83537 grilled warm fava salad Recipes

salad, mixed mushrooms , such as cremini, shiitake and oyster, red onion, finely diced, mixed baby asian greens, such as mizuna or tatsoi, or curly endive, crumbled feta cheese, chopped toasted pecans , walnuts or pine nuts (see note), vinaigrette, extra-virgin olive oil, freshly squeeze lemon juice, dijon or horseradish mustard, salt and freshly ground black pepper

salad, boneless skinless chicken breast, fresh spinach leaves, feta (or goat) cheese, crumbles, red onion (small), sliced thinly, dried sweet cranberries, almonds, toasted, sliced (optional), dressing, balsamic vinaigrette dressing (bottled ), orange juice (without pulp), orange zest

grilled poblano pepper, peeled, seeded and finely diced, grilled red bell pepper, peeled, seeded and finely diced, yellow bell pepper, peeled, seeded and finely diced, red onion, cut into 1/4-inch thick rounds, grilled and finely diced, red wine vinegar, olive oil, chopped fresh cilantro leaves, honey, salt and freshly ground black pepper, sausage tacos, apricot preserves, jalapenos, grilled, limes, juiced, italian hot sausage links, italian sweet sausage links, canola oil, salt and freshly ground black pepper, flour tortillas, corn tortillas, grated monterey jack cheese

tyson grilled and ready fully cooked grilled chicken breast strips, pesto sauce, prepared, italian bread, provolone cheese, olive oil

grilled cilantro-lime shrimp with spicy hass avocado puree, posted by hispanic kitchen, http://www.hispanickitchen.com/profiles/blogs/grilled-cilantro-lime-shrimp -with-spicy-hass-avocado-puree, this grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair., limes, juiced and zested, roughly chopped fresh cilantro, ground cumin, extra-virgin olive oil, shrimp, peeled and deveined , tails intact, spicy hass avocado puree (see make-ahead recipe below), fresh sprigs cilantro, for garnish, spicy hass avocado puree, ripe, fresh hass avocados, peeled, seeded and scooped out, fresh lime juice, sour cream, green jalapeno, seeded and chopped, salt , to taste

salad dressing (i use miracle whip), minced garlic (i use the pre-minced in the jar), paprika, salt, pepper (fresh ground is best ), idaho baking potatoes , cut into 1/4 inch slices, spanish onion, sliced

warm water, active dry yeast, brown sugar, salt, bread flour, flour, warm water, baking soda, coarse salt , to taste, butter (melted )

grilled chicken breast, white bread, toasted, leaf romaine lettuce, tomato, onion, raw

grilled chicken, diced, romaine lettuce, shredded, tomato slice, diced, croutons, cut small, mozzarella cheese, shredded, ranch dressing, tortilla

red wine vinegar, soy sauce, olive oil, dried parsley flakes, dried basil, dried oregano, garlic powder, pepper, boneless skinless chicken breast halves, romaine lettuce , torn (12 cups), caesar-flavor croutons, halved cherry tomatoes, creamy caesar salad dressing

boneless chicken breasts halves, olive oil for brushing, montreal steak seasoning, spring salad mixture, olive oil, tb champagne vinegar, coarse ground pepper, dill weed, dried oregano, kosher salt, tb shelled walnuts

salad, poblano peppers, chopped, cooked turkey, prewashed spinach, torn boston lettuce, vinaigrette, pancetta, minced shallots, garlic clove, minced, whole-berry cranberry sauce, champagne vinegar, olive oil, salt, black pepper

grilled honey glazed chicken, honey, balsamic vinegar, whole bone-in chicken breasts, olive oil, for grilling , optional, salt and freshly ground black pepper, green pea and mint sauce, recipe follows, frozen peas, blanched and drained well, white wine vinegar, chopped fresh mint leaves, chopped fresh cilantro leaves, jalapeno, grilled or roasted, chopped, salt and freshly ground black pepper, olive oil or canola oil, honey, place peas , vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. with the motor running, slowly add the oil and taste for seasoning., add the honey and blend again. if the mixture if too thick , blend in a few tbsp of cold water.

grilled sausage and egg breakfast sandwiches, grilled southwestern-style sausage, chopped garlic, ground pork, ancho chile powder, chile de arbol, kosher salt, ground coriander, ground black pepper, ground cumin, chopped mexican oregano, chopped cilantro leaves, scrambled eggs, eggs, salt and freshly ground pepper, chopped chives, unsalted butter, sandwiches, bagels, split, monterey jack cheese, sausage, heat grill to medium. combine all ingredients in a bowl, being careful not to overmix. divide the sausage mixture into 8 (4-oz) patties. grill until cooked completely through, about 4 minutes per side., eggs, heat grill to medium. whisk together eggs , salt, pepper, and chives in a medium bowl. melt the butter in a 9-inch cast iron skillet on the grates of the grill. add the eggs and stir until soft curds form. remove from the heat., assemble, place bagels , cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. remove the bagel tops from the grill. turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. top the cheese with a sausage patty and then divide the eggs among the patties. top with the bagel tops, close the cover and just let heat through, about 1 minute. remove from heat and serve immediately.

grilled tomatoes and scrambled eggs, chinese-style, ripe tomatoes, dark sesame oil, salt and pepper, neutral oil like corn or canola, minced garlic, minced ginger, eggs, soy sauce , or to taste, minced scallions , optional, start a gas or a charcoal grill; fire should be moderately hot, rack about 4 inches from heat source. core tomatoes, cut each into 3 or 4 thick slices. brush them with 1, sesame oil and sprinkle with salt and pepper., grill tomatoes , turning once, until they are soft but not mushy., as they cook , use tongs to remove and discard their skins. you, should be able to lift them from grill with a spatula without, their falling apart ., while tomatoes cool , put oil in a 10-inch skillet, preferably, nonstick, and turn heat to medium-high. add garlic and ginger, cook just until they sizzle. in a bowl, beat together, tomatoes and eggs., add tomato-egg mixture to skillet and cook, stirring almost, constantly , until mixture forms soft curds, 5 to 10 minutes., stir in remaining sesame oil and soy sauce. garnish, if you like, scallions, and serve .

salad, baby mesclun greens ., baby vidalia onions ., pecans (i have left them whole and chopped them a little-your choice)., ripe anjou pears (can also used canned in a pinch)., fresh lemon juice ., chevre (goat cheese)., dressing, fresh lemon juice ., balsamic vinaigrette ., olive oil ., salt (i use sea )., fresh ground pepper ., sugar or splenda sweetener.

grilled country bread with anchovy butter, unsalted butter, slightly softened, anchovies in oil, patted dry, salt and freshly ground black pepper, thick) country bread, andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise, canola oil, shrimp (21 to 24 size) peeled and deveined , skewered shrimp to cook more evenly, heaping tbsp anchovy butter, salt and freshly ground black pepper, garlic, thinly sliced, fresh thyme, dry white wine, clam juice, clams , scrubbed, mussels , scrubbed, cold unsalted butter, coarsely chopped fresh flat-leaf parsley , plus more for garnish

grilled chicken, steamed carrots, steamed broccoli, steamed carrots, basil, oregano, pepper, extra virgin olive oil, brown rice