Sentences with phrase «yellow squash for»

I didn't have sour cream, so made a regular all - butter pie crust (yesterday), and subbed some small yellow squash for the zucchini.

I think I may use zucchini & yellow squash for added color.

«Substituted yellow squash for the red pepper, due to personal preference.

Not exact matches

I can't bear even heating a pot of water for pasta, and the markets are beginning to overflow with green and yellow summer squash.

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)

You with your red and yellow and orange foliage, you with your chilly - enough - for - flannel weather, you with your abundance of apples and winter squash and warm, grounding foods.

For this reason, the first time I grew zucchini and yellow squash, I couldn't make food fast enough to keep up with my squash yield and ended up sending guests home with a bounty of veggies.

To choose a ripe acorn squash, look for one with a dark green color, with a small patch of yellow or orange.

The biggest thing I learned was to make healthier choices such as substituting ground turkey for ground beef or adding 0 point «fillers» such as yellow squash and green zucchini to my turkey chili recipe.

I also used both zucchini and a yellow squash I needed to use up, and the recipe worked for the yellow squash, as well.

1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)

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

Stuffed Yellow Squash — These squash get the ground beef treatment and make for a pretty well - balancedSquash — These squash get the ground beef treatment and make for a pretty well - balancedsquash get the ground beef treatment and make for a pretty well - balanced meal.

Ah, I feel your pain — my garden went crazy with zucchini and yellow squash (then all the plants suddenly died for some reason...).

INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned

Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per cup) for a veggie noodle bowl.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

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.

-LSB-...] to an awesome recipe for spaghetti squash chow mein, I've changed my mind about the stringy fiber - rich, Vitamin A-packed yellow vegetable recently.

Looking for a simple side dish to use garden - fresh yellow squash?

Traditional vegetables for French ratatuoille (eggplant, yellow summer squash, peppers and onions) are roasted and turned into a health...

Yellow squash also contains lutein and zeaxanthin, which are vital for maintaining eye health and reducing damage from free radicals.

This idea is the perfect way to use up leftover chicken, plus it's perfect for low - carb and gluten - free diets — and yes, yellow squash would also work well.

Yellow squash will be prepped into zoddles in this easy recipe for Cod, Pasta and Zoddles with Lemon Pesto.

I have some gigantic zucchini and yellow squash that would be perfect for this.

Fresh yellow squash, corn and cheese tortellini come together for a delicious summer pasta salad.

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

Was looking for a recipe for yellow squash... decided to go with my favorite rat chef.

For reference, I sliced up 4 kinds of small, assorted yellow and green squash; eggplant; and tomatoes.

Otherwise, I followed the recipe exactly — except for last night when all I had was a lot of yellow squash and red pepper, so I made it without the eggplant or zucchini.

I have a mountain of yellow squash and wondered how to save it for later!

Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — squash — sliced

Anything we find at our local farmers» markets is fair game for the grill: yellow summer squash, Vidalia onions, cherry tomatoes, eggplant and even avocados (use firm avocados)... you get the drift.

I subbed yellow squash, coarsely chopped, for the eggplant.

This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday meal.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

Found this recipe while searching for something different to do with yellow squash.

I found this recipe this afternoon when trying to decide what to make with the yellow summer squash & red potatoes from our veg box for dinner — how perfect!

I used yellow squash and sweet pea pods for this one.

I'm kicking myself for not buying that yellow squash at the grocery store yesterday!

Add the carrot, potato, zucchini and yellow squash and cook, stirring often, for 5 minutes.

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 to 350 °F.

This Pasta Salad with Parsley Pesto and Two Squashes is a flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everydSquashes is a flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everydsquashes, is a good choice for a vegan / vegetarian potluck, yet easy enough to make as part of an everyday meal.

Use white, orange, or yellow pattypan squash for the most colorful skewers.

I came across this recipe while looking for ideas on how to use the 12,454,656 pieces of yellow squash that came from my garden.

Arriving last week at our house for a laid - back deck burger fest complete with homemade ice cream, she walked in brandishing a bouquet of sumptuous late summer herbs and two bright - as - sunshine summer (yellow) squash.

Kay wrote, «We had this for dinner tonight using homegrown eggplant, zucchini, and yellow squash.....