Sentences with phrase «ones of parsley»

Combine the exceptional health benefits of kale with the ones of parsley and broccoli and you get a nutrient powerhouse salad.

Combine the exceptional health benefits of kale with the ones of parsley and broccoli and you get a nutrient powerhouse salad.

Call me or one of the Parsley Health coaches for free and let's figure it out together.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

One of the plaintiffs, Episcopal Bishop Henry Parsley Jr., said Tuesday that religious leaders were worried over a provision in the law that will make transporting or harboring unauthorized immigrants a crime.

Are you going to scarborough fair... parsley, sage, rosemary and thyme... remember me to one who lives there, she once was a true love of mine

The fresh herbs in this classic comfort food recipe make it sing... Parsley, sage, rosemary, and thyme; Remember me to one who lives there, she once was a true love of mine.

I had a lot of parsley sitting around so I added to that an apple (one less to juice!)

garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)

1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips

Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.

4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest

Butternut squash fries have been on my radar for a while but cheesy ones with that sprinkle of parsley?

The bright yellow color of melted butter and garlic, combined with the complementary dark green of fresh parsley, this is one snack which never fails to whet my appetite or cheer up my day.

One of my fave things to do is to blend up a cup of hot bone broth with a spoonful of ghee and a heap of frozen parsley.

Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper

My favorite stew right now is one made with diced pork shoulder cooked in coconut oil, with lots of fresh ginger, cabbage, leek, and parsley.

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

I made a poached salmon salad with a couple of chopped scallions, about 1/3 cup mayo, a tablespoon or 2 sour cream, juice of one lemon, and some chopped parsley, salt & pepper.

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

A mushroom blend, fresh radishes, pickled red onion, tangy horseradish cheddar cheese, Italian parsley and Maldon sea salt make this one of the best dishes you will ever eat!

With an additional cutting of some fresh oregano and parsley, I substituted for the cumin and curry and called it one hundred percent - from backyard to table - inspired by you.

There are tons of variations to this sauce, and I used one of the most basic versions — just parsley and garlic.

In a saucepan, heat one tablespoon of the butter, add the parsley, garlic, and onion and cook over medium heat for 3 minutes.

Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.

Made up two bowls of dough, one plain and one cheddar and parsley... first time I'm attempting to make this bread... I'll bake it tomorrow..

SAVORY TOAST W / SUNFLOWER AIOLI + SPROUTS + CARROT PARSLEY SALAD Makes one 8 ounce jar of sunflower aioli, and 2 cups of carrot salad.

One or more of: 2 tablespoons minced fresh dill 1/2 cup finely chopped fresh parsley 1/2 cup finely chopped scallions 1/2 cup minced fresh mint

Ingredients & directions: Zest of one lemon / 1/4 C finely chopped fresh parsley / 1 or 2 garlic cloves, finely chopped — more if you really like raw garlic flavor, less if you don't / Mix together and that's it.

One morning, I also had a bunch of fresh parsley from my mom's garden.

Place in a separate bowl with reserved garlic, zest and strained juice of one lemon and chopped parsley; mix.

- Sundried tomato salad (one of my faves that we make almost weekly)- Cherry tomatoes, cut into quarters - thinly sliced red onion - feta cheese - kalamata olives - chopped parsley

I'd have to sub parsley for the cilantro as I'm one of «those» people I didn't get the cilantro gene!

As one of the sides to the spectacular barbecued Spencer Gulf King Prawns, we were served a lovely saffron rice with orange zest, cranberries, sunflowers seeds, parsley and chives.

2 cans of garbanzo beans (one drained, one with liquid) 1/4 cup raw sesame seeds 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic

Combine onion, bell pepper, cucumber, tomatoes, and parsley in a bowl and dress with juice of one lemon and 2 TBSP olive oil.

In a blender or bowl, blend or whisk the juice of one lemon, parsley, garlic, wine vinegar, olive oil and salt; feel free to add more olive oil or vinegar to your preferred taste and consistency.

This celery root and leeks soup, served with garlicky crème fraiche, parsley and toasted hazelnuts is one of my top faves this season.

One with a thin, crispy crust made of tapioca and coconut flour, slathered with tomato sauce, and then generously topped with caramelized onions and shredded chicken, then sprinkled with freshly grated mozzarella cheese and chopped fresh parsley.

One evening I wanted something quick and easy and different so I used a pack of refrigerated biscuits - mixed them all up in a bowl with some Dill Weed, Chopped Onion, Parsley, Rosemary, Thyme and then put them in greased muffin tins to bake.

Here is one way to cook them, tomorrow I will post another way in the form of «Seared scallops with chilli and parsley vinegar, fried onion rings and baby cos».

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

While typical stuffed eggplant recipes have some sort of ricotta blend inside, this one has a mixture of tangy goat cheese, salty olives, and fresh parsley, which really makes this recipe stand out.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

4 large chicken breasts (to serve 5 for dinner) Salt and pepper 4 tbl olive oil 8 cloves of garlic, peeled and roughly chopped 1 c of orange juice 1 c of freshly squeezed lime juice Zest from one lime 1 Bay Leaf 1 medium yellow onion, sliced 1/4 c of fresh parsley, minced

Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley

The soup tastes as fresh as it looks, this one imbued with the flavors of early spring's sorrel, parsley and chives.

Chutney and pan juices will add flavor to the couscous, and there are other ways to add flavor too: place one peeled and smashed clove of garlic in the bowl with couscous; add 1 tablespoon of lemon or orange juice and / or 1 teaspoon lemon or orange zest / After steaming, stir in freshly chopped parsley / The rule is 2:1 liquid to couscous — using that guide, make as much or as little as you like.

1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes 1/2 cup garbanzo bean flour

One of our recent shares included carrots, jalapenos, and a big bunch of beautiful parsley, so I whipped up a barley dish that incorporated all three ingredients.