Sentences with phrase «little lettuce leaves»

Little lettuce leaves are topped with springy pork meatballs infused with lemongrass and all other sorts of goodness, sweet and sour pickled carrots and daikon, and sprigs of fresh cilantro.

There's lots of flavor, (thanks to ginger, garlic, scallions) and they're perfect for scooping into little lettuce leaves.

Not exact matches

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 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.)

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 hazelnuts.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

I like to toss some crunchy romaine lettuce with the vegan caesar salad dressing, starting with just a little, and adding more as I go, just enough to perfectly coat those leaves.

Split those sandwich loaves down the center and toast them, slather on some mayo and brown mustard, and then pile on Monday's roast carrots, a little bit of Wednesday's cucumber salad (leave some for tomorrow), some feta cheese, and a few leaves of crisp lettuce.

4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise

I switched my original use of butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).

Back on track now, toss your chopped up grilled lettuce with the dressing, make a little halo with your salad toppings, leaving a big hole in the middle for a mini meat mountain.

To eat it, just put a little rice, meat, and kimchi on the lettuce leaf, fold or wrap it like a little parcel, then stick it in your word hole.

Serve in brioche buns with a little light mayonnaise, fresh lettuce leaves, tomato and avocado slices and the green goddess dressing.

I took this salad as inspiration and made something a little simpler for my husband and I. I used green leaf lettuce instead of kale.

When put with my wife's taco dip (basically cream cheese mixed with home - made taco seasoning (Alton browns Taco seasoning # 19) with a bit of lettuce and tomatoes on top) it was hard to tell where the subtle crunch of the lettuce left off, and the chip crunch began (WOW)... They were a little lacking in flavor (which is actually an advantage if you want to add flavorings), but otherwise very good (can u say Doritos dust?)

I served them in a lettuce leaf, with cucumbers and little hummus.

Ingredients 1/2 cup spinach 1 mango 1 avocado 4 romaine lettuce leaves Preparation Mash up the avocado; add a little sea salt if you like.

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

Add sliced turkey breast, tomato slices, thinly cut purple onion and a little low carb sugar free mayo to large leaves of iceberg lettuce.

Likely because they transform so little in the hands, going from a head of gritty lettuce to a bowl of clean leaves is just not that satisfying for me — there's minimal kitchen alchemy there.

Try something a little different: sprinkle (just a bit) of the sauce over a bowl of split strawberries and peaches together and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Try something a little different: «sprinkle» (just a bit) of the marinade over a bowl of split strawberries and peaches together — add a bit of extra cracked black pepper to the fruit, and serve as a main course side dish, on a large lettuce leaf or spinach leaves.

Mix in a little of my lobster oil mayo, a little salt and fresh ground pepper and top with a smidgeon of shredded tarragon and crispy leaf iceberg lettuce.

The leaves of romaine lettuce hearts are the perfect little vessel for any kind of filling.