Finish with another drizzle of dressing and
any remaining chopped cilantro.
Once the cauliflower rice is finished, fluff with a fork, and add the lime zest,
remaining chopped cilantro, and a pinch of salt.
Ladle into bowls and garnish with reserved chopped red onion, reserved corn kernels and
remaining chopped cilantro.
Pour into bowls and garnish with reserved chopped red onion, reserved corn kernels and
remaining chopped cilantro.
Not exact matches
Brush with
remaining glaze, garnish with more fresh lime quarters and
chopped cilantro and serve immediately.
Garnish with
remaining chopped onions,
cilantro, and a squeeze of lime juice.
Stir in the
remaining 1/4 cup / 5 g
chopped cilantro.
Chop the
remaining cilantro and sprinkle over salad, along with the
remaining almonds.
- To finish the chili, fold in the
chopped cilantro, about half of the
chopped green onions, and about half of the cheddar cheese; serve the chili in bowls topped with a sprinkle of the
remaining cheddar cheese, and sour cream, if desired.
Brush
remaining sriracha BBQ sauce over the thin crispy crust, layer caramelized onions over the sauce, next arrange pieces of the BBQ tofu over the onions, sprinkle the moxerella cashew cheese over the whole pizza, sprinkle with the
chopped cilantro.
In a medium bowl, combine
chopped cilantro, lime juice, rice and
remaining oil and toss until completely mixed.
Sprinkle with the
remaining chopped Thai basil and
cilantro and serve.
Return cooked shrimp back to the pan and add
remaining lime juice and
chopped cilantro.
While rice cooks, pulse together coconut,
cilantro, scallions, and
remaining 2 tsp and 1/4 teaspoon salt in a food processor until finely
chopped.
Add
remaining 2 cups coconut milk and
chopped cilantro.
Add the juice from the
remaining half of lime, sesame oil, hemp seeds, peanuts,
chopped cilantro, and a pinch of salt.
In a medium bowl, combine the
remaining chopped onion, half the
chopped cilantro, diced pineapple, juice from half the lime, and a pinch of salt.
Add the
remaining minced red onion,
chopped cilantro, and as much or as little of the minced jalapeño as you'd like.
In a medium bowl, combine the
chopped cilantro, garbanzo flour, Kite Hill yogurt, baking powder, 2 tbsp of
remaining minced onion, 2 tbsp vegetable oil, and 1/2 tsp of salt.
Rinse, trim, and
chop the
cilantro; add it to the bowl along with the vinegar and the
remaining 2 teaspoons oil.
Top broccoli mixture with
remaining chopped half of avocado, sesame seeds, drained jalapeños, and more
cilantro.
Toss
chopped vegetables in a large bowl with red onion, lime juice,
cilantro, and
remaining 2 Tbsp.
That won't take the whole hour, so make the guacamole and salsa (seriously, do it), shred some cheese,
chop some
cilantro, and take the
remaining half hour to needlessly surf the Internet or teach yourself how to do calligraphy or something.
Stir in the
remaining 1⁄4 cup / 5 g
chopped cilantro.
While potatoes cook, coarsely
chop jalapeños and pulse in a food processor with
cilantro, shallots, garlic, oil, and
remaining 3 tablespoons vinegar until finely
chopped.