Sentences with phrase «medium zucchini»

Unrefined, cold - pressed extra-virgin olive oil Sea salt Freshly ground black pepper to taste 2 sweet bell peppers, cut in half, cored and halves cut in half 2 medium zucchini, trimmed and sliced lengthwise in half or into thirds 1 medium eggplant, trimmed and sliced crosswise into 1/2 - inch slices 1 red onion, cut cross-wise into 1/4 - inch slices

1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)

3 chicken breast (skinless, boneless)-- cubed and cooked 1Tbsp olive oil 2 cans coconut milk 1 medium onion, diced 2 cloves garlic, minced 8 medium mushrooms, sliced 4 medium roma tomatoes 3 cups cauliflower florets 1 small — medium zucchini, peeled and cubed 1/2 tsp seal salt 3 tsp cumin 1 tsp ground ginger Black pepper

ground black pepper — 4 medium zucchini cut into 1 / 2 - inch slices — 1 lb.

Use 4 medium zucchini in place of the eggplant and 1 cup canned pumpkin in place of the tomato paste and omit the water.

Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow onions 2 celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup red bell pepper, chopped (try to use organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]

2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste

Ingredients 1 pound pasta 1/2 large red onion, sliced 2 medium carrots, cut into thin matchsticks 1 pint tiny tomatoes, halved 1 medium zucchini, cut into thin matchsticks 1 pound eggplant, skin on, cut into cubes 1/4 teaspoon salt 2 1/2 tablespoons chopped fresh thyme leaves 3 cloves garlic, minced 2 tablespoons lemon juice 3 tablespoons balsamic vinegar 1/2 teaspoon red pepper flakes (optional) Salt and black pepper

(great with, but fine without)(For me alone I usually use 2 medium zucchini, 120 - 150g quinoa and about 50 - 70g nutritional yeast.

RAW LEMON PESTO ZUCHINNI PASTA 2 cups packed fresh basil 2 medium cloves of garlic 1/4 cup extra virgin olive oil 1/4 cup raw pine nuts 2 tbl of fresh lemon juice 1 tbl of fresh lemon zest 2 heaping tablespoons nutritional yeast 1/2 teaspoons sea salt 4 medium zucchini

Peel 4 medium zucchini, and put through a spiral vegetable slicer or spirooli.

Ingredients 1 large red onion, chopped 1 large green pepper, chopped 1 medium zucchini, chopped 2 large tomatoes, chopped 1 head garlic, minced 1 tsp.

3 medium zucchini, sliced 1 handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2 teaspoons olive oil or 1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)

Use 1 medium zucchini — a little more won't hurt at all, just make sure to squeeze it dry.

Topping Ingredients 1/4 cup tomato paste 1 cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly sliced 1/2 cup pumpkin, finely chopped 2 cup mushrooms, chopped 6 cherry tomatoes, cut in half 1 cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried mixed herbs salt and pepper to season

2 eggs (if your baby is not yet eating whole eggs, you may prefer to use these egg substitutes) 6 fl oz (3/4 cup) milk — use whole milk, formula or breast milk 5 fl oz oz (2/3 cup) olive oil 4 oz (1 cup) all purpose flour 4 oz (1 cup) whole wheat flour 2 tsp baking powder 1 medium zucchini (courgette), grated 1 to 2 tsp dried oregano (adjust according to your baby's taste)

firm tofu, cubed 1 medium zucchini, cubed 4 - 6 chard leaves, thinly sliced Sea salt Fresh ground pepper 2 tablespoons freshly squeezed lemon juice Parsley for garnish

A shredded medium zucchini helps bind and if you use the smaller shred on the side of a hand - held metal shredder they disappear into the meatballs.

Vegetable Skewers for grilling 2 tablespoons Olive Oil 3 Peppers, red, yellow, orange, or green 1 large Red Onion 16 White Button Mushrooms 1 medium Zucchini, cut into 1/2 inch disks 1 - 2 Summer Squash, cut into 1/2 inch disks Salt & Pepper 8 wooden skewers soaked in water for at least one hour

Nut and Zucchini Crackers (Adapted from The Raw 50) 1/2 cup golden flax seeds — ground 3/4 cup purified water 1 medium zucchini — roughly chopped 2 cups walnuts or pecans — soaked in purified water for 4 hours handful of fresh mint (optional)-- chopped poppy seeds for sprinkling

Vegetables to chop: 1 small eggplant — peeled and cut into cubes 5 or more fresh shiitake or crimini mushrooms, or 1 portabello mushroom — stemmed and diced into cubes 1 medium zucchini — cut into cubes 1 medium plum tomato — cut into cubes 1/2 medium red or yellow onion — finely chopped 3 cloves of garlic — crushed

Assembly 3 - 5 medium zucchini 3 - 5 medium heirloom tomatoes — try to get various colours 1 - 2 tomatillos (optional) Castelvetrano olives — or any other kind you like

1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt

Ingredients: 6 muffins 2 medium zucchini, grated 4 eggs 4 tbs coconut flour...

