Sentences with phrase «red orange green»

Not exact matches

The result is a map that shows streets as red, orange or green, with the colours denoting parking availability the same way Google Maps shows traffic flow.

Specifically, the «wallpaper» on a car website featuring green with dollar signs successfully primed price, while red and orange flames primed safety.

If something looked green, yellow, orange or red under the ultraviolet illumination, that'd be a more clear - cut indicator of fluorescence.»

It isn't flashing code red just yet, but it has gone from green to orange over the past year.

Admittedly, 3,000 jobs is peanuts in the U.S. labour market, but, as the chart below shows, the federal layoffs mean that Washington is starting to be a drag on employment growth just as state and local governments are beginning to recover (blue is the federal government; green is state government; red means local government; and private sector employment, excluding farm employees, is orange).

Reds and oranges make customers feel excited, while greens and light blues are calming.

The green, orange, yellow, and red lines represent the projected total returns for the S&P 500 assuming terminal valuation multiples of 20, 14 (average), 11 (median) and 7 times normalized earnings.

The flag consisted of eight stripes; Baker assigned specific meaning to each of the colours: hot pink: sexuality red: life orange: healing yellow: sunlight green: nature turquoise: magic / art indigo / blue: serenity / harmony violet: spirit

Oranges, yellows, reds, and reluctant greens call from the hilltop and testify to the beauty of life and the inevitability of death.

fresh orange juice 1 garlic clove, minced 1 red cabbage, cored 1 cup salad greens 2 — 3 Tbsp.

When it comes to its process, Mastronardi is consistently green, but the products it produces come in a variety of colors such as orange, red, yellow and brown.

Red peppers are my absolute favourites, although orange and yellow ones are awesome too — I have to admit though that green peppers are one of the only veggies I don't like, I just can't seem to get on with their flavour, it just seems to bitter for me.

If you need a smaller batch — I would probably break it down like this: For every package of sausage links I would use (1) green pepper, (2) of red, yellow and orange; If the peppers are huge, then I would half the quantity.

We did blue, green, red, orange, yellow and purple.

I separated the batter in 6 bowls and died it red, orange, yellow, green, blue, and purple.

Green peppers are less sweet than red, yellow, or orange peppers.

Green tomatoes provide a spicy (and less sweet) flavor; yellow tomatoes are generally milder and less acidic than their red counterparts; and orange tomatoes tend to be fruity in flavor.

The debut of butternut and delicata squashes marks the changeover from a palette of vibrant grass green, peach, and red to the earthier tones of blue - green, orange, and nut brown.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

But let's start 2016 off with something green... and orange and red.

Chop a large batch of green onions, white onions, red, orange, yellow and green bell peppers to use throughout the week as you prep for this meal.

Fire engine reds, golden yellows, deep purples, sunset oranges and emerald greens... all living proof that Mother Nature can get fancy when she desires.

Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crRed Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crred bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

We had green, red and orange bell peppers, yellow squash, asparagus, Roma tomatoes and carrots plus fresh parsley, basil and oregano from our herb garden.

Very useful variety which produces upright pods which ripen from dark green to orange - red.

Although I've focused on the orange and red bell peppers in the photographs, personally I prefer the green bell peppers with this dish.

2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.

Bell peppers, or capsicums are they are known in India (the green ones are unripe versions of the yellow, orange and red ones) impart acidity, spice, sweetness and a tiny bit of bitterness.

It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly sliced fennel, oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil, salt & pepper.

You can see all the green, red, orange, and it complements the noodles very well.

There's a perfect color combination for every occasion — red and green for Christmas, orange and black for Halloween, pastels for Easter.

Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.

As the name suggests, it is typically a bright yellow or yellow - green, but they may mature to orange or red if left to ripen.

The peppers ripen from green to orange and finally a brilliant red.

Before maturity the habanero is green, but as it ages its coloring ranges from yellow - orange to orange to bright red, depending upon when its harvesting occurs, and it can even appear pink or dark brown.

This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red.

Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green - olive tapenade and sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.

I cleaned out the crisper drawer in my fridge, choosing vegetables and fruits that contrasted in flavour and texture, like baby bok choy and red pepper, green and red onion, a sweet navel orange and one of those fabulous crispy Asian pears that are available now.

Filed Under: Paleo, Salads and Dressings, Vegan Tagged With: Asian pear, Baby bok choy, ginger, gluten - free, green onion, orange, orange juice, paleo, red onion, red pepper, vegan, vegetarian

Continue step 9 with green, yellow, orange and red layer, then repeat the color again to achieve a total of twelve layers.

My favorite was the Go Go Goji (chopped kale, carrots and red cabbage with red adzuki beans, goji berries, cashews, broccoli, cauliflower, black sesame seeds, green tea matcha dressing) and the Power Grains (organic spring mix, carrots and red cabbage, raisins, almonds, wheat berries, quinoa, orange vinaigrette).

Tired of the green, the reds, the oranges, the citrus, the quinoa, the fish and apparently just all things with color.

If you want the effect I show here, buy one small heirloom tomato in as many colors as you can find — ideally green zebra, yellow, orange, red, and dark purple - red, then thinly slice and arrange on top of the leek filling, pressing in.

Pick your choice of colors: red for pink, yellow and red for orange; green and blue for teal, and red and blue for purple.

the red and orange against the green is so pretty.

The peppers grow to about 2 1/2» and mature from green to orange to bright red.

It has a medium - spice heat to it with lots of veggies including red, yellow, orange and green peppers, onions, garlic, tomatoes - a savory, heartwarming dish for any occasion.

You can choose red, yellow, orange, or the most common, green, and no matter which way you go you'll get antioxidants in them.

The color of the immature pepper is green, but the mature Scotch bonnet has an attractive range of colors: bright yellow, orange or red.