Sentences with phrase «little salad bowls»

Not exact matches

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

I ate this quinoa salad with some salmon yesterday (soooo good) and plan on adding a little rotisserie chicken to a bowl of it today.

Our favourite recipe: The Radish Omeboshi Pickles are so great to make and keep on hand to add a little tangy flavour to salad and rice bowls.

The eggless patties will be a little more crumbly but if you're just going to break it up in a Buddha bowl or salad then who cares, right?

Eating big bowls of salad is something I'm known for, but in the winter when all I want is hot food, I prefer to have little helpings on the side of warm dishes.

In addition to toppings for soup, I've been adding this granola to basic power bowl type meals and to winter salads that need a little spark.

So that's where my inspiration came for this salad... except I added a little more substance with some whole - wheat couscous and hollowed out some beefsteak tomatoes to serve as the «salad bowls.»

I didn't have taco bowls molds for the oven and since I wanted mini taco salads instead of huge ones, I did a little brain storming on what to do in order to make the taco shells.

Every few weeks I go and build the most amazing lunch — starting with mixed greens, kalamatas, feta, carrots and tomato, but then I LOVE a little bit of everything around the bowl — their perfect protein salad, a little tabbouleh, a pinch of the sesame noodle salad, and a bit of the cold broccoli salad.

And one last thing - Do you all see that adorable little blue bowl that the salad is in?

I mean, who would want to eat a cold chicken salad when they could rather have a warming and comforting bowl of Beef Stroganoff — and being stuck at work during the cold winter months, I think, everyone will need a little more comfort...

4) To serve: Fill bowls with quinoa, chicken, greek salad, kalamata olives, and sprinkle a little extra parsley and feta on top.

With a little prep and a large bowl of lettuce, you can have your taco salad and eat it, too!

If you want to add a little more flavor to the salad, toss the greens with some kosher salt before you layer them into the salad bowl.

For the salad, place the chopped tarragon and ruccola / arugula / rocket in a bowl, drizzle over the olive oil and add a little fresh pepper and salt if desired.

I eat avocados straight out of their skins with a little pink salt and lime, make guacamole with them, use them in salads and «bowls», use them in dressings in place of mayo to give LOTS of creamy richness, I make avocado pudding pretty regularly, and I even bake with them now!

They are amazing — they don't have much flavor, add a little crunch to things like salads and smoothie bowls AND they are seriously packed with protein.

When you're ready to serve the salad, arrange the little gems and endives in a large bowl.

Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads.

Garnish each bowl of soup with a little diced parsley and serve hot with some good crusty bread, butter, and a small salad.

With nutty roasted chickpeas, cauliflower, mint and preserved lemon this salad bowl is simple to make with just enough spice to make it a little special and exotic.

In a little bowl dissolve the tapenade in the oil, pour this dressing over the salad and stir very well.

Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.

Salad: Grill corn, cook faux meat on stove with a little olive oil, chop the rest of the ingredients and throw in a bowl

These little flavor - packed triangles can completely transform your meal — I pop them on top of my salads, use them in wraps and feature them in my pho noodle soup bowls!

Taco Salad — make your own taco shells by rubbing whole wheat tortillas with a little olive oil and sea salt, press onto an oven safe bowl, and bake at 400 degrees (tortilla side up) for 10 minutes or until crispy.

If you love the ease of assembling salads but are craving something a little heartier, grain bowls are for you.

Traditional salad might start to feel a little basic, so fill your bowl with exciting and colorful new superfoods like jackfruit (which actually tastes like pulled pork!)

Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads.

Tuna Avocado Salad Yield: 1 serving You will need: can opener, mesh strainer, mixing bowl, fork, knife, cutting board, measuring spoons These delightful little bite - sized snacks can be made with 3 simple ingredients: 1 can tuna 1/2 avocado 2 T spicy mustard Mash everything together.

You can eat it raw and sliced up in a salad for a snappy crunch with a licorice - like flavor or sauté it in a little bit of avocado oil with some chopped cabbage for a a bowl full of goodness like we did at the Atlanta Botanical Garden this weekend.

On any given day, my fridge is filled with bowls of pre-sliced apples (soaked in a little citric acid to prevent browning), grapes, sliced strawberries, cut up cantaloupe and watermelon, pre-torn salad greens, sliced cucumbers, green peppers, hard boiled eggs, pre-baked bacon, black olives and even a nice big bowl of brown rice.

Another favorite in our house is to mash up avocados with a little salsa and use for everything from a veggie dip, salad dressing or «bowl» topping!

The idea of a big beautiful glob of great tasting healthy sour cream on top of a bowl of chili, an extra couple of tablespoons of olive oil on a salad, or heavy cream, coconut oil and an egg yolk blended into your morning coffee may be intellectually OK, but for many the mind is just not willing to let go — there's still that voice of the little misguided gremlin saying «once on the lips forever on the hips.»

As a design - your - own - salad place with the server staring exasperatedly at me, holding a huge metal mixing bowl with his tongs poised over the toppings, ready to deftly snap up whatever I pointed to, and the long line of other patrons impatiently waiting behind me... Well, it was enough to make even the regular customers feel a little flustered!

Gray can be a little cool, so I add warmth with serving pieces, like these beautiful natural place mats and wood salad bowl.