Sentences with phrase «of fresh lemon wedges»

Serve immediately with plenty of fresh lemon wedges or your favorite dipping sauce.

Serve immediately with plenty of fresh lemon wedges or your favorite dipping sauce.

Not exact matches

Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.

Squeeze fresh wedges of lemon over the mussels and enjoy!

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

Ingredients for 4 servings of pasta sauce: 6 T unsalted butter / 1/2 cup of small fresh sage leaves or large leaves cut into strips / lemon wedge (optional)

Ingredients For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-...]

Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges.

120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

crumbled feta cheese Juice of 1 lemon Fresh lemon wedges, optional for serving

These broccoli fritters are great served with a fresh salad and wedge of lemon for a healthy lunch or dinner.

Garnish with lemon wedges, green onions, cherry tomatoes or quartered tomatoes, pickled hot peppers, cucumber slices, fresh basil or mint, and sprigs of fresh cilantro or parsley.

1 lb beets, peeled, cut into 1/2» wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots, sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced 1/4» thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers» markets and in the produce section of some supermarkets.

To serve, top a slice of bread (toasted or fresh) with wedges, a drizzle of vinegar and a squeeze of lemon

Use a quartered orange instead of the lemon in the cavity; serve with wedges of fresh lime.

halibut fillets Pinch of saffron threads 1 Tablespoon lemon juice 1/2 cup fresh parsley Wright Salt, to taste Lemon wedges for serving (optional) Instructions: Preheat the oven... Read More»

4 ounces fresh tomato juice 2 ounces fresh carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive oil Lime or lemon wedge, sea salt (or celery salt) and black pepper, for rimming the glass Garnish of choice 2 ounces vodka, if making with alcohol.

Serve immediately (with a fresh wedge of lemon if available) with about 90 grams of tuna atop each portion, or pack it away into a container; you can add a small tin of tuna later.

I like to serve mine over a simple bed of low - carb greens, such as rocket or spinach with fresh lemon wedges and a quick blender Béarnaise Sauce.

200g dry garbanzo beans prepared or 2 * cans garbanzo beans, rinsed and drained 1/4 Cup tahini 1 - 1.5 habanero peppers 1.5 tbsp fresh or 1 tbsp dried rosemary 2 cloves garlic Salt and pepper Juice of 2 lemon wedges 1/3 C water

4 fish fillets, 6 ounces each, skin on Juice of 1 lemon Salt and ground black pepper to taste 1 clove garlic, crushed 1/2 cup of chopped fresh herbs — parsley, dill, garlic, oregano, basil — pick your favorites Extra virgin olive oil Lemon wedges, optional

Scoop into bowl, top with 3 dried prunes, 2 wedges of lime / lemon, a sprinkle of poppy seeds and some fresh herbs.

4 3/4 inch inch thick slices of seedless watermelon 4 ripe heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves of fresh green basil Maldon sea salt, for garnish

Arrange on a bed of fresh parsley and garnish with lemon wedges.

Decorate with a handful of fresh parsley and a lemon wedge.