Sentences with phrase «vegetables like squash»

-- Experiment with new recipes using root vegetables like squash, parsnips, carrots, beets and sweet potatoes.

If you are making soups or side dishes with root vegetables like squash or carrots, add a tablespoon before you mash or whip them for something a little different.

I think my favorite fall comfort food is curry — especially with the fall vegetables like squash and sweet potatoes, it's just THE BEST.

With the changing of season, we are also seeing fall vegetables like squash.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

I too get very annoyed by the way we take a completely gorgeous, healthy and delicious vegetable like squash and monotonously saturate it with sugar and cream.

Not exact matches

In early spring, it's wild vegetables like ramps and fiddlehead ferns, which give way to peas, tomatoes, corn, and zucchini, and finally to braising greens, squash, and root vegetables in the fall.

Botanica — a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread

I'm hoping this will be equally successful with winter's root vegetables, like carrots, squash, or rutabaga.

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

As an antidote to my vegetables -LCB- which, by the way, included fava beans, some major leafy greens that are like kale, but not at all ruffled, and some baby summer squash -RCB-, I made whoopie pies.

Squash is like my favourite vegetable and I love the sound of stuffing them with lasagne, yummy

This recipe can be easily customized with vegetables you have on hand like spinach, green peas, steamed or roasted cauliflower and broccoli, carrots, and sautéed zucchini and yellow squash.

On the other hand spaghetti squash is a delicious vegetable that looks like pasta but has its unique characteristics, so squash is squash, has always been squash and will always be squash and should be enjoyed as squash..

I like to top mine with more crunchy pumpkin seeds and sweet pomegranate seeds, but you can really personalize this with whatever you'd like and add other fall vegetables like roasted squash.

I actually find vegetables like zucchini, spinach, sweet potato, squash, and cauliflower to be a blessing to us all!

And bonus points for acorn squash, which are already shaped like little bowls (and I do love foods in bowls), ready to hold a heaped serving of healthy vegetables.

There are so many recipes out there using spaghetti squash and if you were like me it is a vegetable that I did not know too much about.

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

Besides adding richness to certain dishes, these good quality sources of fat are essential for helping your body absorb the fat - soluble nutrients in vegetables like winter squash, carrots, and parsnips.

If you can not source this special vegetable, any other hearty winter squash will work in this salad, like butternut, Acorn, Buttercup, Kobocha, or Pumpkin — which are readily available all year round.

These Butternut Squash Fries won't crisp up like a normal potato fry but they are still a fantastic way of introducing new vegetables to fussy eaters in a recognisable form.

If you've been assigned the vegetable category which is separate from the salad category, I'd go with a vegetable casserole like this Summer Squash Casserole.

Many people like this zucchini spread so much that they don't wait until they have leftover vegetable pulp innards from stuffing veggies — they just shred the whole squash and cook it!

I discovered with these Butternut Squash Fries that if I cut and cook vegetables to look like fries then I am guaranteed that she will at least -LSB-...]

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

With only 40 calories and 10 grams of carbs per cup cooked this vegetable is the perfect low - carb and gluten - free substitute to family - favorite recipes that typically use pasta, like shrimp scampi, spaghetti meatballs, or my personal favorite, Garlic Butter Chicken and Spaghetti Squash.

I typically stick to chunky vegetable soups and chilis, but I decided to see why people love creamy blended soups like butternut squash so much.

During the colder seasons, you could try replacing the tomatoes with a variety of roasted root vegetables, like sweet potatoes or parsnips, or roasted squash.

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.

Free to add additional vegetables like turnips or carrots, or to use other sweet winter squash like delicata.

My favorite fall foods are fresh apples and pureed soups with coconut milk — made with either squash like butternut or kabocha, or root vegetables like parsnips or sweet potatoes.

Or even sneak a few vegetables into their box by using a perfectly sweet treat with hidden veggies in it like these Yellow Squash Vanilla Cupcakes!

Even in a drought, it seems like squash is the cockroach of the vegetable garden — it can survive anything.

Roasted winter squash is wonderful, and for me tastes like candied vegetables, but brushing it with just a little maple syrup brings it up to an entire new level.

They partner with local farms Small Axe Farm out of Barnett, Vt., which supplies the lush salad greens and beautiful vegetables like rainbow chard, kale, and squash.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Add seasonal roasted vegetables like butternut squash or zucchini.

Use beans as a binder in vegetable - based cakes like these Squash and Sweet Potato Pancakes, or toss a handful or white beans or lentils into pasta with tomato sauce or brothy soup.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven tVegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven tvegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Delicious vegetables like peas and tomatoes are absent from farmers markets and perhaps all you can find are squashes and potatoes.

To use for a cleanse replace tomatoes with other vegetables, like thinly sliced fennel bulb or sautéed summer squash.

Healthy carbs include whole foods like fresh fruit, grains, squash, potatoes and vegetables!

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

You can add parmesan cheese if you would like and even switch up the vegetable from sweet potato to butternut squash.

Because if you don't have Brussels sprouts or if you don't like this green veggie, you can roast another vegetable like sweet potato, carrot, butternut squash, beets and so on.

You can also add in any other seasonal vegetables like spinach or kale, diced squash or chickpeas.

It's also a good way to use some vegetables like eggplant, squash, and overly ripe tomatoes in bulk that might be otherwise difficult to use up.

The full nutty flavor of barley makes it a great choice in grain bowls with roasted vegetables, like this one with delicata squash and mushrooms.