Sentences with phrase «romaine hearts in»

Cut romaine hearts in half lengthwise, leaving root ends intact.

Cut the romaine heart in half lengthwise keeping the stem of the stalk attached.

Cut each romaine heart in half lengthwise and drizzle or brush each half with 1 teaspoon of olive oil; season with salt and pepper.

Not exact matches

An update issued on Friday, however, says customers should also avoid whole heads and hearts of romaine, in addition to chopped lettuce, unless they can determine that it was not grown in Yuma.

Slice up hearts of romaine in amounts directed and distribute into salad bowls.

Separate the romaine heart leaves and place in large bowls.

In this case, baby romaine hearts.

The expanded warning is based on information from newly reported illnesses in Alaska and it now includes whole heads and hearts of romaine lettuce, in addition to chopped romaine and...

Hearts of romaine — which is the centermost portion of a head of romaine (above)-- features crisp, flavorful leaves that look stunning on the plate in all their green ombre glory.

Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise.

I like my romaine hearts just a little wilted with a bit of crisp still left in the romaine.

Sometimes we eat it on an Ezekiel sprouted grain tortilla with a few spinach leaves, in a nori wrap, as a dip with dehydrated crackers or raw vegetables or my favorite way with hearts of romaine lettuce.

Organic baby spinach is always included in my juices, so the base of my salad started with a mixture of Dole's Baby Spinach, and Hearts of Romaine, for crunch.

The party previously screened Raymond Negron, a Mount Sinai attorney and Purple Heart recipient; John Kreutz, deputy receiver of taxes in Brookhaven Town; Mattituck attorney Stephen Kiely; Southold Town Trustee Bob Ghosio; attorney Anthony Palumbo of New Suffolk; Bill Faulk of Manorville, a former Ed Romaine aide; and Southold Town Board member Chris Talbot.

I put hearts of romaine, shredded carrot, and chopped cilantro in my spring rolls.

Wrap in a Romaine leaf, roast beef with artichoke hearts, zucchini and chickpeas.

1st course: Escargot and feta cheese in phyllo dough 2nd course: Blue cheese mousse, star of anise and vanilla poached pear 3rd course: Heart of Romaine bite with avocado Caesar dressing and Parmesan crisp 4th course: Petite Filet Mignon rossini, foie gras, black truffles, Madeira sauce & potato cake 5th course: Chocolate hazelnut mousse in a beggar purse, raspberry coulis

INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.