Sentences with phrase «used baby arugula»

Lastly, I didn't have mixed salad greens, so I used baby arugula, which was perfect!

I also used some baby arugula as a base for both, and I think it was a plus — certainly visually for this very pale meal.

It features a generous helping of baby spinach; or, you can use baby arugula instead.

Not exact matches

I used baby kale in mine, but arugula or spinach would work really well too.

For this smoothie (Serves: 2) I used: 2 cups unsweetened almond milk 2 cups of arugula and baby spinach mix 1 cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.

Instead of using a cheaper film on its packages that fogs up and has a milky look, Field Fresh Farms uses a clear pillow pack bag that holds 3 to 4 pounds of the company's produce, which includes arugula, spinach, mixed greens, frisee, baby greens, cabbage and herbs.

My pantry was missing a few ingredients, so I made do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden — Instead of white wine vinegar, I used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!

I used arugula because it's what I had on hand, but the baby gems at the market looked great and would have been a nice substitute.

Made as per the recipe except used mixed baby greens for the arugula because it was in my fridge and a basil - infused olive oil to toss the greens.

I'll use anything from Arugula to Mizuna to a touch of baby Kale and Spinach.

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls aruBaby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arubaby green beans, trimmed 2 handfuls arugula

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

I add more chickpeas, and use another green such as baby kale, spinach, or arugula in place of mustard greens (not a big fan of mustard greens), and since we like greens I often add more than the recipe calls for.

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

Although I love arugula, I used a combination of baby spinach and arugula to appeal to more people, and the salad was gone in a flash.

I used snippets of basil on mine, but you could use arugula, baby salad greens, or a different herb, if you wish.

Variation: Use other tender greens like watercress, baby arugula, chopped baby bok choy, or other Asian greens.

While all that is happening, I warm the refried black beans and toss together a salad - like filling of baby kale (but you could also use arugula), sliced scallions, sweet baby bell peppers, and dried figs.

Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby lettuces (I used a mix of baby romaine and baby arugula.)

For today's pizza I used peaches and prosciutto, a wonderful combination, and topped it with fresh ricotta, baby arugula, toasted pine nuts and a drizzle of honey.

Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa.

Ingredients 1 butternut squash 1 can chickpeas, rinsed and drained olive oil salt and pepper paprika crushed chili flakes 4 cups baby arugula 3 ounces feta cheese 2 apples (I used honeycrisp, but granny smith would also be nice)

Using the cruciferous arugula — instead of baby greens or other lettuce — gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.

2 - 3 cups mixed greens (we used assorted baby greens and arugula) 1 small cucumber or 1/2 large, diced 1 peach — we had Colorado peaches and they were just as juicy and amazing as they look!

I used a blend of arugula (rocket) and baby kale, I'm thinking baby spinach would be a nice alternative as well.

Use a variety of greens, including romaine, mixed greens, mesclun mix, arugula, baby spinach, Boston lettuce, and watercress.

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

one bunch of red beets, stems & leaves removed (about 3) one bunch of gold beets, stems & leaves removed (about 3) 3 ounces of baby arugula 2 tablespoons olive oil 1/4 teaspoon salt 1 large shallot, thinly sliced (or 2 small) 1 piece of green garlic, bulb and stem, thinly sliced (if you can't find green garlic, use two green onions) coarse salt for garnish