Sentences with phrase «small zucchini»

Always look for small zucchini (5 to 6 inches or so)-- they are superior to larger ones in both texture and taste.

1 large zucchini or 2 small zucchinis Juice and zest of 1 lemon 2 garlic cloves Handful of fresh chives, chopped 1/4 cold - pressed olive oil 2 tablespoons of raw tahini (regular is tahini is fine too, it just won't be 100 % raw) Sea salt / black pepper to taste Garnish: Fresh chives chopped and hemp oil (optional)

Question — I just purchased a bunch of small zucchinis.

1 - 2 cups of asparagus stems 1 cucumber, whole 2 celery stalks small zucchini (or pieces / peels of zucchini) 1 orange, peeled 1 granny smith apple

I typically buy smaller zucchini because they're less spongy in the center.

-1 large leek -3 celery stalks -2 T olive oil -4 cups vegetable broth -2 cups water -2 small zucchini -1 bunch tuscan kale -1 / 2 t salt -1 cup frozen peas -1 cup frozen broccoli florets -1 cup frozen asparagus tips - Optional topping: Avocado and Salsa verde (recipe below)

1 recipe rough puff pastry 1 very small zucchini or other summer squash 2 ounces goat cheese 1 tablespoon fresh thyme leaves 1/4 cup walnut pieces (optional)

can black beans $ 1.00 1 cup frozen corn kernels, thawed $ 0.44 1 small zucchini $ 0.58 4oz.

Cashew Ceasar yield: serves 6 1 head of romaine lettuce washed and chopped 1/2 c olive oil 1 tbsp hemp nuts 2 tsp raw sesame seed tahini 1.5 tbsp braggs liquid aminos 1/2 small zucchini peeled and roughly chopped (approx. 1 cup) 1 clove fresh garlic 3 tbsp fresh lemon juice pinch of celtic sea salt Method Combine all ingredients except lettuce in Blender, scrape down sides and mix well, adding additional drizzle of olive oil if needed for consistency.

• 2 teaspoons olive oil • 1 large onion, cut in slivers • 2 garlic cloves, minced • 1 green bell pepper, seeded and sliced • 2 small zucchini squash, julienned • 2 small yellow squash, julienned • 1 cup tomato - based salsa • 1 teaspoon dried oregano • Freshly ground black pepper

* In the summer I slice and grill a medium eggplant, 2 small yellow squash and 2 small zucchini brushed with olive oil and garlic.

If you can't find the squashes here, try small zucchini and slice them crosswise.

Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek sliced into rings 1/2 onion diced 1 litre of chicken stock 2 chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery sliced 1 small zucchini diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil

1 large zucchini or 2 small zucchinis Juice and zest of 1 lemon 2 garlic cloves Handful of fresh chives,...

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

1 tomato, cut into 1 / 2 - inch - thick slices 1 small zucchini (4 oz.)

1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste

for grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin

4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns

Ingredients 1 cup whole - wheat flour 1 cup raw sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 small zucchini 1/2 cup extra-virgin olive oil 1 teaspoon pure vanilla extract 1/4 cup vegan dark chocolate chips Directions Preheat oven to 350 °F.

I had broccoli, a small zucchini, and part of a red pepper.

7 small radishes, sliced paper thin 3 small zucchini, sliced paper thin 1 medium head of fennel, trimmed and sliced paper thin

1/2 red onion, sliced thin juice of 1 lime salt and pepper parchment paper 1 12 - inch pizza dough olive oil 1/3 or 1/2 cup Sweet Chili Sauce 1 and 1/2 cups mozzarella, divided 1 cup cooked chicken or pork, shredded or cubed 1/2 small zucchini, sliced thin 1 very small carrot, shredded 1/4 or 1/3 cup cilantro, chopped

I didn't have spinach on hand, so I used a small zucchini and broccoli instead.

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small zucchini, chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.

3 - 4 cups of homemade marinara sauce (above) 1/2 small eggplant; thinly sliced 1 small zucchini; thinly sliced 3 1/2 ounces soft goat cheese; sliced

1 lb pizza dough, at room temperature 1/2 cup finely diced bell pepper 1 small zucchini, sliced very thin, about 1 cup 1/2 cup chopped mushrooms 1/4 cup diced red onion 1/4 cup chopped black olives 1/2 cup Marinara Sauce 8 oz.

Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice

Mushroom - and - Spinach Stuffed Vegetables 5 small zucchini 1 medium red bell pepper 1/2 large onion, minced 3 garlic cloves minced 1/2 tsp salt 1 tsp extra-virgin olive oil 3 cups chopped portabella mushrooms 1 tsp dried dill 1 tbsp dry sherry 2 tsp soy sauce 5 oz Spinach 1 cup cooked brown rice Salt and ground black pepper 3/4 cup tomato juice 1/2 cup grated fontina cheese

1 1 lb block of extra firm tofu 1 tablespoon of coconut oil 1 small zucchini, washed and end trimmed 1 small colored bell pepper, washed and chopped 1/2 jalapeno, seeded or not depending on your spice preference, diced 4 spring onions, trimmed and sliced 3 cloves of garlic, minced 1/2 teaspoon of turmeric 1/2 teaspoon of curry powder 1/2 teaspoon ground cumin 1/4 cup of water or vegetable broth 2 tbl of Maille Dijon Salt and pepper Pea sprouts (garnish)

For the zucchini noodles: 7) 1 large zucchini (or 2 small zucchinis), julienned with this julienne peeler 8) 1/4 bowl of cherry tomatoes, halved

Ingredients for the side dish: · 5,2 oz (150gr) carrots · 6,8 oz (200gr) green beans (fresh or frozen) · 3 small zucchinis · Olive oil · Salt and pepper · Lemon juice

fresh cheese tortellini (find in refrigerator case) 2 small zucchini, cut into matchstick size pieces 1 small yellow squash, ditto 1 red sweet pepper, ditto 1 yellow sweet pepper, ditto 1 green or orange sweet pepper, ditto 1/4 c minced red onion 1/4 # hard salami, cut into 1/4 ″ slices (I like sopressata for this.)

4 Small Zucchini, Ends Trimmed And Cut Into 2 Inch Pieces 16 Button Mushrooms, Cleaned» 1 Large Onion, Peeled & Cut Into 2 Inch Pieces 1 Red Pepper, Seeded & Cut Into 2 Inch Pieces 1 Yellow Pepper, Seeded & Cut Into 2 Inch Pieces Marinade: 1/3 Cup Olive Oil 1/2 Teaspoon Sea Salt 1/2 Teaspoon Cracked Black Pepper 1/2 Teaspoon Dried Oregano 1 Tablespoon Fresh Squeezed Lemon Juice

2 Cans (14 Ounce) Chickpeas, Drained & Rinsed 1 Small Red Onion, Peeled & Finely Diced 2 Small Zucchini, Ends Trimmed & Finely Diced 1/3 Cup Chopped Fresh Herbs (See Note Above) Dressing: Zest From 1 Lemon Juice From 1 Lemon 1/2 Cup Extra Virgin Olive OIl Salt & Pepper

2 tbl of olive oil 1/2 of a medium yellow onion, finely diced 2 cloves of garlic, finely minced 1 c of Arborio rice 1/3 c of white wine, preferably dry 4 c of chicken broth 1 bunch of asparagus, trimmed 1 small zucchini, thinly sliced

Stir - Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4 green onions, in 1 1/2 - inch pieces 1/2 large onion, 1/2 - inch slices 1 small zucchini, halved lengthwise, cut across in 1/2 - inch slices 1 small carrot, cut diagonally in 1 / 8 - inch slices 6 large white or brown mushrooms, 1/4 - inch slices