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

stir - fry 1 medium zucchini 2 medium carrots 1 red bell pepper 1 package of kelp noodles 1 package of tempeh 2 tablespoons olive oil

Ingredients: 1 medium zucchini, grated 1 carrot, grated 2 shallots, chopped 2 garlic clove crushed 1/4 pumpkin, grated 1/4 cup natural seeds (pumpkin, pine etc.) salt pepper 1 tbs coconut oil...

Caramelized Vegetables 1 medium eggplant — peeled and cubed about 5 fresh shiitake, or 1 portabello mushrooms — stemmed and sliced 1 medium zucchini — sliced in half - moons 1 medium tomato — cut in medium chunks 1/4 red onion — finely chopped 3 garlic gloves — crushed

Cut 1 medium zucchini into matchstick - size pieces.

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)

Here's the adapted recipe: 2 medium zucchini, shredded (about 5 cups) 2 medium summer squash, -LSB-...]

vegetable oil 1/2 medium onion, chopped (1 cup) 1 medium zucchini, chopped (1 cup) 1/2 cup fresh or frozen corn kernels 1 cup shredded low - fat Cheddar or Monterey Jack cheese 1 large egg 1 cup panko breadcrumbs 1/4 cup chopped cilantro 1 lime, cut into 6 wedges 1/4 cup low - fat sour cream or plain yogurt 2 tsp.

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?

ingredients ZUCCHINI NOODLES: 4 medium zucchini HOT POT: 1/2 recipe beef bone broth (http://abc.go.com/shows/the-chew/recipes/beef-bone-broth-michael-symon) 1 - 2 pounds ribeye (cut into...

Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil leaves, finely chopped (plus extra for serving) 4 medium zucchini

1 large or 1.5 medium Zucchini, grated & patted dry 2 medium ripe bananas, mashed 2 Large Eggs, room temp.

2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty white bread 2 tbsp pesto

3 medium zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced into half - moons

1 medium zucchini, sliced thin lengthwise 1 tomato, sliced thin Marinara Sauce Spinach Walnut Pesto Cashew Cheese Walnut Sage «Sausage»

-- 20 - 25 mini pancakes — 1 medium zucchini (cut into rounds)-- garlic, finely chopped — cooking oil — cream cheese — salt and pepper to taste

One medium zucchini has 33 calories, 6.1 grams of total carbohydrates and 2.0 grams of fiber, which works out to only 4.1 grams of net carbs, however one cup of cooked spaghetti has 221 calories, 43 grams of total carbohydrates, but trust me, this dish tastes so good with zoodles, you won't miss the pasta at all.

Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini cup spinach leaves baby broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Ingredients 2 tablespoons olive oil 1 bunch scallions, white and green chopped 4 medium zucchini or other summer squash, grated 2 garlic cloves, minced 3/4 to 1 teaspoon salt freshly ground pepper 1 teaspoon fresh thyme leaves from 3 - 4 sprigs (dried works okay too) 1 cup fresh breadcrumbs 4 eggs, beaten 3/4 cup grated aged gouda (about 3 ounces)

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

Ingredients 3 medium zucchini 2 medium carrots 2 cups raw mushrooms 2 cups raw broccoli Olive oil 1 large garlic clove 1 cup flour 2 eggs

For fritters 1 pound zucchini (about 2 medium zucchini), trimmed and grated 1/2 teaspoon kosher salt 1 ear corn, shucked, kernels removed from cob 2 ounces Parmesan cheese, grated 3 tablespoons all - purpose flour 1 egg 1/4 teaspoon black pepper 1 teaspoon olive oil

1 medium zucchini, cut into 1 - inch disks 1/2 cup basil, packed 5 or 6 Tbsp raw tahini lemon juice (from 1/2 lemon) 2 garlic cloves 1/2 — 1 tsp salt