Sentences with phrase «squash slices on»

I'll just be adding some sliced kale and roasted delicata squash slices on top.

Lay the squash slices on a baking tray and sprinkle over a little of the caster sugar.

Lightly oil 2 baking sheets and arrange the squash slices on them.

Not exact matches

Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter.

Spread on the sauce (you don't have to use all of it), arrange the blossoms, sliced squash (if using) and ricotta on top.

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)

I thinly sliced bell peppers, zucchini & squash and arranged them on a couple sheet pans.

If you're on a low - carb diet, there's no doubt you're familiar with this technique of slicing squash and zucchini into fine ribbons or «noodles.»

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

While the squash is baking, line another tray with tin foil, and place prosciutto slices on the foil.

Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce.

I take the long shaped yellow squash and slice them thinly with the skin on, melt butter, I use Smart Balance margarine w / olive oil kind, in a large skillet..

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus — so good!).

Slice the squash in half lengthwise and place each half face down on the baking sheet.

Drizzle the squash slices with olive oil and toss to coat on both sides.

Toss the sliced squash with the 1 / 2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.

I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer of peppers.

Remove from heat, drain water from pan or transfer squash to a separate dish, squeeze lots of fresh lemon juice on the slices, generously salt, and immediately serve.

On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1 / 16 - inch thick.

Spray with cooking spray and scatter the squash slices in a single layer on the pan.

Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — squash — sliced

One unique non-pizza offering is Oregano's Minestrumbo Soup, featuring chopped meatballs, link sausage, zucchini and squash in a tomato broth served with a slice of provolone cheese floating on top.

Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet peppers, onions, zucchini, squash, and Hass avocado slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.

Make a slim bevel down the length of the vegetable — squash or potato — and rest it on that now - flat surface and slice away.

Any ideas on slicing the squash if I don't have a mandoline?

I've been following your site for a long time but never commented - I made this yesterday though at the same time as boiling a big pot of squash and pink beans and the combo is sooooo good with some avacado sliced on top.

Grill on gass grill until squash is tender then slice into serving sized pieces.

Dip squash slices in the mix and arrange on a baking pan, sprinkle with sea salt and fresh sage leaves.

Snack: Gary baked an organic acorn squash and we snacked on sweet, warm slices.

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Arrange the thinly sliced squash on a baking sheet.

Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.

Slice a little off the rounded part of the squash half so that it will lay flat on the pan.

1 butternut squash 1 acorn squash 1 (whatever choice of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper

- With a very sharp knife, slice the acorn squash into one inch slices and placed on a cookie sheet that has been lined with aluminum.

Lay the flat part of the squash down on the cutting board, and slice it into rings.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the squash in half lengthwise and remove the seeds.

Blanching Squash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you liSquash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you lisquash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you like it.

Boil water on the stove, enough to completely cover the squash slices you have.

Slice butternut squash in half lengthwise and place face - down on a baking sheet greased with 1 tablespoon coconut oil.

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats Apple and Onion Cornbread from A Day in the Life on the Farm Apple Butter Cheesecake from The Redhead Baker Apple Chicken Stew from Jolene's Recipe Journal Apple Cider Dark & Stormy from The Crumby Kitchen Apple Mincemeat Pie from Palatable Pastime Apple Pie Bread from Sew You Think You Can Cook Apple Pie Pancakes from 4 Sons «R» Us Apple Praline Bread from Family Around the Table Apple Stuffing Crusted Pork Chops from Caroline's Cooking Apple Walnut Bars from The Chef Next Door Battered Chocolate Caramel Apple Slices from The Freshman Cook Caramel Apple Pull Apart Bread from Hezzi - D's Books and Cooks Apple Crack Slaw Egg Rolls from Dad What's 4 Dinner Cinnamon Apple Donuts from Daily Dish Recipes Diminutive Caramel Apples from Culinary Adventures with Camilla Easy Caramel Apple Butter from Grumpy's Honeybunch Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee Mom's Apple Cake from Books n» Cooks Oatmeal Applesauce Muffins from Amy's Cooking Adventures PB Apple Butter Muffins from A Kitchen Hoor's Adventures Roasted Butternut Squash and Apples from Simple and Savory Roasted Sweet Potatoes and Apples from Feeding Big Savory Apple Turkey Brie Galette from Bear & Bug Eats Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That's Jas

Arrange 1/4 of the sweet potato slices on half of the surface, followed by 1/4 of the squash and corn mixture.

I've taken to roasting a tray of sliced butternut squash, red peppers, red onions and fennel and using that to top the lentils and quinoa, with a liberal smattering of feta cheese and pomegranate seeds on top.

I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet.

Bake for approx. 1h — 1h 15 minutes (This depends on how big the butternut squash slices are).

I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.

Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)

Wash and peel the other vegetables (beetroot, parsnip and squash), and slice them on a diagonal to a thickness of 1 - 2 mm, using a peeler or mandolin.

Toss to coat and arrange each slice of squash flat on the baking sheet so it gets well caramelized.