Sentences with phrase «romaine leaves for»

This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion.

You can use the romaine leaves for a formal kind of presentation, or a more rustic look by pouring about a fourth of a cup of the dressing over a wedge of iceberg lettuce and sprinkle the croutons around.

This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion.

Not exact matches

There's no one formula for what constitutes a packaged spring mix, but it's usually a mix of baby romaine, oak leaf lettuces, and some other random leaves.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

For garnishes you'll need a large leaf of Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.

You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale leaf (Romaine lettuce leaves also work well for this purpose, as would a chard leaf, if it's big enough), or you can use this as a filling for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.

Changes I would make: None are necessary but like I mentioned, I might sub out some of the cabbage for romaine or leaf lettuce for my husband's sake.

Place steak cubes, peppers and cherry tomatoes on a skewer, leaving room for the romaine and cheese on the end (but do not add them yet).

You can try romaine, red leaf, collard greens or butter lettuce for salads.

1 cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water

(The recipe called for some chopped romaine but I intentionally left it out, so I could store this easy, healthy chopped Greek salad in the fridge for a couple of days without it getting soggy.)

Now for the romaine lettuce... the morning before serving the salad, I cut off the end of the head of romaine and thoroughly washed the leaves.

Instead of using bread, I served it on top of romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).

Since there's still quite a bit of dressing left, and I just happen to have some thick cut bacon and a romaine heart, I know what I'm having for dinner tonight!

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

Surround with Romaine lettuce leaves for garnish... and scooping!

1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls

I really like to grill vegetables and greens, such as baby bok choy, or whole kale leaves, or romaine (for a grilled Caesar!).

I was reading this while the pasta for dinner was boiling, and decided to make it immediately for a dipping sauce for romaine leaves.

Next time, I'm going to use romaine and a few kale leaves for part of the spinach, so I guess I'll have V9 juice then.

INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)

Romaine Lettuce Wraps: I take left over ground taco meat (from recipes like taco soup just strain the meat from the liquid) and roll it up for a tasty finger food.

peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)

Seriously, though, I almost left my romaine at the co-op for something more fluttery looking yesterday.

The slightly bitter, sweet, earthy and tender leaves make for a tasty and nutritious salad base, as an alternative to your usual suspects (kale / romaine / arugula).

Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally

Whether it's with the outer leaves removed to expose the pale heart or sliced into bite - sized pieces, romaine lettuce is the classic choice for Caesar.

If munching on a salad before bedtime isn't appealing, you can brew lettuce tea by pouring very hot water over romaine leaves, then letting them steep for ten minutes before adding a touch of honey for sweet flavor.

I pack mine in a plastic storage container and toss a few romaine leaves on top for crunch; don't forget a plastic fork.

Instead of opting for bread, buns, or a tortilla, choose whole leaves of romaine lettuce, kale, or collard greens to wrap sandwiches and burgers.

For a quick lunch, start by laying out three large outer Romaine leaves.

Serve with lettuce leaves like endives or romaine for dipping.

I also like to eat some romaine lettuce leaves for breakfast as I find they are quite rehydrating.

Here's how to make it: In a juicer, combine 2 - 4 leaves of kale, 2 - 4 leaves of romaine lettuce, 1 inch ginger root, half a lemon (with the seeds removed), one apple (cored), and a clove of garlic (optional for cleansing and boosting immune system).

Pineapple Ginger Drink 1 C filtered water 2 C baby spinach (or any dark leafy greens you prefer) 1 whole Persian cucumber (or half of a large cucumber, peeled and seeded) 6 romaine leaves 1 C frozen pineapple 1/2 fresh lemon, squeezed 1/2 inch to 1 inch piece peeled fresh ginger (optional) Blend everything in a high speed blender for one minute, adding more water if necessary.

My wife usually makes me a salad for lunch, and it often consists of romaine lettuce or spinach leaves, sun - dried tomatoes, avocado, garlic - stuffed olives, sliced almonds, red onions, tomato slices, balsemic vinaigrette, dried cranberries and tempeh (we're vegan).

Mixed greens can provide calcium, iron, potassium and B vitamins for your diet, depending on your selected mix of lettuce and other greens such as chard, romaine or oak leaf lettuce, endive, arugula, chicory or radicchio.

While many varieties of lettuce, such as romaine, butter, or dark leaf lettuces, are considered safe and healthy for rabbits, iceberg and other light colored varieties are best avoided.

2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional for garnish Romaine lettuce leaves Additional chopped walnuts

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.

The leaves of romaine lettuce hearts are the perfect little vessel for any kind of filling.