This Kirby Blend - Blend Mix Gum includes five flavors — apple, orange, soda and yogurt — that you can combine to create different flavors, like cream soda,
lemon squash and apple milk tea.
A glass of chilled
lemon squash does the magic.
Not exact matches
The
squash are stuffed with a mix of black rice, artichokes, cannellini beans, kale, almonds,
lemon, garlic and thyme, and then topped with pomegranates and a drizzle of tahini, to create the most delicious mix of textures and a a beautiful blend of flavours.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut
squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1
lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
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Squash Noodle Soup with Healing Turmeric - Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and
lemon.
Very tasty, loved the
lemon flavour which came through with every mouthful, and the combo of the nutty
squash against the sweetness of the tomatoes — yummy (couldn't help envisioning myself critiquing on masterchef then — ha ha) x
Filed Under: carrots, garlic, ginger, kaffir lime,
lemon, lemongrass, lentils, soup, spaghetti
squash, turmeric, winter feature
I usually add
lemon, garlic and ginger too to my soups, but I've never added trumping and never made spaghetti
squash before.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut
squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved
lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
The second time I used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of
lemon juice, 1/2 an onion minced and ACORN
squash + I added roasted garlic to the cashew creme (roasted in the hollow of the
squash as it baked).
Filed Under: gluten free, paleo, recipe, soups, whole30 Tagged With: apple, basil, dairy free, fall, grain free,
lemon, pistachio,
squash
pasta potatoes Bread bell peppers pesto tomato zucchini chocolate cake rice eggplants tomatoes yogurt light pancetta breakfast cooked in translation secret recipe club chickpeas apples Sunday pasta red beets capers cheese fennel
lemon salad mushrooms SRC vegetables
squash beans recipe swap pork fish beef lentils anchovies ricotta world on a plate olives butternut
squash sausage root vegetables eggs fruit legumes chicken bacon gnocchi
Once the zucchini and
squash are ready, carefully toss them in the
lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil.
While the zucchini and
squash are grilling, whisk together the
lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables.
Whether you eat them straight away, or pack them for a picnic, these
lemon and basil marinated zucchini and summer
squash make a delicious, easy side dish.
Hearty lentils, nutty brown rice, roasted tomatoes and rich butternut
squash with a tantalizing
lemon - tahini dressing.
Lentils are a go - to for me... I love simple curried lentil soup (veg broth, diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add - ins you like...
squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red onion, diced tomatoes, lentils, chickpeas, and
lemon juice / vinegar / EVOO.
Deer proof enclosure Growing our own plants from seed Cedar planters from scrap pallets Garden progress Growing strawberries More pallet planters Garden before and afters Harvesting lavender Harvesting
lemon balm and making tea Garden enclosure progress Harvesting strawberries Harvesting rhubarb Discovering we have fruit trees Uses for comfrey New garden stairway Harvesting hazelnuts Building a chicken coop Harvesting a zillion plums Harvesting apples Chicken coop progress Zucchini and
squash Harvesting stevia DIY chicken feeders Harvesting mason bee cocoons
Toasty rustic pesto takes simple grilled
squash from ordinary to exceptional with tangy
lemon and fresh garlic.
I substituted 1 - inch pieces of blanched asparagus for the roasted
squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of
lemon juice and a drizzle of olive oil on top.
The sweetness of the
squash is nicely balanced by the bitter tahini and sour
lemon juice.
Place the beans, butternut
squash, tahini paste,
lemon juice, garlic and oil in the Vitamix or power blender.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated
lemon zest (from 1
lemon) 2 Tablespoons fresh
lemon juice (from 1
lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow
squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
While the
squash is roasting, prepare the pesto by combining the spinach, garlic, pecans, olive oil,
lemon zest / juice, and salt & pepper in a blender or a food processor.
This light and healthy dish is made with roasted spaghetti
squash topped with sautéed shrimp, garlic, olive oil, chile flakes,
lemon and parsley.
Add to your slow cooker: the cubed
squash, browned meat,
lemon juice, thyme, rosemary, broth, and salt.
Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1 / 3s because there are only 2 of us): maple bacon biscuits, potato, scallion, feta frittata, butternut
squash galette, eggplant calzone, white chocolate pudding with blackberry curd, peach sour cream pancakes (with pears instead of peaches), risotto and corn stuffed poblanos, the black bean recipe, and finally the
lemon bars!
For this simple and healthy dish we're sautéing flavorful eggplant and summer
squash (feel free to substitute your favorite vegetables), adding a dash of
lemon juice, then combining it with spices and our gluten - free organic quinoa spaghetti for a warm pasta dish that's bursting with delicious flavor and freshness!
They were also good with
lemon verbena infused olive oil, roasted crescents of delicata
squash, and toasted hazelnuts (left over from this).
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Paleo, Soy - Free, Vegan, Vegetarian Tagged With: almond, almond ricotta, butternut
squash, celery, collard, collard greens, cranberry, garlic, Italian Seasoning, leek,
lemon, onion, pecan, ricotta, Thanksgiving, tomato paste, tomato sauce
I had the most amazing
squash soup and mixed green salad with a
lemon chia dressing.
Get your
squash, and blitz it in a food processor or blender with oil, tahini, garlic, and
lemon juice as you would with hummus.
Serve over spaghetti
squash or zucchini noodles tossed in olive oil, garlic and
lemon juice for a complete meal.
A healthy and easy side dish recipe, your whole family will love this cinnamon - spiced roasted acorn
squash drizzled in an addictive tahini
lemon sauce.
Remove from heat, drain water from pan or transfer
squash to a separate dish, squeeze lots of fresh
lemon juice on the slices, generously salt, and immediately serve.
Add the feta, zest of the
lemon, the herbs and the cooled quinoa /
squash mixture.
While the
squash is roasting, whisk together tahini,
lemon juice, garlic and remaining salt in a small bowl.
Summer
Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash —
Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or
lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer
squash —
squash — sliced
Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet peppers, onions, zucchini,
squash, and Hass avocado slices on fresh mixed greens, drizzled with
lemon agave balsamic vinaigrette.
1 medium butternut
squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed
lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
D = Grass - fed meatballs (super simple - w / onion, herbs, salt and pepper) with spaghetti
squash and marinara with a small arugula salad tossed in a
lemon - oil dressing
I have a recipe I use for «mock apples» — it's cayote
squash steamed with
lemon and butter then fried in butter, splenda and cinnamon — I am thinking that would be a great filling for this crust topped off with some heavy whipped cream!!
I used the idea of this salad to make one of the most delicious pizzas I've ever had: marinated the
squash with thyme, lots of chili and even more garlic, roasted it & put it on dough with mozzarella and some preserved
lemon.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata
squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2
lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow
squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons
lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
I made these red lentils on the same day as my Roasted
Squash with Tahini and
Lemons, so that I'd have a protein course along with my veggies.
Place the
squash in a large bowl and add the sliced
lemon, 2 tablespoons of the olive oil, 1 tablespoon of the oregano, 1/2 teaspoon of salt and 1/4 teaspoon pepper.
I recently made a
lemon pasta salad with sauteed zucchini & summer
squash, as well as fresh corn & tomatoes - now I'm thinking I also should have added some arugula.
During the colder months, we have 2 dishes I make a lot, one is a farro risotto with butternut
squash and sage and the other is a skillet dish with diced chicken breasts, artichoke hearts, sun - dried tomatoes (my own),
lemon zest, capers and good olive oil, sprinkled with romano.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant,
squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [
lemon grass], soy sauce,
lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic,
lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast