Sentences with phrase «radish into»

Cut each radish into quarters 3.

While the chicken is poaching use a julienne peeler to cut the cucumber and radish into strips and chop the lettuce.

Slice the radish into very thin rounds and marinate in a shallow bowl with the juice of one lime while you prepare the other toppings.

Cut each radish into six wedges and mix with the beans, sliced red onions or pickled onions, freshly pickled leafs of coriander and flat leaf parsley.

Wash and slice the radish into rounds, add to the bowl.

Thinly slice the watermelon radish into rounds.

I shape daikon radish into noodle - like strands (using this handy tool) and use them in place of noodles, in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable into the mix.

Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

Using a mandoline or large sharp knife, cut the fennel bulb halves and then the radishes into paper - thin slices.

Cut the radishes into wedges.

Cut the radishes into slices or strips.

Cut the beets and radishes into 1 1/2 inch pieces.

Add green salad leaves, cucumber ribbons and radishes into the bowl, mix again and leave to the side.

Thinly slice the radishes into rounds discarding stems and bottoms.

Some more prep work you'll want to do before you get started: Clean, trim, and cut 3 bunches radishes into small wedges.

Slice radishes into 1 / 8th inch thick discs, and slice those discs into halfmoons.

Slice the watermelon radishes into thin slices, and the roasted asparagus into bite - sized pieces.

As I carefully selected the perfect radish, the rest of the table contentedly shaved, carved, dismantled and reassembled their own radishes into a variety of different shapes and figures.

Not exact matches

Then cut each slice into 4 and put in the bowl with radishes.

Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).

For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water

My list of things to try this summer is less fun than yours — it includes radishes and herbs turned into a veggie dip or spreadable cheese.

Spiralize the watermelon radish and shave the honeydew melon into thin sections.

4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish

Roasted Radishes may sound weird at first but it will turn even the radish hater into a lover.

Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly into pieces; thinly slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.

It will be a while before the ground fully thaws and turns those seeds and roots into something nourishing and delicious (looking at you asparagus, breakfast radishes, wild leeks and peas).

But if they are of a bitter or peppery sort — the turnip greens, the mustard, the radish, I stress, and start making odd quantities of pesto, or sneaking them into soups in small bunches.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Combine all of the vegetable ingredients from the first list (minus the radish sprouts) into a large bowl.

1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional

Chefs with knife skills make mini radish sculptures for our plates; some of us just slice and toss them into salad.

Vegetables: 1 bunch kale, ribs removed and sliced into thin strips 8 oz sugar snap peas, trimmed and strings removed 2 bunches radishes, save 2 radishes for topping and quarter the rest

Prepare the carrot, red pepper and cucumber by chopping into matchstick pieces, thinly slice the radishes and spring onions and slice the avocado.

A bag of green beans and a basket of radishes were a few of my farmers market finds last night, I also ran into one of my daughter's friends with her two young children in tow.

To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds

Ophelia ladles soup into the brightly colored containers and finishes it with a flourish of crisp fresh radish.

I used purple diakon and black radishes with a few carrots added along with several cloves of garlic — all put through food processor for shredding and then sprinkled with salt and massaged before pressing into jars to ferment — yum!

As for the radishes, feel free to chop them into any bite - sized shape you like.

Cut the reserved mushroom slices into bite - size pieces and add to the bowls along with the radishes, scallions, carrots, and cilantro.

1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

Trim the greens from the radishes and trim into 1 - inch pieces, removing any stemmy parts.

ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (sliced)

2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian cucumbers, peeled and diced into tiny pieces 4 - 6 radishes, diced into tiny pieces 2 scallions, thinly sliced black sesame seeds

3 cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste

Regarding radishes, Kyle also recommends throwing some into smoothies as well.

Continuing my enjoyment of the black turtle beans, I integrated them into a Passover appropriate breakfast and enjoyed it with a «radish head».

10 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes