We may not gobble them up by the handful the way that we do popcorn or edamame, but we thoroughly enjoy them when we discover them in salads and
on vegetable platters.
Not exact matches
Cool slightly, then cut the
vegetables into thin slices and arrange
on a serving
platter.
My recipe for Skinny Turkey & Quinoa Pot Pie Soup is a «must make» and will use up all those turkey scraps and
vegetable bits left
on the
platter.
Make a simple, thinned - out tahini sauce, roast some
vegetables while your pasta water is coming to a boil, toss and serve
on one
platter.
Potato and green
vegetable balls look pretty
on a serving
platter.
Assemble the
vegetable wreath by arranging the broccoli and cauliflower in a wreath - shape
on a round
platter, about 9 - inches in diameter, leaving a hole in the center for a bowl.
Arrange
vegetables on a large
platter.
The hot, greasy stones are carefully removed from the pot, then the meat and
vegetables are pulled out and set aside
on platters.
To serve, mound the pork and
vegetables on a serving
platter and garnish with the cilantro.
I get a little vintage jar and fill it with a few pickled
vegetables to include
on a
platter with cheese and crackers.
Assemble the
platter with the grains
on bottom, add the
vegetables, then drizzle
on the dressing.
Slice chicken into thin strips and place
on a
platter with
vegetables.
Shred pork into bite - sized pieces; place
on platter with
vegetables.
Remove
vegetables with a slotted spoon; place
on a serving
platter, and sprinkle with remaining 1/4 teaspoon salt.
To serve, place roasted
vegetables on half of serving
platter and carved turkey
on other half.
Remove the
vegetables, place them
on a serving
platter and drizzle over as much balsamic glaze as suits your taste.
To serve, place the roasted root
vegetables on a serving
platter, lightly heat up the queso sauce in a small saucepan and drizzle over the
vegetables.
Place the salad leaves
on a
platter and top with the grilled
vegetables, olives and basil.
We at BA have happily risked burning our knees
on undermounted tabletop grills to consume large
platters of charred, juicy meat and tender seafood wrapped in lettuce, not to mention eating our weight in kimchi and
vegetable sides.
Place the
vegetables and tofu
on a
platter and bring to room temperature.
Arrange eggs and all
vegetables on a
platter.
Place the
vegetables on a flat serving
platter and top with the tuna, feta and hard - boiled eggs.
These are often combined
on a big «Balkan
Platter,» a large serving of mixed grilled meats garnished with chopped fresh onions, hot or mild peppers, and thick kaymak (KAI - mahk, similar to clotted cream), accompanied by ajvar (EYE - var), a bright - red
vegetable preserve made of roasted peppers and eggplants cooked with garlic and oil.
The different meat cuts are carved and placed
on platters to be served family - style at your table with the four side dishes included in the package: 5 cheese mac, caesar salad with polenta croutons, succotash (
vegetable medley) and cornbread.
The cherry tomatoes or raw
vegetables you see
on a holiday
platter are often too hard or are the wrong shape for baby.
He excitedly ran over to the
vegetable platter and snacked
on carrots and tomatoes.
Radishes were grown in Egypt during the rule of the Pharaohs, were mentioned by the Chinese philosopher Confucius, and in ancient Greece they were served as
vegetable sacrifices to the gods
on golden
platters.
Serve
on a
platter with cod nestled
on top of
vegetables and drizzle dressing over all of it.
To serve, place the roasted root
vegetables on a serving
platter, lightly heat up the queso sauce in a small saucepan and drizzle over the
vegetables.
Place
vegetables on serving
platter or divide among individual serving dishes.
Arrange
vegetable on a
platter and drizzle with dressing.
If looking svelte
on the beach is a top priority, you may want to skip grilling any accompanying protein and simply feast
on this beautiful and bountiful
platter of colorful and tasty
vegetables.
• Prepare food items such as
vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items
on plates and
platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas
on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item
on the menu • Assist head chef in developing recipes and deciding
on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties
Cooked Daily, Chicago, IL, 1/2009 to 5/2010 Kitchen Helper • Assisted in preparing food items by peeling, cutting, chopping and dicing meats,
vegetables and fruits • Cleaned counter tops and ensured general cleanliness of the kitchen area • Provided support in preparing main orders by handing
platters and arranging food items aesthetically
on them • Loaded soiled dishes into dishwashers and wiped them dry so that they can be stored • Ascertained appropriate levels of food items in stock • Distributed orders to waiters along with special instructions regarding table numbers and spice levels
Place the turkey
on a serving
platter and garnish with candied carrots, steamed creamed onions and snow peas; or, if you prefer to keep your
vegetables separate, garnish with a few sprigs of parsley and lemon curls, with tomato «roses» around the edge.