Sentences with phrase «like roasted mushrooms»

If you like roasted mushrooms, might make it even better sprinkled over the top.

Not exact matches

I've been living off meals like roasted brussel sprouts with quinoa, pomegranates, sautéed mushrooms and sweet potatoes, -LSB-...]

We like veggie pizza, so i oven roasted the peppers, onions and mushrooms on another sheet pan at the same time the crust was baking.

I like classics, roasted red onions and peppers, mushrooms, spinach and tofu ricotta!

If your young ones don't like spicy, don't fret — Mezzetta Napa Valley Homemade pasta sauce has six flavors — Spicy Marinara (what I'm showing), Marinara, Tomato & Sweet Basil, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano and Wild Mushroom.

It is absolutely outstanding combination with any white fleshy fish, shrimp, chicken, turkey or roasted vegetables and root vegetables, like zucchinis, sweet potatoes, mushrooms, mirliton, carrots, rutabagas, parsnips... among others.

You can make dumplings that are filled with everything from traditional pork and cabbage to things like kimchi, shrimp, and diced mushrooms — or you can go beyond Asian ingredients with beans, lentils, ground turkey, and roasted red peppers!

Rather, they deliver savory, meaty flavors on their own power, things like roasted shiitake mushrooms that pack in crispy bacon-esque flavor in a salad or pureeing yellow tomatoes into a creamy bearnaise sauce.»

I do like the idea of mushrooms and roasted peppers....

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

When I was in Greece, I ordered it for dinner nearly every night, along with other mezze dishes like eggplant salad, tomato fritters, and roasted mushrooms.

Ooh, I feel like the texture of the roasted mushrooms, the lettuce and the pecans would be delicious and satisfying.

If you like this Fusilli with Mushroom and Roasted Butternut Squash recipe, please share with your friends and family.

The full nutty flavor of barley makes it a great choice in grain bowls with roasted vegetables, like this one with delicata squash and mushrooms.

Serve with your favorite vegetables like Roasted Pee Wee Potatoes with Mushrooms and Green Beans.

Of course I like to roast the mushrooms to caramelize them and bring out their flavour though they could just as easily be sauteed in the pan making this a one pot soup.

FOOD PAIRING NOTES: Ripe berry and subtle earthy flavors stand up to meaty fish like salmon, and pairs well with pork, roast chicken, and mushrooms.

When your recipe calls for a little bit of alcohol, like a dash of brandy in a mushroom stroganoff, a drizzle of sherry in a trifle, or a swig of port to reduce your roasting juices, for the first time you don't have to spend a fortune on a whole bottle!

Add in roasted veggies like zucchini, eggplant or mushrooms for added flavor and nutrients.

I like to mix the roasted mushrooms and veggies with quinoa to make it extra filling and to give it an extra boost of plant - based protein.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

While you can customize your own order with tasty toppings like roast tri-tip, smoked Gouda, mushroom falafel or tomato - pepper confit for $ 11, many of the house sandwiches go for even less.

Some breakfast items, like the granola, are served only until noon, but you can pick an egg preparation and choose seasonal sides, such as roasted tomatoes, goat cheese drizzled in honey or sautéed mushrooms, all day long.

But now that it's warming up I'm digging on rice noodle bowls like this one, featuring roasted barbecue eggplant, asparagus, crispy mushrooms and a sunny spin on romesco sauce.

I settled for a roasted parsnip soup (I will post that recipe another time), a roasted brussel sprout, quinoa, cranberry and almond salad (I used this recipe as a guide) AND a mushroom bourguignon... oh it was good, a rich, smooth and silky «gravy» just like the photos imply!

Meals may begin with selections from the Antipasti, and Insalate offerings, including highlights such as the Poached Lobster withricotta, candied cashew, and peach; Roasted Octopus with taggiasca olive, potato, and salsa verde; Prosciutto di Parma and Burrata with wild arugula, aged balsamic; and Pizza varieties like the fresh porcini mushrooms and gorgonzola cheese, or Calabrian salami, and olives, to name just two.

• Sautéed leafy greens (like Swiss chard, kale, and collard greens) • Sautéed button mushrooms • Roasted sweet potato • Sautéed summer squash and zucchini • Sautéed peppers and onions • Roasted cauliflower or broccoli • Caramelized onions • Roasted corn • Slow - roasted shallots • Roasted poblanoRoasted sweet potato • Sautéed summer squash and zucchini • Sautéed peppers and onions • Roasted cauliflower or broccoli • Caramelized onions • Roasted corn • Slow - roasted shallots • Roasted poblanoRoasted cauliflower or broccoli • Caramelized onions • Roasted corn • Slow - roasted shallots • Roasted poblanoRoasted corn • Slow - roasted shallots • Roasted poblanoroasted shallots • Roasted poblanoRoasted poblano chiles

All the main ingredients like roast beef, green bell peppers, onion and mushrooms are added to a cheesy base in a slow cooker.

They include things like savory breakfast polenta, cauliflower and oyster mushroom tacos, and ginger roasted pears with vanilla cream.

Imagine grilled fish, chicken or steak topped with one of a kind signature sauces like chipotle - wine and Portobello mushroom or sautéed artichoke heart and roasted red bell pepper.

Leafy salads, like a Caesar - Style Kale Salad, mix with more hearty ones, like a Grilled Mushroom & Fig Salad; a fall - friendly Shaved Brussels Sprouts, Endive & Apple Salad; an any - season Roasted Chickpea Salad with Za'atar and sensational, hearty seafood and meat combos.

Chef Wesley Holder and Executive Chef Francois Milliet do just that with a selection of flatbreads, meats and seafood, much of it sourced from local products (like the Duetto of Bruschetta with Surfing Goat Dairy cheese, Hamakua mushrooms, roasted tomato, basil).

Local foods will include fresh roasted coffee from Qualia Coffee, nitro cold brew coffee, mushrooms and other produce from Good Sense Farms, chocolate and sweets from the likes of Harper Macaw, gluten - free baked goods from Bjorn's Bakes, and other makers from the DMV.