Sentences with phrase «with vegetables on top»

I thought the salad would be more attractive with the vegetables on top for visibility and I just loved the idea of a bed of freshness (the spinach or other greens) underneath for color and texture.

I love the simplicity of these chocolate cupcakes decorated with vegetables on top!

Not exact matches

Place the fish on the vegetables and add the remaining onion, and top with the lemon wedges.

Serve the vegetables on top of the rice with a spoonful of guacamole and drizzle with lime coconut cream.

Your swirly smoothie looks lovely, as does the chilli... my favourite autumn dinner is garlic - roasted vegetables with goats» cheese on top, delicious

I was pretty liberal with the olive oil I doused on top, then roasted the vegetables in a 450 degree F oven for about 20 minutes.

My fav pizza topping is the one with the most vegetables on.

Add corned beef on top of vegetables and top with pickling spice.

Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.

Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

Place on top of vegetables and coat with a little sauce.

It's a Paleo acorn squash breakfast bowl, stuffed full of vegetables with an oozy egg on top.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Add 3 bay leaves on top and simmer for 20 - 25 minutes or until vegetables can be easily pierced with a fork.

It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is traditional), then the toppings (roasted vegetables, spinach, Italian turkey sausage, and black olives) and the sauce, finished with freshly grated Parmesan.

Whether it be a creamy cup of potato soup with Cheddar sprinkled on top, a cold summertime gazpacho, or a hearty beef vegetable soup straight off the stovetop, we've got you covered.

Place cooked rice on the bottom of plate, then top with vegetables and kimchi and finally with the eggs.

Already we're at 10.8 g, with the remainder coming from the all - in vegetable mix on top!

Serve in a nice bowl, sprinkle some chili powder and / or olive oil on top and enjoy the Sweet Potato Hummus with my Nutty Crackers or some raw vegetables such as bell pepper, carrot sticks, or broccoli florets.

+ Super Natural Vegan Burrito, whole wheat tortilla crammed with grilled vegetables, re-cooked beans, brown rice, tomato salsa, tofu and topped with salsa & guacamole, and a side of fire - cracker hot sauce — 240 B + Super Natural Burger, Harvey's famous Original garden burger, (vegan), with raw mayo and slaw veggies on whole grain bun — 225 B + Avocado Sandwich, ripe Avocado with tomato and market greens — 180 B

Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice.

Serve this meat on top of some brown rice or quinoa, add in some fajita vegetables, and top with all of your favorite things.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

- Beau MacMillan, executive chef, elements at Sanctuary on Camelback Mountain Resort & Spa (Scottsdale) «I anticipate a trend to reducing waste with 100 % usage of vegetables — for example, carrot - top pesto.

Arrange the sliced vegetables into a single layer on the lined baking sheet, and drizzle the top with olive oil, salt and pepper.

Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages

We do a lot of pizzas and flatbreads (this one, http://blackberryeating.com/2013/03/09/pizza-and-beer/, with a beer crust, was an awesome discovery) and our fair share of roasted or grilled vegetable tacos with a more - than - healthy dose of queso fresco on top.

This good for you sweet and spicy roasted vegetable and tofu hippie bowl is filled with so many favorite things - sauteed greens, spiced sunflower seeds, caramelized carrots, and crispy tofu all served on a bed of millet and then topped with a tahini citrus miso dressing.

We love it on top of a sandwich, with roasted vegetables or sprinkled over a salad.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

Place on a plate, top with another plate, and place a weight on top (a 14 - ounce can of vegetables works well).

Add them into a mix of other grilled vegetables for a salad, or serve simply on their own, drizzled with oil and topped with shaved parmesan.

I used vegetable stock, heavy cream and sour cream instead of water and served it with sliced avocado on top.

Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprwith Acorn Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels Sprwith Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10 Seasonal Thanksgiving Sides Taste With The Eyes: A Fresh California Twist on Brussels SprWith The Eyes: A Fresh California Twist on Brussels Sprouts

I love coming up with combinations of cheese and vegetables on top of the burgers.

Add the spices on top and fill with vegetable stock, about 3/4 of the pan.

In Ontario, these firm root vegetables are fresh out of the ground from June to October, normally with their tops on.

Cover the vegetables with a sheet of greased parchment paper and place a heavy dish or skillet on top of it.

Base layer of quinoa, topped with sautéed vegetables (whatever you have on hand), a side of hummus topped with walnut pieces, pumpkin seeds and hemp hearts.

Another item, Ground Dried Tomato, has been making it's way in to various dishes and toppings, such as mixed with olive oil and brushed on vegetables for roasting, mixed in to lentils when cooking or sprinkled over potatoes.

It simplifies things when you can build a meal around a variety of vegetables, serve it on a bed of whole grains and top it off with a drool - worthy sauce.

Using a vegetable peeler, shave Parmesan on top of lettuce and serve with garlic bread slices (croutons).

She's got them rested on top of a portabella mushroom cap, and served up with a side of broccoli, so this is not only a beefy meal, it's also vegetable centric.

This particular quiche recipe includes plenty of delicious ingredients, and she's topped it off with a zucchini hash crust so it's crunchy on the top, and full of eggs and yummy vegetables on the bottom.

I absolutely love any all vegetables if they're roasted, and then dumped on top of a pile of luscious quinoa and adorned with a lovely yogurt sauce... mmm, my mouth is watering already.

I thinly slice my perfectly cooked Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dressing.

Pair with your favorite vegetable side or place on top of a bed of greens, and your meal is... [Continue reading]

Always with shredded cabbage and other crisp vegetables on top, and aaaaalways with some kind of creamy and mellow sauce to finish it all off (along with the obligatory hot sauce and pickled veg).

Smoked beets are tossed in a mustard vinaigrette with peppery arugula and topped with almonds and creamy goat cheese for a wood - fired take on this earthy vegetable.

Rethink your plate and build it with vegetables first, then plant - based protein on top — plus some tasty extras, like sauces, citrus, and crunchy seeds.