Simply peel, cut into
thick diagonal slices and deep fry until golden brown in heart - healthy oil.
Carve in 1 / 2 - inch -
thick diagonal slices.
1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch
thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch
thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
Cut each log into 1/2» -
thick diagonal slices with a serrated knife using a gentle sawing motion.
Not exact matches
Once cooled,
slice the biscotti approximately an inch
thick on a slight
diagonal and lay them on their side.
To serve,
slice the grilled sausage links on the
diagonal 1/4»
thick.
Eggs 8
slices baguette (1/2 inch
thick), cut on the
diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans
Dinner (428 calories) • 2 1/2 cups Avocado & Shrimp Chopped Salad • 1
diagonal slice baguette (1/4 inch
thick), preferably whole - wheat, toasted
Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2
diagonal slices from a baguette that are about 1/2 inch
thick and reserve
Using a serrated knife, cut the logs into
slices about 3/4 inch (2 cm)
thick on the
diagonal.
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch
thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into
diagonal slices Onion
slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
Slice the baguette on the
diagonal into 1/2 - inch
thick slices.
Cut a baguette into
diagonal slices that are about 1/2 inch
thick, place the
slices of bread onto a baking tray lined with foil paper, drizzle a kiss of extra virgin Spanish olive oil on top of each piece and add the baking tray to the oven for about 5 minutes
Peel the plantain and
slice into 1 - inch
thick slices on the
diagonal.
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound
thick fish filet of your choice * 6 - 8 green onions,
sliced on the
diagonal into approx 1 / 2 - inch lengths
Remove from the oven and allow to cool for 5 minutes before using a serrated knife to cut at a slight
diagonal into 1 / 2 - inch
thick slices.
Slice the baguette at a
diagonal into 1 / 2 - inch -
thick slices and place them in a single layer on a baking sheet.
Using your longest, sharpest knife and wiping down blade with a moist towel between
slices, cut on a
diagonal ⅛» — 1/4»
thick, leaving skin behind.
Ingredients: 1 tablespoon olive oil 1 (14 - ounce) package Hillshire Farm Smoked Sausage,
sliced on the
diagonal, 1/2 - inch
thick 1 pound grape tomatoes 1 (15 - ounce) can chickpeas (garbanzos), drained 1 clove garlic, minced 1/2 cup fresh cilantro leaves Salt and freshly ground black pepper to taste 3 cups cooked couscous
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in
thick slices 3 large carrots,
sliced 1/2 ″
thick 4 celery stalks,
sliced 1/2 ″
thick on the
diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in large chunks
Peel the plantain and
slice into half inch
thick pieces on the
diagonal.
1/2 whole wheat baguette cut on a
diagonal into 1/4 - to 1 / 2 - inch -
thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly
sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup
sliced or slivered, unroasted almonds
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in
thick slices 3 large carrots,
sliced 1/2 ″
thick 4 celery stalks,
sliced 1/2 ″
thick on the
diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in large chunks
Dinner (400 calories) • 1 serving Spaghetti Squash Lasagna with Broccolini • 2
diagonal slices baguette (1/4 inch
thick), preferably whole - wheat, toasted and topped with 1 tsp.
Lunch (337 calories) Leftovers • 1 serving Spaghetti Squash Lasagna with Broccolini • 1
diagonal slice baguette (1/4 inch
thick), preferably whole - wheat, toasted • 1 cup mixed greens Top salad with 1/2 Tbsp.
• 3
diagonal slices toasted baguette (1/4 inch
thick), preferably whole - wheat
each olive oil & balsamic vinegar • 2
diagonal slice baguette (1/4 inch
thick), preferably whole - wheat, toasted • 2 clementines
Once the tenders are cooked up, cut them into 1/2 ″
thick slices on the
diagonal and serve them in your favorite salad.
Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give»em a good scrub, but if your carrots aren't organic then please peel them), then
slice them on a sharp
diagonal so you get long
slices, about 1/2 cm
thick.
Line the pan with 1 1/2 - inch
thick slices of French bread cut at a
diagonal.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a
diagonal into 1 - inch
thick slices or left whole (marinating can be longer if the steak is whole)
6 Transfer logs to cutting board; cut crosswise on slight
diagonal into 3 / 4 - inch (2 cm)
thick slices.