Sentences with phrase «used them in a salad with»

You can also dice it, boil it and use it in a salad with lentils for a vegan dish.

I love to use it in a salad with lemon and raw, shaved fennel.

Back in my kitchen, I gave lentils the summer treatment and used them in a salad with a few of my favorite seasonal ingredients.

Not exact matches

Why: The onions used in the salads may have been contaminated with Listeria, posing a risk of serious and sometimes fatal infections in those with weakened immune systems.

The 1,700 - outlet chain has grown quickly since it opened in 1993 with a single location, distinguishing itself from typical fast - food restaurants by touting its use of healthy and high - quality fresh ingredients in its menu of burritos, tacos and salads.

What a fabulous idea to use butter beans with pesto in a salad!

I really do eat it in every form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a salad filler — so it only seems right that I use it as a soup too!

They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.

LOVE the porridge and squash and avocado salad!!!! My TOP TIP is when using butternut squash or sweet potato don't borher with peeling and chopping just put in a hot oven WHOLE for 30 - 40 and voila!!!! All soft and easy to chop!!!

The earthy and grounded flavors of parsnips combine well with the bright and juicy pomelo in this salad, but feel free to use grapefruit or orange to get a similar effect if you don't have access to a pomelo.

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 dresSalad 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 dressalad dressing.

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....

I would probably use this pasta in a pasta salad or a yummy summer pasta dish with fresh cherry tomatoes and basil!

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.

Only the root is ever used, as an part of the aromatic mirepoix in almost any soup and sometimes raw as a salad, with mayo, or even without, just dressed with some lemon juice; grated apple is also added, or carrot for a mixed salad.

I had some avocado in my salad last night and I think I'll use up the rest of it by toasting old pita breads with olive oil and salt, into crispy - type chips.

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-.

Serve with your favorite tortilla chips, use it in wraps, or top your favorite Mexican salad with it instead of using dressing!

I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole, Quick Vegetable Minestrone, Savory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini Spaghetti, Simple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles.

Re, fattening dishes, this is hard because people have different ideas of what unhealthy foods are, but you can use them in grain salads, pasta salads, they might be good in an omelet or maybe on a sliced of whole - grain toast with cheese broiled on top (a modified pizza, heh).

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).

We love pasta salad and I just recently started using the Orecchiette pasta, it is so harder, works really well in a salad with chunky vegetables.

I used kale in this salad because it's what I had on hand and my kids are totally down with it, but feel free to use romaine instead if that's what you prefer.

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.

We «re going to use the second head of Romaine lettuce this weekend in an entree salad with the yellow squash (shaved), the second tomato, the last cucumber (along with shrimp and corn and a sweet cilantro vinaigrette).

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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

I used pasta with ancient grain which was 100 % whole grains and tossed in my favorite salad ingredients including protein rich edamame.

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.

In Greece, they use a variety of interesting cheeses for this salad, but back home we're mostly stuck with feta, unless you happen to have a great Greek store in your «hooIn Greece, they use a variety of interesting cheeses for this salad, but back home we're mostly stuck with feta, unless you happen to have a great Greek store in your «hooin your «hood.

Add it fresh to greens drinks and smoothies, use it instead of lettuce in your salad or sauté it with some garlic, onions and a squeeze of lemon and you'll get a healthy dose of protein along with the iron and vitamin content that it's better known for.

Was it fate that I came across this recipe the day we were trying to figure out what to do with the kale in our fridge (rejected from being used in this kale salad as it was much too spicy)?

Kate, I'm not obsessed with quinoa (that whole unfurled prophylactic thing stops me in my tracks) but this salad looks terrific — I love the colors and flavor combo and of course it uses both radishes from my farm share (occupying space in my fridge) and citrus from the band fruit fundraiser cases in the breakfast nook!

I use this in my daily smoothie, put it on salads, and share it with my daughter.

My standbys used to be salad dressing — just a simple Dijon vinaigrette with scapes done in a food processor.

I love the idea of warm salad... as I never thought in using lentils for such a dish... looks delicious with bacon and yes, egg...

In a smoothie for breakfast, on salad for lunch, they can even be delicious paired with meat for dinner, but my favorite use for them is in cobbleIn a smoothie for breakfast, on salad for lunch, they can even be delicious paired with meat for dinner, but my favorite use for them is in cobblein cobbler.

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.

Footnote: I used collard greens, and a little cilantro along with the parsley, in the tomato salad.

The great thing about grain salads is that you can play with the flavours to suit your taste and to use up whatever you have lurking in your pantry, fridge or garden.

Get the party (or dinner) started in spicy - sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing.

Because I am obsessed with the little Hidden Valley Original Ranch Salad Dressing and Seasoning Mix packets that I use in all of my recipes, the most asked question is — Is there a substitute?

Learn how to do it in this video and then put the technique to use with my Asparagus Mint Salad and Corn & Basil Cakes.

Traditionally used in miso soup, wakame is also delicious as a nice light salad with our Emerald Cove Ready - to - Use Pacific Wakame.

With the whole leaf still in the mix, it's use is limited to primarily salad dressings and other foods with flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole steWith the whole leaf still in the mix, it's use is limited to primarily salad dressings and other foods with flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stewith flavors that either compliment or mask the «green» taste so I'm not inclined to over-do it with whole stewith whole stevia.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

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.

Your preserved lemons will be ready in a month and you'll be using them with spring lamb, vegetable couscous, chicken, salads, and anywhere you'd use regular lemons.

I've definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle - Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun - dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.

Chana dal can be used in so many ways as an addition to soups, curries, salads, over rice or other grains (I like mine with quinoa).