Sentences with phrase «often used in salads»

Fuyu persimmons are the shorter, squatier variety that look like orange tomatoes and are often used in salads.

Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vege.

While the plant is often used in salads, it's also commonly used to make coffee.

Not exact matches

It preserves colour, acts as a condiment for foods like fish and chips, and is often used as an ingredient in salad dressings.

Often, I use french lentils in salads and soups, and always use pressure cooker cook»em.

I often make a huge portion and keep it in a jar, so I can use it for a week on every salad and soup

Since this is one of my favorite salads in the world, I make it often, but I use «Sucrine» lettuce here in Paris, since it has a tiny bit more flavor than iceberg lettuce.

We have one major cheat day a week and use it for Mexican food, though more often than not we indulge in chips and salsa and margaritas and then follow that with a big ass salad we've taught the restaurant to make for us.

Bells are often used in the fresh form, cut up in salads, or stuffed with meats and baked.

Cucumber salad is often made with vinegar in the dressing, but vinegar was too powerful against my more delicate vegan mayo dressing, so I opted to use lemon juice for a more subtle tanginess.

Used in soups, salads, stews, and often cooked just like -LSB-...]

The Shredded Buffalo Chicken in this salad is delicious and, while you will see it most often in our salads, can also be used in many other recipes

Which is why I don't make mayo very often at home; it's just too rich to use on an everyday sandwich, or in tuna salad.

They are robust in taste and smell, and are often used daily as the first ingredient in meals, from stir fries and curries to soups and salads.

Honey is my go to sweetener — I use it most often in salad dressings, because I eat salad pretty much everyday.

I most often mold my aspic in a loaf pan because I usually serve it in little squares, but you can use a ring mold as well and fill the center with chicken salad or something similar.

I often have a bowl of cooked quinoa in the fridge to use for quick dinners like quinoa salad, or to serve with baked tofu or steamed veggies.

Basil is most often used as an accent in pastas and salads, but in this hearty dish the herb infuses its full flavor into an oil - rich sauce as it steeps for several hours, waiting to garnish a slow - cooked pork shoulder.

I love goat cheese and I use it so often in salads, I fear I'm missing out on exploring other flavour combinations.

In the fall and winter, we often buy beets at the farmers market, either to use in salads or as a sidIn the fall and winter, we often buy beets at the farmers market, either to use in salads or as a sidin salads or as a side.

At home, I love to macerate shallots in vinegar, to add piquancy to salad dressings; and, in winter, I am often to be found slowly sweating onions into a brown, sticky mass, for use in pissaladière, French onion soup and a host of other mouth - watering dishes.

As I mentioned, I used Lundberg Farms organic California jasmine rice (a long grain), which I tend to use more often in grain salads compared to brown rice.

I love hemp hearts and eat them often in my salads, but haven't used them in the dressing.

I'm not going to lie to you all — despite that salads are often seen as boring, I happen to think they're one the easiest healthy meals of all because you can take whatever produce you have lingering in the fridge, pile it in a bowl, use up all those healthy veggies, and then cover your salad with whatever dressing you please.

Chicory is often used raw in salads, but here I've -LSB-...]

I often just grab a fork and dig in, or even use it as a topping for an otherwise - boring green salad.

It's not something I use often but it works great in hearty salads and you can use it to make a risotto - like dish etc..

Notably, directors who prepared more foods from scratch and increased their use of salad bars were more likely to report that student participation either increased or remain unchanged, while declines in participation were seen most often by directors who purchased more pre-made foods or had fewer menu options.

The leaves are quite edible, and often used raw in salads and cooked as greens.

I love to stretch this recipe and I'll often cook two chickens at once, put the bones in the slow cooker to make broth, make a batch of chicken salad for later in the week and use the remaining leftovers for a casserole or soup.

Most often you hear of sprouts being used in salads or stir - fry dishes.

Escarole: Related to endive and frisee, this green is popular in Italian cuisine and often used in soups and paired with beans, but it can also be eaten raw in salads.

I used to eat beans & legumes in a variety of dishes, most often: salads (loved garbanzos on a leafy green salad, for example), soups (primary white bean or lentil with a beef or chicken broth sans any tomatoes), and side dishes.

I love hemp hearts and eat them often in my salads, but haven't used them in the dressing.

You'll often find it used in hummus, salad dressings and dips.

Tomatoes are among my favorite vegetables — I use them in salads or sandwiches, I roast them but very often I add them in soups.

OTHER VEGETABLES (if you can afford the carbs counts) are: Beets, Carrots, Red, Yellow or Brown (skin) Onions, Kohlrabi, Turnips, Avocados, Pumpkin, Radish, Brussels sprouts, and the stems or leaves of vegetables may often be used in salads.

And although plain crab meat is essentially carb free, look out for imitation crab, which is often used in seafood salads — especially at buffets — because it's much less expensive than crab.

30 minutes later I'll have another smaller meal that usually consists of either fish of chicken (recently I've been BBQ» ing a lot of Turkey tenders as we have a big BBQ at the studio I run in Downtown Los Angeles, so I like to make use of it as often as I can), and some more yam with a small salad.

This commonly used preservative is used most often in fruit juices, sodas and salad dressings (although it is definitely not limited to these food items).

It is often turned into cooking or baking oil for highly concentrated doses of wheat germ on salads or in pasta sauces, but it should not be used as a frying oil because most of the nutrients are lost when heated to that level.

Each pod from the carob tree contains seeds that growers use to make a gum - like substance called tragasol, which is often used as a stabilizer and thickener in foods such as baked goods, ice cream, salad dressings, sauces, cheese, deli and canned meats, jellies and mustard.

It's likely that you most often use vinegar in your salads or use it for a marinade, but do you know exactly how it's made?

I often cook more than I need so that I can have leftovers to use in a hearty salad the next day.

I do make salad dressing at home often, but am kinda in a rut and generally use my go - to recipe.