1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6
oz baby arugula 2 avocados, pitted, peeled and sliced
Add melon, 1/2 cup salted pistachios, and 5
oz baby arugula.
For the rest: 6 cups cooked and cooled quinoa 8 oz chopped romaine 4
oz baby arugula (or chopped arugula) 1 avocado, cut diced into 1/2 inch pieces
Not exact matches
1 9 -
oz package Halloumi cheese, cut crosswise into 8 slices 8 3 - inch triangles thinly sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish
Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
2 chicken breasts 1 head broccoli, chopped 1 (15
oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups
baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3
oz smoked city ham + 1/4 c
baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
Roast Mushroom &
Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls aru
Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7
oz baby green beans, trimmed 2 handfuls aru
baby green beans, trimmed 2 handfuls
arugula
2 heaping handfuls
arugula or
baby leaf lettuce Small handful toasted hazelnuts Flaked sea salt such as Maldon 3
oz / 85 g aged Parmigiano - Reggiano or pecorino cheese