To assemble the salad, toss the root vegetables with the spinach leaves and
place in a large serving bowl.
While the pasta cools, chop the tomatoes and
place them in a large serving bowl.
Chop the green onions and
place them in a large serving bowl.
Drain the noodles, rinse with cold water, drain again, and
place in a large serving bowl.
Drain off any excess water by passing through a very fine mesh sieve and then
place in a large serving bowl.
Chop into 1/2 inch chunks and
place in a large serving bowl.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2)
Place cubed / diced ingredients
in a
large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7)
Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
- To assemble,
place large handfuls of spinach
in individual
serving bowls.
To
serve the salad:
place the kale
in a
large salad
bowl, add the cauliflower florets and the crunchy chickpeas.
2 Hours before ready to
serve remove chicken from the brine and
place in a
large bowl.
Cook the rice and then
place in a
large serving dish when the vegetables below are cooked (traditionally a stone
bowl is used)
To assemble the salad, just before
serving,
place the broccolini and croutons
in a
large serving bowl.
Place the sausage
in a
large serving bowl.
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a
serving bowl Directions:
Place extra virgin olive oil
in a
large soup pot on medium heat.
Place in large mixing (or
serving)
bowl.
Place the cubes
in individual
serving glasses or one
large trifle
bowl.
Assembling the salad:
Place the cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing
in a
large serving bowl.
Place dressing
in a
large serving bowl, fold
in just cooked quinoa, roasted cauliflower, cranberries, and pistachios.
To assemble the salad,
place in a
large bowl 2 to 3 cups of lettuce / greens per individual
serving (amount depending on whether it's a side or an entree).
Place all the ingredients
in a
large bowl ~ toss together and
serve.
Place the freekeh, lentils, chickpeas, avocados, radish slices, green onions, and mint
in a
large serving bowl and stir gently to combine.
Drain and
place a
serving in a
large bowl, and pour hot broth generously over the cooked noodles.
Place the cooked pasta
in a
large serving bowl, pour the sauce over and toss to coat.
To
Serve,
place the baked Fries
in a
large bowl or plate, then top with all of the Onion, and a drizzle of Special Sauce.
Place all of the ingredients into a
large serving bowl,
in the order listed.
Rough chop and
place them
in a very
large serving bowl.
Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to
place a
large handful of baby spinach
in the bottom of the
bowl to get that
serving of greens
in.
Place the salad greens, cabbage, and red bell pepper
in a
large serving bowl.
When ready to
serve,
place the spinach
in a
large bowl.
Place spinach
in a
large serving bowl.
Place lentils
in large serving bowl.
Remove and
place zucchini noodles
in one
large serving bowl or 2 smaller
serving bowls.
Place in large bowl or
serving dish and top with almonds.
Place the pasta
in a
large serving bowl and top with sauce.
Place romaine
in large serving bowl.
Place the baby arugula
in a
large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated.
Serves 8 1 9 ounce bag of coleslaw mix with kale 1 cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced
Place coleslaw mix, mayonnaise, and lemon juice
in a
large bowl.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a
large bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix
in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving -
Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
When you're ready to
serve, drain the onions from the grapefruit juice and
place them
in a
large salad
bowl.
To
serve,
place greens
in a
large bowl.
Place the wheat
in a
large serving bowl along with the tuna, cucumber, tomato, herbs, shallot, and garlic.
The centerpiece is just a
large glass candle holder
placed in a
large white
serving bowl which was then filled with faux apples and pears, a few pine cones and more clippings from our yard.
Directions:
Place lettuce
in a
large serving bowl.
Remove the corn from the grill,
place the ears
in a
large bowl (along with some butter if you like) and
serve.
Keep warm
in the oven until
serving time, then
place on hot plates (rinse plates under very hot water and dry well), or
serve in a
large heated
bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.