Search Results for "Radish"
Recipe Results 2 of 6 pages
Avocado Veggie Sandwich
Avocado Veggie Sandwich Ingredients: 1 avocado, cored and cut in half 4 Tbsp. sunflower seeds 1/2 large cucumber, sliced 4 radishes, sliced 2 roma tomatoes, sliced 4 whole wheat sandwich thins Directions: Gently remove the insides of the avocado from shell. Cut avocado into thin slices. Spread 1/4 of the avocado slices on bottom piece
Avocado and Shrimp Spring Roll
Avocado and Shrimp Spring Roll Ingredients: 1 oz. dried rice noodles 1 Tbsp. peanut sauce 4 12-inch Vietnamese salad roll wrappers 3 oz cooked and peeled shrimp, without tails, cut in half lengthwise 1 medium avocado (halved, cut into 12 slices) 1 medium mango, julienned into 12 pieces 1 cup red leaf lettuce 1/4 cup
Sweet Corn Gazpacho
Sweet Corn Gazpacho Ingredients: 3 ears sweet corn 12 oz. Yellow Cherry Tomatoe 1 Yellow Bell Pepper, roughly chopped 1/2 Medium Shallot 6 cloves garlic 1/2 can white beans, drained 3/4 to 1 cup vegetable stock Lime Juice – optional, to taste 1/2 tsp. cayenne peppe salt and pepper, to taste Garnish: Radish Sprouts, Extra
Mexican Chicken and Lime Soup
Mexican Chicken and Lime Soup Ingredients: 1 skinless, bone-in double chicken breast (about 1 pound total) 2 carrots, cut into 4 chunks 1 celery stalk, cut into 4 chunks 1 yellow onion, peeled and quartered ½ teaspoon kosher salt 2 tablespoons fresh lime juice 8 radishes, thinly sliced into rounds 1 jalapeño, thinly sliced into
Russian Green Bean Salad
Russian Green Bean Salad Yield: 4-6 Servings Russian green bean salad with garlic, walnuts, basil, cilantro and coriander seed. Ingredients: 1/2 cup broken walnuts 2 large cloves garlic, peeled and each cut into several pieces 4 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon ground
Vegetable Medley with Salsa Dip
Vegetable Medley with Salsa Dip Ingredients: 1 lime (juiced) 2 carrot (cut into 3-inch sticks) 2 celery stalk (cut into 3-inch sticks) 1/2 cup jicama (1/2 medium, peeled and cut into 3-inch sticks) 1 medium radishes (1 bunch trimmed) 6 green onion (trimmed) cup sour cream, fat free 1 cup fresh salsa 2 tomatoes (chopped)
Special French Dressing
Special French Dressing Yield: Makes 2 1/2 cups Originally published on: May 26, 1939 Ingredients: 1 whole clove 1 tsp. salt 2 tsp. sugar 1 tsp. dry mustard few grains cayenne 1/2 tsp. paprika 1 cup lemon juice 1 1/2 cups olive or salad oil 1/2 cup tiny pearl onions Directions: Mix the ingredients in
Crab Stuffed Deviled Eggs
Ingredients: 12 hard-cooked EGGS, peeled 1 can (8 ounces) white lump crabmeat, drained, flaked 1/3 cup mayonnaise 2 tbsp. chopped fresh dill 2 tsp. lemon pepper 2 tsp. Dijon mustard 1 tsp. prepared horseradish Additional fresh dill, optional Directions: Yields: 12 servings, 2 filled egg whites each SLICE eggs lengthwise in half. REMOVE yolks; place
Spicy Steak Lettuce Wraps
Ingredients: ½ cup Greek yogurt, plain, nonfat 3 Tbsp. prepared horseradish 1 flank steak (~1/2 lb) 1 head Bibb lettuce 1 Fuji apple Kosher salt and freshly ground black pepper, to season Directions: Stir together the yogurt and horseradish; refrigerate until service. Season the steak as desired with salt and pepper. Place on a hot
Steak Lettuce Wraps
Ingredients: 1/2 cup Greek yogurt, plain, nonfat 3 Tbsp. prepared horseradish 1 flank steak (~1/2 lb) 1 head Bibb lettuce 1 Fuji apple Kosher salt and freshly ground black pepper, to season Directions: Stir together the yogurt and horseradish; refrigerate until service. Season the steak as desired with salt and pepper. Place on a
