Sentences with phrase «toasted sourdough bread»

Toasted sourdough bread with crisp cornmeal - coated fried green tomatoes and tender, succulent braised Nueske's Wild Cherrywood Smoked Uncured Bacon.

Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper.

The next day, we used the chilled leftovers to make «love loaf sandwiches» on lightly toasted sourdough bread, with Vegenaise, Dijon mustard, extra ketchup and pickle slices.

The lingon berry preserves taste soooo good with toasted sourdough bread and philadelphia cheese.

Awesome on toasted sourdough bread.

Spread the toasted sourdough bread with ricotta and top with a drizzle of honey and a sprinkling of poppy seeds and mint.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinkling

This is actually a dressed up caprese using bruschetta and mozzarella with some peppery rocket on slightly toasted sourdough bread.

Served with toasted sourdough bread from the freezer, my guys gobbled up this tummy warming, creamy, cheesy potato soup.

Not exact matches

My most favorite bread memory pre GF, the bread I miss the most is sourdough french bread, either toasted with butter and jam or in a grilled cheese sandwich with tomato soup.

One of my favorite bread memories was discovering that my brother - in - law and I both go bonkers for sourdough toast and blackberry jam.

My favorite bread memory is of sourdough toast.

I'm going to make some to spread on my toasted homemade sourdough bread.

BrunchWeek Breads, Grains and Pastries: Apple Banana Streusel Bread from Family Around the Table Crispy Apple Cheesecake Danish from A Kitchen Hoor's Adventures Gooey Lemon Blueberry Pull - Apart Bread from Girl Abroad German Apple Pancake from Sew You Think You Can Cook Overnight Raspberry French Toast from Hezzi - D's Books and Cooks Peach Custard Tart from The Redhead Baker Pecan Gingerbread Buns from Jane's Adventures in Dinner Pineapple Sweet Rolls from Cooking with Carlee Raspberry and Chocolate Grilled Cheese from Brunch - n - Bites Cinnamon Apple Sourdough Waffles from My Catholic Kitchen Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

Serve with sourdough and / or sprouted bread avocado toasts.

We recently had coconut sourdough bread, toasted.

MLA also worked with The Coffee Club on its existing steak sandwich — revamping the beef cut used (opting for a 100 - day grain fed rump steak which suited the kitchen equipment), replaced the bread with toasted sourdough and improved the flavour profile.

loves the bread and has a toasted slice with her breakfast in the morning, which I feel good about because gluten - free sourdough may be beneficial in the healing of the gut due to the growth of good bacteria (lactobacilli is one) during fermentation of the sourdough.

If bread did not make my body feel like complete crud, you would probably find me eating a turkey BLT on a piece of lightly - toasted sourdough right now... sigh... But, since that's not the case, a girl's got ta find other options.

This vegan sourdough bread is the perfect base for a lot of vegan breakfast recipes, from simple toast to more elaborate breakfast sandwiches.

This flavorful toast combines sweet and sassy bread and butter pickles, hummus, avocado and sourdough bread to make a cravable toast.

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

I place cubes of sourdough bread, toasted pine nuts, an egg, a little cream and some chicken broth in a large bowl.

We love to eat this salad on a bed of lettuce, siete tortillas or some homemade toasted GF sourdough bread.

Spoon into hollowed round loaves of pumpernickel, Italian or sourdough bread; serve with raw vegetables, bread cubes, toasted pita wedges or tortilla chips.

Serve the burgers on a toasted slice of sourdough bread layered with sliced tomato.

Toast a slice of bread (I like sourdough or a really seedy whole grain), and in the mean time, mash the egg mixture up.

My current everyday cravings also include: mushrooms on toast, pad thai, thai - style green curry, tamari wilted spinach with tahini and seaweed, crispy salmon, sweet potato fries, blueberry pie, good sourdough bread and yellow curry.

french toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy bread (such as whole grain sourdough)

for serving caraway seeds, for sprinkling toasted sourdough rye bread (or plain sourdough) hulled pumpkin seeds (pepitas)

This is more like «real» sourdough bread of the past rather than the empty fluffy new toast / baguette varieties, tasty I agree but with this you feel you are getting some nutrition too.

Smoosh that between some rustic sourdough bread slathered with butter and toasted on a cast iron skillet, and it's a sandwich made in heaven.

Sourdough starter will give you the most delicious bread and toast.

Toast two thick slices of crusty bread (we love sourdough!).

Toast up some bread (we love sprouted or sourdough), spread some avocado on it, and sprinkle with Everything Bagel Seasoning for an upgraded version of everyone's favorite breakfast.

I fry or poach an egg I toast 2 pieces of sourdough bread (use whatever bread you'd like that's just my fave) instead of butter etc I use coconut oil then I mash up whole or half an avocado depending on how hungry I am squeeze some 1/4 lime or lemon into avo spread it on top of the toast and sprinkle salt and pepper as well as some pine nuts (or anything else you'd like to top it with) and when I have tomatoes I like to cut up a few and add them as well.

In the last year, I've become an avid bread baker, so the foundation of our toast is normally one of my sourdough experiments (some of which are better than others).

Serve ladled over toasted or fried sourdough bread or chicken and vegetables if you are grain free.

Another favorite is a slice of toasted gluten - free sourdough bread with a good slather of Justin's almond butter and some berries on top of my favorite smoothie recipe: coconut milk, blueberries, 1 - 2 tbsp.

INGREDIENTS French Toast: 2 slices of sourdough bread 1 egg 2 Tbsp unsweetened almond milk 1/4 tsp vanilla extract ⅛ tsp cinnamon 1 tsp pure maple syrup 1/3 cup unsweetened shredded coconut (Native Forest) 1/2 Tbsp coconut oil

3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large Slices of Sourdough Bread 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish

To create the recipe for this open faced sandwich featuring the ever delicious «white bean rapini» flavour combo, I've broken a couple of the traditional smørrebrød rules (Like, I could only find regular rye bread — not sourdough rye — at the time, and I'm lacking some pickled garnishes, AND I toasted the bread.

Also i added spirulina (2teaspoon daily, about 6gr) and coconut oil (i use this like butter: over the sourdough toasted bread).

healthy & whole: served with toasted whole spelt rye sourdough bread, these recipes are adapted from urban spring cafe, and are best sandwich winners in the 2010 NYC vegan guide tempeh avocado $ 10.75 baked marinated tempeh, creamy avocado, pickled radishes, shredded carrots and cilantro tahini sprouts $ 10.75 mixed sprouts, creamy avocado, cucumber, onions, shredded carrots and our miso tahini with poppy seeds spread roasted japanese pumpkin $ 10.75 mashed and seasoned, topped with caramelized onions, ground walnuts, cashew cheese and greens

Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread

Toss the sourdough bread with oil and toast for about 8 minutes, turning halfway, until golden and crisp at the edges.