Sentences with phrase «with cilantro leaves»

Garnish eggs with cilantro leaves.

Fluff with a fork and top with cilantro leaves for garnish, if desired.

Top with cilantro leaves, a squeeze of lime juice, and a sprinkle with toasted nuts and sesame seeds.

Add the tofu, turn off the heat, transfer to a serving plate, and garnish with the cilantro leaves.

Serve topped with cilantro leaves.

Garnish salad with cilantro leaves.

Garnish with cilantro leaves and sprinkle with chili powder.

Season with the lemon juice and salt, stir gently and serve garnished with the cilantro leaves along with rice.

Garnish with cilantro leaves and macadamia cheese.

Garnish with cilantro leaves and serve.

Top with cilantro leaves, flakey sea salt, and pepper.

Serve warm and garnish with cilantro leaves.

serve with cilantro leaves and sliced scallion.

Divide mixture into 4 serving bowls and garnish with cilantro leaves.

Scatter the mixture over the cauliflower and garnish with the cilantro leaves.

Garnish with cilantro leaves and serve with lime.

Before serving, garnish the salad with the cilantro leaves.

Drizzle with the soy sauce mixture and garnish with cilantro leaves.

Serve the steak with pieces of grilled naan, sliced red onion and lime wedges, garnishing with cilantro leaves.

Garnish with cilantro leaves.

After about 3 - 4 minutes, add everything (including all of the juices that were expelled during broiling) to your high speed blender like a Vitamix or food processor along with your cilantro leaves and a good pinch of salt.

Finished with cilantro leaves and roasted pepitas, this chilled soup is light, bright and so darn refreshing.

I skipped the sriracha as my bbq sauce was spicy, and topped with some cilantro leaves instead of the ranch along with some vegan parm.

Drizzle with creamy tahini sauce and top with cilantro leaves.

Serve in bowls topped with cilantro leaves and lime wedges.

Top with cilantro leaves (I also added some thinly sliced jalapeños).

Top with cilantro leaves for garnish, if you like (and let's face it, the dish looks much more appetizing with the cilantro).

Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.

Fluff with a fork and top with cilantro leaves for garnish, if desired.

Not exact matches

Mix Kale with the Avocado, lime, and cilantro until every leaf is covered in Avocado.

Garnish with mint, basil and cilantro leaves.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

Distrribute the salad between taco shells, top with abocado slices, sprinkle with more lime juice, cilantro leaves and your favorite hot sauce.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Always served with fresh leaves of cilantro, avocado, ají and lime juice.

Combine the roasted vegetables and black beans before serving with tortillas and topping with cilantro lime crema and cilantro leaves.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any raggy ends, and picked over for any wilted leaves.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

I garnished with a pinch more curry powder, some of the leftover lime zest, and a few cilantro leaves.

Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves.

Remove the bay leaves & garnish with chopped cilantro and serve the frijoles negros over white rice.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

I think that's because there's very little broccoli flavor to it — once you boil the snot out of the broccoli and add garlic, onions, jalapenos, lime juice, cilantro, cumin, and chili powder, somehow the broccoli just melts away, and all you're left with is something deliciously guacamole - like.

Top with the chili flakes, lemon zest, black sesame seeds, cilantro leaves, and additional salt as needed.

Top each collard with 1/4 of the hummus, carrot ribbons, beet ribbons, cilantro leaves, and dried apricots.

Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olCilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olcilantro leaves, blanched almonds, red onion, serrano chile and olive oil.

Chilli Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared using rice, coriander leaves or cilantro, green chillies, sauces and vegetables of your choice and served with honey sriracha sauce.

To serve: Place meatballs on romaine leaves, top with fresh mint or cilantro, diced scallions, and sriracha.