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.; hr. to chill. servings: ( c. per person) ingredients ( -oz.) can of chickpeas, drained and rinsed med. zucchini, chopped into bite-sized pieces ⁄ c. red bell pepper, thinly sliced into bite-sized chunks med. sweet onion, thinly sliced c. grape tomatoes, sliced in half ⁄ c. kalamata olives, pitted,
rinsed and sliced ⁄ c. fresh basil leaves, finely chopped t. olive oil t. red wine vinegar c. brown rice t. dried oregano ⁄ t. ground black pepper directions rinse and drain the chickpeas. set aside. add all chopped veggies, olives and basil to the chickpeas. mix oil and vinegar, and then pour over...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-chickpea-zucchini-bowl.aspx
melon you can find for this soup—it's the primary ingredient, so it really needs to shine. the jalapeno is a nice addition, but you can leave it out if you don't want any extra heat. print prep and cook time: min., plus or more hrs. to chill. servings: ( c. per person) ingredients c. ripe cantaloupe, chopped
c. cucumber chopped t. red onion, chopped t. mint leaves, plus some extra set aside for garnish or raw jalapeno slices / t. salt t. red wine vinegar directions place the cantaloupe, cucumber, onion, a tablespoon of mint leaves, the jalapeno slices and salt into a blender, and puree until smooth, adding...
https://www.tops.org/tops/tops/TOPS/FeaturedArticles/recipe-of-the-month-melon-soup.aspx