Not exact matches
Kidney bean
mix 1 tbsp coconut oil 1 1/2
red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1
red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2
red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg
lettuce
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but
lettuce or
mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2
red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
Some of the café's most popular menu items include a Mediterranean salad with grilled salmon,
mixed lettuce, garbanzo beans, roasted
red peppers,
red onions, diced tomatoes, roasted pecans, feta cheese and Taziki's homemade balsamic vinaigrette.
1/2 bunch of
red leaf
lettuce chopped bite size and a generous handful of arugula
mixed together or combination of salad greens of your choice
In a large salad bowl toss together Fresh Express 5 -
Lettuce Mix,
red onion, celery, mango and
red bell pepper.
Secret (or not really anymore because I just announced that I was telling you) you can use a bagged salad
mix with
lettuce,
red cabbage and carrots!
I used a
mix of romaine and
red leaf
lettuce, and added in sauerkraut and radishes in addition to the recipe.
4 sweet
red bell peppers 130g
mixed leaves (
red Romain
lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste
1 small ciabatta 1/2 ripe
red tomato 1 leaf romaine
lettuce 1 small handful rehydrated sundried tomatoes veganaise whole grain mustard tabasco sauce To fry the green tomato: In a shallow bowl,
mix the cornmeal, corn flour, pepper, and cajun seasoning together.
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby
lettuces, or
mixed greens such as watercress or Mache 1
red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
And this weekend I got to enjoy my first harvest...
mixed greens (spinach,
red leaf
lettuce, and beet greens).
Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2
red onion, shaved 2 baby radishes, shaved 5 ounces baby
lettuces (I used a
mix of baby romaine and baby arugula.)
Use the vinaigrette on any
mixed green salad; it's especially good with butter
lettuce, orange segments and sliced
red onion.
Ready Pac Foods introduces salad kit with a
mix of romaine
lettuce, Napa and
red cabbages, crisp vegetables, puffed brown rice and black sesame seeds
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style
Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with
Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent
Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa
Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Brunch Headwaters yogurt parfait, granola & berries Ajurli Khachapuri, Georgia cheese bread with a baked egg Chocolate Cinnamon Babka French Toast, berry butter Smoked Salmon Hash, shallots, fried eggs Duck Hash, fall vegetables, fried eggs Crab Luigi,
mixed lettuce, bayonne ham, louie dressing Albacore + Green Bean Salad, toast crumbs, pickled
red onion Dungeness Crab + Fideo Stir Fry, fried egg NW Hangtown Fry, bacon, oysters, scrambled eggs Apple Dutch Baby, powdered sugar, maple syrup Headwaters Burger, greens, white cheddar, pickles Knuckle Sandwich, lobster, tarragon aioli, potato roll Waffles Schuck Norris Style, yeasted, maple syrup
When ordered «fresco,» a burrito supreme includes
lettuce, tomatoes, onions, and pico de gallo,
mixed with seasoned beef and tangy
red sauce.
brie cheese 2 zucchinis 1 large eggplant 2
red bell peppers Giant lima beans Arborio rice Four 5 - ounce wild salmon fillets 2 bags organic spring
mix lettuce 2 large beets 3 parsnips 1 sweet potato or garnet yam 8 ounces goat cheese 4 ounces hazelnuts
2 filets of salmon (1/2 pound each) 2 heads of boston
lettuce or 1 box of
mixed baby greens 4 radishes 1/2 pint of cherry tomatoes 1 cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2 cup of soy - free veganaise 1/2
red onion, minced 1 bunch of dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced
Mix Lettuces (May Include Baby Kale, Arugula, Chard, Mizuna, Tango, Green Oak, Swiss Chard, Baby Spinach, Tatsoi,
Red Leaf, Lolla Rossa,
Red Romaine, Radicchio,
Red Oak), Slaw (Cabbage, Carrots), Seasonal Peas In A Pod, Mandarin Oranges, Crispy Noodle,
Red Onion, Cashews.
Meanwhile,
mix the
red pepper with the tomatoes,
lettuce and chicken.
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium
red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of
red or green leaf
lettuce or 6 - 8 cups of
mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts
1 cup
mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons
red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf
lettuce Hunks of feta and pita, optional
+ Tots can whip up a sky - high stackable sandwich with Green Toys» sandwich shop that includes 15
mix and match layers of favorite fixins» like pickles,
lettuce,
red pepper, cheese and onions.
Purple -
red and dark green
lettuces, spinach, kale, arugula,
mixed greens, and sprouts are mainstays in my house that pack an antioxidant - laden punch.