Sentences with phrase «whatever vegetables you like»

But seriously, use whatever vegetables you like here — you really can't go wrong, as long as you follow the basic recipe:

Feel free to add whatever vegetables you like.

That's the great thing about a recipe like this, you can tailor it to whatever vegetables you like or dislike.

Feel free to use whatever vegetables you like!

This recipe is very flexible so you should use whatever vegetables you like.

Into this pesto vegetable frittata you can basically drop in just about whatever vegetables you like.

Into this pesto vegetable frittata you can basically drop in just about whatever vegetables you like.

Now there's no rule on this you can roast whatever vegetables you like.

On the one side you have Peter, who believes he is entitled to steal whatever vegetables he likes from the garden nearest his warren.

You should also make free with this recipe, using whatever vegetables you like.

Not exact matches

Just like the vegetables, you can also use whatever dried fruits you have to hand.

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.

In terms of pasta, I like to use orzo when I want the pasta to be the sidekick to whatever vegetable I'm highlighting.

I really like the combination of peppers, mushrooms, and vegetarian sausages, but I'm sure you can substitute whatever vegetables you have handy without it going too badly wrong.

Baby bok choy is a winter - spring vegetable, and for whatever reason, holding it in my hand felt like we were turning the corner to Spring.

This translates to whatever I use carrots for, like when I make my moist carrot cake, I feel It's healthy, a vegetable cake after all.

This recipe is just as versatile as any other omelette or frittata recipe - use your favorite vegetables and proteins in whatever combination you like.

I use whatever I have, but I try to balance the vegetables between what my son likes and what my daughter likes (generally not at all the same thing).

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

No particular recipe, just chicken + whatever vegetables I feel like + dairy or tomato + whatever spices I feel like.

this is a main dish, so you can feel free to serve it with salad or vegetables or whatever other side dishes you like.

Try simmering down a combination of sea vegetables, leafy greens, mushrooms, turmeric root (fresh), onions, garlic, ginger, and whatever other vegetables you'd like to add.

You can use whatever herbs you like in the packet, and even mix it up by adding different oils, spices, and vegetables.

Leave out the meat, add meat, add leftover vegetables, add tofu, or whatever you like!

Whatever you do, pat yourself on the back — you've just put some leftovers to very good use, and you now know how to make vegetable fritters any way you like them.

We like to stick to what's in season, but feel free to adjust this recipe all year round, switching out the vegetables with whatever's available.

Herein lies my approach to grain salads: I like whatever vegetables I'm using in the salad to be the bulk of it, and the grains to be the accent, like a crouton.

I like to change it up and just go with whatever vegetables I have on hand.

You can add whatever vegetables you'd like.

Feel free to substitute / add whatever vegetables you'd like to the filling!

For the topping, I like to clean out the fridge of whatever vegetables we have on hand and pile them on top for a colorful fork and knife situation that is a total party.

The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like.

Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.

Feel free to swap in whatever seasonal vegetables you'd like to top the risotto.

Nutrient - dense and delicious, you'd use it as a healthful seasoning for salad, vegetables, stir - fries - whatever you like.

Whatever you find in your markets now could be easily substituted if you keep the heartier root vegetables like carrots and potatoes in added in the beginning and the softer, more delicate vegetables like asparagus or peas added towards the end so they don't overcook.

Asian Vegetable Tray Gather your favorite Asian vegetables: snow peas, radishes, daikon, edamame, Chinese kale, Oriental cucumber, kohlrabi, baby corn, or whatever you like.

The recipe is quiet versatile as you can use whatever vegetables you'd like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer.

The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and / or vegetables you like.

First we can make them in the oven like you would any vegetable and let it bake / roast / whatever you prefer.

Throw in whatever vegetables you have left in your fridge in whatever combination that you like.

You can serve with crackers, vegetables (like celery, carrots, cucumber), bread, salad, cheese, or whatever you fancy!

For even more vegetables, I like to pair my soup with a simple tossed green salad using up whatever salad fixings I have on hand.

Thread the vegetables onto the skewers in whatever pattern you like.

The if you like you can add choppped - up vegetables like tomatoes or peppers, or meat, or open a can of beans, or some salsa, whatever you like.

It's ground nuts and spices and, for a whopping $ 2.99, adds an interesting touch of texture and flavor to avocado toasts, hummus toasts, bread and olive oil, roasted vegetables, salads or whatever you feel like sprinkling it on.

Add your favorite vegetables: spinach, mushrooms, or whatever you like!

Well, actually, many nursing moms discover that they can eat whatever they want (including the so - called gassy vegetables like broccoli and garlic), without causing their baby any discomfort.

It's bread and tomato sauce and other assorted meats, cheeses, vegetables, just like non-recreational food, whatever that is.

A great dish for feeding a crowd, just add a side of vegetables - green beans, Brussels sprouts or whatever you like - and you have a yummy and filling meal.