Sentences with phrase «thinly sliced squash»

Arrange the thinly sliced squash on a baking sheet.

Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

Shave, shred or thinly slice the squash.

Not exact matches

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)

While the veggies are cooking, thinly slice the eggplant, squash / zucchini and tomato (a mandolin can help with everything but the tomato)

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

1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned

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..

To marinate the squash, cut the pâtisson in quarters and slice one quarter very thinly.

First, roast thinly sliced pieces of delicata squash for 20 - 25 minutes.

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

1 Medium Spaghetti Squash 4 Tablespoons Olive Oil, Divided 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casings 3 Cloves Garlic, Peeled & Thinly Sliced 1/2 Cup White Wine 1 Pint Cherry Tomatoes Salt & Pepper 1/2 Cup Finely Chopped Fresh Herbs (Chives, Basil, Parsley)

Slice squash thinly and spiralize beet.

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

A decadent, crunchy - topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown - buttered breadcrumbs - all baked at high - temperature until the squash is tender and the top is crunchy.

1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil

«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

To use for a cleanse replace tomatoes with other vegetables, like thinly sliced fennel bulb or sautéed summer squash.

What about a salad of greens, sautéed squash and asparagus, with avocado, blueberries, and thinly sliced pork tenderloin topped with fried cheese?

1 - 2 cups shredded pumpkin or squash 1 - 2 cups leftover turkey, thinly sliced 1/2 lb.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served.

Leave to rest for a few minutes, then slice thinly and combine with the herbs, roasted squash and pumpkin seeds.

1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped basil 1 tsp finely chopped oregano

Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds

It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly sliced avocado, tomato, cucumber, leafy green lettuce, spinach leaves, kale, roasted veggies, steamed sliced squash.»

I used acorn squash, potatoes, sauteed red chard & thinly sliced walnuts.

The squash was scrubbed, sliced thinly and cut into small pieces The skin remained totally inedible.

salt 1/4 cup white wine 3/4 cup pumpkin or butternut squash purée 1/4 cup prepared pesto 4 whole - wheat pita rounds 6 button mushrooms, thinly sliced.

Add the thinly sliced butternut squash and sauté 5 to 10 minutes more or until the squash is tender.

3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly sliced — optional, as garnish

There's actually a lot of different ways it can be made, but all of them involve thinly - slicing squash, peppers, onions, and usually eggplant into thin rounds and lining them around a pan with herbs and butter.

1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar

* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon black pepper

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

In a large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot, cinnamon, nutmeg, cayenne pepper, 1 tablespoon maple syrup, a pinch of salt, and pepper.

Step 1: Combine fresh or frozen green beans and peas, summer and / or zucchini squash and thinly sliced pieces of potato, and small pieces of chopped carrots.

ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon oliSQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olisquash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

It is just a butternut squash and a sweet potato that have been thinly sliced and layered around like a flower petal.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Serves 2 - 4 230g small fingerling potatoes, washed and dried 340g squash 60 ml extra virgin olive oil 50 ml white miso 1 tbsp harissa paste 3 tbsp lemon juice 45g kale, destemmed and finely chopped 4 radishes, very thinly sliced 45g marcona almonds, toasted

crispy pesto baked zucchini Ingredients about 4 cups thinly sliced yellow & zucchini squash 1/2 cup sliced yellow onion 1/2 cup pesto 1/2 cup plain canned tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.

Ingredients: 1 winter squash, such as acorn or butternut 1 tsp cumin seeds (or 1/2 tsp powdered) 1/2 tsp paprika 1/4 tsp chili powder 1/2 tsp oregano, powdered (or 1 tsp fresh) 1 tsp garlic, minced 1/4 tsp salt 1/4 cup corn, fresh (if using frozen, thaw completely) 1/4 cup red onion, thinly sliced (optional)-LSB-...]

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated