Sentences with phrase «throw on a salad»

I love topping my avocado toast with them or throwing them on salads.

Throw it on a salad like this Avocado Tuna Spinach Salad or on some multigrain bread or with some crackers.

You could have at least boiled them and thrown them on a salad even if you couldn't figure out anything else.

While Buffalo Cauliflower has become commonplace today there are countless other ways to switch up the sauce and even throw them on a salad to maximize your veggies.

In addition, it works as a wonderful side dish and is easy to throw on a salad and pack for lunch!

this dressing sounds like a dream!i I'm usually just chop them up and throw them on salads or stir fries, but I'm so intrigued by this chive oil!

Maybe even ask for enough to make a double batch — because after you've rubbed it with tandoori masala and baked it until deep brown and crunchy, you might want to make more to throw on salads, sandwiches and even pasta.

When it doubt, throw it on a salad.

And FWI Raw brussels are awesome when you slice them into coins and throw them on a salad with diced raw broccoli, honey mustard, your favorite bitter greens, pumkin seeds, and craisins.

Not exact matches

I've been on a fruit frenzy lately, and this Chicken Cherry Salad is a delicious, light dinner I threw together the other night.

This would be awesome as a snack on its own or to throw into salads!

Like most salads it's versatile so feel free to throw in whatever you like or have on hand even fresh herbs or fruit because that's the whole point — to clean out your produce drawer — big time.

I sometimes also like to throw in some chopped, roasted cashews to this salad for an additional crunch, though it's wonderful just on its own.

Great for gut health, fermented veggies also make a crunchy, tasty topping to most savoury meals — I throw some on my stews, salads, and curries before serving, or enjoy them as a side with fish or meat.

I just finished making Ceasar Chavez dressing and plan to have it your Lap salad, which, I was already planning to throw some Quinoa on it!!

Lately I've been throwing all sorts of our leftovers on salad greens for lunch the next day, so I can totally see this being a great salad too.

Although this salad stands on its own, I might throw a hard - boiled egg and some pita wedges in the lunch bag too.

I threw the last of it on this salad the other day for lunch and let me tell you, granola on salad is where it's at.

Last summer I threw them on a strawberry salad with balsamic vinaigrette, so I decided to do a winter version with different oranges from blood to cara cara to navel.

I like to sprinkle them on salads, pizzas, burritos, pretty much anything, and throw them in the blender when I make smoothies.

Majority of the recipes on my site are savory dishes — mostly dinners, main dishes, pasta recipes, soups, salads — you'll find lots of those here at Julia's Album, with an occasional dessert thrown in for good measure.

Just this week, I've already whipped up my favorite spaghetti squash cakes and creamy autumn pasta, and I have plans to throw together this seriously addicting roasted butternut couscous salad, soooo I think it's safe to say my squash game is ON POINT this October.

Eat this California Burger on a salad, throw on some pickles, squeeze on some mustard.

So fire up your grill and throw on a beautiful steak and fresh local veggies to create this perfect summer salad!

You could serve these on their own with salad, or throw them into a bun and make a burger.

Of course, if you want to get fancy and garnish your salad to make it pretty, save a few pieces of bacon and chopped hazelnuts to throw on top once it's all good and mixed.

I personally like to use whole wheat wraps, but you could also use pita pockets, make these into a sandwich or even throw it on top of a salad!

Which is kind of nice because when we do a big, juicy steak we'll do a salad side or when I make a batch of spicy Italian meatballs that are full of cheese we'll throw them on top of some zucchini noodles.

This salad takes very little time to make — all you have to do is chop the veggies and then throw them all together with a dressing based on olive oil, lemon and balsamic vinegar.

I had some avocados that needed to be eaten soon, so I decided to make a twist on regular egg salad by throwing an avocado in there.

and we sprinkle on salads and oatmeal and throw it in smoothies.

I like to throw them in my green smoothies, on top of salads, and oatmeal.ReplyCancel

On Sundays, I'd typically make a big batch of farro, toss it with a Greek - style chopped salad, throw a handful of arugula on top, and divvy it up into five to - go containers for luncOn Sundays, I'd typically make a big batch of farro, toss it with a Greek - style chopped salad, throw a handful of arugula on top, and divvy it up into five to - go containers for luncon top, and divvy it up into five to - go containers for lunch.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I've got a few salmon fillets marinating to throw on the grill later on, and the sweet potato salad is chilling in the fridge to go with.

I'm a travel nurse working, at the moment, in corrections, so when I read the hummus revelation i was on break and nowhere near a kitchen... but... as luck would have it, there were CHICKPEAS on a sort of thrown together salad the prison kitchen whipped up... You can imagine the looks and eye rolls when i was seen carefully separating the little chick peas and experimentally peeling them with thumb and two fingers.

I'm actually throwing a bridal shower for a friend this weekend and one of the items on the menu is your farro salad with citrus - parm dressing.

As you may have noticed, I totally copied Chef Marcel's presentation, too: it makes for a far more interesting plate than just throwing the salad on top of a bed of greens.

Once home, the salad itself was easy to make: I just had to take all the ingredients listed on the menu and throw them together in the right proportions.

I now have a container of raw pumpkin seeds or pepitas in my refrigerator at all times, and I throw them into my morning hot cereal, on top of soups and salads, or simply enjoy them as a snack.

I did add a few other things, I bought roisterer chicken to use for the other recipe (chicken salad with grapes) for my husband and decided to throw in some of the extra left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!

I've even thrown leftovers on top of a salad.

When I'm really lazy it's chef salad — I always ask the deli for one quarter inch slice of ham and turkey, hard boil a few eggs, stop by Frisches for a bottle of ranch, and throw on a few of my ever lingering vegetables and we're good to go.

We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.

All organic greens that we'd ordered from a local farm — including lettuce, broccoli sprouts, shredded carrots, diced tomatoes, and also threw in two hard - boiled eggs forprotein and some chia seeds for fun (I like my salads with as many ingredients as I have on hand).

They're so versatile — you can throw them into wraps, add them to salads, or eat them on their own.

Throw the vegetables on the grill when you arrive and then toss everything together and serve — instant pasta salad!

I didn't have smoked tofu but had a package of firm tofu on hand so just marinated it for a few hours before hand in liquid smoke, soy sauce, white wine vinegar and tiny bit of maple syrup and then threw it on a frying pan when I was ready to make the salad.

Something also easy on hand to grab and throw in salads is a great help throughout the week.

Throw them into a simple salad (like → this, → this or → this), or simply add a big spoonful on to some mashed avocado on toast.