Sentences with phrase «of lettuce into»

Separate the head of lettuce into individual leaves.

To assemble the salad: Add a generous amount of lettuce into a large bowl or platter.

Place 2 cups of lettuce into each of four bowls * **.

Slice the head of lettuce into four quarters.

Chapter 5: Sensational Spreads & Sauces — Sauces and spreads can transform a head of lettuce into a gourmet salad, make toast into a meal, and add the pizzazz to a pesto pizza.

Separate the head of lettuce into individual leaves.

Instead, try slicing the head of the lettuce into eighths.

Not exact matches

«When people go into a Whole Foods, they want to talk to the butcher about what cut of meat to buy, or the florist about what flower arrangement they need, or the produce clerk about which is the freshest head of lettuce,» says Erikka Knuti, communications director for the United Food and Commercial Workers.

Participating restaurants in New England have been selling a lobster roll as of June 27 made of 100 percent North Atlantic lobster and mayonnaise, layered with lettuce and stuffed into a home - style toasted role, reports Fox Connecticut.

This is the thick, tangy, cheesy Caesar dressing of your dreams, and it turns a plate of lettuce and croutons into a sensuous feast.

Place filling into decorative bowl on top of 1 large lettuce leaf.

No longer do salads dredge up imagery of wilted lettuce leaves with a few sorrowful tomatoes thrown into the mix.

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:

SCOOP about 1/2 cup meat into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.

Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own.

No giant deep fried taco shell bowl for this salad, just plenty of romaine lettuce which turns a calorie and fat - laden taco salad into a light, fresh, and still delicious lunch option.

For a long time vegetarians and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon - lettuce - tomato) into TLTs (tempeh - lettuce - tomato).

It consists of one head of iceberg lettuce cut into quarters plus a good sweet crisp watermelon dressed with a light and clean, olive oil + salt + black pepper dressing.

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

However as a foodie I found that there were only so many combinations of vegetables tucked into lettuce or cabbage leaves I could eat before visions of hamburgers started dancing in my head.

It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy - tasty mix of textures, temperatures and flavors.

I didn't have romaine lettuce on hand, so I took a head of red leaf lettuce, washed & dried it and tore it into bite - sized pieces.

a little vegetable oil or cooking spray, to prepare the grill pan 8 slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut into slices (optional) 8 whole wheat poppy seed buns, toasted

Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired.

On crispy romaine lettuce as pictured, over quinoa for a chicken dish, and even turned into a bowl of soup.

Stuff a piece of iceberg lettuce into each pita cavity followed by a generous heaping of the egg salad.

Spoon heaping portions of the chicken filling into the lettuce, using as a shell and enjoy

cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...

Scoop a generous mixture of the meat into each lettuce leaf.

Toss with your hands to evenly coat the veggies, and massage the dressing into the lettuce until it breaks down and reduces in size (about 1 minute of massaging).

For assembly you tuck a little bit of the pork filling into giant leafs of lettuce (I like to use a boston or butter lettuce, but cabbage or iceberg would also work.)

-LSB-...] was inspired by lettuce wraps of the same name from the Post Punk Kitchen but mine quickly turned into a salad when I realized that I never have and never will be able to -LSB-...]

After salmon is cooked and slightly cooled, chop into bite size pieces and assemble on a bed of romaine lettuce

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)

Evenly distribute the cream cheese and smoked salmon filling into the 4 lettuce wraps, top each one off with some diced tomatoes, a pinch of sea salt and garnish with a lemon wedge

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

It was served cut into a square on several lettuce leaves with a dollop of mayonnaise.

+ As the salmon bakes, prepare the salad by placing desired amount of butter lettuce into two good sized salad bowls.

Make once serve multiple ways: a few ideas include 1) slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch of light mayo and chopped celery to make a chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..

Scoop about 3 tablespoons of the quinoa mixture into each lettuce leaf, and top with 1 chicken tender and 1 tablespoon yogurt sauce.

Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

Assembly: 1 baguette French bread, cut into long thin slices on diagonal 1/3 cup grated Parmesan Block of Parmesan cheese 2 large head of Romaine lettuce

Remember back last fall when I happened to mention in a post that Buddy and I transplanted some late cabbage, broccoli, kale and lettuce into a thrown together cold frame of cement blocks and old windows?

We have just launched into test market a line of romaine lettuce - based waters and teas — each bottle has the equivalent of 1 pound of our organic greens, but are light, refreshing and hydrating.

Sometimes I'll make my taco salad into more of a burrito bowl with a tortilla on the bottom, the shredded chicken, some cilantro - lime rice, and then the lettuce and vegetables.

A similar story of farming is simultaneously going on in the North Ohio - Michigan area, where other vegetables (carrots, lettuce, parsley, beets, and celery) are being grown on second - and third - generation family farms before they are whisked away to be pressed into a thick juice within 8 - 10 hours of harvest.

Pack a couple of spoonfuls into a container and serve with a gluten - free bun or iceberg lettuce cups.

For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium head of a lettuce (I used Salanova), lettuce leaves washed and separated — small handful of black olives, pitted — salt, freshly ground black pepper

Usually made with toasted ground rice, this version simplifies the method, choosing instead to serve the dish with steamed rice, which you can pile into lettuce cups along with the cooked lamb, chopped peanuts, and a host of any sweet, sour, spicy, or herbal accompaniments you can think of.

Guests dip the trio of lettuce, crouton and bacon into the dressing and you will hear nothing but the inevitable Mmmmmm sounds.