Sentences with phrase «of green leaf lettuce»

Depending on the season, they either consisted of green leaf lettuce like this Boston lettuce with beef and eggs, fresh tomatoes, peppers, and cucumbers from the garden or pickled.

You can pre-wash a mix of lettuce types, so you might get a head of Boston lettuce, a head of romaine lettuce and a head of green leaf lettuce.

* 1 handful of green leaf lettuce * 1 handful of red leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced

Tired of green leaf lettuce and tomatoes?

So the dark green leafy vegetables that we use most often are things like romaine lettuce, any of the green leaf lettuces, dandelion greens, parsley, cilantro, oregano, dill, basil.

Not exact matches

Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional lettuce leaves or green cabbage leaves.

Slit open the arepa and line with one leaf of the green lettuce, allowing some of the lettuce to show through.

Wrap falafel in any type of green leaves (lettuce, collard greens or cabbage) or pita bread pockets.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Yet, the addition of lightly blanched fresh green beans, celery leaves and fresh basil to our buttery Boston Bibb lettuce did make this salad better than your garden variety.

You can use curly green leaf, or red leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg lettuce.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.

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)

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

1 cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water

Well since this contest is sanctioned by The Kansas City BBQ Society (KCBS) the only legal garnishes are leaves of green lettuce, parsley, and cilantro.

The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and I prefer the more intense flavor of the fruits without the leaves.

I always sub out the suggested greens for red leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.

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

It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly sliced avocado, tomato, cucumber, leafy green lettuce, spinach leaves, kale, roasted veggies, steamed sliced squash.»

Try adding other greens like the leaves of kale, Swiss chard or romaine lettuce.

4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves

This exceptional mix includes marvelous mache, tender lettuces, sweet pea greens, spicy nasturtium leaves, and many more varieties of fresh young greens.

Serve on its own, or over a bed of greens, in cup - shaped leaves of lettuce or radicchio, or in bell pepper halves as suggested.

Lettuce is a good source of fiber, vitamin k and vitamin A. Romaine lettuce has darker green leaves and the deeper the color, the better the nutLettuce is a good source of fiber, vitamin k and vitamin A. Romaine lettuce has darker green leaves and the deeper the color, the better the nutlettuce has darker green leaves and the deeper the color, the better the nutrition.

I fill my bowl with green leaf lettuce, spinach, red cabbage, chopped red bell pepper, sliced cucumbers, TONS of scallions, and grated carrot.

Wrapped up in a crisp, crunchy lettuce leaf, or served over a bed of chopped greens, this chicken will -LSB-...]

1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful of kale Handful of spinach Handful of flat leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of romaine lettuce Small piece of ginger

Wrapped up in a crisp, crunchy lettuce leaf, or served over a bed of chopped greens, this chicken will definitely be a new favourite in your house; it makes a scrumptious sweet - savoury pairing.

1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

I switched my original use of butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).

Place 2 lettuce leaves on each tortilla, then place 2 - 3 tbsp herby hummus filling in the middle, a couple of spoonfuls green lentil salad and top with strawberry slices and a generous sprinkle of sunflower seeds.

You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing.

The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves.

I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce.

I took this salad as inspiration and made something a little simpler for my husband and I. I used green leaf lettuce instead of kale.

Once you're ready to enjoy your lunch, simply assemble with a lettuce leaf (you can use Boston, Bib, Green Leaf, or even Romaine), add a couple slices of chicken, top with the salsa, and then wrap!

We topped them with a slice of garden tomato, fresh green leaf lettuce and my «secret sauce», served with fresh made sweet potato fries I baked in the oven and a garden salad and dinner was done!

Serve on a bed of leafy greens, lettuce cups, or use a collard green leaf as a wrap.

Researchers from the Ohio State University gave participants three grams of softneck garlic cloves to chew for 25 seconds, and then water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea were consumed immediately.

And the results show that the green - leaf lettuce contains water - soluble, antioxidant compounds that act at a slow and intermediate speed, the red - leaf one has compounds with intermediate and rapid kinetics, and the semi-red-leaf one has three kinds of compounds, with a rapid, intermediate and slow speed.

Instead of opting for bread, buns, or a tortilla, choose whole leaves of romaine lettuce, kale, or collard greens to wrap sandwiches and burgers.

Health experts often recommend shunning it in favor of darker greens like spinach or romaine lettuce, which contain higher amounts of fiber and nutrients such as folate and vitamin K. It's a different story when it comes to water content, though: Crispy iceberg has the highest of any lettuce, followed by butterhead, green leaf, and romaine varieties.

The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices.

Dinner Cod with lemon and capers 3/4 cup steamed green beans 1/2 cup sliced beets Salad made with 1 cup Romain, Boston, butterhead or leaf lettuce, 1/2 cup cherry tomatoes, a splash of balsamic vinegar and 1 teaspoon extra-virgin olive oil 1 nectarine Sparkling water with lemon

When I say «greens,» I'm referring to a long list of green vegetables, ranging from dark leaf lettuce and spinach to Brussels sprouts and peas, that specifically supply our bodies with certain nutrients to support all those cleansing and detoxifying benefits they provide.

Lighter lettuce leaves are also good to eat raw; however, avoid partaking in the raw form of their more fibrous cousins mustard greens and beet tops.