Sentences with phrase «salt handful of baby spinach»

lime juice Pinch of salt Handful of baby spinach Large tortilla wrap Directions

Not exact matches

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

1 handful of baby spinach leaves 4 garlic cloves, peeled and smashed 1/2 of a medium sized onion 1 tbl of Montreal grilling hamburger seasoning 1 tsp of garlic salt 1/4 c of Panko bread crumbs 1 egg Salt & Pepper to tsalt 1/4 c of Panko bread crumbs 1 egg Salt & Pepper to tSalt & Pepper to taste

Ingredients a 5 - 6 cm piece of a leek, cleaned and finely sliced the juice of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and sliced lengthwise 2 tablespoons grade C maple syrup 100 g smoked tofu, thinly sliced a large handful of fresh baby spinach, cleaned extra -LSB-...]

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)

Finally add a few HUGE handfuls of baby spinach (because you know that stuff wilts down to nothing) and some salt & pepper.

1 - 2 sweet potatoes 2 - 3 tbsp olive oil a few handfuls of baby spinach (or other leafy greens) Avocado Pea Mash, for serving sheep feta cheese, crumbled 4 organic eggs salt & black pepper fresh herbs or sprouts

2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving

Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)

Add a handful of baby spinach (or whatever leafy green you happen to have) and some shredded rotisserie chicken (something you should always have on hand, in my opinion), and season with salt, pepper, and cumin for a little kick.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)