Sentences with phrase «oil over the broccoli»

Pour sesame oil over the broccoli and serve with toothpicks.

Not exact matches

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

While the noodles and broccoli are cooking, heat the coconut oil in a large saute pan over medium - high heat.

Stir the broccoli around so all of it gets a bit of oil on it and sautee for 3 - 4 minutes over a medium heat.

In a frying pan over medium heat, saute zucchini, squash, bell pepper, garlic, olive oil, and broccoli until they are soft.

Whisk together olive oil, vinegar, garlic and onion powder, fish sauce, and honey in a mixing bowl, then pour over broccoli and toss until fully coated.

In an extra large skillet, heat the oil over medium heat and sauté the onion and broccoli slaw for 5 minutes.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead.

Remove the broccoli form the oven and immediately drizzle with remaining tablespoon of olive oil and lemon juice (If using, can sprinkle grated cheese over the tops).

Meanwhile, cook broccoli in a skillet over medium - high heat in about 1 tablespoon extra virgin olive oil for about 20 minutes.

Place the Broccoli in the center of the aluminum foil, drizzle it with olive oil and lemon juice, season with salt and pepper and then wrap foil over the top and seal open ends together tightly.

In the meantime place a large pan over medium heat, drizzle a couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch of salt.

In large skillet, heat canola oil over medium heat and add blanched broccoli rabe and shaved garlic.

Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.

The article features Paul Boundas, a chef who has taken over the school food at Holy Trinity High School in Wicker Park and is serving meals like «white [fish] fillets... in a crunchy panko - cornmeal crust or baked in olive oil, lemon and herbs, with collard - flecked teriyaki brown rice, olive oil roasted potatoes, steamed broccoli and freshly squeezed lemonade.»

Pour oil mixture over broccoli and turn to coat.

Over medium heat, with a little olive oil, saute the broccoli and mushrooms until slightly browned and tender, then remove from pan and set aside.

Pour olive oil and balsamic vinegar over chicken and broccoli.

greatest hits of lunch — wilted kale / sausage / other veg combo, turkey / chicken thighs w roasted veggies (throw carrots, green beans, baby potatoes, beets, squash, w / e tossed in oil in the oven), homemade hot / sour soup w broccoli noodles (i made a big broth out of a leftover turkey carcass), salmon over salad

In a wok over high heat, add a Tbs of coconut oil, add broccoli and cauliflower, sprinkle with salt and pepper, toss until crisp, add a Tbs or two of water, put lid on wok and let steam for a few minutes.

While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat.