For the flowers — I love all the flowers that become available from Holland this time of year — so I started with amazing deep toned amaryllis and multi colored parrot tulips, from there I added Charlie Brown mini cymbidium orchids, pale peach Juliet garden roses, striking bright purple beauty berries and
soft green pepper berries.
Not exact matches
Ingredients: 10 slices of
soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped
green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
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
Thinly sliced
green bell
peppers, roasted red
peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until
soft, tender and juicy.
Sweet potatoes (or yams, as your grocery store may call them), eggplants, tomatoes, a red bell
pepper, and
green onions slowly roasted until they were
soft.
Add the dark
green tops, raisins, and pine nuts, season with salt and black
pepper, and cook until all is
soft and fragrant, another minute or so.
Sauté the yellow onion and
green pepper for about 3 minutes, until
soft.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or
green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped
greens (I used chard; you can use any dark leafy
greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground
pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very
soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
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
Saute over medium heat; onion, celery,
green pepper in olive oil until
soft, add in garlic and cook for five more minutes.
The
green bell
pepper gives this recipe a bit of a crunch where as the mango and watermelon are
softer and sweeter.
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup
green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of
green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and
pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots,
green beans and
green peas until
soft.
- Black
pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4
soft boiled or fried eggs for serving - sliced jalapenos, cilantro +
green onions, for serving
2 cans of cooked chickpeas 2 can of
green lentils (lightly steamed until
soft) 1 large mashed (cooked) parsnip 1/3 cup sesame seeds Pinch of S&P (salt and
pepper) 2 big spoons of pea protein POW Directions
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion
Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pup
Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu -
green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pup
green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup
Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pup
Green Chile Sauce
Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled
Peppers and Shallots over Kale, with a
Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Ingredients 2 tbsp olive oil 3 large leeks (white and pale
green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (
soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black
pepper to taste
Directions: Heat oil in a large skillet / Cook onions until
soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes,
green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are
soft / Add tofu cubes and season with salt,
pepper and chili sauce to taste.
Slow - roasted
green tomatoes, cooked until
soft and tender, without a trace of that unripe tartness — plus fresh cucumber,
green pepper, jalapeno and lime juice?
When the oil is hot, add the capers, garlic, red
pepper flakes, red onions and
green olives and cook, stirring often, until the garlic is light golden brown and the onions are very
soft, 6 to 8 minutes.
Step 3Add the
green bell
pepper to the skillet and cook it in the fat rendered from the sausage until
soft, about 3 minutes.
Add the onion and
green pepper and cook, stirring often, until
soft, 5 to 7 minutes.
Add the onions, red
peppers and
green peppers and cook, stirring occasionally, until
soft and just starting to brown, 10 - 12 minutes.
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with
soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with
greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach, roasted red bell
peppers, asparagus and a Boursin cheese cream sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop of vanilla ice cream.
Garnish with toppings: peeled and sliced
soft boiled eggs, red
pepper slices, red cabbage, micro
greens, and seaweed (optional).
Just pile on your favorites: micro
greens, red cabbage,
green onions, red
pepper slices,
soft boiled eggs, and seaweed are a few of our favorites!
Fresh
green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4 Tablespoons
soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and
pepper to taste
1 bag fresh cranberries (remove the
soft ones, wash and coarsely chop remainder in food processor) 4
green onions, chopped (about a 1/2 cup) 2 small jalapeño
peppers (or 1 large), seeded and chopped (about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan crackers
Add the
green, red and yellow
peppers with the mushrooms and cook until the
peppers are lightly
soft and the mushrooms are
soft, 4 minutes.
Pour the fine
green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground
pepper and the coconut, give it a good stir and cook until the fine
green beans and the sweet potatoes are
soft and ready to eat.
Ingredients: 1 cup seedless red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black
pepper 4 packed cups
soft lettuce (such as baby
green oak leaf, Boston, bibb, or butter lettuce), roughly torn 1 cup shredded roasted chicken (Light and dark meat are both great.)
Total Time: 40 Minutes Ingredients 1 pound ground beef (95 % lean) 1/4 cup
soft whole wheat bread crumbs 1 large egg white 1/4 teaspoon salt 1/8 teaspoon black
pepper 4 whole wheat hamburger buns, split Sesame - Soy Mayonnaise: 1/4 cup light mayonnaise 1 tablespoon thinly sliced
green onion,
green part...
Add
green pepper and cook gently until barely
soft.
Ingredients: 1 pack of buckwheat or brown rice noodles 1 small avocado (or 1/2 medium avocado) handful of fresh spinach, rocket, kale or any
soft greens 1/2 a red bell
pepper (optional) 1/2 cucumber (optional) 2 - 3 dried Asian mushrooms fresh coriander mixed seeds juice of quarter fresh lime or 1 tsp of apple cider vinegar 1 tb of sesame oil 1 tb of olive oil 1 tb tamari cashew chunks (optional)
The texture is crunchy with fresh
green peppers and
soft with the tender macaroni.
Top - pesto The
green soft top from the carrots 50 g kale / spinach 1 spring onion 30 g salty or roasted almonds 125 ml olive oil 30 g parmesan Juice and zest from 1 organic lemon 1 tsp salt Fresh
pepper
Your classic pinwheel recipe made with a
soft flour tortilla that's stuffed with
green chilis, cheddar, cream cheese, and red
pepper!
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup
soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black
pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh
greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)
Add the onion and
green pepper to the bacon and saute until the bacon is fully cooked, and the onion and
pepper are
soft and translucent.
Add the
green pepper and mushrooms, and cook for 2 - 3 minutes more, or until all vegetables are
soft and fragrant but not soggy.
whipped cream cheese (or two (2) 8oz packages of
soft cream cheese) 1/2 cup Chopped jalapeno (or chili)
peppers 1/2 cup Chopped or sliced
green olives with pimentos 1/4 cup chopped onion or celery 1/4 cup chopped or sliced black olives
If you find any other deals or have any questions please feel free to e-mail me at
[email protected] Produce Broccoli or Cauliflower $ 0.99 lb Cara Cara Navel Oranges $ 0.99 lb Kale, Collard, Mustard or Turnip
Greens $ 0.99 per bunch Driscoll's Strawberries B1G1 Free Large Avocados, Mangos, Asian Pears, Coconuts or Unique Fruit $ 1.25 Tender Asparagus $ 1.29 lb Jazz Apples $ 1.49 lb Red, Yellow or Orange Bell
Peppers $ 1.50 Meat City Market Chicken Drumsticks, Thighs or Whole Chicken $ 0.98 lb Kroger Corned Beef Brisket $ 1.79 lb Dairy City Market 1/2 Gallon Milk $ 1.25 Beverage Sobe Juice, Tea or Lifewater $ 0.99 Pepsi
Soft Drinks 2 Liter $ 1.11 Other Grocery Rice a Roni or Pasta Roni $ 1Use $ 1/4 Facebook Printable HEREFinal Cost: $ 0.75 each Michelina's Entree $ 1Use $ 1/5 Printable HEREFinal Cost: $ 0.80 each Totino's Party Pizza $ 1.25 Use $ 1/4 from 1/29 SSFinal Cost: $ 1 each LaraBar... [Read more...]
If you find any other deals or have any questions please feel free to e-mail me at
[email protected] Produce Celery or Yellow Onions $ 0.69 lb
Green Bell
Peppers or Whole Carrots $ 0.69 lb Texas Rio Star Grapefruit or Minneloa Tangelos $ 0.99 lb Hot House Tomatoes $ 1.59 lb Meat USDA Choice T - Bone Steak $ 6.99 lb Seafood Lobster Tails $ 5.99 Private Selection Shrimp for Two $ 5.99 Dairy Small Parfait Cups (made in store) $ 1 City Market Milk 1/2 Gallon $ 1.25 Beverage 7Up
Soft Drinks $ 1 2Liter Martinelli's Sparkling Cider $ 2.50 Knudsen Sparkling Juice $ 2.99 Other Grocery Old El Paso Refried Beans $ 1.50 Use $ 0.50 / 1 Printable HEREFinal Cost: $ 0.50 Old El Paso Taco or Tostada ShellsUse $ 0.50 / 1 Printable HEREFinal Cost: $ 0.50 Knorr Rice or Pasta Sides $ 1Use $ 0.50 / 2 from 1/29 RPFinal Cost: $ 0.50 each Kroger Canned Tomatoes $ 0.66 Zatarain's Rice or Pasta $ 1.29 Use $ 0.50 / 3 Printable... [Read more...]
Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and
pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow
pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim
peppers and 2 Poblano
peppers, seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2
green onions / scallions, diced
Soft Tortilla shells (store bought or made from scratch)
Salad components include... Butter beans Eggs (
soft -, medium - or hard - boiled) Blanched
green beans Boiled (or roasted) white and purple potatoes Radicchio Sorrel, should start popping up at the market early spring, has a tart / lemony flavor Canned or fresh sardines and / or tuna (today I used canned) Radish (or other spicy) microgreens Rye Croutons Sea salt and freshly ground black
pepper
Serving suggestions: stuff picadillo into parboiled shells of red or
green bell
peppers and bake them in a 350 F. degree oven until the
peppers are
soft.
-LSB-...] Roasted Carnival Squash Salad Ingredients: 1 medium large carnival squash seeds from the squash olive oil, salt, and
pepper 4 cups of assorted seasonal
greens 1/2 cup crumbled
soft cheese 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1/2 tsp dijon mustard salt and
pepper (Find the full recipe and directions here at The Muffin Myth)-LSB-...]
Optional toppings;
green onions, inari age (fried tofu skins), mushrooms, tofu, kamaboko (fish cake),
soft or hard boiled eggs, red chili
pepper
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard
greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red
pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and
Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread