Sentences with phrase «use it in a salad make»

If you don't want to use it in a salad make a salsa with some or just eat it as dessert., but you absolutely must try it!

Not exact matches

You can make plenty, (store in a glass container) so that you can serve this breakfast again the next day or use it in a salad for lunch.

Tips: When making this salad use a good extra virgin olive oil and whatever oranges you can find in your market.

I use it finely chopped, raw, in place of apple or half and half with apple to make a healthier version of a Waldorph type salad or sandwich spread or dip....

Case in point: I always use ground turkey when I'm making Mexican dishes like taco salad or taquitos, and I usually have at least a cup of meat leftover.

You could use the more available ciliegine, but I would suggest you halve the balls first to make them go farther in the salad.

One more recipe with apricots but this time I'm sharing a savory salad using apricots with toasted walnuts, arugula dressed in a tangy apricot - pinot noir vinaigrette and a locally made sheep's milk cheese shaved over the top.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--Salad Sandwich)-RRB--RRB--RRB--RRB-.

We've been making massaged kale salads for several years now, using whatever fruit is in season — peaches, mango, apples, oranges.

Creamy salad dressings are easy and quick to make in addition to being a great, savory way to use up leftover buttermilk.

If I were sharing this with a friend or guests I might make the dressing a bit more elaborate (for example using the dressing from Otsu salad in Super Natural Cooking).

My father took a bite of one in the 70's and thought it was a horrible way to use pasta (cold) and thus I never grew up even knowing what a pasta salad was since my mother only made what he liked.

My mom used to make a fabulous potato salad but I haven't made it in years.

We used to make them at work all the time for use in a salad dressing and the smell was so divine.

With the first frost claiming much of my produce earlier this week, I was happy to still be able to use my own watermelon and mint in the salad; alas I have no more homegrown cucumbers, but this is a great salad and I'll definitely make it again next summer when I've got lots growing in my garden.

Instead, I think I'll use mine in a salad by using a julienne peeler to make zucchini noodles, aka zoodles.

I just made a huge batch to throw in pesto pasta for our Harvest Festival, and poured off and saved the oil to use in a salad dressing — it was great!

Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer

This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in lettuce cups or over mixed greens.

I used to live across the street from a local spot called Race Street Cafe (in Philly) that made the most amazing buffalo chicken salad — this totally reminds me of it.

This goes straight on my to make list, not because I hate mayo but because the commercial stuff with its additives gives me the creeps and the homemade stuff is too good to be used in salad.

The secret to using raw kale in salad is, if you ask, me, just to shred it finely, and make sure to dress it lightly ahead of time so that it has a chance to absorb the flavors and soften just a bit.

It is used to make sweet sauces, raw in salads, roasting and stuffing.

We use it in addition to EVOO and lemon juice when making salad dressing.

It very close to how I make mine, except I usually use my big roaster after I have cooked 3 - 4 chickens (freezing the chicken meat to use on salads, etc.) then toss in whatever I need to from my crisper in the fridge, basically using the roaster like a giant slow cooker.

Shake up a healthy salad dressing, bring a jar of homemade cup of noodles to work, make your morning oatmeal in a jar the night before or even use your jars as a pretty serving vessel for chocolate mousse.

I realized I hadn't made lentils in way too long, and used them for a salad too.

I used the same spices in the salad on a couple chicken breasts, that I cooked in the same skillet that I made your dressing in.

I use it in a salad dressing I make all the time that was on the side of a STAR white wine vinegar recipe.

Just TWO ingredients: salsa and chicken makes delicious juicy shredded chicken that can be used in tacos, over rice, over salad & more!

I often make a huge portion and keep it in a jar, so I can use it for a week on every salad and soup

I have long know that the young leaves are used in salad, an oil can be made from the seeds, and that the flowers are used for bright red syrup in Central Europe.

I use my stick blender / mini processor to make all salad dressings... so fast and can store in the refrigerator right in the mini processor.

Make double and use it in a variety of dishes all week long — it would be great on a shaved brussels sprouts salad or tossed with soba noodles.

My roommate in college had a sprializer and I used to make salads like this all of the time... I miss those!

While the plant is often used in salads, it's also commonly used to make coffee.

In this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sortIn this recipe I tossed it with a myriad of grilled broccoli, squash and radishes (same as I used in my miso grilled veg), to make a farro and grilled vegetable salad of sortin my miso grilled veg), to make a farro and grilled vegetable salad of sorts.

Before I learned to pack salad in mason jars or to make salads with wilt - free greens, I used to pack up all my salad components in little individual containers.

I made this salad because I had some snow peas that I was trying to figure out how to use in something other than a stir fry.

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

Cut into about 2 - inch lengths and briefly blanched in the microwave, I used them as the basis for a quick salad that also made good use of preserved lemons from my fridge, as well as lemon thyme and lemon verbena, both growing miraculously in my backyard, despite my oft - black thumb.

My grandmother ALWAYS used it to chop up the egg and she made the best egg salad of anyone in the universe, ever.

I was going to make salsa chicken in the crockpot on Monday, have our usual salad day on Tuesday, then use the left over chicken from salsa chicken to beef up the meat in this soup on Wednesday.

Use the fermented beetroot in a salad or to make borscht, or roast and mash it with some ground cumin to make a probiotic dip.

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You'll definitely want to make a big batch and use in salads, on pizza, mash up as a paste to marinate!

It can be used in much the same way as you would use extra virgin olive oil — in salad dressings, on vegetables, pasta, makes a beautiful mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed oil.

Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post on EatBlogSleep, I decided to use up the last of the green garlic (leftover from this salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia on Wednesday for nearly 5 weeks:

Since this is one of my favorite salads in the world, I make it often, but I use «Sucrine» lettuce here in Paris, since it has a tiny bit more flavor than iceberg lettuce.

We have one major cheat day a week and use it for Mexican food, though more often than not we indulge in chips and salsa and margaritas and then follow that with a big ass salad we've taught the restaurant to make for us.