Sentences with phrase «with bits of goat cheese»

They tasted yummy with a bit of goat cheese.

A spring - inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

The raw beet salad served with a bit of goat cheese and pistachios was my lunch.

For lunch yesterday I decided to make a spring inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

Not exact matches

The lentils are very earthy tasting with a bit of grassiness - which works nicely with the chives and the tanginess of the goat cheese.

No goats cheese so I topped it with a good dollop of sour cream mixed with salt, pepper, shallot, and a tiny tiny bit of very finely chopped parsley.

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

Served alongside fresh greens, with a bit of plain yogurt or goat cheese this is a truly uniquely delightful flavour combo.

It features whiskey - soaked golden raisins, adobo - kissed goat cheese, herbs, and toasted pine nuts are tossed with a bit of lettuce.

I tried a few bites of Scott's, but I was in the mood for lotsa veggies, so I ordered the vegetable plate, which came with the most incredible green pepper salad, sauteed red cabbage with goat cheese, roasted red peppers with feta and kale salad.

So I combined goat cheese with a little bit of cashew milk and whipped it in the food processor until it was perfectly fluffy and pourable.

Little bites of goat cheese are rolled in toasted breadcrumbs and paired with arugula and sweet nectarine for the perfect nibble.

One of my fav salads is mixed greens, dried cranberries, goat cheese, walnuts or almonds with Paul new mans balsamic dressing:) We actually had warm beef oriental salad tonight — mixed greens, crunchy noodles, bit of feta, cucumber, tomato, thin beef on the grill sliced thinly....

The meals get lighter, more portable and become more of a compilation of bite sized goodies, which is why I thought it timely to share this recipe for crispy red pepper and goats cheese bites; they're oozy and sweet with cheese and pepper.

I've mixed in a tiny bit of goat cheese and topped it with a poached egg and chopped Roasted Salted Blue Diamond Almonds for extra crunch.

Top with the cherry tomatoes and a bit of crumbled goat cheese.

But it made a lovely dip on it's own and when mixed with soft chèvre goat cheese and a little bit of cream cheese to ensure lusciousness in a harissa goat cheese dip.

I can imagine it would also be nice with some queso fresco, goat cheese or a bit of feta sprinkled over top.

Serve topped with bacon pieces and / or bits of goat cheese.

This salad is nice on it's own with just the roasted veggies and vinegarette, but what makes it really special is that creamy bite of the goats cheese and the added crunch of the chickpea croutons.

Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely, as did a pile of verdant English peas and poached carrots mounted on top of a bright pea pesto.

Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish.

Top each salad with 2 or 3 slices of the crisped pancetta; follow with crumbled goat cheese and then drizzle a bit of olive oil and the balsamic reduction over each salad.

Cover with sliced tomatoes, sprinkle with goat cheese, salt and pepper and a little bit of olive oil.

* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a generous drizzle of aged balsamic vinegar * about 1 tablespoon of your best olive oil

Have it toasted and topped with fresh chopped avocado for breakfast... or raw and smothered with a bit of fresh goat cheese and micro-greens!

It also made a TON of food, which I should have known but... The flavors were ok, but I did not care at all for the salad with goat cheese on it, even a little bit totally overpowered the other flavors.

Honestly, I found myself sneaking bites of the pork tenderloin with Kelley's pan sauce, nibbling on spoonful's of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth.

In this case adding a bit of tang with sweet Balsamic Vinegar, crumbled goat cheese from a local farm and some toasted walnuts proved a perfect pairing with roasted asparagus.

For a bit more of a Fall twist, I may try one with cranberry chutney over goat cheese sprinkled with diced pear.

Try tossing into salads for a protein boost, or smear a bit of goat cheese on crostini and top with lentils for a smart snack.

I am into very clean eating, with no processed foods, everything I eat is organic so I hope a little bit of sheep / goats cheese here and there won't be too damaging for my health.

It holds its own as a meal and is great topped with a bit of goat or feta cheese, and it also works well as a side dish along with simple grilled or roasted fish or chicken.

For me it is a bit of sweet with the seasonal berries and some of those leftover figs from your burrata experience, a bit of salty with some feta or goat cheese, those little orange tomatoes that taste like candy, some kind of a mix of chia, buckwheat, flax seeds, sunflower seeds - just some grainy crunch.

Who could resist the chewy texture of wild rice, the heartiness of criminology mushrooms, a bit of sweetness from pomegranate seeds, savory chives and a salty finish with goat cheese?

I served it with a little bit of soft goat cheese crumbled on top, and some whole wheat skillet bread.

I topped mine off with a little bit of goat cheese, honey roasted pecans and balsamic vinaigrette.

The walnuts and goat cheese work so well flavor-wise and texture-wise with the beets - not to mention a great way to temper the bite of the arugula!

For a quick salad, toss them with a splash of balsamic vinegar, bit of honey, and some feta or goat cheese.

To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.

Stir in a little homemade Dijon mustard mayo that you have mixed with mashed cream cheese, blue cheese, or goat cheese; add a minced dill pickle, or even a gherkin, a pinch of minced onion, a bit of grated raw carrot, your favourite finely chopped herbs or spices, a drizzle of your favourite hot sauce if you like, and last but not least, (adult version) stir in a tablespoon of your marinated fig cognac jus.