Sentences with phrase «using fresh baby spinach»

Cut finely the baby spinach leaves (if you are using fresh baby spinach, you don't have to cook them, they will perfectly cook within the mushroom, but if you'd like, sauté them for 2 - 3 minutes in a skillet or cook in microwave oven according to the package instructions).

We are using fresh baby spinach and parsley for this recipe.

One last note — I used fresh baby spinach, however you can just as easily sub frozen, thawed and drained spinach here without a problem.

Used fresh baby spinach and especially liked that it didn't get overcooked after baking in the oven.

Not exact matches

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

fresh cilantro, chopped 1 cup brown lentils (I used canned, rinsed) 1.5 cups baby spinach 1⁄4 Tsp.

Your crêps have a lovely color from the whole wheat flour that you used in the batter — what a wonderful treat to enjoy these with fresh baby spinach and delightfully salty feta!

Next time I'll use about 4 cups of fresh baby spinach and saute it along with the beef.

Try using fresh or freshly frozen organic mangoes, frozen bananas, coconut water, a little bit of vanilla powder and lots of baby spinach leaves.

The recipes uses a full 1/2 pound of baby spinach, and a large handful of fresh parsley, so it really is packed with greens.

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.

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

Serving Size: 4 Special Info: Nut free Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to Spinach and Ricotta Cannelloni Ingredients: 1 tablespoon olive oil1 onion, finely chopped1 garlic clove, crushed5 oz baby spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to spinach or English spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to spinach leaves15 oz (2 cups) low fat ricotta2 oz (4 tablespoons) parmesan, grated4 fresh lasagne sheets (I used Latina brand) or cannelloni Pasta2 cups spaghetti sauce Method: Preheat oven to 180 °C.

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

I used fresh veggies and substitued baby spinach for the kale.

I used fresh chopped baby spinach - maybe a bit too wimpy?

Here, it's used as a topping for a salad made of carrots, fennel, baby spinach, fresh peas, and lemon.

I am not ready to divoluge my illnesses, BUT I made this today, used a few less olives, added some grape tomatoes and served it over fresh baby spinach.

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.

Use fresh if in season (about 2 ears) or canned (rinsed in a colander) 10 oz baby spinach 1 lemon 1 teaspoon salt 1 medium shallot 1 tbsp Dijon mustard 1 bunch cilantro leaves 2 slices pickled jalapeño (optional) olive oil

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoFresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smofresh ginger — it adds some zing to the smoothie

I used my favorite pizza toppings for my little pies: Homemade pesto, fresh baby spinach, thinly sliced grilled chicken, toasted pine nuts, mozzarella and Asiago cheese.

6 cups fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red leaf lettuce and romaine, friseé and baby spinach would also be lovely)

Had to use up some leftover ground beef, fresh baby spinach, and whole mushrooms.

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

6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil

Recipe: 1 - 2 cups baby spinach 1 -1.5 cups coconut water (or water, or almond milk or similar) 1/2 cup strawberries (frozen or fresh) 1/2 cup mango (frozen or fresh) 1 serving vanilla protein powder (you can use hemp seeds, but a good quality protein powder after a workout is optimal for your recovery) Blend!

3/4 peach — reserve a little as a garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg — garnish, and / or add 1/2 tsp

1 - 2 cups baby spinach 1 -1.5 cups coconut water (or water, or almond milk or similar) 1/2 cup strawberries (frozen or fresh) 1/2 cup mango (frozen or fresh) 1 serving vanilla protein powder (you can use hemp seeds, but a good quality protein powder after a workout is optimal for your recovery)

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

Last year I used mushrooms, fresh baby spinach, crumbled bacon and a little grated asiago cheese.

If you are using fresh spinach: Fill your mug with fresh baby spinach leaves and add a couple of tablespoons of water.

I love that you used turkey pepperoni and fresh baby spinach for this.