Serve with Meyer lemon or orange wedges to
squeeze over veggies.
Not exact matches
When ready to serve, toss chicken,
veggies, and romaine lettuce together;
squeeze lime
over salad; (optional) top with corn tortilla chips and shredded jack cheese; enjoy cold.
Squeeze some juice from the lime until you have one tablespoon of the juice and drizzle that
over the
veggies.
When the roasting time is
over, let the
veggies cool for a few minutes, and then slice the leeks, and
squeeze the garlic out of the papery layers, using a fork to help you so you don't burn your fingers.
Squeeze the lime and sprinkle the salt
over the
veggies and mix together.
Other ways to
squeeze in more fruits and
veggies: Make fruit (or veggie) smoothies, use fruit or vegetable salsas or vegetable reduction sauces (sauces made from puréed vegetables)
over fish or chicken, add shredded carrots to your sandwich, try grilled vegetables, and try puréed vegetable soups.
To cook your vegetables, throw a little olive oil into a fry pan or wok
over medium heat and add the
veggies, maybe a
squeeze of lemon juice, and a pinch of sea salt.
To make steamed
veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor -
Squeeze fresh lemon juice
over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»