Sentences with phrase «of chopped arugula»

3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint

Not exact matches

Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)

for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil

On Sundays, I'd typically make a big batch of farro, toss it with a Greek - style chopped salad, throw a handful of arugula on top, and divvy it up into five to - go containers for lunch.

Recipe Inspired by Boulettes Larder San Francisco Serves 4 - 6 Ingredients: 1 / 2 Cup Whole Emmer Farro (Einka also works well) 1/2 Cup Split Emmer Farro 2 Bunches Escarole 1 Cup packed of Frisee (curly endive) 1 Cup packed baby Arugula 1 Tablespoon Moroccan Mint, coarsely chopped 1 Tablespoon Curly Parsley, coarsely chopped 1 Cup... Continued

Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugula pesto

I tend to take a dish to insure I have a veg option, so I usually make some kind of bean salad, filled with loads of fresh veggies, maybe some chopped arugula or other salad greens, chopped fresh herbs, and a bright vinaigrette.

My changes: Arugula instead of chard Omitted onion 5 garlic cloves instead of 1 2 additional italian sausages 1 chopped tomato pinch of red pepper flakes

4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or lettuce leaves 4 slices of bread

Salad & dressing (mix ingredients in a jar and shake well): Mixed greens, spinach or arugula 2 Tb olive oil 2 Tb orange juice 1 Tb apple cider vinegar 1 tsp orange zest (grated or finely chopped peel) Dash of maple syrup Salt and pepper to taste

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

Salad: 1 large head romaing lettuce, chopped Freshly cracked black pepper Handful or two of spinach and / or arugula, torn into bite - sized pieces (optional)

Plate up the grilled vegetables, and toss over the raw asparagus / scallion salad, with a handful of baby arugula and chopped cherry tomatoes.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula

by Georgina Tobiska of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro 3/4 c. crumbled feta or goat cheese 3/4 c. dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo) 3/4 c. toasted pecans 2 c. torn greens (such as kale, arugula, spinach, beet greens) 1/2 c. minced green onion Fresh herbs of choice... Continued

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste

2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles

While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing.

Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried

12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil

Sprinkle with the chopped chives and tarragon, top with more cheese, half the arugula, and the rest of the cheese.

4 garlic cloves, halved 1 pound of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste

When almost done, throw in a few giant handfuls of arugula and some chopped green onions and cook for just 3 - 4 more minutes until the greens begin wilting.

* 2 large handfuls of baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea salt and freshly ground black pepper

To mimic the flavors of maki rolls, I cut up a sheet of nori, which is the dried seaweed sheet used to make rolls and tossed the pieces into the salad along with pickled ginger, chopped cucumber, brown rice and arugula.

3 cups of seedless watermelon, cut into chunks 4 cups of tango salad greens, romaine or arugula 1 cup of roasted pecans, coarsely chopped 1/2 medium red onion, chopped 3 Tbsp.

1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3 cup panko breadcrumbs 2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of arugula, about 3 cups

1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly chopped 2 handfuls of rocket (arugula) salt and black pepper

I used arugula, heirloom tomatoes layered with lots of chopped basil topped with a tomato half all of which I drizzled with really good olive oil and crushed garlic seasoned with sea salt and pepper.

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

Sammy's abundance of composed salads include Red Quinoa with Gold Beets, Organic Grape Tomatoes, Avocado, Red Onion, Wild Arugula, Parsley, Mint, Scallions & Citrus Chili Vinaigrette; Local Strawberry & Snap Pea with Organic Field Greens, Toasted Almonds & Goat Cheese; and Spicy Singapore Chop with Chilled Chicken Breast, Napa Cabbage, Organic Greens, Carrots, Broccolini, Pea Shoots, Red Onion, Cilantro & Ginger Lime Dressing.

Canned: Jalapeno Bread and Butter Pickles sub: store - bought pickled jalapenos Creole Sauce (Complete Book of Home Preserving) sub: tomato sauce with sliced scallions, chopped green bell pepper, garlic, cayenne, and hot pepper sauce I love tossing hot pasta with a touch of olive oil and spinach or arugula.

January: 10 Visits to the YMCA; Recipe: Gluten - Free Olive - and - Feta Corn Muffins February: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet - Hot Date - Onion Chutney March: Run 40 miles in 20 days; Recipe: Chocolate - Dipped Almond Butter Cookie Bites April: Walk 8,000 steps a day; Recipe: Herb - Flecked Spring Couscous May: 180 minutes of Nike Training Club; Recipe: Warm Arugula Salad with Maple Mustard Dressing June: Fresh fruit / veggies at every meal; Recipe: Chickpea Crepes with Grilled Curried Chicken and Mango Salsa July: 8 different types of exercise; Recipe: Homemade Spinach Wraps with Chopped Greek Salad Filling

1 box of white quinoa 3 large carrots, peeled and chopped 1 zucchini, chopped 1 bunch of cilantro, chopped 2 tablespoons of sesame seeds 1 cup of red cabbage, chopped 1 cup of fresh arugula 1 clove garlic 1 teaspoon coconut oil or grapeseed oil

I'll often add some hummus to a quick thrown - together salad of broccoli / cabbage slaw, radishes, arugula, broccoli sprouts, black beans all tossed together adding a splash of red wine vinegar, topped with chopped tomato.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

Variations: Instead of using chicken and making chicken stock, use 5 cups Dashi and add any of the following: fried tofu cut into triangles and simmered in hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).

1 small watermelon, seeded and diced 1 small cantaloupe, seeded and diced 1 pint of cherry tomatoes, halved 1 bunch of arugula, washed and finely chopped 1 small red onion, minced 1 small jalapeno, seeded and minced 2 Tbsp fresh mint, finely chopped 2 Tbsp fresh basil, finely chopped 1 lime, juiced Sea salt, to -LSB-...]

Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup baby arugula 1 cup spinach 1/2 cup fresh orange juice 2 tablespoons toasted pumpkin seeds

All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a bunch of parsley, chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.

8 cups water 2 large bunches of fresh spinach (about 8 ounces), with large stems removed, well rinsed and drained 1/2 cup loosely packed arugula leaves 3 scallions, white and green parts, roughly chopped

Today's salad has arugula, chopped pea greens, rainbow carrots, sliced hearts of palm, and shredded purple cabbage.

, grilled, then chopped chicken breast, and another bunch of arugula for that added flair!

mix of arugula and spinach 1 avocado, peeled, pitted, and sliced 1 cup halved cherry tomatoes 1/4 cup fresh cilantro, chopped 1 cup of your preferred protein source 1 - 2 tsp.

1 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon dried oregano 1 teaspoon dried thyme Six pieces of flatbread 3/4 cup Kalamata olives, chopped 1 1/2 cups cherry tomatoes, halved 3/4 cup shredded mozzarella cheese 2 cups arugula, roughly chopped