Sentences with phrase «mild tasting green»

It's a very mild tasting green, so a lot of people love to use it.

Not exact matches

Since pears are a lighter - tasting fruit, I recommend using milder greens in this recipe.

On their own, collard greens have a mild, smoky taste, but they also take on other flavors beautifully.

Ace of Blades: cucumber, parsley, lemon, celery, apple, kale This mild green juice is not too sweet — it tastes more like cucumber than apple — but also isn't the least bit bitter.

Collard greens can get quite large, so when I get them I try to look for the smaller leaves, as they are more tender, and milder taste.

• You could add a handful of mild tasting leafy greens in your blender — you'll have the same great taste plus some extra antioxidants and potassium!

If other people like the mild and flavorful taste of green chile like I do, then more New Mexicans will prefer green chile to red chile.

Salsa Casera (homemade salsa) in mild, medium or hot, Salsa Verde (green salsa) or Salsa Ranchera (a spicy blend of salsa and dried chiles) will take your taste buds south of the border with little extra effort.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

1 to 2 jalapeño peppers, to taste, seeded and thinly sliced, or one 4 - ounce can chopped mild green chiles

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Nettle and green garlic soup - this creamy soup tastes like the spring, with flavors of mild garlic, aromatic dill, and fresh lemon, and is packed with cleansing nutrients and minerals.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

I love how fresh this recipe tastes and the flavors from Old El Paso chicken seasoning mix, mild salsa, and chopped green chilies are just perfect!

Preserved peppers included whole, very hot, red and green peppers (much like hot New Mexican); long strips of fleshy, bright red Macedonian peppers, mild to medium - hot in taste; long, thin, hot green, red, and orange pickled peppers; and Bulgarian letcho (sort of like a Slavic version of ratatouille) made from red and green sweet peppers, onions, tomatoes, and tomato paste.

From September to mid-October, the farmers» markets of Vladivostok were filled with fresh peppers: green, red, and yellow bells; large green and red tomato - shaped peppers, with a mild but rich flavor; long, sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green peppers, similar to small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste.

Leeks taste like mild onions, and they look like giant green onions in the supermarket.

And besides making green smoothies out of it, I add a few pieces to my berry smoothies as well since spinach has a very mild taste.

And kohlrabi greens were delicious and mild though a bit chewy for my taste.

A mild tasting vegetable, such as green beans, peas, squash or carrots, are usually one of the baby foods that are started first.

Start with one tablespoon of a mild tasting vegetable, such as green beans, peas, squash or carrots and gradually increase to 4 - 5 tablespoons one or two times each day.

Select mild greens like spinach and baby kale that are not so distinct tasting.

Green banana flour has a mild banana taste when eaten raw.

While not a hard and fast rule, yellow and golden versions of EVOO tend to be milder in taste, and green versions tend to be hardier in flavor.