Sentences with phrase «lettuce leaves for»

Serve fajitas on butter lettuce leaves for a healthy alternative to tortillas.

I also like to eat some romaine lettuce leaves for breakfast as I find they are quite rehydrating.

If you don't want baked fish in this recipe, you could also use my homemade fish sticks and wrap in lettuce leaves for real «tacos»

I definitely used multiple lettuce leaves for wrapping them up.

The chicken is best served with rice and lettuce leaves for wrapping.

Serve with cabbage or lettuce leaves for scooping.

If top - split buns are not available, use your favorite sandwich roll or serve with lettuce leaves for wrapping.

Secure with a toothpick, or serve wrapped in lettuce leaves for easy picking.

for a light lunch or even wrap it up in lettuce leaves for a fun appetizer or entree.

Surround with Romaine lettuce leaves for garnish... and scooping!

Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).

-, or lettuce leaves for a low - carb dill pickle egg salad wrap!

Steamed jasmine rice is a good accompaniment to this sweet - savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

«I was given half a tomato and a lettuce leaf for tea [supper], and was punished for taking a chip [French fry] from another child's plate,» she recalls.

Not exact matches

These Vegan Ramen Noodle Lettuce Wraps are incredibly good, super simple to make, and will leave you heading back for seconds, thirds, and more.

There's no one formula for what constitutes a packaged spring mix, but it's usually a mix of baby romaine, oak leaf lettuces, and some other random leaves.

Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional lettuce leaves or green cabbage leaves.

Finally — feel free to sub out the corn tortillas for a cos lettuce leaf, as a lighter option.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

We combined crisp peppers, red onion, cilantro and beautiful red leaf lettuce for the perfect display of color for any plate.

In the salad, delicate red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara, red onion, golden raisins, and toasted pine nuts.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

Changes I would make: None are necessary but like I mentioned, I might sub out some of the cabbage for romaine or leaf lettuce for my husband's sake.

Thinking about having tacos or burritos for dinner, replace the taco shell with lettuce or kale leaves, it will taste just as good and be a tad bit healthier.

Refrigerate leftover chicken in a covered container for up to 3 days, then cut the chicken into strips and roll up with the salsa in whole wheat tortillas or large lettuce leaves.

You can try romaine, red leaf, collard greens or butter lettuce for salads.

Grilled Chicken Salad served on croissants, even lettuce leaves or endive boats are the perfect way to have something a little different as an option for your guests, and still keep it in the theme of a cookout.

For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..

Variation For a more elegant presentation, serve on a bed of lettuce leaves and garnish with thinly sliced red onion or radish and a light sprinkle of toasted sesame seeds.

I had some minced frozen seitan I'd made, some iceberg lettuce (shudder) and white bread (vegan) buns that someone in the family left in the shared vacation fridge, and some cabbage that had been in my fridge at home for ages, but refused to die (don't you love how cabbabe is like that?).

1 cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water

1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish

Now for the romaine lettuce... the morning before serving the salad, I cut off the end of the head of romaine and thoroughly washed the leaves.

So, if I want to do something like this I will get a different kind of lettuce that still provides me with the same crunch (on the inside parts, I'll save the outer leaves for a proper salad) but carries a bit of flavor with it as well.

Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

UPDATE: Two days ago we posted the recipe for these Lentil & Rice Patties wrapped in lettuce leaves and topped with pomegranate seeds, dates, feta cheese, herbs, yogurt and pistachios.

Rinse and pat dry the leaves of lettuce for the salad.

I always sub out the suggested greens for red leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

For assembly you tuck a little bit of the pork filling into giant leafs of lettuce (I like to use a boston or butter lettuce, but cabbage or iceberg would also work.)

This recipe for Shrimp Fajita Lettuce Wraps has all the flavors you love about fajitas served on buttery lettuce leaves instead of torLettuce Wraps has all the flavors you love about fajitas served on buttery lettuce leaves instead of torlettuce leaves instead of tortillas.

We have happily eaten Cheater Sesame Chicken over rice, on lettuce leaves as wraps, and on spinach salads for lunch.

For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuFor the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnufor spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.

For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated