Sentences with phrase «use fresh vegetables»

As crazy as it sounds, there are individuals and groups who use fresh vegetables to make instruments, which they then play and perform around the world.

We use fresh vegetables in our recipe to deliver Beta Carotene (Vitamin A), Potassium, Niacin and B vitamins right from the source.

(Make sure you use fresh vegetables, herbs, and spices each time, though.)

Use fresh vegetables whenever possible and cook them without adding salt to the water.

Use fresh vegetables, nuts like almonds, cashews or pine nuts and meats like chicken or beef strips.

You can use fresh vegetables, whole grain dough, and will be able to control the salt.

My idea here is to use your fresh vegetables when they're ripe and ready.

Its aim is to become the leading brand in frozen vegetable products, frozen ready meals and ready - to - use fresh vegetables.

I am always looking for ideas to use the fresh vegetables in my garden and thought that a spiralizer might offer something unique and fun.

Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless's Mexican Everyday to use the fresh vegetables of the day.

Use any fresh vegetables you like.

What a delicious way to use fresh vegetables this summer.

In the Paleo diet, pasta is strictly prohibited; but that doesn't mean you can't enjoy delicious noodle - type dishes using fresh vegetables.

Easy and delicious way to cook spaghetti using fresh vegetables and chicken!

Or, if using fresh vegetables, add them and sauté lightly.

I love using fresh vegetables to serve and eat with my family.

At the appropriate hour before lunch service, a kitchen worker begins assembling the salad bar using the fresh vegetables as well as any number of other food items: canned kidney beans, chickpeas, tuna salad, egg salad, hard - boiled eggs, pickled jalapeno, cherry tomatoes, diced chicken, lettuce and cottage cheese.

Be sure to use the freshest vegetables you can, and preferably home grown or organic.

So, focus on eating a whole foods diet — home - made food using fresh vegetables and fruits, good quality proteins, whole grains and enough of those good fats.

Lighten it up by using fresh vegetables and making your own version of the key components: fried onions and cream of mushroom soup.

Not exact matches

But I like that the cuisine in theese countries use a lot of spices, herbs and fresh vegetables.

I love the way it combines sweet, spicy and savoury in a really fresh way using lots of vegetables and fruits.

Use in place of plain salt on roast meat, chicken, or vegetables for a burst of fresh herb flavour.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

For me, the Ultimate Summer Salad uses the freshest in - season produce I can find, mixes sweet + savory flavors, juicy + crunchy + creamy + crispy textures, includes a rainbow of colorful fruits and vegetables, has a variety of shapes and sizes for visual appeal, and is dressed lightly with a simple salad dressing.

Use herb butters over the winter to spread on fresh bread, finish sauces, melt on pasta, vegetables, or potatoes.

They are perfect to add to your recipe list because they can be for breakfast or lunch, use up leftover vegetables, fresh herbs, or meat; it is just so versatile.

Making Olive Brine Pickled Vegetables is an extremely easy pickling process that allows you to repurpose olive brine after all of the olives have been eaten, as well as to deal with little pieces of fresh vegetables that haven't Vegetables is an extremely easy pickling process that allows you to repurpose olive brine after all of the olives have been eaten, as well as to deal with little pieces of fresh vegetables that haven't vegetables that haven't been used.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

This rich, fragrant and delightfully thick curry sauce is handmade using a medley of fresh Roma tomatoes, mixed vegetables, ginger, coconut cream and blended with warming aromatic spices.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

In possession of a ton of fresh vegetables we needed to use quickly, I decided to try my hand at a version of Pasta Primavera that would be diabetic - friendly.

My philosophy of eating evolved into using fresh, local foods whenever possible, incorporating lean proteins, healthy fats and non-starchy vegetables.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

This dish is made extra easy by using frozen vegetables, which are at least as fresh as fresh ones, since they're frozen at their peak.

So, next up, I think I'll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles...

Altogether, you should use about 500g of vegetables (fresh and frozen).

The perfect complement to gluten - free pasta, a beautiful dip for fresh vegetables, a delicious mix - in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and time again.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Vegetables (corn, peas, tomatoes)- I like to use fresh corn (when in season) and keep it for the rest of the year in our freezer, so I can have fresh corn all year long.

Fresh fruits and vegetables are, of course, the mainstays of the vegan diet, and there's no shortage of ways to use them that are completely Pesach friendly.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish)

If you have a Sam's Club membership, they have a large format bottle of it for an excellent price - I used small dices of fresh broad beans as my bonus vegetable here, so I threw them in near the end of the cooking process.

-LSB-...](follow directions on package) Quinoa (substitute items from the grocery list into this recipe): https://diethood.com/2013/12/07/pomegranate-citrus-quinoa-salad-cranberry-pomegranate-vinaigrette/ Main dish: Spinach burgers (use TVP, total vegetable protein for the breadcrumbs, and your fresh -LSB-...]

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)

In general though, a good rule of thumb is to season with salt, spices, and dried herbs prior to roasting and to use fresh herbs as a final seasoning once the vegetables have cooked.