3 handfuls mixed baby leaf salad (rinsed) 2
small leaves green kale (chopped) 1 cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
Not exact matches
Put a couple of
green tea
leaves in a
small, thin, cloth bag and place it wherever the odors are.
The
smaller depressions at their edges, also full of water, catch the reflections of overhanging
leaves, and the
green mingles with the gray of their silt in such a way that they often look like pools of jade.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined
green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 2 cloves garlic 3 scallions, white and light
green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5
small) basil
leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
-LSB-...] Soup with Gnocchi, Beans, and
Greens from: Pesto Soup with Gnocchi, Beans &
Greens Post Punk Kitchen Vegan Baking & Vegan Cooking 2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound),
leaves -LSB-...]
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1
small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay
leaf 2 sprigs of fresh thyme 2 fresh sage
leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach
leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint
leaves (optional) 2 cardamom pods, crushed,
green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or
green), tough stems removed,
leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons water 1
small handful, fresh chives — chopped 1
leaf mustard
greens or spinach — chopped 1/2 cup organic cooked & drained beans 1/2 avocado
250g (about 1 / 2 lb or 4
small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French
green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach
leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
1
small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3
green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek
leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2
green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the
leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 2 pounds duck legs (~ 4 duck legs) *
leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2
small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or
green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
Every time a salad
leaf is bent,
small cracks form on its surface, causing it to wilt, so be gentle when you handle your
greens.
Greens with
small leaves, such as arugula, basil, purslane, watercress, and young spinach, should be stemmed but the
leaves left whole.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white +
green parts roughly chopped 2
small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil
leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4 cup of extra virgin olive oil
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced
small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil,
leaves only Salt and pepper Zest of 1 lemon Mint
leaves for garnish
Collard
greens can get quite large, so when I get them I try to look for the
smaller leaves, as they are more tender, and milder taste.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and
left whole / 1, 3 - inch piece of lemon grass,
left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or
green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
The back yard had two big palm trees and two
smaller green leafed trees which provided really nice shade.
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and
left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry
leaves (fresh or dried or substitute with 1 bay
leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
3 medium sweet potatoes a drizzle of olive oil 5 - 6 mustard
green leaves 1
small leek, diced 2 cloves of garlic, diced I cup of cannellini beans (canned or cooked, drained) salt + pepper
Matcha is made from
green tea
leaves that contain L - Theanine and a
small amount of naturally occurring caffeine (less than coffee!)
brown sugar (to taste) 1 - 3
green chilies, minced (to taste) 1
small onion 3 cloves garlic 1 thumb - size piece ginger, sliced 2 kaffir lime
leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.
Add a
small tootsie roll «stem» and using royal icing (or any
green candy), pipe on a «
leaf».
Jell - o powder, cherry or strawberry flavor 25
small Tootsie Roll Candies Royal Icing, tinted
green Baking spray Wax Paper Red Food Coloring, optional optional: you could use fruit roll - ups or those
green mint
leaf candies instead of the royal icing.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are
small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4 cup fresh, chopped spearmint
leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Items needed for 2 bowls: 1/4
small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro
greens Handful of cilantro and mint
leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
Directions: Pull all the celery
leaves (
green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let
leaves dry on pan, then crumble into
small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each,
leaves and salt.
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can chopped
green chilies, do not drain 1 jalapeno chili pepper, seeded and finely chopped 1 red bell pepper, cored, seeded and finely chopped 1
green bell pepper, cored, seeded and finely chopped 1
small red onion, finely chopped 2 - 3 stalks celery, finely chopped 1 bunch cilantro
leaves, finely chopped 1 - 2 avocados, chopped (optional)
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2
small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped,
leaves chopped / Big handful
green beans, cut into pieces / Basil
leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime
leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6
small spelt - semolina tart shells;
small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this
green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of
green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or
green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1
small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro
leaves 1/2 cup mint
leaves 1 cup mung bean sprouts 1
small red onion, halved and thinly sliced 1
green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1
green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3
small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay
leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
Falafels 1 cup / 150 g
green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2
small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint,
leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay
leaves 1 cup fresh mint
leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry
leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (
green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Place almond milk,
green tea
leaves (use a
small mesh ball or strainer for the tea
leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil.
Autumn Filling coconut oil or olive oil for frying 1
small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the
green leaves as well) 500 g fresh baby carrots, divided lengthwise 1
small sweet potato, thinly sliced 1
small romanesco, cut into
smaller pieces 6 brown mushrooms, sliced 3
small kale
leaves, stems removed and chopped 1/2 lemon, juice
On young
leaves, the spots are
small, yellowish
green, and slightly raised on the underside of the
leaf.
The flowers grow along the stalks out of the wings of the
leaves of a white color, having for the most part five
small leaves [petals] blazing out like a star, with a
green button in the middle.
(I prefer 1/2 butter lettuce and 1/2 red or
green leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil cooked Buffalo Chicken, cut into
small strips.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint
leaves — chopped sea salt to taste
Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3
green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay
leaf, center rib removed 1
small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil
1/2 cup water 1
small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2
green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large
green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry
leaves (optional) 1/4 cup cilantro
leaves Salt to taste
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1
green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
ingredients SMASHED BEETS: 6
small red beets (
greens removed,
leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and freshly...
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a
green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4
small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano,
leaves minced
Here's what I substitued: - 2 tbls of date sugar and 1tsp of my red chile paste for the «dates and tamarind cooking sauce» - 2 tsp of lime juice for the kaffir lime
leaves (since lime juice and lime zest are good substitutes for the
leaves if you are unable to find them at an asian store or online)- 1
small sweet onion in place of the
green onions.