An alternative to the sprigs
as garnish is to slice the
leaves into thin ribbons then sprinkle them lightly over the pomegranate seeds.
Stuffing mushrooms, washed, dried, stems removed Cooking spray, such
as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese slices, cut into small batons Italian parsley
leaves for
garnish Kosher salt
If you want the fresh
leaves in the pops
as a
garnish, add a few ribbons into each ice pop mold.
If you'd like, just before serving you can add a few additional parsley
leaves on top of the soup
as a colorful
garnish.
After I'm done eating my very - healthy omelet of eggs and veggies, I start munching on the kale that was
left on the side of my plate
as a
garnish.
To serve, set out a platter of lettuce
leaves and bowls of charred vegetable
garnishes and let your family and guest assemble wraps
as they go.
Rinse and dry the cilantro; remove any tough stems and chop the
leaves to make
as much
as you'd like for
garnish (save the rest for another use).
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for
garnish 2 cups basil
leaves, reserving four small
leaves for
garnish * 3/4 cup good - quality green olives, such
as Cerignola, pitted 1 scant tablespoon capers Salt to taste
Cilantro
leaves, with their citrus overtones, are an ingredient in many South Asian meals
as a
garnish, also used frequently in Mexican cooking, particularly in salsa and guacamole,...
ground beef 2 tablespoon minced onions, plus extra for
garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme
leaves 2 1/2 cups water (I just used
as much
as needed, and added more when it cooked down.)
Remove and discard the thyme sprig and bay
leaves, stir in the soymilk, heat through, and turn off heat to allow sauce to rest for a few minutes before serving over cooked pasta
garnished as desired.
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa
leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles,
left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay
leaves 1 bunch celery
leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such
as queso blanco or Monterey Jack
Garnish: grated Parmesan cheese
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such
as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime
leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil
leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for
garnish
1 large avocado, pit removed, 6 thin slices reserved for
garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such
as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro
leaves for
garnish
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such
as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat -
leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for
garnish
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works
as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats
garnish: several mint
leaves (chopped or whole)
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry
leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for
garnish salt to taste plain yogurt, for serving
6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such
as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro
leaf for
garnish Nigella seeds for
garnish
3 cups fresh blackberries ice
as needed 4 shots rum (1 1/2 ounces each) simple syrup soda water
as needed mint (10
leaves per drink plus 2 to
garnish) 3 limes, quartered (2 quarters per drink plus one to squeeze on top
as garnish)
I chose to add crisped prosciutto
as garnish, but there are so many options, like sour cream, cashew cream, green onions, or simply a sprinkling of fresh thyme
leaves.
If you would like this dish to look pretty for your guests, you can add a
leaf garnish to this healthy holiday recipe, such
as parsley.
Pick the
leaves off the coriander and drop them into the blender
as you go (reserve the stems for the
garnish).
3/4 peach — reserve a little
as a
garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the
leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg —
garnish, and / or add 1/2 tsp
These are fun drinks to serve to guests
as well since the aloe
leaf makes a great
garnish.
Sporty
garnishes leave no doubt
as to the Swift's athletic pretensions, though soon - to - arrive competition means the budget - busting hatch could have its work cut out for it.
However, even when cooked, whole bay
leaves can be sharp and abrasive enough to damage internal organs, [5] so they are typically removed from dishes before serving, unless used
as a simple
garnish.
• Greet patrons and assist them in locating their choices of tables • Ascertain that waiters / hosts are available to provide menus and take orders • Assist waiters in recording orders and serve welcome drinks to patrons • Provide support to the kitchen staff in preparing food items by ensuring portion sizes and
garnishing dishes • Refill drinks and water glasses and ensure that condiments are available on the table at all times • Assist waiters in serving orders ensure that any incorrect order is immediately taken care of • Clean tables and chairs after patrons have
left and ensure that clean tablecloths are immediately placed • Bus tables with clean flatware, dishware and glassware and condiments • Serve complimentary starter baskets to patrons and make and serve coffee and other special drinks • Ascertain that seating arrangements are properly handled for large groups of patrons • Bus banquet and buffet tables and serve
as a point of contact for patrons • Ascertain the overall cleanliness and maintenance of the restaurant area
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for
garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil
leaves 200g baby vegetables, sliced, such
as green beans, carrots, pepper and cauliflower