Sentences with phrase «many celery leaves»

I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).

While the Neuske's Smoked Bacon starter with balsamic BBQ, celery leaf and pickled onion nearly snared me, in the end I fortuitously opted for the Maine Lobster Ravioli rife with English peas and micro-greens doused in a rich truffle crema.

1) Jobuchon's celery leaf with Roquefort and olive oil is incredible.

All you need is a big, finely grated celery root (like the one you used), 1 or 2 minced garlic cloves, 2 or 3 tablespoons of mayonnaise, 2 or 3 tablespoons of plain or strained yogurt, some coarsely chopped walnuts, some black pepper and some finely chopped celery leaves.

Also, I usually toss celery leaves, or throw them into a vegetable juice but no more!

It seems like grocers «top off» most celery leaves.

Yet, the addition of lightly blanched fresh green beans, celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this salad better than your garden variety.

Taiwanese celery is sold with the leaves intact, and the stems are thin and hold a strong celery leaf flavor, much more than American celery.

Serve warm with a few celery leaves for garnish.

Throw in a few seasonings — an onion, a carrot, celery leaves, bay leaf, some thyme sprigs — and simmer for several hours.

Garnish with celery leaves, if desired.

In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables.

Ever use celery leaves?

Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.

Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks for garnish.

Use fresh garlic (not granulated), and fresh celery leaves.

Finish with the remaining nuts, and any torn celery leaves.

Trim the celery leaves and chop enough to measure 1 cup.

Drizzle with the chile oil, then toss in the celery leaves.

Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.

1 bouquet garni (herbs tied up in small cheesecloth bouquet) with a pinch of parsley leaves, celery leaves and chopped dill... or, instead, use 10 parsley stems and 10 dill stems

Swap the celery leaves for fresh cilantro if you wish.

Pepper chicken smothered with caramelized onion and green celery leaves!

Add chopped celery leaves and caramelized onion and simmer for 2 minutes.

1/3 c Soy Sauce 2 T Vinegar 1/3 c Maple syrup, Cane Juice Crystals or Molasses * 1/4 c Asfoetida * 1/4 c Celery leaf and stalk, dried * 8 c water 1 T sage * 1 t cayenne or ginger *

Side note: I used to remove celery leaves from things.

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.

After the broth is ready, onion, celery, celery leaves, and parsley are sautéed in butter or ghee.

2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper

Layer bottom half of each bun with 1 patty, about 1 teaspoon blue cheese mixture, 2 celery leaves, and top half of bun.

Btw, did you know that celery leaves are loaded with good stuff?

Transfer to a large (6 quart) crock pot and cover with the stock, seasonings, chicken pieces, celery leaves, the drained rice, and balsamic vinegar, stirring to combine.

Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

also featuring thinly sliced french breakfast radishes, green garlic tips, minced celery leaves, and a lemon dill sumac vinaigrette.

Trim the celery leaves and reserve.

6 large or 8 medium celery stalks 1/3 cup walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4 cup celery leaves, minced

Garnish with a celery leaf laid flat on the ice cube.

Moore suggests using a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.

Add the celery, celery leaves, and walnuts to the apples and toss.

ingredients FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)

Top them with her homemade blue cheese dressing and a few celery leaves to round out the buffalo chicken flavors.

I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination.

Once your pomtayer has thawed out place it in a bowl and add all the chopped celery leaves, sugar, lemon + orange juice, 5 spice and piccalilli and salt to taste.

After the sweet potato is softened, add the maple syrup, pine nuts, and celery leaves and let the leaves briefly wilt.

The shards are similar in size to the crumbled celery leaves, which works nicely.

I don't have a salt idea but my stepmother would always use celery leaves, oregano, and parsley to favor her marinara then she would add a bunch of veggies to it.

I really like the idea of using the celery leaves to make celery salt (which I use constantly).

I love to use celery leaves for homemade boillon or for a quick pesto recipe (celery + celery leaves and pine nuts + ricotta and parmesan...) nothin» should ever be wasted!

I hate waste but never even used to regard chucking out my celery leaves - and this post has saved them from the future trash can.

I was just feeling guilty about the prospect of throwing away a bunch of celery leaves.