Sentences with phrase «more for garnish»

For the Yogurt Sauce: 1 1/2 cups plain Greek - Style yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime juice

3/4 cup white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup granulated sugar 1/2 cup coconut oil (or butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more for garnish 2 tablespoons icing sugar Preheat oven to 180 ° c and place 12 cupcake cases into a tray.

1 cup unsalted roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless chicken breasts, sliced 8 ounces bok choi, stems sliced and leaves roughly torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked

1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon of minced celery 1 Quart of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg

white chocolate, melted & cooled 1/2 cup whipping cream 2 cups fresh strawberries plus more for garnish 1 tbsp cornstarch 1/4... Read more»

4 peaches, sliced 4 tablespoons brown sugar 1/4 cup all - purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, room temperature 1 teaspoon lavender (+ more for garnish) 1/2 cup plain granola Vanilla Bean Ice Cream

Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons fresh basil leaves plus more for garnish

1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oil

2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water

3 Tablespoons olive oil 1/2 cup thinly sliced shallots (or red onions) 1 cup carrots, thinly sliced 2 small cloves garlic, minced 5 cups water or vegetable broth 1 cup brown basmati rice 2 Tablespoons white miso 2 Tablespoons tahini 1/4 cup fresh lemon juice 1/4 cup nutritional yeast 3 Tablespoons fresh or dried dill, plus more for garnish

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

2 cups raw cashews 3/4 cup nonchlorinated water 1/2 teaspoon garlic powder 1 teaspoon fine sea salt 1 tablespoon nutritional yeast grated zest of 1/2 lemon 1 1/2 teaspoons freshly squeezed lemon juice 2 probiotic capsules, or enough to equal 40 billion active cells 3 tablespoons minced fresh dill fronds, plus more for garnish 1 tablespoon minced fresh chives

1 c pitted dates 1 c raw almonds, soaked overnight 1 c coconut butter (I used this to avoid labor) or fresh coconut flesh 1/2 c fresh ginger, chopped 1 tsp Himalayan pink salt or other flaky salt, plus more for garnish 1 c freshly squeezed lemon juice (I used meyer lemons) 1/4 c lemon zest 1/2 c coconut oil

soy sauce 1/4 cup water Juice of 1 lime (plus more for garnish) 1 Tbsp.

Walnut Sauce 1/2 cup raw walnut halves, plus a few more for garnish 2 Tbsp.

2 cups skim milk 1/2 vanilla bean, split and scraped 2 large eggs plus 1 egg yolk 1/4 cup fat - free sweetened condensed milk 1/2 teaspoon cornstarch 1/4 teaspoon freshly grated whole nutmeg (plus more for garnish) 1/8 teaspoon salt 1/4 cup white rum or bourbon (optional)

1/2 cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish

for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional

red wine vinegar 1/4 cup extra virgin olive oil 3/4 cup cooked and drained garbanzo beans handful of fresh parsley, plus more for garnish

1 cup raw unsalted pistachios, shelled, plus more for garnish 1/2 cup granulated sugar 2 cups plus 2 tablespoons whole milk 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 teaspoon vanilla extract Whipped cream for serving

Ingredients 1/3 cup white wine 2 large sprigs parsley 1/2 teaspoon whole peppercorns 1 pound cod 4 - 5 tablespoons olive oil Kosher salt Freshly ground pepper 1/2 red onion, diced 1 clove garlic, minced 1/4 cup chopped parsley, plus more for garnish 1 teaspoon old bay 1/2 teaspoons smoked paprika 1/4 teaspoon salt, plus more to taste 1/4 cup panko 1/4 cup mayonaise 1/2 cup flour 1/4 cup Spicy Quick - Pickled Radishes (recipe follows)

Ingredients 10 - 12 mushrooms (champignons) the juice of 1 lemon 1 zucchini, cleaned 1 garlic clove, peeled 2 tablespoons flax seeds, finely ground a large handful of fresh basil, cleaned 5 handfuls hazelnuts (and some more for garnish) 2 tablespoons extra virgin olive oil (and some more for garnish) freshly ground green pepper, to taste (and -LSB-...]

Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.

When it comes to food, flowers are usually used more for garnish than for flavor.

ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)

1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving Hot Fudge for serving

Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar

Ingredients: Pie crust dough [RECIPE] 2 tablespoon (s) all - purpose flour, plus more for dusting 3/4 cup (s) sugar 1 large egg 1 cup (s) heavy cream 1 pound (s)(3 1/2 cups) raspberries, plus more for garnish 1/4 teaspoon (s) salt

* 2 large egg yolks, preferably organic and free - range * 1 whole egg, preferably organic and free - range * 1 tablespoon mascarpone cheese * 2 teaspoons organic butter * 1/3 cup defrosted organic frozen peas (I used Woodstock Farms «petite» peas; you could also use freshly shelled spring peas) * 1 tablespoon chopped fresh mint, plus more for a garnish, if desired * course sea salt and freshly ground black pepper

Ingredients 200 g semi-whole rice 5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish) 50 ml agave syrup (and some for garnish) 180 ml almond milk the seeds of half a vanilla pod almond flakes, for garnish Makes 6 - 8 servings.

For pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil

1 head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2 scallions, sliced, plus more for garnish 2 teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten

1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste

Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt

* 1/2 cup wild rice * 1 1/2 cups water * 1/2 teaspoon fine sea salt * 1 cup red grapes, sliced in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2 cup raw hazelnuts * 1/2 cup crumbled feta cheese

1 can chickpeas 1 head of roasted garlic 1/8 -1 / 4 cup extra virgin olive oil (plus more for garnish) juice of 1/2 lemon 1/2 tsp salt freshly ground black pepper parsley and paprika for garnish

1) 2 cups of almond meal 2) 1/3 cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or coconut cream)

1/2 cup Xylitol 4 1/2 cups Water Juice of 8 Large Lemons 1/4 cup Fresh Mint Leaves, plus more for garnish 1/4 teaspoon Stevia Extract

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar

semisweet chocolate, grated or finely chopped (the food processor works well); more for garnish

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts

«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed

4 oz cream cheese, room temperature 2 tablespoons lemon juice 1 tablespoon fresh dill, chopped, plus more for garnish 4 oz smoked salmon

4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)

2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish