Sentences with phrase «of chopped artichokes»

Their unique taste blends perfectly with the flavors of chopped artichokes, parmesan cheese, lemon and fresh rosemary.

Not exact matches

Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea

This creamy, cheesy bread pudding full of diced artichokes and chopped spinach is the perfect way to use up that stale bread in your cupboard and turn it into a yummy, flavor - packed side dish.

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

1/2 cup cherry tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish

The presentation is fabulous, you can try any number of ingredients - try adding chopped artichoke hearts to this basic recipe to add more depth.

1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter

Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper

by Dave DeWitt and Nancy Gerlach Genuine, Authentic, South of the Border Chile Rub Thai Lemon Grass Marinade Your Basic Beer Sop or Mop Texas Chilipiquin Barbecue Sauce South Carolina Mustard Sauce Memphis - Style Finishing Sauce Spit - Roasted Chicken with Spicy Wild Rice Stuffing Rosemary - Scented Lamb Chops Grilled Artichokes with Chile Dipping Sauce Meat that is to be grilled...

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)

1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese

I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.

For variety, try tossing in 1/2 cup of chopped, marinated artichoke hearts or pitted olives.

can of artichoke hearts, drained, rinsed, and chopped 1 12oz.

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

Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese

Pulse until artichokes are finely chopped and ingredients are well - mixed, stopping to scrape down sides of bowl as needed.

2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved

Chop the other half of the artichokes and stir into the dip.

I'm talking cherry tomatoes, sun - dried tomatoes, artichoke hearts and of course, plenty of freshly chopped garlic.

This one is blessed with thin pieces of Serrano ham which add blissfully salty little bits of flavor with every bite, plus artichoke hearts, yogurt, and fresh chopped Italian parsley....

Although I kept this salad simple, you could give it a Greek flair by adding in some chopped black olives, and crumbled feta cheese, or an Italian flavor by replacing the mint with basil and adding chopped artichoke hearts and cubes of fresh mozzarella.

After taking 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.

I made your endurance crackers, hummus, rice and lentil salad, a bowl of chopped up artichoke hearts, roasted red peppers and sun - dried tomatoes, a bag of cashews and raisins, and of course a bar of dark chocolate.

After 18 minutes of the pizza crust baking, remove it from the oven, smooth over the pizza sauce, and add the caramelized onions, mushrooms, and peppers, as well as the chopped artichokes and sun - dried tomatoes.

Ingredients: 6 - 8 Jerusalem artichokes / topinambours, cleaned and sliced 1 large red onion, sliced into quarters A small bunch of radishes (preferably round ones), halved 2 large handfuls of fresh spinach leaves, 2 handful of fresh walnuts, halved A sprig of fresh parsley, chopped finely Extra-virgin olive oil Coarse sea - salt & freshly ground black pepper Balsamic vinegar (I like to use the crema of balsamic)

1 tbsp olive oil 3 or 4 wild leeks, chopped 6 mushrooms, chopped 2 ounces white wine 2 ounces vegetable stock 1 ounce of lemon juice (optional) 1 cup or so of fiddleheads 3/4 cup or so of artichoke hearts Parmesan cheese for garnish (optional)

1 tbsp olive oil 1 tbsp butter 1/4 lb artichokes 10 wild leeks, chopped 2 garlic cloves, minced fresh chopped thyme 1/2 cup chicken or vegetable stock or water 1 lemon, squeezed 1/3 cup of white wine salt and pepper to taste

2 cups chopped eggplant 1 cup tomato sauce Pinch of crushed red peppers Pinch of sugar 1 pizza dough 1 cup tightly packed spinach 1/2 red bell pepper, seeded and thinly sliced 1/2 cup artichoke hearts 1/4 cup red onions, thinly sliced 1/4 cup pitted and quartered black olives

Take a couple of the artichoke hearts from the oil, and chop loosely and place on side of each salad plate just before serving.